This is a classic soup – so classic that I couldn’t find it in any recipe book. Apparently we are to learn how to make it as a hereditary skill. This recipe makes a huge vat of soup, but I don’t see how you could make much less.
- 1 large ham bone, ham hock, left-over cooked ham
- 1 large onion, finely chopped
- 3 cloves of garlic, chopped
- 3 medium carrots, chopped into small chunks
- 3 stalks of celery, finely chopped
- 3 potatoes, diced (optional)
- 500g bag of yellow or green split peas – rinse the peas.
- 1.5l stock (ham stock, chicken stock or vegetable stock)
- 2 bay leaves
- 1 level tsp smoked paprika
- olive oil
- salt and pepper to taste
- In a large soup pan, fry the chopped onions and celery gently in the olive oil, until soft. Add the garlic and cook for a minute or two longer
- Add the carrots, peas, stock, ham, paprika and bay leaves to the pan, and bring to the boil.
- Cover and simmer for 30 minutes. Stir occasionally and add water if it is becoming too thick.
- If you are going to add potatoes, do so at this point, and simmer for another thirty minutes.
- Remove the ham bone from the pan and set it aside to cool. Pull any meat off the bone, shred it and return it to the pan.
- Season with salt and pepper if required, and heat to a simmer before serving.
If you want to freeze this soup, don’t add any potato. If you’d like a smoother soup, you can blend it with a soup wand before adding the shredded ham.
We always have some lamb left after we have roast lamb, but it is never as good the next day. This was very good, I found it on the internet when I was looking for something else, never found it again.
- 2 onions, finely chopped
- 2 large sticks of celery, finely chopped
- 2 carrots, finely chopped
- 2 tbsp butter
- Chopped left-over lamb – enough to fill a 1 pint jug.
- 200g brown rice
- 2 tins of chopped tomatoes
- 1/2 tsp salt
- black pepper
- 1 tsp paprika
- 2 tsp worcestershire sauce
- finely diced streaky bacon, or salt pork, or pancetta, or lardons or similar
- Boil the rice in a big pan of water for 15 minutes, drain and set aside. It should be slightly underdone.
- In a large pan, fry the bacon, onions, celery and carrots for at least five minutes
- Add the lamb and rice, stir together and then add the tomatoes, salt, pepper, paprika, and worcestershire sauce.
- Bake in a low oven for 45 minutes.
- Serve with a green vegetable, such as broccoli.
You can make this with any left-over bolognese Ragu, or do as I did – make the ragu from scratch. I made double, ate some for tea with pasta, froze some, and made the risotto with the rest. This is from Risotto Risotto.
- 1 large carrot, peeled and diced
- 1 stick of celery, diced
- 1 onion, finely chopped
- 4 tbsp olive oil
- 2 slices of unsmoked bacon, chopped
- 250g minced beef
- 1 glass of red wine
- 400g can of tomatoes, pureed in the tin
- 1 bayleaf
- salt and pepper
- 500g risotto rice
- 1.5 litres of stock
- 25g butter
- 50g grated parmesan
- Make the ragu sauce first, preferably the day before. Fry all the chopped vegetables and bacon in the oil until the vegetables are soft.
- Add the mince and the wine, and fry until the meat is brown and the alcohol has boiled away.
- Add the pureed tomatoes, bayleaf, and season with salt and pepper. Cover and leave to simmer for 2 hours until rich and dense. Check frequently to ensure that it is not ‘sticking’.
- Next, add the rice to the ragu, and stir at a simmer until the mixture looks dry.
- Keep the stock on the boil, and add a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before the next ladleful is added.
- Continue in this way for around 20 minutes; the rice will be firm and cooked through, and the risotto will be creamy. Take the risotto off the heat, remove the bayleaf, and stir in the butter and parmesan cheese.
- Cover and leave to rest for a few minutes, before transferring to a warmed platter and serving.
Here is the traditional turkey risotto recipe ready for boxing day. It is adapted from Risotto! Risotto!
- 1 onion
- 1 celery stick
- 75g butter
- 400g left-over turkey, diced
- zest and juice of 1/2 lemon
- 200ml dry white wine
- salt and pepper
- 1.2 litres of stock or gravy from the turkey
- 400g risotto rice
- 5 tbsp single cream
- 50g parmesan cheese, grated
- 2 tsp chopped fresh parsley
The above quantities will feed 4 to 6 people. If you are cooking larger quantities, use multiple pans, with around 400g rice cooking in each pan.
- Gently fry the onion and celery together in 30g of the butter, until the vegetables are soft.
- Add the meat, cook through and then add the lemon juice and lemon rind, the wine and seasoning, and simmer together to create a tasty stew.
- Add the rice, mix together, and then start adding the hot stock, a ladleful at a time, stirring constantly and keeping the risotto at a simmer. When the liquid has been fully incorporated into the risotto, add another ladleful.
- After around 20 minutes, the rice will be firm but cooked, and the sauce will be creamy and coating the rice. Take the risotto off the heat, and add the rest of the butter, the cream and the parmesan. Give this all a good stir, and leave it to rest for a few minutes.
- Serve on a warmed platter, garnished with parsley.
A good recipe for left-over mashed potato.
- Mashed potato, seasoned well with salt and pepper – around 250g
- 50g plain flour
- Add the flour to the mashed potato, stirring it at first and then pulling the mixture together to form a dough the consistency of pastry. It doesn’t look like it is going to work at first
- Roll the pastry out very thin, and cut into portion-sized triangles
- Fry in hot butter, turn with a fish-slice to ensure each side is cooked to crispy brown. We used dripping this morning, in place of the butter.
Serve as part of a very ill-advised and delicious fried breakfast.
We made this curry with left-overs.
- 1.25 kg left over roast venison, chopped into large cubes
- 4 tsp whole coriander
- 1 tsp whole cumin seed
- 1 tsp whole fennel seed
- 1/4 tsp whole fenugreek seed
- 4 tsbs olive oil or other vegetable oil
- 1 cinnamon stick
- 1 onion, finely chopped
- 5 cm piece of grated fresh ginger
- 4 cloves of garlic, crushed
- 2 tbsp red wine vinegar
- 350ml stock (beef, chicken or marigold
- 1/2 tsp cayenne pepper
- 125ml creamed coconut
- Salt and pepper
- In a small heavy pan, roast the cumin, coriander, fennel and fenugreek over high heat for 30s, set aside to cool, and then grind in a pestle and mortar.
- Meanwhile, heat the oil in a large pan, and fry the onion, garlic, ginger and cinnamon over a medium heat for five minutes
- Add the stock, meat, vinegar, cayenne pepper, 1/2 tsp salt, lots of grated black pepper, all the ground spices, and bring to a simmer.
- Stir every so often, and heat through for around 30 minutes
- Stir in 125ml creamed coconut (or 250ml coconut milk)
I served this with rice. You could make this with brisket of beef, and cook in a slow oven for around 2 hours.