Bubble and Squeak - New Year 2018

Firstly I would like to wish you all a very Happy New Year and hope that 2018 is magnificent in every way.  I decided this year that there would be no New Years' Resolutions, no promises that I will fail to keep, no grand plans that will depress me if I do not complete them, etc, etc.  This year I just want to ensure that I make the most of every new day and to love, to learn, to grow and to discover.

 

Part of my new resolve is to ensure I have time for me.  Time for things I enjoy, time for me to chill, relax, refresh and enjoy me. I thought about trying a new hobby - something that would interest me and I would enjoy.  But then I thought why? I already have a hobby!  Something I enjoy doing, which challenges me and keeps me happy.  What is it?  Cooking and blogging, of course!

 

2018 will be a year that I have promised myself to make time to continue my love of cooking.  Experimenting with flavours, challenging myself with technique and more importing expanding my tastebuds to ensure that new foods are tried.  It's all very exciting and best of all I am going to share this culinary adventure with you.

 

So here we go......

 

The Festive Season means a lot of different things to different people.  For us it's family being together, traditions and love.  But it also means FOOD - and lots of FOOD.  Too much to eat in all honesty but it seems that we must over cater just to make sure there is enough.  Seriously there is always enough and that can only mean one thing.  Leftovers!  Left over ham, turkey, seafood, vegetables - everything.

 

This morning our fridge was a smorgasbord of food possibilities. Quite exciting really.  There is literally enough of so many different foods all leftover.  I also have a house full of teenagers from last nights' New Years Eve celebrations.  So I decided to first feast of the New Year would be good old fashioned Bubble and Squeak or as we prefer to call it Fry Up.  This meal is definitely on the Comfort Food listing.

Bubble and squeak is a traditional British dish made with leftover vegetables from a roast dinner. The main ingredient is potato but cabbage, carrots, peas, Brussel sprouts, or any other leftover vegetables can be added. The chopped vegetables and any left over meat are fried in a pan together with mashed potatoes or crushed roast potatoes until the mixture is well-cooked and brown on the sides. The dish is so named because the cabbage makes bubbling and squeaking sounds during the cooking process.

Sadly this isn't really a great recipe to blog as there are really no quantities to follow - it really just depends what you have in your fridge.  This morning we were lucky as I had a large bowl of mashed potatoes left over from dinner the other night along with carrots and roast pumpkin.  I did add some freshly boiled Brussel sprouts, peas and corn to give the dish more colour.  But seriously you can use anything you have on hand and theoretically they don't have to be leftover.

An absolutely perfect way to start the New Year.....

Bubble and Squeak

Serves: 8

 

2 teaspoons oil

1brown onion, diced

leftover ham, diced

leftover mashed potatoes

leftover vegetables (that you have available) chopped into bite size pieces

1 cup grated low fat tasty cheese

salt

freshly ground black pepper

1 - 2 tablespoons dried thyme

2 tablespoons butter

Preheat oven to 200 degrees Celsius.

Heat oil in a large frying pan over medium heat.  Add onion and cook for 2 - 3 minutes or until softened.  Add ham and fry for a further 5 minutes or until ham is browned and crispy.  Remove from heat.

Put the mashed potato, vegetables, cheese, salt, pepper, thyme and bacon mixture into a large bowl.  Gently mix until all vegetables are mixed through the potatoes but are still chunky.

Using the same large frying pan add butter and melt over low heat.

Place the potato mix in the pan pressing down to compact mixture.  Cook on stove top for about 10 minutes.

Transfer to oven and cook for a further 20 - 30 minutes or until cooked through.

Serve immediately.

 

(Click here for a printable version of this recipe)

 

Creamy Loaded Herb Potato Bake

So here we are a New Year - another year to see what adventures 2016 will bring for me, my family, my friends and of course, all the foodie bloggers and readers of the world!!

HAPPY NEW YEAR to each and all,

Each day during Summer, Winter, Spring and Fall,

Whether you are following a recipe and making it up,

Serving it on a plate, in a bowl or in a cup,

With all your successes and even the duds,

May every mouthful excite your tastebuds!!!

