Category: Leftovers

Indian Spiced Cauliflower and Kale Fritters for Food Friday on BBC Radio Leicester

March 26, 2015

Often when it comes around for myself to do Food Friday again for BBC Leicester, which is about every month now.   I love to look at what I have already in my Fridge and Cupboards as I want to show people how it is great to tackle a few ingredients and see what you can come up with. I like to show how we can be more frugal by using up things we have and creating something that is quick, easy and has that wow factor.  Other times I have to admit, there maybe a certain recipe I want to cover may it be a particular event or season in the Calendar year.  I have the skills of being a Chef so I obviously want to share that knowledge with our Listeners.

   I had to laugh at Ben’s reaction to when I told him what I had decided to cook.  His response was, “Apparently we are doing something spectacular with a cauliflower!” Which I do believe our little humble cauliflower over the last couple of years has lost its pizzaz. I personally LOVE cauliflower (Has to be British over personal choice mind you).  It is so versatile and I hope to share many other recipes, however it is going out of season, but still widely available.  I won’t tell you what you can do with it as you will just have to listen Here at Ben and Myself chatting about this fantastic Vegetable. 

One thing I need to add is that since I did this recipe for BBC Radio Leicester, I actually feel that they should have been called Patties rather than Fritters as with a Fritter it is more likely to be covered with a Batter, which these are not. 

Indian Spiced Cauliflower and Kale Fritters:




Ingredients:

Makes about 20 fritters

– 1 Whole Cauliflower broke into its florets
– 3 handfuls of Curly Kale chopped
–  1 1/2 sweet potato chopped into 1/3’s if large
–  1 medium onion diced finely
–  3 cloves of Garlic
–  1 tsp of Cumin seeds or ground if have it ( I use Spice Kitchen for all my spices )
–  1 tsp of Ground Coriander
–  1/2 tsp of Turmeric
–  1 tsp of mustard seeds
–  1/2 tsp of chilli powder (hot)
–  1/2 large green chilli diced finely
–  1 Lime 
–  Small handful of flat leaf parsley chopped
–  Plain flour to coat fritters
–  Rapeseed oil 
–  Salt and pepper to season
–  Lime


Method:

*  Boil the Sweet potato until soft, take out of pan and dry onto some kitchen paper.

*  Boil the cauliflower until soft.

*  Fry off the onions and all spices, leave to one side to cool.

*  When the Cauliflower is soft, take out with a slotted spoon, pop onto kitchen paper to dry. Leave water to keep boiling for the Kale to go in.

*  Cook the Kale for a couple of minutes and once again, dry off with kitchen paper and chop down.

*  Into a Bowl mash with a potato masher all the veg and add the onions and spices. Add Salt and Pepper to season.

*  Add the chopped parsley, mix all together and start to make a ball in your hands with mixture, pat into a fritter/Patty shape, dust with plain flour and fry off in a hot pan with rapeseed oil in.

*  Fry for a few minutes each side and serve in a bowl with salads, chutneys and wedges of Lime.

Talking Leftovers on Rupal Rajani’s show for BBC Radio leicester

December 9, 2014
Back in October, I was asked by the lovely Rupal Rajani to appear on her Lunchtime show on BBC Radio Leicester. I regular already appear on BBC Radio Leicester as a Food Friday cook on Ben Jackson’s show.  However, Rupal was doing a Food Waste Challenge for a national campaign called Love Food Hate Waste. This is supported by our Leicestershire County Council. 
Matt Copley had contacted her about this.  They teach people how to make their food last longer through leftovers, storage and saving money on their food shopping Bills.  Rupal was doing really well but wanted to find out more of how herself and her listeners could make their leftovers go that bit further. So I was thoroughly pleased and honoured to help Rupal and appear on her show.

  I had heard a lady previously on the show who was on the challenge also chatting about the fact that she was throwing away bread crusts as her children didn’t like them.  Immediately my head was bouncing with ideas and I wanted to shout out above the rooftops to people on how they could use them. I decided that I would talk about Leftover Bread and give my routine of what I do at home…

You can hear Rupal and I here on this link:

   I assumed that most people acted the same way I do with saving leftovers but it appeared I had inherited the name of being a bit of a, and I quote, from Mr Ben Jackson “A Leftover Queen”!  I quite liked that title, I knew then, that maybe I was doing a bit more than others and once I had been on the show, I knew I could help people with my background, especially from being a Chef.  We are always taught to never throw things away. Of course using things in a safe and correct manner I must add though.  I suppose my knowledge of this always started from being a young child. My Grandma did it, My Mum and Dad did it and as I am a miners daughter, throughout the miners strike in the early eighties I saw my mum always trying to make meals stretch for us. 

