this is an office favourite... very yummy
75g prunes, roughly chopped
75g raisins
3 tbsp brandy
150g dark chocolate, broken into pieces
100g unsalted butter, cubed
150g gingernut biscuits, roughly crushed
150g cooked and peeled chestnuts, roughly chopped
Combine the dried fruit and brandy, and soak for at least two hours (or up to six). Line a 20cm square tin, or a 20cm-diameter round tin, with clingfilm. Put the chocolate and butter in a bowl over a pan of simmering water and leave to melt. Combine with the fruit and brandy, the biscuits and chestnuts. Pour into the tin, pressing down into an even layer. Leave until cool, then refrigerate until solid. Use the clingfilm to lift it out of the tin, and cut into squares or wedges. its really great for when you have guests... or to sit in a corner and eat it all yourself :)
Showing posts with label yummy. Show all posts
Showing posts with label yummy. Show all posts
Friday, 28 December 2012
Wednesday, 26 December 2012
Any Leftovers?
Hope you all had a great day yesterday.
So we have eaten till we are full, but their is still food left.
What to do?
Make a meal from them,
Turkey Casserole
2 onions , finely chopped
1 eating apple , cored and chopped
2 tbsp olive oil
1 tsp dried sage , or 5 sage leaves, chopped
2 tbsp plain flour
300ml vegetable or chicken stock
2 tbsp wholegrain mustard
2 tbsp runny honey
400g-500g leftover turkey , shredded
about 350g leftover roasted vegetables like roast potatoes, parsnips, celeriacs and carrots , chunkily diced
1.Fry the onion and apple in the oil until softened in a casserole or deep pan. Stir in the sage for 1 min, then stir in the flour. Gradually stir in the stock followed by the mustard and honey.
2.Bring up to a simmer and stir in the turkey and roast veg. Cover and gently simmer for 15 mins until turkey is piping hot. Season and eat with mash or jacket potatoes.
Bubble and Squeak •4 tbsp butter
•½ cup onion, finely chopped
•Leftover mashed potato
•Any leftover vegetables, cabbage, swede, carrots, peas, Brussels Sprouts, finely chopped
•Salt and freshly ground black pepper
•Fried bacon pieces (optional)
•In a large frying pan melt the butter, add the chopped onion and fry gently for 3 mins or until soft.
•Turn the heat up slightly and add the mashed potato and vegetables. Fry for 10 mins turning over in the melted butter two or three times ensuring the potato and vegetables are thoroughly reheated plus you are aiming to brown the outside edges but not to burn the bubble and squeak.
•Press the potato mixture on to the base of the pan with a spatula and leave to cook for 1 min. Flip over and repeat.
•Serve.
lets not forget the leftover desserts
another Jamie Recipe
• 200g leftover Christmas pudding
• 6 tablespoons cranberry sauce
red wine or mulled wine
Optional: 2 teaspoons sugar, to taste
• 1 x 500ml tub good-quality vanilla ice cream
• a large handful of flaked almonds, toasted
• 1 x 100g bar good-quality dark chocolate (70% cocoa solids)
What I’m giving you here is really more of a suggestion because the amount of Christmas pudding you’ll have leftover will really depend on how greedy your guests were on Christmas day. But personally, I love Christmas pudding and I think it’s almost worth having another pudding stashed away so you can make this as an after-Christmas treat.
Put a pan over a medium heat and crumble in your Christmas pudding. Squash it down a bit with a wooden spoon to help it heat up and get a bit crispy. Fry for about 4 to 5 minutes, stirring every so often so it doesn’t catch. In another small pan on a low heat, add your cranberry sauce with a splash of red or mulled wine. Stir in and cook for a few minutes until warmed through. If your sauce is too tart for your liking, add a teaspoon or two of sugar. If you’ve made up a batch of my spiced sugar, then use that because it will be delicious with the cranberry.
Once your pudding is warm and slightly crispy and the sauce has heated up, divide half of your pudding between your four glasses or bowls. Add a scoop of vanilla ice cream on top of the pudding, drizzle over your hot cranberry sauce, and a good sprinkling of toasted flaked almonds. Divide the remaining Christmas pud between your glasses and layer again with ice cream, cranberry sauce and flaked almonds. Finish the sundae off by grating over a bit of nice dark chocolate and dig in before the ice cream melts.
ENJOY!
So we have eaten till we are full, but their is still food left.
What to do?
Make a meal from them,
Turkey Casserole
2 onions , finely chopped
1 eating apple , cored and chopped
2 tbsp olive oil
1 tsp dried sage , or 5 sage leaves, chopped
2 tbsp plain flour
300ml vegetable or chicken stock
2 tbsp wholegrain mustard
2 tbsp runny honey
400g-500g leftover turkey , shredded
about 350g leftover roasted vegetables like roast potatoes, parsnips, celeriacs and carrots , chunkily diced
1.Fry the onion and apple in the oil until softened in a casserole or deep pan. Stir in the sage for 1 min, then stir in the flour. Gradually stir in the stock followed by the mustard and honey.
2.Bring up to a simmer and stir in the turkey and roast veg. Cover and gently simmer for 15 mins until turkey is piping hot. Season and eat with mash or jacket potatoes.
Bubble and Squeak •4 tbsp butter
•½ cup onion, finely chopped
•Leftover mashed potato
•Any leftover vegetables, cabbage, swede, carrots, peas, Brussels Sprouts, finely chopped
•Salt and freshly ground black pepper
•Fried bacon pieces (optional)
•In a large frying pan melt the butter, add the chopped onion and fry gently for 3 mins or until soft.
•Turn the heat up slightly and add the mashed potato and vegetables. Fry for 10 mins turning over in the melted butter two or three times ensuring the potato and vegetables are thoroughly reheated plus you are aiming to brown the outside edges but not to burn the bubble and squeak.
•Press the potato mixture on to the base of the pan with a spatula and leave to cook for 1 min. Flip over and repeat.
•Serve.
lets not forget the leftover desserts
another Jamie Recipe
• 200g leftover Christmas pudding
• 6 tablespoons cranberry sauce
red wine or mulled wine
Optional: 2 teaspoons sugar, to taste
• 1 x 500ml tub good-quality vanilla ice cream
• a large handful of flaked almonds, toasted
• 1 x 100g bar good-quality dark chocolate (70% cocoa solids)
What I’m giving you here is really more of a suggestion because the amount of Christmas pudding you’ll have leftover will really depend on how greedy your guests were on Christmas day. But personally, I love Christmas pudding and I think it’s almost worth having another pudding stashed away so you can make this as an after-Christmas treat.
Put a pan over a medium heat and crumble in your Christmas pudding. Squash it down a bit with a wooden spoon to help it heat up and get a bit crispy. Fry for about 4 to 5 minutes, stirring every so often so it doesn’t catch. In another small pan on a low heat, add your cranberry sauce with a splash of red or mulled wine. Stir in and cook for a few minutes until warmed through. If your sauce is too tart for your liking, add a teaspoon or two of sugar. If you’ve made up a batch of my spiced sugar, then use that because it will be delicious with the cranberry.
Once your pudding is warm and slightly crispy and the sauce has heated up, divide half of your pudding between your four glasses or bowls. Add a scoop of vanilla ice cream on top of the pudding, drizzle over your hot cranberry sauce, and a good sprinkling of toasted flaked almonds. Divide the remaining Christmas pud between your glasses and layer again with ice cream, cranberry sauce and flaked almonds. Finish the sundae off by grating over a bit of nice dark chocolate and dig in before the ice cream melts.
ENJOY!
Subscribe to:
Posts (Atom)