As for the House of Murray - well 2016 has already started with a bang!!  Surrounded over the Festive Season with our family and friends was the perfect way to welcome in the New Year.  All the food and the drinks saw many of us with full (and some sore) bellies for days but more importantly the feeling of love and friendship was, and always is, priceless and something that I cherish.

Food wise our house has been filled with everything from Roast Turkey and Stuffing, Roast Pork and Crackle, Rich Gravy, Vegetables, Steamed Christmas Puddings (we made a lot this year), Mince Pies, a Gingerbread House (made by Alexandria), candy canes, chocolates to champagne, wine, beer and spirits.  Oh my it's been a food-fest!!!!

One thing however that I do get sick of is all the Christmas food... it's rich and filling but after a week or so I just want comfort food or as my kids said one morning "Mam can we please have some normal food?".... made me laugh but also I couldn't agree more.

So today, New Year's Day, needless to say that we did have left overs from last nights celebrations and we were having more family down for a late lunch.  It was decided to use the leftovers consisting of ham, chicken souvlaki, salads and roast potatoes.  Even though I whinge about leftovers I do not like wasting food!!

Roast potatoes... hhhmmmm what's something I could do with them rather than reheating them only for them to go hard and dry out???  I decided I would adapt a few recipes for Loaded Potato Bakes and make my own without using mayonnaise or sour cream.  What did I use instead?  Béchamel Sauce of course.. why not?  Outcome AMAZING.... everyone had seconds although to point the finger my sister in law Clare had 3 serves!!!

Now this was easy to make although a little time consuming it was definitely worth it!!  I would have to say it may now be on the favourite potato bake recipe list!!  Full of a lush creamy herb sauce, bacon, garlic, spring onion and cheese, with a hint of chilli, smothering soft potatoes what more could anyone ask for??  In our case maybe two casserole dishes full of this wonderful creation??  I could have easily just sat there and ate that instead of everything else that was presented for lunch today.

Creamy Loaded Herb Potato Bake

Serves: 8

1 kilogram leftover roasted jacket potatoes

(OR 1 kilogram jacket potatoes, roasted)

500 grams bacon, diced

6 spring onions, sliced

50 grams butter

3 tablespoons plain flour

1 litre skim milk

2 tablespoons Dijon mustard

1 teaspoon Franks Hot Sauce

2 tablespoon dried oregano

1 tablespoon dried tarragon

salt

ground white pepper

150 grams grated tasty cheese

Preheat the oven to 180 degrees Celsius.

Spray a casserole dish or baking pan with cooking spray and cover the base with the roast potatoes (it doesn't matter if they overlap).

Place in oven for 10 - 15 minutes to warm through.

Meanwhile cook the bacon and 2/3rds of the spring onion in a frying pan over medium heat until bacon starts to brown and onion soften.  Remove from heat.

In a large saucepan add butter.  Cook over medium heat and until completely melted.  Remove from heat.  Add flour and stir with a wooden spoon until flour is mixed through and you have a nice soft roux.  Return to the heat and gradually add in the milk, using a whisk mix continually, ensuring it's completely mixed through and that you have no lumps.  Continue with remaining milk.  Leave to simmer over low heat, stirring, until thickened slightly.  Add the mustard, hot sauce, oregano, tarragon and season with salt and pepper.

Remove potatoes from oven.  Sprinkle with the bacon mixture, pour over the béchamel sauce mix and sprinkle with grated cheese.

Bake in oven for 30 - 40 minutes or until cheese has melted and sauce bubbling.

Sprinkle with remaining spring onions before serving.

(click here for a printable version of this recipe)

Turkey Ham and Vegetable Pot Pies

Merry Christmas to you all

and best wishes for the New Year.

 



Thank you all for your support and patience with me and my blogging in 2014.  As I have mentioned many times it has been a hard year in the Murray house - one of many changes, one that found me time pour and one where I was just lost and finding things very difficult.  I am now at the end of the year and looking forward to a better 2015 and wishing you a prosperous and creative New Year.

My first post of the year is brought to us by the dreaded Christmas leftovers.... everyone has them.  Some us of us end up with lots of them - in our case it was only some turkey slices but a whole leg of ham on the bone.

