#ChristmasScraps – Leftover turkey 3

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making a sandwich!

Brioche bun & Turkey sandwich

For 2

Ingredients:

  • 2 Brioche buns – 25p each Tesco
  • Turkey meat – leftover
  • Mayonnaise
  • Coriander or Salad
  • Tomato – leftover
  • Salt & black pepper

Total spend: 50p

Prep:

Pull the meat off the bone and season with salt & pepper.

Rinse the coriander and flick water out of it. Cut the tomato in 4 slices.

Cut the buns in two and generously spread the mayonnaise on all 4 sides. On the bottom sides of the buns, first layer the coriander, then meat, and then tomato. Put the cap on and enjoy.

 

Brioche bun & Turkey sandwich 1

Brioche bun & Turkey sandwich 1

Brioche bun & Turkey sandwich 2

Brioche bun & Turkey sandwich 2

Brioche bun & Turkey sandwich 3

Brioche bun & Turkey sandwich 3

Brioche bun & Turkey sandwich 4

Brioche bun & Turkey sandwich 4

Can also be enjoyed with mustard instead of mayonnaise.

Love this sandwich! The buns can be found in Tesco. 4 cost £1.

To see the whole leftover series, just type ChristmasScraps or XmasScraps in the search box.

Next, we will be using the left over Christmas pudding! There is Ice creeeeeam!

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#ChristmasScraps – Leftover potato mash 

Waste not!

Imagine, you’ve had that big Christmas lunch and don’t know how to refurb or recycle that pile of potato mash is left over the next day. Fear not! Try these two fantastic potato mash make overs…

First, it is the Pommes Duchesses. If you’ve got a proper piping bag they can be really fancy and cute. Duchesses are piped and baked. Then you’ve got the Pommes Dauphines. These ones are deep fried dough balls. Both really tasty…

In the spirit of not wasting, you can also use your potato  peels to make some great homemade crisps… read on and don’t forget to post a comment!

Pommes Duchesse

(can be used in place of chips)

Pommes Duchesse

Pommes Duchesse

Serves 4

Ingredients:

  • 500g mashed potato
  • 10ml water
  • 30g butter
  • Paprika
  • 2 eggs
  • 50g self-rising flour

Total spend: £0

Method:

For the Pommes Duchesse, heat the oven at 180°C.

Heat water and butter until the butter has melted. Add the sieved flour and mix quickly with a spatula.

The pan should still be on heat, now add Crack both eggs (whole) and add to the mixture. Mix very quickly before the eggs starts to heat up. Once the mix looks like a batter, remove from heat and add the mash potato with salt and paprika before stirring everything together until obtaining a smooth batter.

Duchesse batter 1

Duchesse batter 1

Duchesse batter 2

Duchesse batter 2

Duchesse batter 3

Duchesse batter 3

Duchesse batter cooked

Duchesse batter cooked

If you’ve got a piping bag, use it to pipe the duchess on a baking tray. Otherwise, just use a freezer bag and cut one of the corner with a pair of scissors before using it as a piping bag.

Place the tray in the oven for 30 minutes at 180°C.

Duchesse serving suggestion

Duchesse serving suggestion

Enjoy.

Pommes Dauphine

To do my Pomme Dauphines, I used the same batter. Instead of piping I made dough balls that I deep fry for 3 minutes in a chip pan. Pommes Dauphine can be made without the eggs, they are the easiest version of the Pomme Duchesse.

Pommes Dauphine 1

Pommes Dauphine 1

Pommes Dauphines

Pommes Dauphines 2

Pommes Dauphines serving suggestion

Pommes Dauphines serving suggestion

Potato skins crisps

As for turning the potato skins into chips. If you intend to use the potato skins in this way, wash the potato before peeling them.

Rinse the peels to remove the extra starch, then spread them on tissue paper to absorb the extra water and dry them.

Potato skin 1

Potato skin 1

In the mean tine, heat the oil in the chip pan, then fry them until brown. Remove oil and sprinkle with cracked pepper and sea salt.

Serve a part of the starter with a dip… I served mine with a carrot & sunflower seed butter.

Potato skin 2

Potato skin 2

Did you know, potato skins are really good for you? Apparently 20% of the potato’s nutritional value is found on in the skin.

Potato skin 3

Potato skin 3

Now your turn to try! Let me know which one you will be trying!

 

Next, What will you be doing with that Turkey meat? I am proposing a coconut milk stew, orange vegetables stir and brioche bun sandwich. See ya!

