#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!

#Whats4Lunch – The Salads 3

Carrot, Beet & chicken 1

Carrot, Beet & chicken 1

Beet carrot and chicken salad (total cost 31p)

Ingredients:

Ingredients

Ingredients

  • 1 chicken leg (left over) – Can be bought ready made
  • 10 to 15 pitted black olives – 5p (a jar of 700g cost 99p in the 99p store)
  • 10 cherry tomatoes – 11p (got about 30 -35 cherry tomatoes for 40p in Lidl)
  • 1 medium precooked beetroot – 10p (4 beetroots cost 40p in Lidl)
  • 100g grated carrot – 5p
  • Sea salt & pepper

    ingredients

    ingredients

  • Mayonnaise
  • Vegetable oil
  • Apple cider vinegar
  • Dry garlic

The unpriced ingredients are already available in the house.

 

Method:

For the vinaigrette:

Mix 1 teaspoon of real mayonnaise, 2 tablespoons vinegar, 2 tablespoon of oil, sea salt and a pinch of garlic granules. Whisk, taste and adjust seasoning. When it is ready, pour in a small jar.

Rinse the beetroot and thinly slice it.

Strip the meat off the chicken leg and flake it.

If you haven’t done so yet, peel and grate the carrot. Keep all elements separated for now. Do not rinse the pitted olive, but wash the tomatoes.

In the lunch box, be careful about the way you layer the elements of

Carrot, Beet & chicken 2

Carrot, Beet & chicken 2

the salad to avoid your carrot for example catching the colouring of the beetroot or the chicken turning red. When you are ready for your lunch, you want everything looking fresh and colourful.

Bearing that in mind, here is how I recommend that you layer your lunch box especially if beetroot is

Carrot, Beet & chicken 3

Carrot, Beet & chicken 3

involved: Put the beet in the bottom, add the olives and then the cherry tomato. Now, the chicken strips and finish off with the grated carrot on top.

At lunch time, just flip the content of the lunch bowl in your plate and add the vinaigrette. Enjoy!

Next up, the hot lunches and few sweets.

To see the previous salads, click here and here

Broccoli salad

HJ's Broccoli salad

HJ’s Broccoli salad

Starters for 4

Ingredients:

  • 200g chicken breast (65p)
  • 300g fresh broccoli (50p)
  • 3 tomato (33p)
  • Mayonnaise (already in the house)
  • 1chicken stock cube
  • Salt
  • Black pepper
  • garlic granules
  • 1 mini baguette (29p)

Total spend:

Bought a whole chicken of 1.350kg for £3.50 for the full menu. It works at 30p per 100g of chicken.The tomato was bought in the supermarket at 69p per pack of 6. So, total spent for the starter £1.77 or £0.44p person.

Method:

Rinse the chicken breasts and place in a small pan with 500ml water, black pepper and a whole chicken stock cube. Boil for 12 to 15 minutes.

Preparing the broccoli - Raw

Preparing the broccoli – Raw

Meanwhile, prepare the broccoli by just cutting a collecting just the florets. It is almost like ricing the broccoli. This is the only bit of the salad that takes long. In order to have a tender but crunchy salad, the bits used from the broccoli must just be the green bits.

Preparing the broccoli - Blanched

Preparing the broccoli – Blanched

Once all the florets have been collected, put the broccoli in a heat proof dish and cover with boiling water. Leave in boiling water for 1 minute or 1 minutes and a half. Then pour in a colander to get rid of the hot water, then rinse immediately with a very cold tap water to stop the vegetable softening. Set aside in the colander to remove any excess water.

Rinse and  dice the tomatoes in about the same size as the broccoli floret about half a Cm square. Put the dice tomato in a colander to allow excess water to drip away as you prepare the other ingredients. Set aside.

Dicing the chicken

Dicing the chicken

Now back to the chicken. Once it is cooked to your taste, remove from the pan and allow few minutes to cool down before dicing in as small a pieces as the tomato and the broccoli florets.

Tomato, chicken, broccoli

Tomato, chicken, broccoli

Now that all the ingredients are ready, combine the broccoli, chicken, tomato in a large bowl. Add black pepper, salt, garlic granules,  4 heaps tablespoons of REAL mayonnaise and mix well. Taste and adjust seasoning if necessary.

mixing it all

mixing it all

Transfer into a serving bowl, cover with cling film and refrigerate for at least an hour before serving.

Broccoli and chicken salad serve with French stick.

Broccoli and chicken salad serve with French stick.

Serve as suggested with a piece of baguette. Enjoy.