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  • Yum Yum Wicked Tortillaby Michele White, South Benfl eet

    Using leftover chicken

    or ham

  • IngredientsTortilla wrap

    Sun dried tomato paste

    Cherry tomatoes

    Leftover chicken pieces or ham

    Baby spinach

    Grated cheese or mozzarella

    Olive oil or chilli oil

    Method1. Preheat the oven to gas mark 5 or

    190°C.

    2. Place a tortilla wrap on a backing sheet.

    3. Spread the tomato paste all over the wrap.

    4. Sprinkle some cherry tomatoes onto the wrap then add the leftover meat.

    5. Put a good handful of the spinach over evenly, followed by the mozzarella or grated cheese.

    6. Drizzle with olive oil or chilli oil.

    7. Cook in oven for 10 minutes or until chicken is piping hot.

    Yum Yum Wicked Tortilla recipe

    For more leftover recipes visit lovefoodhatewaste.com

    Essex authorities working together to reduce food waste

    Tip: Why not freeze tortilla wraps and

    just use

    one at a time?

  • After Christmas Chocolate Cakeby Vicki Lansdill, Shenfi eld

    Using leftover dried fruit,

    glace cherries, angelica, nuts

    & biscuits from the festivities.

  • Ingredients100g plain chocolate

    Any leftover dried fruit, glace cherries, angelica, nuts & biscuits

    2 tbsp alcohol

    Method1. Soak dry fruit in the alcohol.

    Crush biscuits and have other ingredients to hand.

    2. Line a cake tin (preferably square or oblong) with grease proof paper or cling fi lm. Size of the tin doesn’t matter as it doesn’t have to be full.

    3. Melt chocolate in a bowl over hot water with a knob of butter. When melted tip all the other ingredients into the bowl and stir untill everything is covered in chocolate.

    4. Pour contents into the lined tin, press well down and put tin in the fridge.

    5. When set, preferably the next day, take out the tin and wrap in fresh greaseproof or thin polythene and keep in the fridge until needed (it keeps for ages).

    6. Cut into small pieces as it’s very rich.

    After Christmas Chocolate Cake recipe

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    Essex authorities working together to reduce food waste

    5.

    6.

    Tip: Soaking the fruit will

    help to revive any that look

    a little bit too dehydrated!

    Remember to recycle the

    glass bottle when empty.

  • Chilli Beef Croquettesby Colin Ord, Elsenham

    Using leftover roast

    beef and mash potato

  • IngredientsLeftover roast beef150g left over mash potatoes1 spring onion1 small red chilli (fi nely diced)1 tbsp fresh chopped coriander1 egg yolk ½ tsp horseradish sauceSalt & pepper

    Coating BreadcrumbsPlain fl our1 egg whiskedVegetable oil for frying

    Method1. Finely chop the beef.

    2. Combine all the ingredients together and bind with the egg yolk to form a stiff mixture.

    3. Season to taste.

    4. Divide the mixture into even sized portions and form into small croquette shapes.

    5. Dip each croquette into the fl our, egg wash and then the breadcrumbs.

    6. Deep fry the croquettes until golden brown.

    Serve with a tossed green salad and sweet potato wedges.

    Chilli Beef Croquettes recipe

    For more leftover recipes visit lovefoodhatewaste.com

    Essex authorities working together to reduce food waste

    ipes visit ste.com

    Tip: Why not grow your own

    coriander on your windowsill or in

    a window box, patio container or

    vegetable patch, then you can cut off

    the exact amount you need.

  • Curried Veggers Pieby Mrs Callender, Billericay

    Using leftover

    vegetables

  • Ingredients2-3 onions chopped2-3 sticks of celery2-3 tbsp of olive oil2-3 tsp curry powder medium strength or to taste190g tin of baked beans 2-3 large tomatoes (it’s ok if they are a bit squishy as long as you can still slice them)100-200g of cheese (any kind)200-400g leftover cooked vegetables cut into small chunks but don’t include potato200-400g cooked mash potato or boiled or baked potatoes

    Method1. Fry the onions and celery in olive

    oil until starting to soften.2. Add curry powder and continue

    to fry gently.3. When curried veg are soft add

    your selection of leftover veg to frying pan and mix, gently heat through for 5-10 mins.

    4. Put curried mix in a large oven proof dish and spread to make thin layer.

    5. Pour baked beans over veg mix (no need to heat fi rst).

    6. Slice cooked mash potatoes, or whatever sort you have, into thin slices and place in a layer over the baked bean layer.