#TurkishByHJ – Dolma

HJ Dolmas ready for steaming

HJ Dolmas ready for steaming

Meze for 5 people

Including: Babaganoush, Broad beans hummus, Fresh tomato & almond Dip, Dolma and flat crusty breads.

Ingredients:

  • 6-8 cabbage leaves (10p)

    Cabbage, tomato, potato, olives

    Cabbage, tomato, potato, olives

  • Small bunch of mint and coriander (50p)
  • 2 tomato (5p)
  • Salt
  • 2 big (any) potato (50p)
  • 10 black olives (20p)
  • Chilli flakes
  • 2 tablespoon vegetable oil
  • 6-8 toothpicks

Cost: £1.35.

Method:

The Dolma is usually made in Turkey with vine leaves stuffed with rice and other ingredients. For my version, I used Cabbage leaves and potato.

Since losing a % of the use on my left arm, I have learnt quite a lot about the peeling of some vegetables. Potato is one of the vegetables I no longer need to peel unless really essential… Did you know that potato skin is full of fibre and hold 20% of the nutritional value of the whole potato? I recommend reading on that.

Dolma mix

Dolma mix

So, for my dolma. I rinsed the potato them grated them in a bowl. To that I added: Chopped mint, Olives, coriander, tomato salt and 2 tablespoons of vegetable oil. Combine and set aside.

Remove the greenest (& strongest) leaves of the

Dolma mix 2

Dolma mix 2

cabbage and place in a deep bowl, then pour over it boiling water and leave it to soften for 5 minutes then remove from the water. Flick out the water and set aside to cool down for few minutes.

Once the leaves have cooled down. Lay them flat and place 1-2 tablespoons

Dolma mix 3

Dolma mix 3

of stuffing on each of the leaves before rolling tightly. Now secure the roll with a toothpick. Repeat until all the leaves are done.

Place all the dolma in the steamer, cover and cook for 20 minutes.

You can serve them whole or cut in 2.

Done.

#Whats4Lunch – The sweets 1

Just try it!

Just try it!

Triplet in a jar (vegan). (Total spent 90p)

 Ingredients:

Yogurt, Apricot and Cherry jam

Yogurt, Apricot and Cherry jam

  • 250 Alpro vanilla yogurt -75p
  • 6 Halved apricots – 15p
  • 2 tablespoon sour cherry jam

Method:

Just pour 250g of yogurt in a jar with a lid, layer on top the halved apricots without the syrup… Top it all up with two table spoons of sour cherry jam.

Place the lid back on and wait until lunch time. Don’t forget to place the jar in the fridge once you get to work.

If you’ve got seeds or crunch vegan biscuit, sprinkle them on the dessert to add some crunch.

Enjoy.

Fried plantain & Ginger butter beans

My Cuban starter

My Cuban starter

Fried plantain & Ginger butter beans served with flash fried cherry tomato & a coriander avocado chilli salad

Serves 4

Ingredients:

  • 250g butter beans (1 small tin 31p)
  • 1 garlic clove

    The essential ingredients

    The essential ingredients

  • 3 cherry tomatoes (10p)
  • 30g red onion
  • 1 ready to eat avocado (45p)
  • Lettuce (10p)
  • Handful of fresh coriander
  • 10g fresh ginger (10p)
  • Dry thyme
  • Salt & Pepper
  • Chilli flakes (optional)
  • Olive oil
  • Plantain (40p)
  • 1 lime (29p)

Total spent: £1.75 or 0.44p per person. The cherry tomato was found in LIDL at 49p for a box of 15 units. The eating avocado cost 0.89p for 2 and as for the lettuce, I only used 5 big leave worth about 10p. The whole lettuce cost 37pThe rest of the shopping will be used for other dishes during the week. The plantain can generally be bought at 3 to 5 units for £1. I only bought 1 plantain as I did not have use for more.

Method:

The prep

The prep

Start by draining and rinsing the beans. Set aside. Dice the garlic, onion and 1 cherry tomato. Peel and grate the ginger, then cut in 4 each the other 2 of the cherry tomatoes (you should have 8 tomato wedges altogether).

1) Flash fry the quartered cherry tomatoes: Heat 1 tablespoon of olive oil add 1 pinch of salt, thyme and the tomato. Toss fry for 1 minute. Remove from heat and set aside in a bowl for later.

