Category: Mr Greedy’s Kitchen

Leftover Turkey Jambalaya

4 tsp garlic olive oil
1 onion, chopped
1 red and green pepper, de-seeded and chopped
4 sticks of celery, chopped
4 large cloves of garlic, crushed and chopped
4 spicy sausages or chorizo, cut into chunks
450g leftover Christmas meats [turkey, ham, pork] cut into chunks
2 large red chillies, de-seeded and finely chopped
500 long grain rice
2 tbsp. turmeric
2 tbsp. Cajun spices
1 tsp Tabasco
2 pints chicken stock [use two oxo cubes]
3 med tomatoes, chopped
4 tbsp. frozen peas
450g prawns
sea salt and fresh black pepper

Heat the oil in a large pan or a deep Wok. Fry the
onions, peppers, celery, garlic and sausage for about
10 minutes.
Add the cooked meats, chillies, rice, spices and Tabasco,
stirring well so the rice is well mixed in. Pour
in the stock and bring to the boil. Then add the tomatoes,
peas and prawns. Reduce the heat to simmer
for about 30-40 minutes, stirring occasionally. Taste
for seasoning, adding salt, pepper and more spices if
required. Serve, enjoy with a good chunk of fresh
bread and a cool glass of wine

 

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Italian Christmas Cookies

1 cup butter, softened

2 cups sugar

3 large eggs

1 carton [ 15 ounces ] ricotta cheese

2 teaspoons of vanilla extract

4 cups of plain flour

1 tsp salt

1 tsp baking powder

Frosting

1/4 cup butter, softened

3 to 4 cups icing sugar

1/2 teaspoon vanilla extract

3 to 4 tbsp. milk

coloured sugar [optional golden caster sugar]

Cream butter and sugar in a large bowl. Add eggs, one at a time, beating well after each addition. Beat in the ricotta and vanilla. Combine flour with the salt and baking soda. Gradually add to creamed mixture. Heat oven to 180C. Drop rounded tea-spoons of mixture onto prepared baking sheets, 2 inches apart. Bake for 10 – 12 mins until lightly brown. Remove to wire racks to cool.

Topping. In a large bowl, cream butter, icing sugar, vanilla and enough milk to reach spreading con-sistency. Frost cooled cookies and sprinkle with sugar. Store in a cool place. Makes quite a few cookies.

 

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Christmas Cookies

Italian Lemon Cookies

1cup butter, softened

½ cup sugar

3 eggs separated

2 tsp grated lemon peel

2½ cups of plain flour

coloured sugar [optional golden caster sugar]

In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolks and lemon peel. Gradually beat in the flour. Refrigerate, cov-ered, for 1 hour or until firm enough to shape. Pre-heat oven 180C. Shape [roll] level tablespoons of dough into 6 inch ropes. Shape each rope into as ‘S’, an then coil each end until it touches the centre. [this will make an ‘8’ shape]. Place 2 inch apart on ungreased baking sheets [non stick]. Whisk egg whites, brush over cookies. Sprinkle with the sugar. Bake for 12-14 mins until bottoms are brown. Cool on wire racks. Should make about 36 cookies

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Spiced Swede Fritters [vegetarian]

1 swede, about 650 – 700g, peeled and diced into small chunks

75g plain flour

100ml crème fraiche

1 egg beaten

1 large red chilli, deseeded and finely chopped

1 med red onion, finely chopped

1 tsp cayenne pepper

2 tsp garam masala

1/2 tsp ground turmeric

1 tsp crushed coriander seeds

small handful fresh coriander, chopped

sunflower oil, for frying

mango chutney to serve

Cook the swede in boiling water until tender. Drain well. In a large bowl, mix together the flour, crème fraiche and egg to make a smooth thick batter. Stir in the chilli, onion, spices and coriander, then season generously. Roughly mash the swede and stir into the mixture. Heat a splash of the oil in a large non-stick pan and cook small, flattened spoonfuls of the mixture for about 2 mins on each side until crisp and browned. Serve with mango chutney and maybe a nice glass of wine

 

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Caramelised Onion Tart [vegetarian]

375g ready rolled shortcrust pastry

500g onions, finely slice

3 tbsp. olive oil

few sprigs of fresh thyme, leaves only

3 eggs

300ml milk 100g ready grated emmental cheese

Heat oven to 190C/fan. Pre-warm a baking tray. Prepare a 23cm fluted flan tin. Roll out the pastry and line the tin. Chill for 10 mins. Blind bake for 10 mins, remove from the oven, remove baking beads and bake for a further 5 mins. until light golden. In a large frying pan add the oil and cook the onions until starting to soften, add the thyme and salt and fresh pepper. Cook slowly for a further 15 mins, until the onions are soft and tinged brown. In a separate bowl, beat the eggs, beat in the milk and half of the cheese and some fresh pepper. Spread the onions over the flan case and pour over the egg mix. Sprinkle over the remaining cheese and bake on the baking sheet for 30-40 mins until the filling is firm and golden, and the pastry is crisp. Serve hot with buttered new potatoes and green vegetables.

 

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Courgette and Tomato Tart

375 ready rolled puff pastry

200g cherry tomatoes, cut in half

250g good mature cheddar cheese

3 – 4 medium/large sized courgettes, cut into rounds

Olive oil

1 tbsp dried mixed herbs

Fresh black pepper and sea salt

I egg beaten

Heat oven to 195C. Lightly oil a 25cm x 38cm bak-ing tray. Roll out pastry [if required to fit tray]. Transfer pastry to the tray and score a 2cm border around the edge of the pastry. [Don’t cut through]. Spread the cheese over the pastry up to the score line. Cover the cheese with the sliced courgettes, over lapping as required. Gently brush the courgettes with olive oil. Scatter the cut tomatoes evenly on to the courgettes. Sprinkle the mixed herbs over the top. Add the black pepper and sea salt. Brush the edge with the beaten egg. Bake in the oven for about 20 – 25 mins until the cheese has melted and the edge has risen and golden.

Serve with baby, buttered new potatoes and a selec​tion of meats cooked on the BBQ.