Bring Me Your Leftovers - MadameD's Food Surgery

[MadameDefarge]

Got a fridge full of nonsense, or indeed, rather lacking in anything?

This thread is to help those stumped for ideas with what they have lurking in their fridge/freezer/cupboard and need to knock something up.

I am here quite a lot, and as a professional (resting) cook I would relish the challenge to help people out!

[MadameDefarge]

My call centre staff are waiting anxiously to serve you!

[Rummikub]

Hi I have sausage stuffing already roasted. Broccoli, potatoes, yoghurt, and lots of spices. Cranberry jelly, mustard etc.

Any suggestions??

[MadameDefarge]

hm. I am thinking that a sausage stuffing hash might be just the ticket.

cube pototoes (one per person, if average size), don't bother peeling. floret the broccoli and peel and chop the stem.. toss in olive oil and seasoning. roast potatoes for about 20 mins until softening. chop up stuffing into cubes (or whatever shape you fancy) toss in with the tats adding the broccoli now and continue cooking (about 180 btw) until thoroughly piping and veg crispy. prob another 10 -15 mins.

make a spicy yoghurt dressing. if you have harissa, then mix that with yoghurt, otherwise cinnemon, cumin, and coriander to taste.

Or keep it right british and add a teaspoon of mustard to the potatos in olive oil right at the beginning, with some dried sage.

serve with cranberry jelly.

[MadameDefarge]

Also, I know I seem a bit keen atm on the old fried egg on top, but it is lush and gives the protein!

[MadameDefarge]

I seem to be channelling Tom Kerridge atm, DS is transfixed by saying 'proper lush' after watching his shows, and getting his cookbook for xmas

[MadameDefarge]

oh, and if anyone has another recipe idea, do post as well!

Its not all about me!!!

[MadameDefarge]

Another option would be to make sausage stuffing patties, fry or bake in the oven. with the tats roasted on the side, with steamed broccoli.

If you wanted to ring the changes, then you could spice them up with chilli, coriander cumin (a couple of pinches each, and if you have fresh coriander or parsely, chop the stems finely and add to mix.

Then make a spicy yoghurt dressing, with plenty of chopped fresh herbs if you have them, or simply a mix of spices such as coriander, cumin, chilli flakes, plus a squeeze of lemon and some olive oil and seasoning.

make oven baked wedges to go with.

[MadameDefarge]

If you went the spicy route, you could also toss the wedges in a bit of paprika too...

[MadameDefarge]

If I am not giving enough instructions, do let me know!

[Rummikub]

Hi, sorry was off owing something else...

[Rummikub]

That all sounds lovely! Thank you!

Will you make it a regular thread? Say yes!

[MadameDefarge]

Oh yes! maybe I can bribe MNHQ to sticky it!

[MadameDefarge]

so pleased you like the ideas.

[Rummikub]

Do you know I think that's a good idea. I like all the specialist knowledge there is on mumsnet and this is definitely a gap.

Sometimes I will put into google the ingredients I have. You are much better than google!

[MadameDefarge]

why thank you so much! It seems daft that I am a SAHM (AKA single parent on benefits for some!) and have all this obsession with food bubbling away with no outlet!

Doesn't help that ds is dyspraxic and a bit of a supertaster so has quite limited range of food...

[RemusLupinsBiggestGroupie]

Lol at you talking to yourself on here. I've been doing the same on a running thread.

I have no food at the moment, other than the means to make a chilli tomorrow.

But the things that always end up knocking around in our fridge include:
eggs
baby spinach
a yellow pepper (never quite understood yellow ones!)
half a packet of flatleaf parsley
half a tub of soured cream
half a packet of Boursin or other cream cheese with garlic and herbs
red chillis
3 carrots

[Rummikub]

I watched that programme ages ago about super tasters. It was v interesting.

[MadameDefarge]

He is def growing out of it, but still wont touch fruit at all (tastes like acid to him) luckily does each loads of veg, so not so much of a loss!

[MadameDefarge]

Remus!

Yellow peppers are yummy!

let me have a think...

[MadameDefarge]

Do you frozen pastry in the freezer?

[RemusLupinsBiggestGroupie]

Ooh pie. What? fry onions, peppers, rip up spinach, shove it all with Boursin and stick inside pastry?

[CointreauVersial]

Here's a good one for you.....

I have four grapefruit in the fridge (don't ask).

What the hell can I do with them?

[RemusLupinsBiggestGroupie]

Juice them - lovely.

[MadameDefarge]

right, for Remus.

shallow fry chopped onions and peppers still soft as soft can be.

when somewhat cooled, mix with baby spinach, chopped parsley, boursin and loosen it with sour cream. season well. crack in a couple of eggs, mix.

line dish with pastry (can be any old dish) put in filling. Bake at 180 until pastry cooked and top browned.

If you have puff pastry, leave out the eggs, spread mixture on pastry, leaving one centimetre edge around. cut centimetre margin of pastry (bit like a picture frame) so the edge will rise. Bake at 180 until pastry crisp and filling beginning to go golden.

Or do a pepper and spinach and boursin frittata...

whisk up four or five eggs, add boursin and splash of sour cream, chopped spinach, softened onion and pepper, seasoning. pour into oven proof dish, or even muffin tin for little uns. bake until fluffy.

[MadameDefarge]

grapefruit.

Do a grapefruit and orange granita for a lovely pudding.

Squeeze grapefruits and oranges or satsumas.

Put into pan with 50 grammes sugar, melt together gently. taste. add water, do this by taste, so that the final liquid is tasty.

Half freeze. remove from freezer and whisk all the forming crystals back into liquid. Do this a couple of times. You should end up with a lovely granita.