The 5pm Dining blog hopes you had a splendid Christmas and that you all got through it without feeling that you had to ‘accidentally’ tip the turkey giblets over too many relatives.
Now that Christmas is over, many of us will be looking in the fridge and wondering what to do with the mountains of left-overs which are still lining the shelves.
Obviously, all that fridge space will shortly be needed as we begin to stock up on fizz and beer for Hogmanay.
Happily, our chums at Quality Meat Scotland have come up with some delish left-over recipes thanks to Nick Coffer of the My Daddy Cooks vlog.
They are simple, short and easy to do so we’ve listed a couple. As always, there are lots more recipes and ideas on the Scotch Beef and Lamb site as well as the Specially Selected Pork site.
The PGI in the recipes stands for Protected Geographical Indication and means that PGI labelled meat is specially selected beef from Scotland.
Scotch Beef PGI Stroganoff
_Serves 4
Ingredients_
Around 400g Scotch Beef PGI, left-over, cut into thin strips
15ml olive oil
1 red onion, finely sliced
200g chestnut mushrooms, sliced
Sea salt and freshly ground black pepper
A pinch of paprika
300g tub soured cream
Fresh dill, to garnish
Cooking Method
Pour the olive oil into a frying pan. Fry the onions on a medium heat for five minutes. Add the chestnut mushrooms and cook for a further five minutes.
Add in the beef and season with sea salt, pepper and a pinch of paprika.
Stir through the soured cream until bubbling and the beef is warmed through.
Serve with rice or fresh egg tagliatelle noodles, garnished with fresh dill.
Specially Selected Pork and Pepper Jambalaya
_Serves 4
Ingredients_
Around 400g Specially Selected Pork, left-over, cut into thin strips, or shredded
15ml olive oil
1 onion, peeled, sliced
1 stick celery, finely chopped
1 green pepper, deseeded and sliced
1 clove garlic, crushed
600g cooked rice (long-grain)
100ml (1/4 pint) chicken stock
400g tin chopped plum tomatoes
A pinch of cayenne pepper
A dash of Tabasco sauce
Sea salt and freshly ground black pepper
Lemon to serve
Cooking Method
Slice the leftover roast pork into strips, or shred. Set to one side.
In a medium-sized cast iron pan, heat the olive oil. Fry the onions for five minutes, add the celery, sliced peppers and garlic and continue cooking for five minutes until softened. Add in the pork.
Stir in the cooked rice, pour in the chicken stock and add the tinned tomatoes.
Add the cayenne pepper, Tabasco sauce and season with a little sea salt and black pepper. Cover and cook for ten minutes. Serve with a wedge of lemon.
Note: if you are using un-cooked rice, use 250g long-grain rice, 350ml chicken stock and cover and simmer for 20-25 minutes until the rice is tender.