Hash cake- the other kind.

Making something yum out of leftovers is so satisfying, I have said it before. Last nights leftovers are no exception and the dish I am going to make is great for any time of day, especially brunch.

Super quick and delicious corned beef hash cakes served with a soft poached egg, its golden heart oozing bringing a richness to the dish.

Corned beef hash cake

Last nights leftover cooked corned beef shredded

Finely sliced spring onion

I also added some brussel sprouts, you could also add cabbage or any other greens you like.

Potato- semi cooked and grated- I love Agria potatoes.

When cooking the potato make sure they are dry and not too wet- cook by putting the whole potato in the oven or microwave- if boiling, once the water is strained off leave to steam to dry out a bit.

Mustard to taste- you could use relish or mayonnaise – any flavour you like

(you could add cheese if you like)

Salt and Pepper

Combine everything in a bowl and mix well- form into patties (I use a ring cutter to help shape the cakes) pressing together firmly.

Let sit in the fridge till ready to cook.

In a pan or on the BBQ melt a knob of butter over a medium/low heat as you want to brown each side slowly so that the center gets hot- or you could brown each side and finish in the oven. Be careful with these as they could fall apart- if they are very crumbly you can bind the mix with an egg.

I am serving these with a soft poached egg and some brussel sprout slaw- finely slice the raw brussel sprouts, add dried sour cherries and toasted almonds- mix with dressing of your choice- I am using a balsamic honey and mustard dressing.

Kill two birds

When thinking of what to cook for dinner I am always thinking a day in advanced- at least.
Trying to kill two birds with one stone, as the saying goes.
Tonight Mr Lid has steak- it’s sitting in the fridge waiting to be turned into a magical experience as I type- lets be honest, it is just steak. As long as it turns into a well balanced meal and Mr Lid eats it all, my mission can be considered a success.

I skipped the fruit and vege shop on my way home from the gym this morning opting for a stop at the dairy instead to get milk for Mr Lids morning coffee.

So I shall make do with what I have, and I’m kinda excited about it.
Not because of what it will make for tonight’s dinner- but for what I going to turn the left overs into for tomorrow’s dinner!

Make more than you need so there are leftovers for tomorrow’s dinner…

Baked potato
Potato
Parsnip
Carrot
Goats cheese
Butter
Peel and chop carrot and parsnip- remove the core of the parsnip if too woody. Top the pot with water add some salt and boil till soft, drain and leave the lid off to help dry the mash out.
Pop washed whole potato in the oven 180-200c 30-40 min adjust time depending on the size of the potatoes.
Once soft when squeezed cut the top off the potato and scoop out the insides. Add the potato to the carrot mix- add seasoning and butter and mash, I like my mash a little chunky gives some texture.
Pull out the mixture you won’t be needing for tonight, save it for tomorrow.
Add goats cheese to mash and stuff back into potato shells- serve now or keep warm in the oven. If you don’t like goats cheese use nothing, or any cheese you have, or cream cheese, or even a dab of mayonnaise.

Spicy wee number

I need a quick dinner STAT!

There is nothing worse than coming home after a long day and having to slave over a hot stove to make dinner for a loved one.

Tonight I am calling on a go to favourite of mine- it is quick, great for summer or winter, lovely hot or cold.

It can be changed to suit what ever you have in the house, but it is based on things that are usually buried in cupboards and drawers.

Chorizo, potato and smoked paprika salad

Chorizo (or bacon, spicy sausage- anything you like- even chicken)

Potato

Red onion

Smoked paprika

Cayene pepper

Oil

Garlic

Lemon

Parsley (or dried herbs)

Dice the potato, sausage, wedge the red onion and toss with oil, paprika, cayene and garlic- roast in the oven.

If using dried herbs throw them in at this stage.

Once cooked you can zest and squeeze a lemon and throw in some fresh parsley and eat.

I am going to roast some beans as well and serve with spinach.

As I said- anything goes with this- capsicum would be great roasted or fresh for some crunch, even pasta instead of potato.

Almost sick of Feijoas- Almost

The challenge about cooking dinner each night is keeping it interesting, over the last week the challenge about cooking each night has been each night has been a magic box- my own private master chef adventure each night- lucky me

Tonight I have a boned shoulder of lamb and potato pretty boring standard so far.. and yams?!
Ok I can work with that… I’m thinking summery seeing as the sun is shining this lovely crisp winters day.

I am also thinking easy and something I can get ready now and finish later…

Red Yam and potato salad with warm vinaigrette of capers, anchovies and lemon and BBQ Butterfield leg of lamb with green beans followed by a lightly gingered Feijoa golden syrup upside-down sponge.

It has taken me half an hour to prep the salad and make the sponge- time to watch trashy afternoon T.V

Red Yam and Potato Salad

Red Yams

Potato

Parsley

Capers

Garlic

Anchovies

Lemons

Oil- I used olive oil

Salt & Pepper

Boil the yams whole till just cooked in salted water- I find yams tend to go soft fast so if you pull them off and strain them just before they are done- while they sit and steam they will continue cooking.

Dice and cook the Potatoes same as the yam.

Once both are cooked and strained squeeze half a lemon over them just to give a bit of flavour.

