Roast Beef Sandwich Baguette Pesto Hugh
I f there was just 1 gadget that would improve the quality of my kitchen life, information technology would non exist a raspberry pinkish KitchenAid, nor dry ice or a sous vide – all of which are things I would like but don't actually need. The thing I demand nearly of all is a cloak of invisibility. This is not because I have had another blistering disaster and desire to slink away unmolested to take a gentle snivel. Information technology is not because I foresee the potential for high jinks and hilarity, or world domination or super-stealth powers. No, the simple reason I want a cloak of invisibility is that I am pretty certain it is the merely way to hide Sunday's roast dejeuner leftovers from marauding fridge foragers.
Ofttimes by Monday morning, all of my well-fabricated plans for using up the leftovers are gone, every bit I discover that the roast's carcass or basic have been completely stripped bare. While this removes my dilemma of what to do with the leftovers, it means that plans for a 2nd or third repast are gone forever.
So if there are any scientists reading this who are working on the invisibility cloak project, please go a move on. And then I'll just have to worry about my ain tendency to become refrigerator-raiding.
The mode I approach using upward leftover meat is to practice very niggling with it. What I mean by that is that the cooked meat usually works all-time for me in unproblematic sandwiches or salads. However, I do add ready-roasted meat at the end of cooking, when I make some curries, stews and soups (particularly noodle soups), so that the meat doesn't dry out. I discover what works all-time is to make certain that you take made a highly-flavoured vegetable stew, adding the meat at the finish but not relying on the meat to add flavour from its cooking juices.
one. Roast beef sandwich
Terminal Sunday I bought a much bigger joint of beef than I actually needed, so we could take the leftovers for dejeuner in a sandwich with bitter-sweet parsley, hazelnut and blueish cheese pesto, equally well equally in a sweetness and sour spicy Thai-style salad for supper.
Serves 1 to 2
Ingredients:
1 small-scale baton of French breadstuff, halved lengthways
parsley, hazelnut and blue cheese pesto (adjusted from Hugh Fearnley-Whittingstall)
roasted peppers (roast your own or use roast peppers in a jar)
salt and freshly ground blackness pepper
slices of bluish cheese (or a little of whatsoever you fancy)
Lightly spread each cut side of bread with a little pesto
Add a layer of roast peppers, slices of beefiness and cheese
Serve immediately.
Tip: This also works actually well as a toasted sandwich, with slightly stale staff of life.
2. Moroccan-style stew for roasted meat
Ane of my favourite ways to use upwards roast meat is to make a version of a Moroccan harira-manner stew. This recipe was adjusted from what was my cooking bible back in my educatee days. Sarah Brown'south Vegetarian Kitchen, published in the 1980s, at present looks horribly dated just the recipes themselves have lasted really well. This volume taught me then many of the basics and I withal dip in at present and then for inspiration. Brown'southward soup recipe is a beautifully fragrant adaptation of a Claudia Roden Moroccan soup recipe; thickened to a stew it is perfect way to provide a sauce for meat that has already been cooked.
You tin can use all of the various types of beans below or a mixture of the ones y'all like. I tend to adopt just chickpeas, merely I have too use borlotti beans (which were a chip mushy) and cannellini and butter beans equally well, which soak up all the flavours beautifully.
Don't exist put off past what seems like a very long list of ingredients – most of them are store-closet standbys. I really think that once y'all have made this recipe it will get one of your favourites.
Serves 8
Ingredients:
olive oil
15g butter
2 onions, finely chopped
2 garlic cloves, finely chopped
1 tin of chickpeas (400g), drained and rinsed
1 tin of tomatoes (400g), chopped
¼ tsp freshly ground black pepper
1 tsp ground turmeric
½ tsp ground ginger
1 tsp ground cinnamon
juice of 1 lemon (or lime)
450ml vegetable or chicken stock (plus more if needed)
1tsp common salt (or to taste)
i large bunch of fresh coriander or parsley, finely chopped (or a mixture of both - reserve some for serving)
2 tsp mint, dried or a couple of sprigs of fresh mint
1 tsp paprika
¼-½ tsp cayenne pepper
leftover roast lamb (or chicken or beef)
Rut the butter and oil mixture in a large saucepan. Add the onion and gently fry for at to the lowest degree ten minutes until beginning to soften and take on some colour. Add the garlic and give information technology a practiced stir.
Add the drained chickpeas and chopped tomatoes. Stir.
Add together the pepper, turmeric, ginger, cinnamon and the lemon juice (but non the salt).
Add together the stock and a ½ teaspoon of salt. Bring to the boil and so simmer for about 20 to 30 minutes, until the liquid has reduced but not stale out completely. Elevation up with more liquid if necessary.
About 10 minutes before the end, add the chopped coriander and parsley, ane teaspoon of dried mint, paprika and cayenne.
About v minutes before the end, add the leftover roast lamb
Bank check the seasoning, adding more salt and pepper if necessary.
Sprinkle over with chopped herbs.
Tip: Add additional vegetables such as red peppers or cooked potatoes.