I love turkey but once it's cooked and served the first time it tends to get dry really quickly.  Ham on the other hand doesn't change when stored correctly but you must keep an eye on the used by date.  My favourite use of left over ham, especially ham on the bone, is Pea and Ham Soup which I normally make a long time after Christmas when the cooler months start to make their way in.  Tonight something different was called for and to be honest everyone in our house loves Pot Pies so it was a no-brainer.

These flavours work so well together - the turkey, the ham, the creamy thyme flavoured sauce and of course being packed so full of vegetables made for a perfect one dish wonder that everyone loved.  All individually portioned up so no there was no arguments over "he got more pastry than I did" - oh the dramas!!

Turkey, Ham and Vegetable Pot Pies

(recipe adapted from Taste.com)

Serves: 8

ProPoints per serve: 10

cooking spray
150 grams button mushrooms, sliced thinly
2 carrots, peeled and thinly diced
2 spring onions, finely chopped

1 cup frozen corn kernels
1 cup frozen peas
2 tablespoons fresh thyme leaves

60 grams Weight Watchers Canola Spread

1/2 cup plain flour

3 cups chicken stock

1/2 cup dry white wine

1 cup light (reduced fat) thickened cream

320 grams chopped cooked turkey

90 grams chopped leg ham
salt
freshly ground black pepper
2 sheets Reduced Fat Puff Pastry
 

Preheat the oven to 180°C. Line a baking tray with baking paper.

Spray a large frying pan with cooking spray, add mushrooms, carrots, spring onion, corn, peas and thyme. Cook for 5 minutes or until carrots have softenend. Remove from heat and set aside.

Melt the butter in a saucepan over low heat. Add the flour and cook, stirring constantly, for 1 minute or until mixture bubbles. Add chicken stock and wine, then cook for a further 2-3 minutes, whisking to remove any lumps. Add the thickened cream and cook for a further minute or until the mixture boils and thickens. Season to taste, then stir in the turkey, ham and mushroom mixture. Remove from the heat and allow to cool completely.

Meanwhile, defrost pastry sheets. Cut into quarters.
 
Divide mixture evenly amongst 8 x 1 cup capacity ramekins.  Spray ramekin dish rims with cooking spray and place 1 piece of pastry on each dish.  Trim if required and use remaining pastry as decoration.  Place on baking tray and spray pastry top with cooking spray.

Bake the pie for 25-30 minutes until puffed and golden.

 

 (Click here for a printable version of this recipe)

Slow Cooker Mexican Shredded Pork

On Sunday we had a beautiful Roast Pork and was now faced with some delicious looking leftovers that honestly, would have been a shame to throw out.

And although the pork was nice I didn't fancy another full roast dinner so I had to come up with something different. There isn't really a lot you can do with leftover roast pork. It's not like lamb or beef which you can easily turn into a stew or a curry. Which got me to thinking about recipes such as "pulled pork" which I have always fancied.

Anyway an idea was born and I went ahead to created a shredded style meat with a mexican influence which I must say was delicious especially wrapped in a tortilla with fresh salad and cheese which is what we had for dinner. I guess this could be put on a sandwich or a roll, served with rice, made into enchildas or taco's, possibly anything.

Best of all I put everything in the slow cooker overnight, allowed to cool, did the shredding and then reheated just prior to serving. PERFECT!

Slow Cooker Mexican Shredded Pork

Serves: 8

Points per serve: 4.5

600 grams leftover roast pork

1 brown onion, peeled and diced

2 carrots, sliced

1 25 gram packet of Taco Seasoning

2 x 400 grams tins diced tomatoes

freshly ground black pepper

Cut the pork in large pieces and place in slow cooker dish. Add carrots, onions, taco seasoning, tomatoes and season with black pepper.

Cook on low heat for 8 - 12 hours. Switch off and allow to cool.

Once cooled, remove pork pieces and shred using two forks. Place in a large bowl along with sauce from the slow cooker dish. Add a little water if necessary.

When ready, reheat in microwave and use as required.

(click here for a printable version of this recipe)