Spanish ‘Croquettas’ Starter:

Spanish ‘Croquettas’ Starter:

A good way to use up bits of allsorts left in your fridge – and foisting them onto your guests….. (and they’ll never know they’re eating your leftovers until you decide to tell ‘em………… IF you decide….!)

Prep:           20 mins.

Cooking:       20 mins.

Course:        Starter, lunch or snack

Serves:        4

Rating:         2:  Easy

 

This Spanish starter can be very useful to use up what you have left over in the fridge as it uses a simple flour mixture as a base and then you perk it up by adding flavourings.  I used tomato because one of my diners is a veggie and I wanted to make a starter that everyone could have.

Find:

  • 1 desert spoon olive oil
  • 2 desert spoons flour (plain – unless you only have SR!)
  • 250ml milk
  • 1 egg
  • Breadcrumbs
  • Nutmeg…… (though you may not, as a Rookie-Cookie, realistically be expected to have nutmeg in your larder. Y’know what I’m gonna suggest…… just leave it out!)
  • Additional ingredients (in other words, LEFTOVERS!…. ham, tomato, bacon, chicken, roast meats, fish, shellfish, cheese……)
  • Seasoning
  • As an option, some cold mashed potatoes (see further down…).

Method:

  • Put the oil in the frying pan and warm it up a bit – it must not get hot. Remove the pan from the heat and add the flour to the oil, stirring with a wooden spoon until it becomes a paste (a roux).
  • Put the pan back onto a medium heat and add the milk little by little so that the milk is absorbed as the paste cooks and expands. Continue until it is all cooked evenly. Add the nutmeg, a pinch of salt and whatever meat/flavouring/leftovers that you have decided upon, and keep stirring all the time.  The cooked mixture will be quite stiff.    (As an option, you may wish to bulk it out with cold mashed spuds.  This can make the finished Croquetas lighter to eat and less ‘bouncy’.)
  • As soon as the mixture is stiff enough to hold together, empty the pan into a bowl and let the mixture cool. When cool, take small portions and mould them into whatever shape you wish, dipping them in the beaten egg and then the breadcrumbs, coating them evenly.  They might even benefit from a second egg and breadcrumb coating.  Place them separately onto a plate covered with greaseproof paper.  At this point they freeze well.
  • Briefly shallow fry them and then oven cook for 20 minutes at 180 degrees C.
  • Serve immediately on something like Spanish spinach with toasted pine nuts.

Cheesy Turkey Burgers:

Cheesy Turkey Burgers: 

(This recipe may be made with any meat, but we’ll use turkey for now).

This recipe is flexible.  If you only have a little turkey left over it will feed less people than if a lot of meat is available.  Thus, you will need to vary the quantities as necessary. 

Use your brain – it will work, honest.  The recipe, that is; I don’t know about your brain!

Prep:           10 mins.

Cooking:      15 mins.

Course:        Snack/Lunch/Main

Serves:        See text

Rating:         2:  Easy

 

Find:

  • Left-over cooked turkey (or whatever meat you have)
  • Onion
  • Hard cheese (no, ol’ feller, that’s not a comment, it’s an ingredient),  grated
  • Worcester sauce, as you have cheese….
  • Garlic
  • An egg
  • A little flour (Flour, that is; not flowers!)
  • Seasoning
  • Optional – Whole grain mustard
  • Oil (Avoid Teak, Castor, Engine, Body, Baby……)
  • Burger Baps (bread rolls)
  • Tomatoes & Salad as required
  • A Wally (that’s a gherkin for those uninitiated in the fascinating world of the Wally)
  • Sauces; ketchup, mayo, brown sauce, mustard……..
  • Food processor
  • Frying pan

METHOD:

  • Put the onion (coarsely hacked just to give it a start) and the turkey into the food processor with the Worcester sauce, seasoning, egg, whole grain mustard and half of the cheese.
  • Process (blitz) the contents to a thick consistency.
  • Sprinkle a little flour onto a cleaned surface; take a handful of the paste, firstly making a ball and then pressing it into a burger shape (not too thick) on the floured surface.
  • Your aim is to make burger shapes (they can be square ones if you are using sandwich bread instead of rolls) of the paste, lightly dusted with flour. (Make ‘em elephant shape if you wish….. or if you have what we know as ‘bridge rolls’ around here, shape them in a penile fashion…..! )
  • Fry these in oil for 3 to 4 minutes each side then take them out, load them with the cheese (and more Worcester sauce), transferring them to the grill to have the cheese gooified (or just carefully return them to the pan, turned down to the lowest heat, if you haven’t a grill – or are just too lazy to put it on….).
  • Serve them in baps or bread with whatever salad, sauces, etc you would like.
  • Take that, Makkidoos! (coarse reference to a certain fast food chain….or even ALL fast…….)

Piss-Easy prawns’n’rice:

Piss-Easy prawns’n’rice:

Prep:           5 mins.

Cooking:      20 mins.

Course:        Snack/Lunch/Pre-seduction nibble…..

Serves:

Rating:         1:  Piss-Easy

Got left over rice?   Here’s a nice quickie meal or a fantastic ‘come-back-to-my-place-tasty- morsel-before-getting-down-to-it’ late-night snack.

For two people, Find:

  • Leftover rice in the fridge
  • Onion
  • Clove of garlic
  • Frozen peas
  • Frozen prawns – aw, come on….., don’t be a cheapskate – a few more than that……
  • A small amount of red pepper, if you have it
  • Possibly a splash of white wine if you have it, otherwise a splash of water – not red wine nor beer. You could use slightly diluted Pernod/Pastis and water
  • Oil & butter
  • Frying pan

Method:

  • Fluff-up the cold rice with a fork so that it’s not in great lumps and just keep it ready. If you don’t have any ready-cooked, just cook some!
  • Roughly slice the onion and the red pepper, finely chop the garlic (see Tricks’n’Tips) and gently fry them in the oil to soften, not to colour.
  • Add the prawns and the frozen peas – as many as you want of each. Get them heated through before adding the wine or water as they already have an ice element to them that will convert to water.
  • Add the butter and, turning the heat up to maximum, the rice. Keep the heat high.
  • The rice must be heated through thoroughly, and to quite a high temperature.
  • Taste it. Add seasoning to taste – it will take an amount of black pepper.
  • Serve it just as it is, or with a crusty buttered roll – ooh, I want some NOW.