Feeds:
Posts
Comments

Archive for the ‘Leftovers’ Category

Over Easter we were in Cordoba, the home of Salmorejo (it’s on every menu), and I defy anyone on return NOT to attempt to make it. This really is peasant food at it’s best. The over ripe tomatoes that are no good for salads, stale bread, some garlic which is in abundance everywhere in this country, off cuts of jamon as a garnish (optional) some olive oil (not peasant food where I’m from in south east England, but in Spain, Europe’s largest producer, it is!) and a dash of wine vinegar. It just tastes so fresh and if you get the right tomatoes, you get this wonderful salmon colour in your bowl. Good luck, this is really worth having a go at.

Ingredients

  • 500 g  ripe, red tomatoes
  • 1 clove of garlic, crushed
  • 1 stale loaf, crust removed (spanish/french stick is perfect)
  • 1 tbsp spoon vinegar
  • 4 tbsp spoons of olive oil
  • big pinch of rock salt
  • jamon, chopped to garnish

Method

Put all of the tomatoes, garlic, olive oil, vinegar and salt in a bowl. or blender and, you guessed it, blend. Then Slowly add the bread to make a thick soup. Garnish with bits of chopped jamon and a drizzle of olive oil. Refrigerate and serve cold.

Read Full Post »

Chicken Bhuna

I decided to make a curry from scratch. It is so easy to open up a jar of paste or a pot of curry powder but it really is worth having a go with the real spices. This version serves 4-6 people and is really tasty.

Oh and there is loads of butter in it…

Ingredients

  • 1kg of cooked chicken breast (you can cook this with fresh chicken breasts, just fry them in olive oil first and maybe cook them in the oven for a little longer at the end.
  • 180g  butter
  • 2 tablespoons garam masala
  • 1 can chopped tomatoes
  • 5cm peeled and chopped fresh ginger root
  • 3 large onions, peeled and finely chopped
  • 3 teaspoons turmeric
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons ground coriander (cilantro)
  • 3 teaspoons paprika (not smoked)
  • 6 whole cardamom pods
  • salt (about a teaspoon)
  • 6 cloves of garlic, finely chopped into a paste
  • 3 green chillies, finely chopped
  • 1 red pepper sliced

Method

Cut the chicken into bite size chunks and put them in a casserole dish. Melt 60g of the butter in a pan on a medium heat and add the garam masala and stir (pic 1), then add half a can of tomato and heat for a couple of minutes. Pour the mixture over the chicken and lightly mix (pic 2). This should marinade the chicken whilst you cook the rest. Now melt the rest of the butter in a pan and soften the onions and the ginger for about 10 minutes. Now add the turmeric, cumin, ground coriander, paprika and cardamom pods and fry them for a further couple of minutes. Oh and at this point you should heat the oven to 200C. Now add 250ml of cold water and bring to the boil and simmer for 5 minutes the add the other half of the can of tomatoes, the chillies, the sliced red pepper, the garlic and the salt and stir. Leave simmering  for a further 10 minutes, add more water if needed…

It’s now time to pour this mixture over the chicken and mix it all up well. Put a lid on the dish and and cook in the pre-heated oven for about 30 minutes. Serve with pilau rice and garnish with fresh coriander (that is cilantro by the way). I hope you like it…

Read Full Post »

Bubble and Squeak

Bubble and Squeak is a British breakfast dish that you can make from leftover vegetables.

Something that we are really trying to do is  use leftovers creatively. We hate wasting food, a mentality that both of us grew up with. We try to use everything we don’t eat the first time round. Mostly, I confess, leftovers are usually eaten cold for lunch, but sometimes you can do something a bit more interesting. For example in Italy we made roast chicken and potatoes with cabbage and green beans one evening, which provided us with the perfect ingredients to make bubble and squeak.BubbleAndSqueak

Ingredients

  • cold potatoes
  • cold cabbage (boiled or steamed)
  • any other cold vegetables.
  • olive oil
  • salt and freshly ground black pepper

Method

This really is very simple.  All you have to do is to mash everything up form patties (we made one large patty) and fry in oil. In England people tend to use sunflower oil but we used olive oil. It seemed to work better with more potato.

Great as part of a nice breakfast/brunch…

Read Full Post »