    7. Slice tomatoes and grate or slice cheese and arrange cheese and tomatoes on potato layer.

    8. Put in the oven until everything is heated through and tomatoes look roasted and cheese is melted and bubbling.

    Serve with steamed veg or salad or just enjoy on its own!

    Curried Veggers Pie recipe

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    8.

    Seju

    For more leftover recipes visit

    Tip: Why not cook more

    and then freeze half, just

    defrost and warm through

    when desired!

  • Fish Cakes with a Twistby Bev Stumpf, Saffron Walden

    Using leftover fi sh

    and mash potato

    Winning recipe

  • IngredientsLeftover vegetables

    Leftover mash potato

    Leftover fi sh (about 280g)

    1 egg

    Chopped coriander

    Seasoning

    A little curry powder (optional)

    Method1. Take the leftover veg and mash

    and form into cakes along with the fl aked fi sh and the beaten egg.

    2. Season with chopped coriander or parsley and curry powder to taste.

    3. Shallow fry in oil until golden brown.

    Simple but very good!

    Serve with lime wedges and rocket and mango salad.

    Fish Cakes with a Twist recipe

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    Essex authorities working together to reduce food waste

    Tip: Wrap any leftover fi sh and chill.

    It’s best eaten within a day of cooking.

  • Parcels (also known as ‘Tortoises’)by Anne Grosett, Rayne

    Using leftover meat

    from Sunday’s roast

  • IngredientsLeftover chicken/lamb/turkey/pork from the Sunday roast1 onion2 cloves of garlic (optional)1 tbsp of sunfl ower oil55g plain fl our30g butter½ pint of milkPinch of saltPinch of pepperFresh lemon, thyme or any appropriate herbFor the pastry8oz plain fl our4oz butter or margarine2tbsp cold waterOr you can use ready rolled pastry

    Method 1. Gently fry onion and garlic if required

    in a little oil in a non stick saucepan. 2. Add your chicken (or other leftover

    meat) and stir through until heated. 3. Add the salt, pepper and herbs and

    stir. 4. Add the butter and stir until melted.

    Sift in the fl our and stir to make the roux and then gradually add the milk, whilst constantly stirring until smooth sauce is made.

    5. Switch the pan off and leave with the lid on whilst you make the pastry.

    6. Sieve the fl our and salt, rub in the butter with fi ngers then gradually add water kneading with hands to make pastry into a rolling consistency.

    7. Roll the pastry into approx a 12 inch square and then divide into 4 squares. Take the mixture from the saucepan and place into the centre of each square.

    8. Next, make into parcels by bringing each corner into the centre and squeeze them together, making sure you also join the 4 seams from the centre to edge by pinching together with fi ngers.

    9. Make small knife slit and brush with milk if desired.

    10. Place parcels on a non stick baking tray and put in oven 220°C or gas mark 7 for 20-30 mins until pastry is cooked.

    11. Serve immediately.

    Parcels (also known as ‘Tortoises’) recipe

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    9

    10

    11

    For more leftover recipes visit

    Tip: Ready made pastry

    can be found in the freezer

    cabinet of most supermarkets

    and can transform your

    leftovers into a tasty meal!

  • Resurrection Risottoby Josephine Griffi ths, Witham

    Using leftover meat

    and vegetables

  • IngredientsLong grain rice – allow 50-60g per person.Water (salted) - allow 1 pint per 100g of rice.Vegetables, either leftover veg, cooked frozen mixed veg or a combination of both - allow 100-120g per person.Tomato and mushrooms (chopped).Leftover cold meat, any available or combination - allow 100-120g per person.

    Seasoning (quantities given for 2 people) 20ml tomato puree.2.5ml Worcester sauce. 2.5ml garlic granules/powder. 2.5ml or ½ cube vegetable stock powder.

    Method1. Using a large saucepan or

    pressure cooker, cook the rice in water until just tender.

    2. Pour off most of the surplus water and reserve.

    3. Dice the meat into 5mm cubes approximately.

    4. Add the seasoning, meat and vegetables to the rice.

    5. Return to the boil and simmer gently for 10 minutes, stirring and adding reserved cooking water to maintain moisture level as required.

    6. Serve immediately.

    Resurrection Risotto recipe

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    powder.

    For more leftover recipes visit

    Tip: Leftover rice could be used

    instead, make sure the rice however is

    piping hot before eating.