  

I had taken in Arancini, which is leftover Risotto rolled into balls, stuffed with Mozzarella, covered in breadcrumbs (Leftover bread) and deep fried. Well, they went down so well, I didn’t have chance to even take a photo of them! The Staff at BBC Radio Leicester Woofed them down! I was thoroughly pleased.  I can always do another version again as whenever I make risotto I purposely do a little more so I can have these for lunch the next day.

Another thing I talk about is making your own tortilla chips which is so unbelievably easy! So I thought I’d share this with you:

*  If you have any Tortilla wraps leftover from such as making fajitas, cut them into triangles, pop onto a baking tray like so:


*  Drizzle with Rapeseed/olive oil and pop what ever seasoning you want, I.E Chilli, Garlic, Paprika or even just sea salt and cracked black pepper! I used a moroccan spice named Ras el hanout on mine. You could even do 5 spice, jerk and even a cinnamon sweet one with Christmas round the corner!

*  Pop in an oven that has been heated to 190c and cook for about 5-8 minutes.  You can deep fry them, but this is healthier alternative.


There you have it… A Homemade snack for film night! 

 Rupal did really well on her challenge, I think overall she saved about £5-6 a week and continues to do it now. If you need any help, tips or advice on this just let me know? as I’d Love to hear from you.  You will also see other leftover recipes appearing soon on here as usual and I will be including lots of Christmas leftover recipes also which I will be sharing some of my personal recipes of which I have been doing for years.



I shall finish off with showing you this Bread Loaf which I haven’t used so it is going in my freezer as if friends/family are coming round for a tipple and I like to put out some nibbles, then this is great to slice into Crostini’s / Bruschetta’s , pop on whatever you have in the fridge in terms of Meats, chutneys and cheese and there you have a cheap and easy Canapé.











Pork and Apple Burgers with Oozing Mozzarella for Food Friday on BBC Radio Leicester

October 29, 2014

For “Food Friday” On BBC Radio Leicester Last Friday, I decided that I would do a recipe that people could get their children involved with.  As you are all aware of by now I do this with Ben Jackson on his show and Seeing as it was Half term and also with Halloween just around the corner,  I began to think about what children would like to make and eat around this time of the year.  Ben has Children also, so I was hoping that they could have a go at this with Ben over the weekend.

Click on this Link to Hear me on the show with Ben making them! 

  I realise it doesn’t look spooky or comical for Halloween (the oozing-ness maybe?) But this recipe will go down a storm if you have children and Adults coming round. I am definitely making more of these possibly again this weekend. I loved the alternative of using Pork and Apple. I might even try different cheeses inside, but it can’t be too strong as it will just overpower the meat. 
   This recipe has been a winner with my Fiancé too and he normally loves a big fat juicy Beef burger, so If he likes it, that’s good enough for me! 



Pork and Apple Burgers with Oozing Mozzarella:


Ingredients:

(Makes Approximately 5-6 burgers)


–  Approximately 500g of Pork Mince
–  2 Tbsp of Rapeseed Oil
–  1 large onion diced finely 
–  1 Clove of Garlic finely chopped 
– Half of one side of an Apple Grated ( I used English Gala )
–  1 Level Tbsp of Sage 
– 1 Level Tbsp of Fresh Parsley
–  Salt and Cracked Black Pepper to season
–  1 Tsp of Dijon Mustard
–  1 Tbsp of Tomato Puree
–  1 1/2 slice of White bread into Breadcrumbs
–  1 Ball of Mozzarella
– BreadBuns
– Salad= I used Iceberg lettuce, Round lettuce, tomato, onion and cucumber


Method:

–  Preheat Oven at 190c,

–  Fry off your chopped Onion and Garlic in a splash of Rapeseed oil in a Frying Pan until Golden brown,

–  Mix all ingredients together (minus oil) into a mixing bowl with your Hands,

–  Roll a small handful of the mixture into a ball, Press an inch sized ball of the Mozzarella into the middle, roll back into a ball and flatten into a burger.

– Repeat process for how many burgers you need.

–  Fry off Burgers into a separate frying pan 3-4 minutes each side and then place onto a baking tray for about 12 minutes.

–  In the meantime Prepare your Salad and Buns and a minute or two before the burgers are done, Place Buns open on a tray to toast slightly.

–  Assemble and tuck in! 





Roast Vegetable, Chilli and Parmesan quiche with wholemeal Spelt Pastry:

September 22, 2014

One Afternoon, sometime last week, I decided to drag out all the bits and bobs that needed to be used up in the fridge, as you do.  Well, I always do as I save everything! I cannot begin to throw anything away, even if it is a 1/4 of an onion as it all links with another Recipe!
  Anyway… I had numerous vegetables, cheese, milk, all sorts to use up so I decided to do a quiche but with Wholemeal Spelt Flour.  It turned out great! I loved it, My partner loved it, in fact both of us said that the aubergines in this recipe tasted brilliant and adding that red chilli, really gave it some “Pizzazz” to it. 