The ginger butter beans

The ginger butter beans

2) Cook the beans in ginger: In the same frying pan, add and heat 2 tablespoons olive oil. Add the diced onion and fry for a minute. Add the beans and grated ginger. Stir, add salt and pepper as well as 200ml water then cover to simmer for 20 minutes. This will allow the beans to soften and really absorb the flavours. All the water to evaporate, but to not let the pan dry as we need the bean to be slightly wet.

3) Fry the plantain: The ideal frying plantain should be uniformly

Raw plantain

Raw plantain

yellow with both end still slightly green. When fried it will still be just sweet enough and firm. A very ripe plantain tends to be too sweet, absorbs a lot of oil and can be very sticky.

So, peel the plantain and cut it as on the picture on the right, about 1cm thick each. A whole plantain should provide about 10-12 slices.

The plantain can be fried in a chip pan with a lot of oil. If using this option, heat the oil as if for French fires, then drop the plantain pieces in and allow to fry and brown all over or 2 minutes an half.

Fried plantain... perfect brown

Fried plantain… perfect brown

If you do not have a chip pan, just us a frying pan, and pour in about 200ml of vegetable oil. Allow the oil to really heat up, then carefully place the pieces of plantain in one single layer. Fry each side for 1 minute or minute and a half, then turn over to do the same for the other side. If the fire is too high, the plantain will burn. Turn down the heat if necessary and continue. If the heat is too low, the plantain will absorb too much oil. Not ideal.

Plantain topped with Ginger butter beans & flash fried cherry tomato

Plantain topped with Ginger butter beans & flash fried cherry tomato

Which event method you choose to fry the plantain, once the plantain is fried, remove from oil, place on absorbing tissue and lightly dust with salt.

I served the plantain topped with the ginger butter beans and the flash fried cherry tomato all held with a tooth pick… with an avocado, coriander and chilli flakes salad.

4) Making the green salad: select the greenest leaves of the lettuce, wash them individually under the tap and roughly cut them. Do the same for the handful of fresh coriander.

Lettuce, coriander, avocado, lime & chilli flakes

Lettuce, coriander, avocado, lime & chilli flakes

Mix both in a salad bowl and sprinkle with chilli flakes. Just before serving, drizzle with olive oil and serve with slices of avocado and lime wedges as no vinaigrettes will be needed.

This starter could be great for a very Cuban brunch… add some barbecue chicken wings and fermented, radishes and green beans…

I had fun putting this together. Hope you will too. Do post your comments.

Tuck in!

Tuck in!

In the next post you will be able to see the main from this menu. The Ropa Vieja with Sundried Tamales…

See recipes in the next post - Tamale & Ropa Vieja

See recipes in the next post – Tamale & Ropa Vieja

Paprika corn cracker cups

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To make 6 to 7 cracker cups…

Ingredients:

  • 150g plain flour – From foodbank – or 68p from LIDLDSC01495 small
  • 50g coarse corn (optional) – 10p
  • 1 teaspoon oregano – from cupboard
  • 1 teaspoon paprika – from cupboard
  • Salt – from cupboard
  • 50ml corn oil – from cupboard
  • 6 tablespoons water

1kg of coarse corn costs £1.49 from Tesco

Preheat the over at 180C.

Method:DSC01498 small

Mix the oil and water together with the corn. Cover and leave aside for 10 minutes. The coarse corn is very hard and needs time to soften. Skip this step if not using coarse corn.

After 10 minutes, add the flour, salt, paprika, oregano and mix well by hand. The consistency we are looking for is a soft dough very near to being a crumble, but that can be shaped.

Once the dough is mixed. Cover with cling film and set aside for 10-20 minutes.DSC01500 small

To make the cups, use cupcakes moulds, spay the inside with oil and press in very tightly the dough. The thinner the sides, the better.

Once all the cups have been filled, place in the oven for 12-15 at 180C.

Remove the tray from the oven and leave the cups aside to cool down. To remove the cups from the mould, gently tap the whole tray on a hard surface to easy them from the bottom of the tray, then gently remove.DSC01501 small

If you do not have cupcakes moulds, just lay the dough on a sheet of baking foil, place another sheet on top of the dough and flatten with the rolling pin or wine bottle. Again, the thinner the better. Just remember how thin the shop bough cracker are and try to emulate.

Once the dough is flattened, remove the top baking foil and score the dough using cookie shapers or just the back of a knife.DSC01517 small

Place in the oven to bake for 10 minutes at 180C, leave to cool and use as you wish.

I used it for the starter of my Mexican menu.

Click here to see the starter, main and dessert 1 & 2 from this menu.DSC01521 small

Don’t forget to post a comment below!

See ya!

 

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Can you see the cup?