A nice roast on Sunday is an almost essential part of my weekend, and I'll put up my recipes for roast beef, yorkshires, potatoes, carrots, greens and red wine gravy, and for roast chicken, sweet potatoes, greens and delicious yoghurt sauce soon. But below are three great recipes for using up leftovers after Sunday roasts.
CHICKEN NOODLE SOUP:
Uses - leftover roast chicken and cabbage.
Sunday:
After you've had your roast chicken, pull all the meat off the bones and put the meat in tupperware in the fridge.
Now you need to make your chicken stock. Put the chicken carcass in a large saucepan. Add one chopped onion, some cloves of garlic, a bay leaf and some pepper. For this recipe I add a stick of lemongrass to the stock mixture as well. Add 3 litres of water, bring to the boil and once boiling, bring down to a simmer. Leave this to simmer for 4 hours, making sure you skim the fat off the surface now and again. Sieve the stock once done, and after it has cooled down, keep it in the fridge.
Monday/Tuesday:
Bring the chicken stock up to a gentle boil. Add a splash of fish sauce, 4 chopped spring onions, a thumbnail size piece of grated ginger, a chilli chopped into rings and some cooked egg noodles. Allow to cook for 3 or 4 minutes, then add lots of coriander and sprinkle the
leftover cabbage and shredded roast chicken over the top. Stir it once and serve.
ROAST BEEF SANDWICH WITH HOMEGROWN ALFALFA:
Uses - leftover roast beef
It's a classic, with my own homegrown twist. I bought some alfalfa seeds last week and they have produced bundles of delicious sprouts - do try to grow them yourself, they require a minute's attention a day and work out to be around 3p per portion!
Take 2 slices of wholegrain bread. Spread both pieces with creme fraiche. On one piece add wholegrain mustard and on the other, horseradish sauce. Take 2 slices of cold roast beef, a slice of tomato, a sprinkle of chopped red onion and add a handful of alfalfa spouts. Close together and enjoy!!
BUBBLE AND SQUEAK:
Uses - leftover roast potatoes, cabbage and broccoli
Add a large knob of butter to a thick based frying pan. Add your roast potatoes, cabbage and leftover broccoli if you have some. Using a fish slice mash down the veg and potato mix in the pan. Fry over a medium heat for 5-10 mins. Once the bottom is beginning to go golden, break up the mixture and then mash it all down again. Repeat this process for 30 minutes or until your have nice golden crispy bits everywhere. Serve with sausages, pie, beans or salad.
CHICKEN NOODLE SOUP:
Uses - leftover roast chicken and cabbage.
Sunday:
After you've had your roast chicken, pull all the meat off the bones and put the meat in tupperware in the fridge.
Now you need to make your chicken stock. Put the chicken carcass in a large saucepan. Add one chopped onion, some cloves of garlic, a bay leaf and some pepper. For this recipe I add a stick of lemongrass to the stock mixture as well. Add 3 litres of water, bring to the boil and once boiling, bring down to a simmer. Leave this to simmer for 4 hours, making sure you skim the fat off the surface now and again. Sieve the stock once done, and after it has cooled down, keep it in the fridge.
Monday/Tuesday:
Bring the chicken stock up to a gentle boil. Add a splash of fish sauce, 4 chopped spring onions, a thumbnail size piece of grated ginger, a chilli chopped into rings and some cooked egg noodles. Allow to cook for 3 or 4 minutes, then add lots of coriander and sprinkle the
leftover cabbage and shredded roast chicken over the top. Stir it once and serve.
ROAST BEEF SANDWICH WITH HOMEGROWN ALFALFA:
Uses - leftover roast beef
It's a classic, with my own homegrown twist. I bought some alfalfa seeds last week and they have produced bundles of delicious sprouts - do try to grow them yourself, they require a minute's attention a day and work out to be around 3p per portion!
Take 2 slices of wholegrain bread. Spread both pieces with creme fraiche. On one piece add wholegrain mustard and on the other, horseradish sauce. Take 2 slices of cold roast beef, a slice of tomato, a sprinkle of chopped red onion and add a handful of alfalfa spouts. Close together and enjoy!!
BUBBLE AND SQUEAK:
Uses - leftover roast potatoes, cabbage and broccoli
Add a large knob of butter to a thick based frying pan. Add your roast potatoes, cabbage and leftover broccoli if you have some. Using a fish slice mash down the veg and potato mix in the pan. Fry over a medium heat for 5-10 mins. Once the bottom is beginning to go golden, break up the mixture and then mash it all down again. Repeat this process for 30 minutes or until your have nice golden crispy bits everywhere. Serve with sausages, pie, beans or salad.
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