Leftover heroes calling for seconds
These are the only recipes you will need to give new life to leftovers!
INGREDIENTS
2 tsp vegetable oil + extra for greasing
1 onion, finely chopped
1 tbsp flour1
1/4 cups chicken stock
1 tbsp sugar
2 tbsp roughly chopped fresh rosemary
1/2 cup frozen peas
5 leftover cooked beef sausages, thinly sliced
Salt and pepper, to taste
For the scone topping:
1 cup self-raising flour
60g butter, roughly chopped
1/4 cup finely grated Parmesan cheese
1/2 cup milk + 1 tbsp milk for brushing
4 sprigs fresh rosemary
METHOD
1. Heat oil in a pan over medium-high heat. Add the onion and cook for 3 minutes or until it’s softened.
2. Add flour and cook, stirring, for 2 minutes or until it bubbles and thickens.
3. Stir in the stock, sugar and rosemary. Cook until the mixture boils and thickens.
4. Stir in the peas and simmer for 3 minutes.
5. Mix in the sliced sausage.
6. Remember to season well.
INGREDIENTS
60ml vegetable oil 1 onion, thinly sliced
2 tsp garam masala
500g beef strips, roughly chopped
450g leftover cooked rice
50g raisins
Salt and pepper, to taste
Handful fresh coriander, leaves picked
2 tbsp toasted almond flakes
1/2 cup plain yoghurt
4 poppadoms, cooked
METHOD
1. Heat oil in a pot over medium -high heat. Cook the onions for 3 minutes or until softened and lightly browned.
2. Stir in the garam masala and cook for 30 seconds, until slightly toasted.
3. Add the beef and cook for 4 minutes or until browned.
4. Remove the pot from the heat and stir in the rice and raisins.
5. Season well.
6. Top with coriander and almonds, and serve biryani with yoghurt and poppadoms on the side.
For the scone topping:
1. Place the flour and butter in a bowl and rub together until it resembles fine breadcrumbs.
2. Stir in the Parmesan and milk to make a soft, sticky dough.
3. Divide the dough into four portions and flatten into rounds to fit over your dishes.
To make the pies:
1. Preheat the oven to 200°C. Oil four 1 3/4 cup ovenproof dishes or ramekins.
2. Spoon the sausage filling into the dishes.
3. Cover with the scone topping and brush the pastry with milk. Press a rosemary sprig into the top of each pie.
4. Bake pies for 25 minutes or until golden. Serve with tomato sauce, if desired.
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