Category Archives: Leftovers

Red Chilli Rice


I love this rice for popping into burritos along with what we call taco coleslaw.

Apart from being a gorgeous colour, this rice has bags of flavour and can really stand alone if you are having it as a side dish.

Leftovers reheat well and I send the boys to school with rice filled wraps too, anything to fill them up!

Serves 6-8.

Ingredients

1 x 400g tin crushed tomatoes

1 small onion, peeled and quartered

2 garlic cloves, peeled

1 chipotle chilli in Adobe sauce

1 tablespoon dried oregano

1 tablespoon dried dill tips

1 lime, juiced

75g butter or oil

400g basmati rice

750mls water

Method

Combine the tomatoes, onion, garlic, chipotle chilli, oregano, dill, lime juice and salt in a food processor and whizz to make a loose paste.

Heat the butter in a pan that you will use to cook the rice.

Pour in the tomato paste and simmer gently for 30mins until dark and thickened.

Add the rice to the pan and cook for 1 minute and then add the water, stir, cover and bring up to the boil.

Simmer for 18 minutes, turn the heat off but leave the lid on.

After 10 minute rest, remove the lid, stir the rice and serve.

Swedish Meatballs With Gravy

The challenge was set by my youngest son to come up with a gluten free meatball just like Ikea’s and apparently these are winners. To make them completely authentic I serve them with mashed potato, some green Veg and a dollop of Ikea’s finest lingonberry jam!

The quantity is big but I always think that when you are going to the effort to make meatballs you should always make extra for the freezer, your hands are dirty anyway!

This recipe makes 90 meatballs with sauce and that’s enough to feed 18!!!!!

Freeze the excess in foil trays or ziplock bags with the sauce on them for a quick defrost and bake dinner another night.

Ingredients

MEATBALLS

1kg minced beef

1kg minced pork

150mls milk

60g fresh gluten free breadcrumbs

2 onions, peeled and grated

2 teaspoon dried thyme, ground in a mortar and pestle

3 teaspoons salt

Freshly ground pepper

2 tablespoons oil

GRAVY

100g butter

6 tablespoons gluten free plain flour

1 tablespoon tomato paste

500mls red wine

1.5 litres beef stock

50mls gluten free Worcestershire sauce

275mls cream

Salt and pepper

Method

Combine the beef, pork, milk, breadcrumbs, onion, thyme, salt and pepper. Use your hands to ensure that it is totally mixed.

Set aside in the fridge for 1 hour.

Preheat the oven to 180 degrees Centigrade. Line two baking trays with baking parchment.

Form the meat into small balls, set aside on a third baking tray.

Heat a large frying pan, I use a 32cm pan, this is a BIG quantity, over a high heat, add the oil and once hot start frying the meatballs in batches. Cook until coloured all over and then using a slotted spoon, remove and pop them onto the prepared baking trays lined with baking parchment.

Once all of the meatballs are sealed and on the trays slide into the oven and bake for 10 minutes until cooked through.

While the meatballs are cooking make the gravy.

Add the butter to the frying pan, once melted add the flour and tomato paste, cook over medium heat for 1-2 minutes, scraping all the yummy bits off the bottom of the pan.

Now add the wine and stock, whisk over a medium heat for 7 minutes. Add the Worcestershire sauce and cream, heat through.

Remove the meatballs from the oven and either add them to the gravy or place in a serving dish and pour over the gravy. Serve hot.

 At this stage I use foil trays for the meatballs going in the freezer, pour over the gravy, chill and freeze.

Chicken And Leek Pie With Potato Scone Crust


Leftovers needing jazzed up a bit?

 This is the recipe for you, using leftover roast chook and the insides of some baked potatoes, discard the skin, or some leftover mashed potato.

I have used homemade chicken stock from some roast chicken flavoured with lots of garlic and fresh herbs so the stock has heaps of flavour, if you are using powder or a cube, maybe add a little fresh parsley and garlic to the leeks when they are cooking for a bit more flavour.