3. Vietnamese-mode braised meat
Adapted from The Vietnamese Market Cookbook by Van Tran and Anh Vu
There is a really fabulous Vietnamese cooking technique, where first you blanch your meat (such as pork abdomen) in boiling water, then chop it upwardly and immerse in quick marinade (vinegar, soy, fish sauce). Once you lot take created a calorie-free sweet caramel sauce, to which you lot add stock and kokosnoot milk, you lot then add together the meat and cook information technology through. Of class, this works perfectly well with meat that has already been roasted, although yous will have to be conscientious to ensure that information technology doesn't over-cook - it only needs warming up and not long, deadening cooking.
Serves iv
Ingredients:
300g leftover roasted pork, cutting into thick chunks
200ml kokosnoot milk
marinade:
one tbsp gia vi (I made this past combining 2 tsp palm sugar, one tsp ocean table salt, i tsp ground black pepper and 1 tsp of very finely chopped fresh garlic)
ii tbsp fish sauce
i small shallot, very finely chopped
caramel sauce:
4 tsp sugar
200ml boiling h2o
Combine the marinade ingredients.
Add together the thick chunks of roast pork to the marinade and combine well. Fix aside for a few minutes while you make the caramel sauce.
Make the caramel by calculation the sugar to a heavy-based bucket. Heat over a medium oestrus. Leave, without stirring for 2 to 3 minutes. Then reduce the rut, stirring constantly until the sugar begins to cook and become a golden brownish color. Make certain that the caramel doesn't go too brown.
Add boiling water to the sugar and bring to the boil. If the carbohydrate hardens at starting time, information technology will melt once again afterwards boiling for a few minutes.
Add pork and ensure that information technology is well-coated in the caramel sauce.
Add the coconut milk and warm through.
Check the seasoning. You lot may need to add more fish sauce if it is too sweet; or more sugar if information technology is as well salty!
Reduce the heat and simmer for nearly 10 minutes, until the liquid has reduced and thickened.
Serve with rice or noodles. While it is lovely as a topping in a noodle soup, it likewise works beautifully with a elementary chopped salad.
Tip: This works well with lamb and beef too. I haven't tried it with chicken, simply have no reason to suspect that that wouldn't work either.
I have made this to become with a uncomplicated noodle soup. The base of the soup was a rehydrated mushroom stock cube that had been simmered with a star anise and a cinnamon stick for 10 minutes. I added leftover cooked cabbage and some vermicelli rice noodles. This was nutrient that was fit for a queen on a pauper's budget.
4. Couscous salad for leftover roast meat
This has to be one of my favourite lunchbox salads – it is pretty forgiving and will last well for a couple of days in the fridge. It works with only about every roast meat, but on this occasion I used roast craven.
Serves 4
Ingredients:
220g instant couscous
about 350ml hot vegetable (or chicken) stock
zest and juice of 1 fresh lemon
salad
i can of chickpeas, rinsed and drained
100g infant plum or cherry tomatoes, quartered
½ red pepper, chopped
10cm piece of cucumber, deseeded and chopped
3 spring onions, finely chopped
25g dried fruit, such as apricots and dried cherries, finely chopped
1 tbsp fresh coriander, finely chopped
one tsp fresh mint, finely chopped
olive oil
salt and freshly ground black pepper
200g roast craven, torn into strips
Set the couscous by putting the dry couscous in a medium-sized bowl and adding the hot stock, lemon zest and lemon juice. Stir well. Cover with a clean tea towel and set aside, to let the couscous to absorb the stock. This volition accept almost xv to 20 minutes.
Add the tuckered chickpeas, chopped tomatoes, red pepper, cucumber, jump onions, dried fruit and chopped herbs. Stir well to combine.
Add a little olive oil if the couscous seems too dry.
Check the seasoning (you probably won't demand much salt if the stock has been salted).
Elevation with the strips of roast lamb and a generous dollop of hummus.
Sprinkle a picayune of the smoked paprika over the hummus and serve.
Tips: Sprinkle over a footling diced feta or Wensleydale cheese, instead of the roast craven.
Any leftover roast meat will work very well, peculiarly chicken or beef.
Smoked fish is likewise good with couscous, especially smoked mackerel.
Delicious with a dollop of houmous and a sprinkling of smoked paprika.
5. My favourite smothered sauce (chorizo, mushrooms and foam)
This is what I cook when I don't know what I want simply know that this will make me very happy. It is a simple sauce made with onions, mushrooms and a picayune tomato and chorizo to flavour. It works beautifully with leftover roast meat as well as pasta or broiled potatoes.
Ingredients:
1 tbsp olive oil
1 small reddish onion, finely chopped
1-2 garlic cloves, very finely chopped
100g chorizo, skinned and cut into bite-sized chunks
100g chestnut mushrooms sliced
1-ii tsp smoked paprika (depending on how spicy your chorizo is)
1 bay leaf
ane tsp stale oregano
8-ten infant plum tomatoes, chopped
200ml chicken or vegetable stock
100ml crimson wine
cream
salt and freshly ground black pepper
Gently fry the onion in a piddling olive oil until softened. This volition take about 10 minutes.
