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  • Yum Yum Wicked Tortilla by Michele White, South Benfl eet

    Using leftover ch icken

    or ham

  • Ingredients Tortilla wrap

    Sun dried tomato paste

    Cherry tomatoes

    Leftover chicken pieces or ham

    Baby spinach

    Grated cheese or mozzarella

    Olive oil or chilli oil

    Method 1. 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 freez e tortilla wraps and

    just use

    one at a time?

  • After Christmas Chocolate Cake by Vicki Lansdill, Shenfi eld

    Using leftover d ried fruit,

    glace cherries, a ngelica, nuts

    & biscuits from t he festivities.

  • Ingredients 100g plain chocolate

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

    2 tbsp alcohol

    Method 1. 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

    For more leftover recipes visit lovefoodhatewaste.com

    Essex authorities working together to reduce food waste

    5.

    6.

    Tip: Soaking the fr uit will

    help to revive any th at look

    a little bit too dehyd rated!

    Remember to recycl e the

    glass bottle when e mpty.

  • Chilli Beef Croquettes by Colin Ord, Elsenham

    Using leftover ro ast

    beef and mash p otato

  • Ingredients Leftover roast beef 150g left over mash potatoes 1 spring onion 1 small red chilli (fi nely diced) 1 tbsp fresh chopped coriander 1 egg yolk ½ tsp horseradish sauce Salt & pepper

    Coating Breadcrumbs Plain fl our 1 egg whisked Vegetable oil for frying

    Method 1. 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 w indowsill or in

    a window box, pat io container or

    vegetable patch, the n you can cut off

    the exact amount yo u need.

  • Curried Veggers Pie by Mrs Callender, Billericay

    Using leftover

    vegetables

  • Ingredients 2-3 onions chopped 2-3 sticks of celery 2-3 tbsp of olive oil 2-3 tsp curry powder medium strength or to taste 190g 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 potato 200-400g cooked mash potato or boiled or baked potatoes

    Method 1. 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

    For more leftover recipes visit lovefoodhatewaste.com

    Essex authorities working together to reduce food waste

    8.

    Se ju

    For more leftover recipes visit

    Tip: Why not cook more

    and then freeze hal f, just

    defrost and warm th rough

    when desired!

  • Fish Cakes with a Twist by Bev Stumpf, Saffron Walden

    Using leftover fi sh

    and mash potat o

    Winning recipe

  • Ingredients Leftover vegetables

    Leftover mash potato

    Leftover fi sh (about 280g)

    1 egg

    Chopped coriander

    Seasoning

    A little curry powder (optional)

    Method 1. 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

    For more leftover recipes visit lovefoodhatewaste.com

    Essex authorities working together to reduce food waste

    Tip: Wrap any lef tover fi sh and chill.

    It’s best eaten within a day of cooking.

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

    Using leftover m eat

    from Sunday’s r oast

  • Ingredients Leftover chicken/lamb/turkey/pork from the Sunday roast 1 onion 2 cloves of garlic (optional) 1 tbsp of sunfl ower oil 55g plain fl our 30g butter ½ pint of milk Pinch of salt Pinch of pepper Fresh lemon, thyme or any appropriate herb For the pastry 8oz plain fl our 4oz butter or margarine 2tbsp cold water Or 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

    For more leftover recipes visit lovefoodhatewaste.com

    Essex authorities working together to reduce food waste

    9

    10

    11

    For more leftover recipes visit

    Tip: Ready made pastry

    can be found in the freezer

    cabinet of most sup ermarkets

    and can transform y our

    leftovers into a tasty meal!

  • Resurrection Risotto by Josephine Griffi ths, Witham

    Using leftover m eat

    and vegetables

  • Ingredients Long 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.

    Method 1. 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 an