  I was amazed how much interest I had for this recipe. People made some really nice comments and have been asking me to put it up on my site.  So this delights me to say, By Popular demand, here is my recipe for…


Roast Vegetable, Chilli and Parmesan quiche with wholemeal Spelt Pastry:


* My Tin was approximately 9 inch wide by 2 inch deep. 
I cannot state this recipe as vegetarian as it has Parmesan in it. But you could substitute for another cheese or simply none at all! *


Ingredients:

(Pastry *I froze half down)

–  250g Wholemeal Spelt pastry, (Sieved half as I wanted some “crunch/depth” to it)
–  150g Unsalted Butter cubed and softened
–  Pinch of Caster sugar
–  Pinch of Sea Salt
–  1 Egg
–  1 tbsp of cold Whole Milk

(Filling) 

–  3 Medium Free Range Eggs
–  100 ml   Double Cream
–  100 ml  Whole Milk
–  Sprinkle of Ground Nutmeg
–  100g Parmesan Cheese 
–  Half and Aubergine Diced roughly
–  1 medium Onion Diced
–  6-8 small red and yellow tomatoes halved or quartered
–  1/4 green Pepper Diced
–  1/4 Red Chilli diced finely
–  3 leaves of fresh basil finely sliced
–  1/2 small green courgette finley sliced
–  Splash of Olive oil
–  Few dried herbs
–  Sea Salt and Cracked Black Pepper

Method:

*  Preheat Oven to 190c

*  Pop ingredients for your Pastry into a food processor and mix until dough forms a ball. Or if you prefer, you can do this by hand.

*  Place Pastry onto floured surface, knead slightly together, Cover with Cling Film and place in fridge until you want to use.

*  Roast all vegetables in oven with olive oil and dry Herbs.

*  Roll out Pastry to about 1/2 cm thick or if you can, slightly thinner.

*  Blind Bake Pastry for approximately 12- 15 minutes

*  Once Vegetables are cooked and Pastry is blind Baked, Pop your grated Parmesan into the pastry case, then vegetables, Everything else all in and bake in the oven for approximately 30-40 minutes as different Ovens and Tins can make a big difference.

*  When your Quiche is cooked, allow to cool first before slicing into.


This is a great Quiche eaten Warm or cold. Ideal for a picnic and can be served with many different things.





A Meat Free and Fuss Free Leftover Gem…

February 10, 2014

I almost forgot to tell you lovely readers out there about this little gem of a dish, of which I never imagined tasting as nice as it did.  I have come up with different versions of this before but not so much with these ingredients, more spicy, such as Mexican style.

  It was in the middle of my “Roast Pork challenge” and by lunch time of the 3rd and final day, I was crying out for something Vegetarian.  I do like my Meat, but I also like variety in a week.  So I took a look into my Fridge and I literally save everything that I can safely put back into another meal the following day.  Here in my fridge were various tubs of cooked vegetables, including the potatoes.  I assembled all ingredients with lids off the tubs and took a glare.  Ok Im going to whack everything together, add Eggs and spices, a bit like Bubble and Squeak and Hope for the best! 

  It was lovely. Warming,comforting and a really nice Lunch that again was very cheap and quick to allow me to carry on writing.  So if you have any of your Veg from yesterdays Roast, why not give this a Go?…




*Not the Greatest looking dish, I know!* but tastes lush.

 Scrambled Veg with Eggs :


Ingredients:


( Baring in mind, you can be as versatile with this recipe as you like. It is your leftovers, these were just mine) … Amounts do not matter in this.


–  Tbsp of Rapeseed oil or the oil you normally fry in?
–  1 Clove of fresh Garlic chopped finely
–  1 Spring onion chopped.
–  A 2 inch piece of fresh Leek sliced finely
–  A Tsp of mild Curry powder
–  1/2 Tsp of smoked paprika
–  Salt and Pepper to season.

–  4 leftover Cooked roast potatoes

–  Some leftover cooked Savoy cabbage
–  A few leftover cooked carrots about 6 pieces, if being precise.
–  Some leftover cooked sugar snap peas 
–  Some sliced, Cooked white onion.
–  2-3 eggs depending on size
–  Salt and Pepper to season.
If you want more spice, Add fresh chilli to heat it up! 


In a bowl, Mash the Cooked roast potatoes roughly.  Add all of the cooked ingredients and mash up with your hands (Fun Part!). 

Whisk the eggs in another Bowl as you would for an Omelette and season a little.

Pop the chosen oil into your frying pan and start to fry off the leeks, garlic, spring onion, curry powder and paprika.

Then add the Cooked leftover Potato and Vegetable mix. Followed by the Eggs and now the world is your Oyster as you can scramble the whole lot as I did or try and flatten like Bubble and Squeak!  Whatever you have chosen to put in this or however you cook it? It is as Versatile as you want it to be.

A lovely Meat Free, Fuss free, thrifty Lunch or Dinner. You choose…