The potato scones go beautifully crispy on top and mushy and chickeny on the bottom, yum!

Serves 8.

Ingredients

110g butter

2 large leeks, halved lengthwise, cut into 1cm pieces and washed thourghly

100g gluten free plain flour

1.2l chicken stock

800g cooked chicken or ham

TOPPING

500g cooked potato, mashed

100g butter

50g gluten free plain flour

1/2 teaspoon gluten free baking powder

Method

Preheat the oven to 190 degrees Centigrade.

In a large, shallow oven proof pan, heat the butter over a medium heat.

Add the leeks and cook for 10 minutes until vibrant green and soft.

Add the flour to the pan and stir continuously for one minute.

Pour the stock into the pan and stir until it thickens at boiling point.

Stir the diced cooked chicken through and set aside.

Now make the scones.

In a large bowl, weigh out the potato, finely diced butter, flour and baking powder, using your hands, gently work the mixture until a dough begins to form.

Flour your work surface with gluten free plain flour and using your hands, gently squash down the dough until 5mm thick.

Take a floured cookie cutter and cut discs, once there is no more space, reform the dough, squash down and re cut until you have enough discs.

Place the scones onto the pie filling and pop into the oven.

Bake for 40 minutes.

Stirfried Rice With Sweetcorn And Chipotle Chilli

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Admittedly, this sounds a bit odd but as a way of using up leftovers and giving them a new lease in life this is fantastic recipe.

I like to have this rice with Mexican themed food but it goes well with pretty much anything and I’ve happily eaten the rice on its own or with an egg for breakfast.

Serves 4-6.

Ingredients

60mls olive oil

50mls water

1 clove garlic

2 chipotle chillies in adobe sauce, seeds removed

1 teaspoon smoked paprika

1 teaspoon dried oregano

600g cooked and cooled rice

400g frozen sweetcorn, defrosted

60g fresh coriander, leaves and stalks roughly chopped

Method

Using a stick blender, whizz the oil, water, garlic, chipotle chillies and adobe sauce to form a thin paste.

Heat a large frying pan over a medium heat, pour the chipotle paste into the pan and cook over the medium heat until all of the water has evaporated.

Turn the heat up to high and add the rice, breaking up any lumps.

Stir the rice well so that it’s completely covered in the chipotle paste.

Add the sweetcorn to the pan and again stir well.

Now, stirring the rice occasionally, cook for 5 minutes, I like to let it form a crust on the base as it cooks as this adds lots of colour to the dish.

Stir through the coriander and serve.

 

 

Cornbread With Fresh Corn, Jalapeños And Cheese

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Perfect with a bowl of chilli or soup, this corn bread is easy to make and considering that it’s gluten free, pretty close to the real thing!

For the cheese I just use what hard cheese is needing used up in the fridge, a mixture is fine too, this one had cheddar and mozzarella!

Leftovers are great toasted under the grill with an egg on top for breakfast the next day!

Makes a 32x25cm loaf.

Ingredients

300g fresh corn kernels or frozen at room temperature

150g grated cheese

3 jalapeños, deseeded and diced finely

300g masa lista

160g gluten free plain flour

1 tablespoon gluten free baking powder

1 teaspoon bicarbonate of soda

salt

2 eggs

500mls buttermilk

450mls milk

100mls vegetable oil

Method

Preheat the oven to 220 degrees centigrade.

Pour the oil into a heavy duty, non stick roasting tin.

Once the oven is up to temperature, pop the roasting tin in to heat.

While that’s in the oven prepare the other ingredients.

In one bowl, combine the sweetcorn, cheese, jalapeños, masa lista, GF plain flour, baking power, bicarbonate and salt.

In a jug, whisk the egg and then add the buttermilk and milk, whisk well.

Pour the wet ingredients into the dry and stir well.

Once the pan is very hot in the oven, take it out and pour the hot oil into the batter, mix well.