  • Topsyturvy Tartby Geraldine Willden, Galleywood

    Using over ripe or

    wrinkly fruit

  • Ingredients6 wrinkly skinned eating apples or pears or any other over ripe fruit

    40g butter

    3 tbsp soft brown sugar

    1 sheet puff pastry

    Method1. Peel, core and cut the apples into

    8 pieces.

    2. Melt butter in a non stick frying pan and gently cook the apples in the butter for 15 minutes over a low heat, stirring frequently.

    3. Add the sugar, stir and cook the apples for a further 10 minutes until they are golden brown and starting to turn translucent.

    4. Line the bottom of the tin with baking parchment. Tip the apples and juice into the tin and cover with the pastry sheet.

    5. Cook in a hot oven for 20-25 minutes until the pastry is well risen and golden brown.

    6. Cool for 5 minutes. Invert onto a serving plate so that the pastry is on the bottom and the apples on top.

    7. Serve with cream, custard or ice cream.

    Topsyturvy Tart recipe

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    4

    6.

    7.

    Tip: Remember to put your

    apples cores and skins,

    and any inedible fruit, into

    your compost bin. Visit

    recyclenow.com/compost

    for more information.

  • Tuna Crumbleby Brenda Westwood, Manningtree

    Using tinned tuna and

    leftover vegetables

  • Ingredients1 can of tuna (the size will depend on how many you are feeding).Flour (preferably wholemeal).Milk and water mix (powdered milk if you don’t have fresh).Bread (preferably brown) but doesn’t need to be fresh, a crust or two from the end a loaf or a roll from the bottom of the freezer.A few mushrooms, couple of sticks of celery, half a tired pepper, a courgette or two or a handful of frozen sweetcorn if the fridge is empty!A sprinkling of long life grated parmesan.

    Method1. Drain the oil from the tuna into a

    frying pan, use this as the basis of the sauce by cooking the fl our in the hot oil then add the milk and water mix.

    2. Mix well as it cooks. (Brown fl our it is likely to mix better than white!)

    3. Check the vegetables you have. Preferably use one at a time, you could mix more but chop fi nely and mix with the tuna in an oven proof dish.

    4. Pour the sauce onto the tuna and mix again.

    5. Turn the bread into crumbs and put a layer on the top of the tuna mix (as deep or as shallow as you choose) and sprinkle with parmesan.

    6. Bake at about 180°C or gas mark 4 for about 30 minutes until all is browned to taste.

    Tuna Crumble recipe

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    4

    For more leftover recipes visit lovefoodhatewaste.com

    Tip: Remember to recycle

    your tuna tin when fi nished.

  • Winter Puddingby Sandie Cottee, Chelmsford

    Using leftover bread

  • Ingredients10-12 slices of stale bread (depending on size of dish) 900g mixed berries (i.e. blackberries, raspberries, blueberries)4 tsp sugarA little powdered cinnamon 3 whole clovesCream or crème fresh to serve

    Method1. Gently heat sugar and the fruit in a

    saucepan to release the juice from the berries. You will need about ½ pint of juice so add water to make up if necessary. If you like add a little red wine. Add the cinnamon and cloves.

    2. Strain and reserve juice and fruit.3. You need a large shallow

    rectangular dish (about 30cm x 25cm).

    4. Dip one slice of bread in the fruit juice and lay face down in the dish, repeat covering base completely. Cut bread if necessary so there are no gaps.

    5. Cover the bread with berries making an even layer.

    6. Repeat step 4, covering the fruit with the bread slices, this time with the juice side uppermost.

    7. Pour the remaining juice evenly over the bread, cover with cling fi lm and place a heavy weight on top. Refrigerate over night.

    8. To serve remove the weight and cling fi lm, cut into squares or slices, sprinkle icing sugar over the top and a mint leaf can be added. Serve with cream or crème fresh.

    Summer option: simply leave out the cinnamon and cloves.

    Winter Pudding recipe

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    4

    7.

    8.

    Suthe

    F l f

    Tip: You can freeze cream

    to save throwing it away if

    you haven’t had time to use

    it, simply defrost it in the

    fridge overnight when you

    need it.

  • Pork Burger

    Using leftover pork

  • IngredientsLeftover pork

    1 red Onion

    1 tablespoon chopped parsley

    1 free range egg

    Burger buns

    Handful of breadcrumbs

    Leftover salad and onion slices to serve

    Method1. Put the leftover pork into a food

    processor and process until finely chopped. Add the grated red onion, breadcrumbs, egg, parsley and season well.

