|
Stunch
Leftover boiled potatoes
Leftover cooked vegetables, roughly chopped - any of the following:
Carrots, Cabbage, Sprouts, Broccoli, Parsnips, etc
Onion, roughly chopped
Olive oil
|
Method
Heat a little olive oil in a large frying pan. Put everything
in and "stunch" it all together, stirring occasionally
until golden brown crispy bits form.
Note
A Lumley-Davies recipe, usually made after a roast dinner
and served with the leftover meat.
|
|
Lamb Hash (For Two)
Leftover Roast Lamb, shredded (a good double handful)
1 small onion, roughly chopped
2 medium potatoes, boiled and chopped
1/2 pint low salt beef stock
1 tblsp plain flour
Butter for frying
Salt and freshly ground pepper
|
Method
In a large frying pan, fry the onion in a knob of butter until
golden. Stir in the flour and add the lamb and potatoes. Season
to taste and stir in the stock. Cover and simmer for 10 minutes.
Stir well, cover and simmer for another 10 minutes. Repeat until
the liquid has disappeared and it all looks a bit crusty.
Note
In fact, it looks pretty awful ,but tastes delicious!
|
|
Chicken and Ham Pie
Leftover roast chicken, shredded
Leftover cooked gammon ham, chopped
1/2 pint milk
1 oz butter
1 heaped tblsp plain flour
Salt & freshly ground black pepper
2 frozen 8" pastry pie cases
|
Method
Melt the butter in a large saucepan and stir in the flour
to form a roux. Add the milk, stirring vigorously and simer for
a few minutes to thicken. Mix in the chicken and ham and season
to taste. Tip the mixture into a frozen pie crust and top with
the second crust. Crimp the edges to seal and cut some slits
in the top. Bake in a pre-heated oven at 350ºF, 180ºC
for 45 minutes or until the pastry is golden.
Note
You can add a handful of frozen petit pois to the mixture
if there isn't quite enough meat to fill the pie!
|
|
Coronation
Chicken Salad
Leftover roast chicken, in chunks, good double handful
1/2 cup raisins
1 cup mayonnaise
1 tblsp sour cream
1 tblsp mango chutney
2 tsp curry powder
|
Method
Mix together mayonnaise, sour cream, mango chutney and curry
powder. Add the raisins and chicken and mix together.
|
|
Note on Chicken Breasts
|
Note
I find that a chicken breast with the fillet attached is too
large a helping for one person, when accompanied by sauce, potatoes,
veg, etc.
So, when I buy a pack of four chicken breasts I remove the
fillets from each and cut them into strips. Put the strips from
all four into a polythene bag in the freezer until needed. There's
just the right amount for a chicken stir fry or pasta topping
for two people.
|
|
Note on Mince
|
Note
I can never find packs of minced meats (beef, lamb or pork)
that are the right size for exactly 1 or 2 meals. Whatever is
leftover I freeze (raw) in a polythene bag until I have enough
accumulated mince to turn into a whole meal. Meatballs are made
by mixing different types of mince or you can make a selection
of burgers for a grill or BBQ.
|
|
Sausage & Herb Stuffing
Balls
Leftover cooked sausages
Breadcrumbs
Fresh bread, torn into small pieces
Onion, finely chopped
Fresh herbs, finely chopped
|
Method
Chop the sausage up into tiny little bits, add some of all
the other ingredients and mix together. Squish into balls1/1/2
to 2" in diameter and place in a lightly oiled baking dish.
Cook for about 3/4 hour on whatever heat your roast is on!
Note
I invented this with some leftover cocktail sausages from
a picnic - they come in such huge packets. Also good for those
packets of five large sausages so there's always one left
over. Choose herbs appropriate for the sausage.
|
|
Apple Snow
Leftover apple sauce
Fresh cream
|
Method
Mix cream into apple sauce :-)
Note
This was my special treat after a roast pork dinner at home!
|
|
|
