Waste not, Want not!

Those recipes which help use up the little bits left over!

Chicken Pilaff

Chicken Stock

Chicken Stock

Recipe

Serves: makes about 2 litres/4 pints of stock

Cooking and preparation

• Preparations time: 10 minutes
• Cooking time: 2 hours

Ingredients

• 1 leek
• 1 carrot
• ½ large onion
• several sprigs fresh thyme
• 1 head of garlic
• 10 black peppercorns
• 1 chicken carcass, cut into 3
• 20 chicken wings

Top

Method

1. Chop the leek into three large pieces and place in a stockpot or large heavy-bottomed pan (don't turn on the heat yet).

2. Chop the carrot into large pieces and add to the pot.

3. Peel the onion and add to the pot. Add the thyme to the pot. Cut the garlic head in half, across the cloves, and add to the pot. Add the peppercorns.

4. Add the chicken carcass and wings to the pot. Pour in enough cold water to cover the chicken, about 2.8 litres/5 pints.

5. Turn the heat on to a gentle heat and bring the stock to a simmer. Simmer, covered, for 1½-2 hours.

6. After half an hour or so, remove any scum that rises to the surface with a ladle or a large spoon. Repeat as necessary.

7. At the end of the cooking time, strain the stock, discarding the vegetables and chicken pieces. Allow to cool. You can use the stock as it is, store in the fridge for up to three days, or freeze for up to three months for future use.

Thanks to the Beeb :)

Chicken Pilaff

8oz cooked chicken

3 rashers of bacon

2 tbsp oil

1 sliced onion

1/2 tin tomatoes

4-8oz Patna rice

2 tbsp sultanas

3/4 - 1,1/4 pints of stock

1tsp salt

1tbsp chopped parsley

1. Heat oil and fry bacon & onion.

2. Add unwashed rice and stir for 1 minute.

3. Add stock, tomatoes and sultanas, bring to the boil and simmer uncovered for 10 minutes.

4. Add chicken, salt & parsley and cook for 10-15 minutes.

Roast Beef & Yorkshire Pudding

The Beef

Roll on a plate of flour, mustard powder and freshly ground black pepper and then into the roasting tin and ....

20 mins GM9 / 475oF / 245oC

+

15 mins per lb / 450g at GM5 / 375oF / 190oC (rare)

+

15 mins extra (medium) or 30 mins for well done

Baste with pan juices regularly during the cooking.

Yorkshire Pudding

3oz / 75g plain flour
1 egg
3 fl oz / 75ml milk
2 fl oz / 55 ml water
Salt & freshly ground pepper
Beef dripping / vegetable oil / fry light

Sift the flour, make a well, add the egg and seasoning and then incorporate the milk and water mixture using an electric whisk if possible.

15 minutes before the beef is due out increase temp to 220 C and put in the oil to heat.  (Only 5 minutes if using fry light!)
When you remove the beef and leave it on the side to rest put the Yorkshire puddings on for 20-30 minutes depending on size - Keep an eye on them, they are rubbish burnt!

Lasagne

Ingredients

Minced Beef 450g
Tin of Tomatoes 400g
Mushrooms 100g
Chopped onion 1
Garlic 1 clove
Beef Stock 1/2 pint (300ml)
Butter 25g
Lasagne Verdi 1 Packet

The White Sauce

Milk 300ml
Butter 25g
Plain Flour 25g
Grated Cheddar 50g

Making Method

1. To prepare the Meat Sauce, fry the Mince Beef and Onion until brown.
2. Stir in the Stock, Garlic, Tomatoes and Mushrooms (sliced).
3. Cook for about an hour until thick and rich.
4. If necessary add 2 tablespoons of Cornflour dissolved in a small amount of cold water to thicken.
5. Grease an oven proof dish.
6. To make the Bechamel sauce, melt the Butter, stir the Flour in and add the Milk,
stirring until thickened.
7. Grate the Cheese and add. Add seasoning to taste.
8. Layer the ingredients repeatedly, starting with the Meat Sauce, then the Lasagne, ending with the Bechamel Sauce.
9. Sprinkle some Parmesan Cheese on top and bake in the oven at 400F / 200C / Mark 6 for about 45 minutes.
10. Serve with Parmesan Cheese.