    2. Shape into patties, cook on BBQ on each side until brown and cooked throughout.

    3. Serve in burger bun with salad and onion.

    Pork burger recipe

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  • Hot Cross bun pudding

    Using leftover hot

    cross buns

    Soya Bean Burger

    Using long life soya

    beans and stale bread

    © w

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  • Ingredients150g frozen soya beans

    Chilli

    55g breadcrumbs

    2 spring onions

    Coriander

    1 free range egg

    1 tablespoon plain flour

    1 tablespoon olive oil

    Burger buns

    Method1. Place soya beans, chilli,

    breadcrumbs, spring onions, coriander and egg into a food processor and pulse briefly to combine.

    2. Shape mixture into a patty and cover in the flour.

    3. Fry on the BBQ until cooked through and golden brown.

    4. Serve in a burger bun with salad.

    If you would like a copy of the Food Lovers Cook Book to add this recipe card to simply email your name and address to [email protected] call 0845 603 7625 or you can download it at reduceforessex.co.uk

    For a tasty couscous salad using leftover nuts and vegetables visit lovefoodhatewaste.com

    Essex authorities working together to reduce food waste

    Soya bean burger recipe

  • Hot cross bun pudding

    Using leftover hot

    cross buns

  • Hot Cross bun pudding

    Using leftover hot

    cross buns

    Ingredients4 hot cross buns, each cut across twice horizontally to make three slices

    Margarine or butter

    Rind from a lemon

    Pinch of ground cinnamon

    2 free range eggs

    450ml milk

    Sugar

    Method1. Keep the tops of the buns

    aside, spread the slices with the margarine or butter and cut them in half. Arrange the slices spread side up in a deep ovenproof dish.

    2. Sprinkle with the cinnamon and lemon rind and finish with the four bun tops.

    3. Beat the eggs and milk together and pour the mixture over the buns.

    4. Sprinkle some sugar on top. Bake at 180C/350F/Gas 4 for about 40 minutes or until the top is crisp and golden and the pudding is risen and set. Serve hot.

    Hot cross bun pudding recipe

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    Shop for itPlan your meals for the bank holiday, that way you will only shop for what you need and won’t be left without that vital ingredient. For ready made meal planners visit lovefoodhatewaste.com

    Freeze it Whip any leftover cream before you freeze it to stop it from becoming grainy when it’s thawed.

    If you can’t eat all of your Easter cake freeze it; wrap in a double layer of clingfilm and foil, it’ll keep for up to one month. Put greaseproof paper between the slices so you can defrost a piece at a time.

    Freeze leftover bread sauce, as long as it has not been frozen before.

    Use itSimnel cake is an Easter tradition and a great way of using up dried fruit left lurking in the cupboard.

    Everyone loves decorating eggs at Easter but remember to eat them! Do a quick omelette or add them to pasta sauces or even freeze them for another time. Freeze them separately though; for whites, label how many there are in each container. They are ideal for meringues. Yolks will keep frozen for 4-5 weeks. Leave both to thaw naturally.

    A third of all the food we buy in the UK ends up in the bin, this amounts to £400 per household each year. Here are some tips to help you save food and money this Easter.

  • Do something interesting with your Easter eggs; melt the chocolate for a fondue with fruit or melt it over ice cream.

    Save itDon’t throw away leftover meat from your roast, try roast lamb fritters or Greek lamb kofta, see lovefoodhatewaste.com for recipes.

    Refrigerate itKeep ripe fruit in the fridge to make it last longer.

    Buy watercress in bunches. To keep it fresh put it upside down in a bowl of water and keep in the fridge.

    Store itAlways keep bananas separately from other fruits unless you want the other fruit to ripen quickly.

    Use airtight containers to keep leftovers fresh in the fridge.

    Perfect portionsThe ideal portion of mashed potato is 2 heaped tablespoons per person and for rice it is 75ml. For more perfect portions see lovefoodhatewaste.com

    If you would like a copy of the Food Lovers Cook Book to add this recipe card to simply email your name and address

    to

    [email protected]

    gov.uk call 0845 603 7625 or

    you can download it at

    reduceforessex.co.uk

    For more information on food waste and other ways to reduce your rubbish visitreduceforessex.co.uk

    Essex authorities working together to reduce food waste