With these in­spi­ra­tional recipes, your leftovers could be even bet­ter the sec­ond time around.

Use these recipes as in­spi­ra­tion for turn­ing your leftovers into ex­cit­ing new dishes

Friday - - Contents -

BEEF RAGOUT WITH TAGLI­ATELLE

Prep time 10 mins Cook­ing time 2 hours 15 mins Serves 4-6

2 tbsp olive oil 1 large red onion, finely chopped 2 gar­lic cloves, crushed 2 medium car­rots, peeled and chopped 2 cel­ery stalks, chopped 4 slices beef ba­con, chopped (op­tional) 2 tbsp plain flour 2 dried bay leaves 2 sprigs fresh thyme 2 sprigs fresh rose­mary 2 tbsp bal­samic vine­gar 250ml non-al­co­holic red wine 250ml beef stock 400g tinned chopped toma­toes 750g left­over roast beef, shred­ded 500g tagli­atelle

Pre­heat the oven to 180°C. Heat oil in a large heavy-based oven­proof casse­role dish over medium-high heat. Add onion, gar­lic, car­rots, cel­ery and beef ba­con, if us­ing. Sauté for about 5 min­utes or un­til the onion be­gins to brown. Add flour, stir through for a minute, then add bay leaves, thyme and rose­mary. Stir in vine­gar, non-al­co­holic red wine, stock and tinned toma­toes. Cover and bring to the boil, then place in the oven and let it cook for 90 min­utes. Add the roast beef to the thick­ened sauce, stir through, and place it back in the oven for an­other 30 min­utes. Cook the tagli­atelle ac­cord­ing to pack­age in­struc­tions, drain and serve with spoon­fuls of the sauce.

FISHCAKES WITH SPICY POTATO WEDGES

Prep time 15 mins Cook­ing time 30 mins Serves 6

500g pota­toes 500g left­over cooked fish such as mack­erel, flaked 1 small onion, finely chopped A small hand­ful of co­rian­der, chopped 1 tsp grated lemon zest 1 tbsp lemon juice 1 tsp cin­na­mon 2 eggs, lightly beaten 2 tbsp milk ½ cup plain flour 2 cups fresh bread­crumbs Olive oil, for fry­ing Mango or pear chut­ney, to serve FOR THE POTATO WEDGES: 4 pota­toes, cut into wedges 1 tbsp olive oil 1 tsp pa­prika Fresh co­rian­der, to gar­nish

To pre­pare potato wedges, pre­heat the oven to 180°C. Place the wedges in an over­proof dish with the olive oil. Sea­son with salt and pep­per, add the pa­prika and toss through un­til coated. Roast for 30 min­utes. To pre­pare the fishcakes, boil the pota­toes un­til ten­der and then peel and mash them un­til smooth. Add flaked fish, onion, co­rian­der, lemon zest and juice. Sea­son with cin­na­mon, salt and pep­per. Mix well then shape into 8 patties. Re­frig­er­ate for 30 min­utes. Beat to­gether the eggs and milk. Place flour and bread­crumbs in sep­a­rate bowls. Dredge each patty in the flour, shake off the excess, dip into the egg mix and fi­nally in the bread­crumbs. Heat a lit­tle olive oil in a heavy-based fry­ing pan over medium heat. Fry the fishcakes on both sides un­til golden brown. Serve with potato wedges and a dol­lop of mango or pear chut­ney.

CROIS­SANT BREADAND-BUT­TER PUD­DING

Prep time 30 mins Cook­ing time about 40 mins Serves 8

But­ter, for greas­ing 4 day-old crois­sants (go for choco­late if you’re feel­ing deca­dent) 2 large ripe ba­nanas, sliced 100g choco­late 50g pecans, chopped 350ml milk 50ml dou­ble (thick) cream 2 eggs 25g caster sugar Whipped cream, to serve Grease an oven­proof dish with but­ter. Tear the crois­sants into chunks and place in the dish. Dot the slices of ba­nana, blocks of choco­late and the chopped pecans among the crois­sant pieces. Beat to­gether milk, cream, eggs and sugar in a bowl un­til well com­bined, then pour over the crois­sants. Leave to stand for about 15 min­utes. Bake in a pre­heated oven at 180°C for about 30-40 min­utes or un­til the crust has set. Serve with lash­ings of whipped cream.

CHICKEN WRAPS WITH PLUM SAUCE, SPRING ONIONS AND CU­CUM­BER

Prep time 5-10 mins Cook­ing time 20 mins Makes 8-10 wraps

500g plums, pit­ted and chopped (skin on) 50ml honey 1 tsp grated fresh gin­ger ½ tbsp wa­ter 1 tsp crushed fresh gar­lic ½ tsp finely chopped red chill­ies 50ml soy sauce 5 tbsp wa­ter Left­over roast chicken Wraps, de­seeded cu­cum­ber ba­tons and sliced spring onions

Place the plums, honey, gin­ger, wa­ter, gar­lic and chill­ies in a medium-sized saucepan. Bring the mix­ture to the boil, then re­duce the heat and sim­mer un­til the plums are soft, about 20 min­utes. Re­move from the heat and stir in the soy sauce and wa­ter. Purée the mix­ture in a blender or food pro­ces­sor. If the sauce needs thick­en­ing, com­bine ½ tsp corn­flour with ½ tsp wa­ter, add to the sauce and re­turn to a gen­tle heat, stir­ring un­til it reaches the de­sired con­sis­tency with no floury af­ter­taste. As­sem­ble the wraps with a gen­er­ous amount of chicken, spring onions and cu­cum­ber. Add a por­tion of the plum sauce and serve.

THREE-CHEESE VEGEGTABLE AND MUSH­ROOM SOUF­FLÉ OMELETTE

Prep time 15 mins Cook­ing time 30 mins Serves 6

But­ter, for fry­ing 250g white mush­rooms, sliced 1 clove gar­lic, crushed Squeeze of lemon juice 12 large eggs, sep­a­rated 200ml wa­ter 100g blue cheese, crum­bled 100g grated Ched­dar 50g grated Parme­san Left­over stir-fried veg­eta­bles, as re­quired Rocket leaves, to serve

Heat but­ter in a fry­ing pan and sauté mush­rooms and gar­lic un­til cooked. Add lemon juice, heat through and re­move from the heat. Beat the egg whites un­til stiff peaks be­gin to form. Add wa­ter to the egg yolks, sea­son with salt and pep­per and beat to com­bine. Heat a lit­tle more but­ter over a very gen­tle heat in a clean fry­ing pan. While the pan is heat­ing, gen­tly fold the egg yolks into the egg whites. Once the but­ter is melted, slightly in­crease the heat, pour enough egg mix­ture for one omelette into the pan and cook through. Sprin­kle a lit­tle of each of the three cheeses, the stir-fried veg­gies and the mush­rooms into the omelette, fold over and al­low the cheese to melt slightly be­fore plat­ing. Gar­nish with rocket.

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