LEFTOVERS
Original recipe p33
Cranberries
Baby spinach
Shortcrust pastry
IRANIAN JEWELLED RICE Cook basmati rice with cinnamon and stock. Roast cranberries with olive oil until soft. Whisk saffron into melted butter; mix with the rice and cranberries. Top with pistachios and pomegranate seeds. CRANBERRY COMPOTE Simmer fresh cranberries with cinnamon, orange juice and zest, sugar and a little water until soft. Serve with Greek yogurt and granola.
SPINACH PANEER Blitz wilted spinach in a food processer. Fry onion, ginger, garlic and chilli; add the spinach, cubes of paneer and cream. Cook until thick. SMOKED HADDOCK TARTS Line the cups of a muffin tin with shortcrust pastry. Whisk together eggs, double cream and mustard. Add in sliced cooked smoked haddock and wilted spinach, then pour into each cup. Bake until set.
again to 2cm thick. Repeat; cut into squares. Bake until golden. APPLE AND PECAN PIES In a pan, cook chopped apple and pecans, butter and cinnamon. Cut pastry into 15cm discs, spoon on filling; top with another disc. Crimp, brush with egg wash and cut a slit in the top. Bake until golden.
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PARMESAN BITES Grate Parmesan *onto rolled pastry; fold in half and roll
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Original recipe p140
Cheese
Red cabbage
Smoked salmon
CHEESEBOARD QUICHE Blind bake shortcrust pastry in a tart tin. Spread with chutney and add chopped cheese. Whisk eggs, milk and seasoning; pour over. Bake for 40 minutes, or until golden. KALE MACARONI Mix flour into melted butter; whisk in milk until thick. Add mustard and cheese; season. Stir in cooked macaroni and chopped, wilted kale. Tip into a baking dish, scatter with cheese. Bake until golden and bubbling.
ROSTI Mix thinly sliced red cabbage with seasoning, grated sweet potato, onion and beaten egg. Fry in spoonfuls over a medium heat until crisp. BEEF TACOS Toss shredded red cabbage, sliced spring onion, coriander leaves, lime juice, seasoning and olive oil. Roll slices of sirloin in cumin, coriander, cayenne and salt. Fry over a medium heat. Spoon the cabbage into tortillas, then top with avocado and the beef.
juice for 15 minutes. Mix with cooked puy lentils, chopped parsley and watercress. Toss with olive oil and balsamic, then top with smoked salmon and capers. SMOKED SALMON FISHCAKES Mash roast potatoes with chopped dill, chopped smoked salmon, peas and egg. Shape into patties, then fry in olive oil over a medium heat until golden.
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150
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SALMON AND PUY LENTIL SALAD *Soak finely diced red onion in lemon
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