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Archive for the ‘Leftovers’ Category

Chicken Pie

Roast chicken, sweet potato & cauliflower cheese

Roast chicken, sweet potato & cauliflower cheese

Sharing a roast chicken between two people almost always makes for leftovers. And leftover roast chicken makes for an excellent pie. I always make excess gravy for the roast as well, as it makes for a competent pie filling binder.

I never muck around with making pastry. The frozen puff pastry sheets, even the home brand ones, work well enough for me not to bother. With chicken for filling, which I roughly chop, I either go for mixing it with sauteed leeks or mixed vegetables. Carrots, celery, onion, peas, corn, green beans and asparagus are all chickenlicious.

Chicken, vegetable and gravy pie filling

Chicken, vegetable and gravy pie filling

Puff pastry needs a hot oven to crisp up nicely. 25 minutes at 220 degrees Celsius is the go. I brush my pie with a mixture of egg and a little bit of milk to get a nice golden colour.

Chicken pie

Chicken pie

As the pie will usually last two meals, say dinner and lunch the next day, I manage to stretch the one chook across three meals. If I make a stock from the bones to create a soup, which I often do, then it can stretch to four or even five.

Pie with rocket and avocado

Pie with rocket and avocado

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Fajitas

One of the best things about roasting a big hunk of meat for two people is how cheaply you can eat for the following couple of days. Leftover roast beef makes for good fajitas. Here is what I used:

Everything you need to make fajitas

Everything you need to make fajitas

To make the fajitas I used half a red and half a green capsicum along with one small onion and around 150-200gms of the leftover beef. I sliced the beef and in a bowl added to it the juice of half a lime and a good shake of fajita seasoning. I covered that and refrigerated it for 30 minutes.

Marinate the beef in lime juice and fajita seasoning

Marinate the beef in lime juice and fajita seasoning

With the avocados, chilis, and the other half of lime I made guacamole. When the beef had about fifteen minutes of marinating to go, I wrapped the tortillas in foil and popped them in the oven at 160 c. I sliced the onion and capsicum thickly, and heated a smidge of olive oil in a large frypan. When the pan began to smoke ever so slightly I carefully added the capsicums and onion and stirfried quickly for about a minute. I then added the beef and kept all the ingredients moving around the pan for another minute or so.

Ready to serve

Ready to serve

I served the beef and peppers with the warmed tortillas, guacamole, sliced pickled jalapenos, sour cream and habanero hot sauce.

The perfect fajita

The perfect fajita

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