Thanks Utterley Recipes

Lamb in Red Wine

serves 4

• 1 finely chopped medium onion
  
• 2 crushed garlic cloves
  
• 225(+)g diced lamb steak
  
• 1-2 tsps veg stock powder
  
• 1 tbsp plain flour
  
• 150mls red wine
  
• 400g can chopped tomatoes
  
• 110g button mushrooms
  
• 1 tbsp chopped fresh thyme
  
• salt & black pepper
  
• 1 tbsp chopped fresh parsley
  

1. Heat a non-stick pan and dry fry the onion and garlic until until soft.

2. Add the diced lamb and fry to lightly colour, adding salt and pepper.

3. Sprinkle over the stock powder and flour and cook for a further minute. 

4. Gradually stir in the wine and remaining ingredients and when boiling reduce heat and simmer for 30 mins (or until lamb is tender depending on the size of your dicing)

5. Garnish with the parsely just before serving.

Guacamole

Mash together avacado, limejuice, crushed garlic, chopped red chillies & coriander leaves for a tasty guacamole.

Haven't tried this one yet but it was on the pack of a coriander plant I brought from Sainsbury's so I thought I'd note it down!

White chocolate and raspberry cheesecake

For a 8in sandwhich cake tins

For the biscuit base
35g digestive biscuits, crushed
35g gingernut biscuits, crushed
35g Butter, melted

For the filling
200g - 300g white chocolate, broken into pieces
30g Butter
1/2 vanilla pod or vanilla essenes
250g cream cheese
25g caster sugar
90ml whipping (double) cream
1 punnet Raspberries, plus e few more to decorate

Method

1. For the biscuit base: combine the biscuits and butter and press onto the base of a 23cm springform tin.
2. For the filling: place the chocolate, butter and vanilla pod in a heatproof bowl set over a pan of simmering (not boiling) water until melted. Allow to cool slightly.
3. In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency.
4. Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture. Gently stir in the raspberries, being careful not to release the juice.
5. Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours. I find 48 hours better!!
6. To serve: remove from the tin and place on a serving plate. Decorate with a few whole raspberries.
7. Enjoy

Blackberry and apple crumble

serves two to three persons

For the crumble mixture:
115 g/4 oz plain flour.
50 g/2 oz butter or margarine.
50 g/2 oz sugar - soft brown sugar gives an interesting colour.

For the fruit:
Two good sized Bramley apples, total weight about 400 to 450 g/14 oz to one lb.
50 g/two oz blackberries.
One tablespoon water lemon juice.
50 g/two oz sugar - or to taste.

1. Put out all the ingredients for the crumble and prepare the crumble mixture first, for it can be kept waiting.

2. Sift the flour into the mixing bowl; cut the butter or margarine into smaller pieces so it is easier to rub into the flour, add to the flour.

3. Rub the butter or margarine into the flour with the tips of your fingers, lift into the air as you do so, so the mixture does not become sticky.

4. Add the sugar and mix well

5. Preheat the oven to 180ºC/350ºF, Gas Mark 4, 160 to 170ºC fan oven, while preparing the apples.

6. Cut each large apple into quarters - this makes it easier to peel and core than dealing with the whole fruit. When all is prepared, put half into the 450 ml/ ¾ pint pie dish or ovenproof dish.

7. Add the water or lemon juice and the blackberries, then the rest of the apples, mix gently.

8. The apples need partly pre-cooking; otherwise they will not be sufficiently soft. Cover the dish with foil so the apples do not scorch and cook for 15 minutes

9. Take out of the oven - hold the hot dish with oven gloves, check that the fruit is level in the dish to give a good base for the crumble.

10. Spoon the crumble mixture evenly over the hot fruit. Return the dish to the oven and continue cooking for 25 to 30 minutes until crisp and pale golden.

11. Serve hot with single cream.

Flapjacks

6 oz soft brown sugar
2 desserspoons golden syrup
6 oz butter
12 oz rolled oats

2 tblsp mincemeat  (optional)

1. Heat the sugar, syrup and butter together in a saucepan until melted. Add the oats and stir(and mincemeat optional).
2. Place in a greased tin and flatten out.
3. Cook at 190°C/375°F/Gas Mark 5 for 20 to 25 minutes until golden.