Not sure if this is Colcannon or Bubble and Squeak, but it got rid of my left-over mashed potatoes.
Ingredients are left-over mash, boiled cabbage, bacon and onion. Special ingredient – nutmeg.
1 tbsp. extra virgin olive oil
1 onion – roughly chopped
1/2 a cabbage – chopped into smallish pieces
Good pinch or 2 of nutmeg
3 slices of bacon – well cooked and chopped into small pieces
Mashed potato – quite a good amount
Salt and freshly ground black pepper
Put 1 tbsp. olive oil in skillet/frying pan and when sizzling add chopped onion and cook until soft.
Boil cabbage for a few minutes until soft but not too soft, drain and add nutmeg.
Add cabbage, mashed potatoes, chopped bacon and salt and pepper to the onion.
Add enough veg.broth/stock so mixture isn’t too dry
Cut smoked salmon into round with a cookie cutter and put dollops of tarasamalata around the edge of the plate or around the circles of salmon.
The mixture of tastes is absolutely delicious!
Loads of veg. in this. Not a true ratatouille (to my mind just as good but different). And the addition of potatoes, so a one pot meal. Good for vegetarians and vegans, but also a side dish.
1 tbsp. extra virgin olive oil
1/2 a large onion – chopped
2 large garlic cloves – finely chopped (or I grate mine)
1 cup veg. stock/broth
2 zucchini/courgettes – sliced and quartered
1/2 dry pint of cherry tomatoes – halved
4 oz. French green beans – topped and tailed, cut into halves or thirds
8 oz. roasted red peppers – cut into small pieces (bought mine in a jar)
8 oz. baby potatoes – cut into quarters
Heat oil seasoned with salt and freshly ground black pepper in large skillet/frying pan.
When sizzling add onion and garlic and cook until onion is softened and going brown.,
Add broth/stock, zucchini/courgettes/cherry tomatoes, French beans and red peppers.
Bring to boil and simmer for about 10 minutes.
Cook new potatoes separately in a pan of boiling water for about 10 minutes.
Add to veggies and serve (fairly good cold too).
I always make cranberry sauce at Christmas, along with apple sauce and bread sauce. It is difficult to make cranberry sauce without using a lot of sugar (and I try to avoid using sugar). To get around the total tartness of cranberries I substituted freshly squeezed orange juice, marmalade and honey for the sugar.
12 oz. cranberries
Juice and pulp of 2 oranges
2 tbsp. marmalade (I used Bonne Maman brand)
2 tsp. runny honey
Place cranberries, orange juice and pulp in a saucepan.
When cranberries are popping, add marmalade and honey and stir.
Cook for a couple more minutes, then it’s done.
Satay sauce is delicious. Normally it accompanies pieces of chicken or beef on a skewer. Today I spiralised zucchini/courgettes and served them with a satay sauce. Because I used Fish Sauce in the Satay sauce it isn’t vegan or vegetarian but it may taste OK without that ingredient. It is important to dry the zucchini ‘spaghetti’ well after it is cooked
3 x largish zucchini/courgettes – spiralised, boiled for a couple of minutes and turned out onto a clean T-towel or paper towel and dried well.
The Satay sauce is quick to make and there will be some left over.
Place 1 can lite coconut milk in a skillet/frying pan
Add 1/2 cup of crunchy peanut butter, 1 tbsp. grated ginger, 1 large clove of garlic (grated), 1 tbsp. gluten free soy sauce and 2 tbsp. fish sauce
Stir well and bring to a boil, then simmer for a few minutes.
Sometimes you just need inspiration to cook – nothing complicated but something new. This recipe can be as part of a main meal but you can also stick a toothpick through the bacon and chicken and it as an hors d’oeuvre.
I took 2 chicken breasts, put them on tin foil, drizzled them with juice of half a lemon and 1 tbsp. extra virgin olive oil and then closed up the package and cooked in oven for 30 minutes.
I took 6 or so rashes of bacon (no nitrates/nitrites if possible) and cooked them in a skillet/frying pan – making sure they were cooked but not so crispy that they crumbled.
Then I cut the chicken into bite size pieces and topped with a slice of bacon – et voila!
Maybe be extra nice with my honey mustard sauce – so easy!
I love pork tenderloin for its versatility and it is lean. If you need supper in a hurry cut the tenderloin into chunks or thickish slices and in 20 minutes you are good to go. I took fresh sage, rosemary and garlic and chopped them in the food processor, then popped them in a Ziploc bag and added a tbsp. of olive oil and salt and pepper. Then I put the pork chunks in the bag and made sure they were all covered with the herb mixture.
Put 1 tbsp. extra virgin olive oil in a skillet/frying pan and when sizzling add pork mixture and cook until nicely browned and cooked through (about 20 minutes). Remove pork from pan, then deglaze pan with some veg. stock if you want some jus/gravy.