Add together the garlic and mushrooms, together with a pinch of common salt. Cook for ii to 3 minutes, so that the mushrooms begin to soften, before adding the chorizo. Cook the chorizo over depression to medium heat for 3 to 4 minutes, to allow the pork fatty and spices to begin to infuse the vegetable mixture.
Add together the smoked paprika and stir to ensure that information technology is mixed in, before adding the chopped tomatoes. Cook for a few more minutes before adding the stock and herbs. Simmer gently for near 15 to 20 minutes, before adding the red vino. Cook until the stew has reduced down a little.
Stir in a generous splash of foam and ensure well mixed.
Cheque the seasoning and serve with leftover roasted meat and pasta or a baked potato.
six. Thai-style roast beef salad
An aromatic salad that just seems to sparkle with sunshine and south east Asian vibrancy. Information technology also makes me feel a fiddling virtuous as it is relatively salubrious too.
Serves roughly 3 to 4
Ingredients:
leftover roast beef, cut into thin slices
marinade:
2 tbsp Thai fish sauce (nam pla)
2 tbsp sesame oil
1 tbsp dark soy sauce
dressing:
two tbsp Thai fish sauce
ane tbsp sesame oil
1 small garlic clove, very finely chopped
a couple of shakes of Tabasco or 1 tsp hot chilli sauce
1-2 tsp caster or demerera saccharide (to gustation)
1-2 tsp lime juice
salad:
two tbsp fresh mint, roughly chopped
ii tbsp fresh basil, shredded
carrots, scraped into ribbons with a white potato peeler
i ruby pepper, de-seeded and finely sliced into thin shreds
one red onion, halved and very thinly sliced
bound onions, sliced
cucumber, deseeded and cut into thin batons
mangetout, lightly steamed
crimson tomatoes, quartered
peanuts, crushed
lime wedges, to serve
Combine the marinade ingredients. Since the beef is already cooked, it volition not need to be left too long to marinade – 15 minutes or so.
Whisk together all the dressing ingredients, and then air-condition. (This dressing will concluding well for virtually two days.)
When you're gear up to cook the steaks, remove from the marinade and pat dry.
Oestrus a ridged griddle pan (or heavy-bottomed frying pan) until smoking hot, and then add together the beefiness and cook until warmed through. Transfer the beef to a plate and set bated to make the balance of the salad.
To serve, pile upward the vegetables in a mound.
Roughly chop the basil and mint and scatter over the vegetables.
Top with slices of beef.
Scatter over the peanuts.
Serve with a wedge of fresh lime.
More leftover roast meat ideas:
seven. Whenever I have a roast chicken carcass, I try to make stock. Even a simple stock with just a few bones and vegetables tin be very tasty – although I volition admit to buying actress craven wings and lobbing them in too, for extra flavour.
8. Leftover craven or turkey, combined with a little chorizo, is perfect in jambalaya (a spicy rice dish from the southern United states of america).
nine. Nigel Slater's chicken pho soup is perfect for leap noodles and chard – just add leftover roast meat to top information technology.
10. How about Camilla at Fab Food iv All'south slow cooked beef and vegetable goulash? This is the perfect way to eke out some leftover meat by adding some filling butternut squash, swede and pearled spelt. Healthy and delicious!
11. Vanesther at Bangers & Mash has a lovely style of using up Sunday's leftover roast chicken for Monday's (packed) lunch – her lemon-roasted craven is served up with a fragrant bulgur wheat salad, roasted vegetables and pomegranate seeds
12. My favourite leftover chicken salad sandwich has a tangy and calorie-free mayonnaise dressing with lemon and smoked paprika.
13. Janice at Farmersgirl Kitchen has a gorgeous flossy turkey, bacon and brie tart, which is the perfect fashion to utilise up leftovers (and not just at Christmas).
fourteen. Camilla at Fab Food 4 All also has a traditional British Monday Pie recipe, bulked out with a family unit favourite, baked beans.
fifteen. I admire pie and Stacy Rushton of Food Lust People Love has a turkey potpie that is delicious. (Seriously, with peas and puff pastry as well, what's not to like?).
16. A hot, yet flossy, curry is a great way to use leftover roast meat. This is my quick, cheat'southward version of a fragrant Malaysian back-scratch.
17. Janice at Farmersgirl Kitchen has the perfect chicken and leek pasta bake, perfect right now – it goes with the spring sunshine!
eighteen. Food Animalism People Love's Stacy Rushton has a creamy lemon-rosemary stroganoff, which is but genius and another family favourite.
nineteen. A Balinese-style curry with leftover roast duck is fragrant with southern Asian spices and creamy with coconut to at-home the chilli heat.
xx. If y'all have never experienced Peruvian cookery, (currently ane of the hottest of food trends) then I tin thoroughly recommend this gentle, creamy merely spicy introduction to South American cooking, aji de gallina, from London-based chef Martin Morales.
Rachel Kelly is the Guardian home cook of the year 2013. Read more than on her website or follow her on Twitter @MarmadukeS.
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Source: https://www.theguardian.com/lifeandstyle/2014/apr/15/20-recipe-ideas-leftover-roast-meat
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