While the yams and potatoes are cooking chop some parsley, some capers, grate a clove of garlic add the zest  and juice of a lemon, add some oil and taste- always taste- if you like capers add more, if it needs lemon add more- do not however add salt! The anchovies will add this dimension later.

Now we wait.. When ready to serve heat some oil in a pan and add 8-10 fillets of anchovies (depends how much you like) and stir to melt, next add the vinagrette with the capers to warm through, toss through yam and potatoes- now season with lots of black pepper and salt if needed.

Mr Lid bought a Butterfield leg of Lamb already flavoured- I don’t usually like this as I think fresh marinades taste better- but good on him for thinking ahead and getting something for dinner! He is a star.

This we will just BBQ  (around 180c) for about 30 min, and rested for 15min wrapped in tinfoil.

Feijoa golden syrup upside-down sponge

 

100g Butter

100g Caster sugar

2 Eggs (if not at room temperature- put ina bowl of warm water to warm up)

100g Self raising Flour

1tsp Vanilla

1/2tsp Fresh grated ginger

6Tbs Golden syrup

Feijoas

 

Spray a 8″ tin and smother the bottom with the Golden syrup- don’t be shy. Peel the Feijoas and cut into thick rounds and cover the bottom of the tin.

 

 

Cream butter and sugar, add the eggs mixing well between each egg, add the vanilla and ginger, lastly FOLD in the self raising flour – be careful not to over mix.

Spoon over Feijoa’s carefully and bake 180c 30min or till a skewer comes out clean.

Once out let sit for 5min then turn onto a late- CAREFULLY as it will be hot! Do not leave in the pan to cool as it will stick.

 

 

Cauliflower

So we have a thing in my family called a Cauliflower pie- its yum, I remember growing up my Mum making this tummy filling mixture of vegetables and cheese sauce covered in a creamy potato mash smothered in  more cheese baked till it was bubbling and hot, served usually with a steak proudly cooked by Dad on the BBQ, and peas. My Dad loves peas.

We would have this once a week, plates almost being licked clean, no one could ever say we were bad eaters- my sister and I ate grown man sized portions since I don’t remember when- my Mum was a hearty cook, now that I think about it she was never that great at portion control, but always on time. On the table ready to eat at 5:30 EVERY NIGHT -why so early you say?! She never liked cooking so she made dinner time for Dad the same time as the kids so she only had to do it once- get it over and done with, and the habit stuck- the time of 5:30 seemed to fit in well with just after Neighbours but before Home and Away or what ever it was that wasn’t the News.

When my sister and I finally left home (always to return mind you) Mum continued this tradition of the wonderful Cauliflower pie for Dad- until that fateful day he had to confess he hated it.

What a good Dad, ate it for the sake of the children. Didn’t phase Mum. She kept making it for him and he would eat it. As long as there was food on a plate my Dad would eat it whether he liked it or not.

I have to confess my Mr Lid also is not that fond of Cauliflower pie- I am. Its a great way to get rid of all the old vegetables in the fridge!!

Like I have said before I am not one for measuring things- be confident, trust me, as long as the ingredients are kinda the same I am sure it will be lovely.

Cauliflower Pie

Cauliflower

Carrots

Broccoli

(lately I love adding in Brussel sprouts and Leeks, Parsnips are yum too)

You can steam these till tender or microwave them (in a bowl with a tiny bit of water covered in cling film)

I cook Carrots and the Cauliflower at the same time about 5 minutes- depends on how much you have and just before it is cooked I add in the Broccoli for another 3-4 minutes- then run everything under cold water till cold.

Butter

Flour

Milk

Cheese- grated

Basic cheese sauce

 

Equal quantities of Butter and Flour- Melt butter in a pan- stir in Flour- should be a paste.

Next add Milk- about 1/4 cup at a time- “stir, stir, up to the boil, no lumps”

Keep saying this to yourself- every time you add milk stir it till it thickens and bubbles a bit doing this each time you add milk will ensure you are cooking out the starch in the flour and your sauce is not lumpy or floury.

Add enough milk till it is a silky smooth sauce consistency- then add a little bit more

 Next the cheese- this will thicken your sauce more (hence the little extra milk) add this stirring till it melts- start with a little, don’t be scared you can always add more- you just cant take it out once its in.

I use a Edam- because that is what we have in our fridge, tasty is great, or for a swanky dish try using a little blue cheese as well, nutmeg or bay leaves anything can be added- totally up to you.

Lastly Salt and Pepper- I like freshly ground Black pepper, just ads a bit of pep.

While all this stirring and steaming is going on have a pot of lightly salted potatoes bubbling away ready for the mash (now I say potato, but here is where this dish is awesome- Kumara, Pumpkin, Potato, Carrot, Parsnip- anything that can be mashed can be piled high on this dish)

Cook till soft, drain and let steam a bit to help evaporate some of the moisture, add a dash of milk and a knob of butter a smidge of salt and a bit of pepper and mash- by hand with a masher or with one of those fancy stick blender things which every kitchen should have!

In a dish large enough to hold your vegetables cover them in your cheese sauce and cover with your mash- any cheese left over? Sprinkle ontop and wait.

This can be made the day before, or in the morning, or just before you would like to eat it- just pop it in the oven (or microwave) and let it heat through till its all golden and bubbly.