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leeks and pasta

January 10th, 2012 | Comments Off | Posted in recipe

leek

We decided last night that, come what may, we should make an inroad into the remaining Christmas pud, so a  light supper was called for. I made it to the greengrocer yesterday, so we were stocked with veg.

So, trimmed a leek and cut it lengthways, then cut into thin slices. Set to cook off in some olive oil, and added three finely chopped cloves of garlic.  Put some pasta on to cook.

Towards the end of the pasta cooking time, added to the leek mix some black pepper, the end of a tub of cream that was just going over, and the juice of half a lemon that was lying about. Dumped in lots of parmesan and stirred everything together with the pasta. Nice, light, tasty.

The pudding was good too! (Luxury one from Aldi, with candied orange slices on the sides. I love Aldi).

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goose pudding etc

January 9th, 2012 | Comments Off | Posted in recipe

We’ve had a weekend of “using up bits”. Saturday brunch was bacon, black pudding and the last of the flat mushrooms, and supper was Indian mushrooms with spinach (except we forgot to add the spinach so that’s still in the fridge – spinach frittata during the week, I think). That was to use up half the pack of button mushrooms that was left.

Sunday morning was potato scones, made with some cold mashed spuds that was in the fridge, and a pack of baby sossidges, to which we are addicted.

Today we ate the last of the M&S party food individual pies, which really are surprisingly nice. Just parmesan and basil twists to go there! I have cracked today and been to the greengrocer, as one leek, half a pepper and a wizened swede is not an inspiring collection of veg.

For Sunday supper, I made a goose pudding, thus:

Diced carrot, onion, garlic and celery, and sauted off. Did about three times as much as needed, and dumped the balance into the soup pot, which was a tad lacklustre. Discovered that Pete had, in fact, used all the mushrooms on Saturday night, so despatched him up to Jacksons for some more. Sliced them (not him) and added to the pot. Dumped in a 1/2 glass of red wine, and some vegetable stock, and the very, very last of Johnny Goose. Added some thyme. and a little cornflour mixed in cold water to thicken the mix, and left it for about 20 minutes, while I made a suet pastry.

Combined filling and pastry in a bowl, covered with foil secured with an elastic band, and dumped in the slow cooker on “high” for about seven hours. It was lovely, and we ate it with green beans and mashed potato. The rest will do for supper tonight, with a few roasties (more cold spud in the fridge), and some cabbage.

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festive fare, and the remnants …

January 4th, 2012 | Comments Off | Posted in general

They weren't joking!

We did the usual stuff for Christmas food that we usually do … a goose with red cabbage and sprouts on the day, a slow cooked gammon for snacks, a cake. But somehow, this year, we have heaps of stuff left, so we’ll be eating leftovers for a while!

After 13 years with small, rubbish gas cookers, I am now the proud possessor of a Neff built-in full size oven. So, inevitably, the goose was too long to fit in, and Pete had to take a hacksaw to its legs. I roasted them off separately, and they’ve gone in the freezer for later use. There is still a bowlful of cold goose meat left, which will be stirfried or possibly en-pied, the remains of the cabbage went in the freezer and was part of our New Year’s Eve dinner party. More on that story later.

So, left in the fridge is:

  • one bowl of goose bits
  • about 1/3 pack of smoked salmon (will probably go for a quick pasta lunch)
  • about half a dozen small sausages, which are only there because I didn’t see them until this afternoon – we are addicted to small sausages
  • one box of Marks and Spencer mini pies, from their party food range, and some mozzarella and  basil twists, ditto. These will do for weekday lunches; in fact, we had some M&S vol-au-vents for lunch today
  • 1/4 of the gammon (half is already in the freezer)
  • 2 boxes of cranberries

The 1.5 litres of goose stock was dumped into the slow cooker this morning with a pack of green split peas, and a venison bone, to make soup. Sadly, I did this too late for today’s lunch, but it will be lovely for tomorrow.

In the freezer is also a small lump of venison (reasons to follow), and a huge piece of pork shoulder, which Pete bought in error instead of gammon, never mind about all the other stuff. I doubt we need to buy anything but milk and veg for a month!

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