Pour the batter into the tin, spread out if needed and return the tin to the oven.

Bake for 10 minutes and then reduce the heat to 200 degrees centigrade.

If the bread is browning too quickly, cover the it loosely with foil.

Bake for 30minutes.

Allow to cool a little in the tin before serving.

Chicken And Apple Casserole With Chive Dumplings

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As the northern hemisphere basks in the heat it has turned rather chilly here in Western Australia so we are loving slow roasts and some serious comfort food.

This however isn’t slow cooking as I cheat and use left over cooked chook which saves on time and to be honest I usually make double as this freezes a treat for an elusive night off another time.

The dumplings are great for filling teenage boys up and they are gluten free too and sooooo tasty you wouldn’t even know!

Serves 8.

Ingredients

50g butter

1 medium onion, diced

3 medium carrots, diced finely

300g eating apples, peeled, cored and roughly chopped

600g cooked chicken, dark and white meat, roughly chopped

300mls cream

750mls chicken stock

salt and pepper

DUMPLINGS

300g gluten free self raising flour

100g butter, diced

20g chives, snipped

salt and pepper

200-250mls milk

Method

Preheat the oven to 200 degrees Centigrade.

In a large lidded oven proof frying pan, heat the butter over a medium heat, once melted add the onion, carrot and apple, stir well and cover. Allow to cook slowly for 15-20 minutes until the onion is soft.

Add the chicken to the pan followed by the cream and stock.

Season and bring gently up to a simmer.

Move the pan with the lid on into the oven.

Bake, covered for 25 minutes.

Towards the end of the 25 minutes, make the dumplings.

Weigh the flour into a large bowl, add the diced butter and gently rub it in. Once this resembles fine breadcrumbs add the chives, seasoning and finally the milk, you don’t want it too sticky to handle so try 200mls of milk and slowly increase if need be.

Take the pan from the oven and remove the lid.

Working fairly quickly, roll the dumpling mix into small walnut sized balls and pop onto the top of the casserole, repeat until all of the dumpling dough has been used.

Return the pan to the oven, uncovered, and bake for 35-40 minutes until the dumplings are golden.

Mexican Green Chorizo

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This is so tasty I always make double!

Can’t get the kids to eat greens? Give this a try, I serve it with mini tortillas and the boys make their own, we can get through an entire lettuce, 2 capsicums, 4 avocados and 10 tomatoes, never mind the sneaky spinach and capsicum in the chorizo!

Although I crumbled this for tonight’s dinner it also works well as a burger and sausages.

Leftovers are brilliant with eggs, over an omelette or scrambled eggs is a favourite in our house of I have thrown a little chorizo crumble into the boys school wraps for added zing!

Serves 4-6.

Ingredients

small green capsicum

80g fresh coriander, leaves and stalks

30g green jalapeño chilli, deseeded

4 garlic cloves, peeled

50g baby spinach leaves

1 lime, zest and juice

2 teaspoons dried oregano

2 teaspoons ground cumin

1/4-1/2 teaspoon cayenne pepper

salt and pepper

500g minced pork

a little oil to fry

Method

Over a BBQ or gas ring, singe the skin of the capsicum, all over until it is completely black. Pop the capsicum in a bowl and cover with plastic wrap. Wait for 15-20 minutes and then remove from the bowl and rub off the skin, remove the seeds and stalk too.

In a food processor, whizz the capsicum, coriander, jalapeño, garlic, spinach, lime zest, lime juice, oregano, cumin, cayenne, salt and pepper to form a bright green paste.

Weigh the meat into a bowl and add the paste, mix really well with your hands.

Form into any shape that you want, patties, sausages or crumble as I use.

Heat a large frying pan, I use a 32cm non stick pan, add a splash of oil and once hot tip in the green meat.

Using the side of a wooden spoon break up the meat, turning and squishing all the time.

To begin with lots of fluid will release but just keep cooking, on high heat until the water evaporates and the meat is beginning to colour up.

Serve immediately.