Happy Old Years Night!
Even as I type Old Years Night is gearing
up in Trellis Bay ; my old home. There will be
so many boats parked in the bay it would almost be possible to walk ashore and music will pulsing out across the water.
There is a helluva party about to start including fire dancers, fire balls, a burning metal man, mocko jumbies and fireworks. I won’t be there of, course, but hope everyone has a truly wonderful time.
There is a helluva party about to start including fire dancers, fire balls, a burning metal man, mocko jumbies and fireworks. I won’t be there of, course, but hope everyone has a truly wonderful time.
I have been experiencing a very high rate
of synchronicity recently. For instance a couple of nights ago I wondered if I
should throw myself open, so to speak, to questions about leftovers from my
readers. No sooner had I done a strokey
chin ponder than I received not one but two queries pertaining to
leftovers.
Firstly via Twitter about
soufflés and then from a friend on Facebook who said she had too many Brussels
sprouts and swedes and what should she do with them.
Dealing with the second question first ...
Leftover Brussels Sprouts
~ Shred raw sprouts and stir fry with bacon
and garlic to serve with pork.
~ Add cooked sprouts to Bubble ‘n’ Squeak of
course.
~ Halve or quarter cooked sprouts and reheat
in butter together with toasted walnuts (or whatever) or crispy bacon or
crunchy freshly fried breadcrumbs, etc.
~ Coarsely chop cooked sprouts and heat
through in butter and cream with a handful of parmesan – Brussels Sprout
Alfredo!
Leftover Swede
I have to admit I don’t like swede
or turnip so am not as inspired as I might otherwise be. Having said that I imagine that if you do
like swede the following might be good ways to use it up …
~ Cook raw swede along with potatoes till
br />tender, and mash together with butter and black pepper. Serve as a side dish or as a topping for a
cottage pie or similar. Better still serve
it with your haggis on Burns’ Night (25th Jan if you can keep your
swedes till then) to make a swede version of Neeps ‘n’ Tatties.
~ Cut swede, carrots and potatoes into similar
sized chunks, toss with olive oil, salt and pepper and a small drizzle of runny
honey. Roast in a medium hot oven till
tender, crispy and golden. Red onion
would be a good addition.
~ Add cooked swede to Bubble ‘n’ Squeak.
~ Smash cooked
swede into a chunky mash, season, form into cakes and shallow fry till
crisp. Serve with bacon and eggs.
NOTE – swede is known
as rutabaga across the pond so I checked if they had any ideas and indeed they
had! I have just read that:
Rutabaga should be ...
Rutabaga should be ...
"Soaked(ed) for 72 hours in 2 gallons of hydrochloric acid"!
Americans eh? ~ they always have to go the extra mile. Even bearing in mind that an American gallon is smaller than ours please don't try this idea.
Now to the first query …
Leftover Soufflé
A children's writer called Enid Richemont tweeted me saying ...
“Try
doing something with left over cheese soufflé - we always end up with some- too
good to chuck.”
This is a tricky one as, of course, soufflé is supposed to
be serve as soon as it leaves the oven.
However …
I have often made a delicious Twice Baked Cheese Soufflé (the recipe is towards the end of the post), which is designed for reheating so I have a couple of suggestions …
1. Try reheating leftover soufflé by putting in a shallow buttered dish, pouring over a little cream, sprinkling with parmesan (particularly if it’s a cheese omelette!) and reheating at 400ºF/200ºC/180C fan/gas 6 for 15-20 minutes. I am sure the soufflé won’t be as airily stunning as at first serving but it should still be tasty and entirely edible!
Ask me a Question about Leftovers ...
If you have any leftover food you don’t
know what to do with. Follow me on
Twitter @SuddenLunch and tweet me or join my Facebook group, Sudden Lunch - – and ask the group.
Happy New Year!
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