Season To Taste

- Two Good Friends & Their Love For Food.


Leftovers Turkey Loaf
{{ Wardi }} January 1, 2009

Happy New Year everyone!!! I trust you all had a great Christmas with loved ones, friends & family; great food and lots of lovely presents :-)

Sorry for not posting anything since Christmas – Sandra came down with a touch of flu, whilst I’ve just been too darn lazy (hey, there are all these drinking and eating to do. Someone’s gotta do them … hee hee).

Anyway, His lordship and I had decided that we were not going to cook a whole turkey for Christmas dinner, seeing that it’s going to be just the two of us this year. However, I happened to be down Surrey Street Market late on Christmas Eve, and the local butcher was slashing the price of fresh turkeys – £18 for a 7kg turkey. WHAT A BARGAIN!!!! I simply HAD to buy it…..

We had a wonderful Christmas dinner – Roast turkey (stuffed with apples, apricots, oranges, onions, fresh sage, fennel seeds, breadcrumbs), roast parsnips, carrots and potatoes, cranberry sauce, steamed brussel sprouts with garlic butter, sugar-snaps peas …….. YUMMY!!!!

How much of the turkey did we eat? I had three large slices of the breast meat and his lordship had two large slices and a wing……HA HA HA HA HA!!! We’ve decided to chop up the 7kg turkey into smaller pieces and freeze them in smaller portions, ready for when we need some turkey.

Meanwhile, there were loads of little bits of turkey strips, and even more stuffings left over!!! So, three eggs, a cup of self-raising flour and a cup of milk later ….. TADA!!!! A turkey & stuffings meatloaf/quiche thingey!

ABSOLUTELY DELICIOUS !!!

Leftovers Turkey Loaf
There’s really nothing to it for this recipe. The main ingredients are:

  • Leftover turkey
  • Leftover stuffings
  • Eggs
  • Self-raising flour
  • Milk
  • Season to taste

Just mix everything up!!! It’s that simple.

The ratio/portions for the various ingredients are approximately 1cup milk to 1cup self-raising flour to 3 eggs to 5 cups meat/stuffings. What you want to try to get is a sloppy mixture. If it’s too watery, just add a little more flour – and vice-versa. But remember, if your stuffings contains breadcrumbs, use a little less flour as the breadcrumbs will later swell up too.

Preheat the oven to 180°C (350°F/Gas 4) and bake for 40-45 minutes (or till evenly browned and cooked).

**Makes great starters too – Serve it hot and in smaller portions as starters, with a drizzle of balsamic vinegar.

Technorati Tags: , , ,

We ABSOLUTELY LOVE to hear from you! Please leave your comments {{ here }}. Or you can always {{ email Wardi }}.
| This post currently has no comments |



Simple Stuffed Sweet Peppers
{{ Sandra }} December 25, 2008

Merry Christmas and happy holidays!!! I am sure you are all very busy in the kitchen preparing for the Christmas Dinner – the roast turkey, brussels sprouts, roast potatoes, cranberry sauce, rich nutty stuffing……..

Well, here’s a very simple and yet absolutely delicious recipe for stuffed sweet peppers (for later on in the week, when we are all completely bored of leftover turkey!!!). The true star of this recipe is the feta, I have never eaten such a wonderful creamy delicious feta as this one bought from the man on the olive stall at the farmer’s market in The Village, Caterham (held on the 4th Sunday of every month opposite Tesco).

It goes very well with asparagus (especially because I usually have some in the fridge) and couscous (‘cos it soaks up the lovely juices so well). It’s really just an assembly job and can be done hours in advance. I use the teflon baking sheets in the baking tray as nothing sticks to them and they don’t need greasing but you can use greased foil or just a little oil in the baking tin.

I’ll give you the recipe amounts per pepper and you can multiply as necessary. We normally have 3 halves each for a light supper.

Feta cheese

Feta is a white brined curd cheese traditionally made in Greece with goat’s and sheep milk. It is salted and cured in a brine solution (based on water or whey) for several months. Feta cheese can range from soft to semi-hard, with a tangy, salty flavor that can range from mild to sharp. The cured cheese easily crumbles and dries out rapidly when removed from the brine.

Feta cheese is first recorded in the Byzantine Empire (which expanded over the East Mediterranean), under the name prósphatos meaning “recent”, i.e. fresh, and was associated specifically with Crete.

The Greek word “feta” comes from the Italian word fetta (“slice”) and that from Latin offa “bite, morsel”. It was introduced in Greek in the 17th century, likely referring to the method of cutting the cheese in thin slices to serve on a plate.

Stuffed Peppers

1 red/yellow sweet pepper
1 clove of garlic
3 black olives
3 cherry tomatoes (or 1-2 larger tomatoes)
1 oz feta cheese (you could also use halloumi, blue cheese or mozzarella)
1 teaspoon olive oil
black pepper
fresh basil (I didn’t have any but I think it would have been nice)

  • preheat the oven to gas mark 5/190C/fan oven 170C
  • cut the pepper in half through the stalk and remove the seeds
  • slice the garlic and divide between each pepper half
  • halve the olives and the cherry tomatoes and place 3 halves in each pepper half
  • slice or crumble the cheese into small bits and squeeze between the tomatoes and olives
  • season with pepper (plenty of salt already in the olives and the cheese)
  • add a couple of torn basil leaves and drizzle over the olive oil
  • roast in the oven for 20-30 minutes till starting to go brown at the edges (I added the asparagus 10 minutes before the end and it was perfect)
I think these would also make a lovely starter with some focaccia bread to soak up the juices.

Technorati Tags: , , ,

We ABSOLUTELY LOVE to hear from you! Please leave your comments {{ here }}. Or you can always {{ email Sandra }}.
| This post currently has no comments |