COOKING COMPANION 'Beef-out' leſt over meat... LEFTOVER BEEF SALAD
If you don’t have leftover beef, buy steak and fry it medium–rare. It’s a great salad for parties where you can serve it buff et style.
Serves 4
500g leftover roast beef 150g parsley root or parsnip, peeled 1 tbsp olive oil
2 small Romaine lettuces, leaves separated 50g mustard leaves Sea salt and freshly ground black pepper
FOR THE DRESSING 1 tsp Dijon mustard Half tsp honey 1 tbsp fresh mint, chopped 2 tbsp fresh tarragon, chopped 1 tbsp tarragon white wine vinegar
1 tbsp grapeseed oil or other neutral- tasting oil
1 Preheat the oven to 180C/gas 4. Start by making the dressing. Whisk together the mustard, honey, herbs and vinegar, then whisk in the oil gradually and season to taste with salt and pepper.
2 Cut the beef into strips, mix with the dressing and leave for 30 mins to enhance the fl avours.
3 Meanwhile, cut the parsley root in half and then into sticks about 1cm thick and 5cm long. Mix with the olive oil and some salt and pepper, and spread out in a roasting tin. Roast in the oven for 15 mins then leave to cool.
4 Just before serving, mix the beef with the lettuce, mustard leaves and parsley root, then place on a serving dish and serve right away.
Scandinavian Comfort Food: Embracing the Art of Hygge by Trine Hahnemann, published by Quadrille Publishing Limited
Etherington’s Boxing Day Breakfasts & Brunches
The average household spends nearly £200 on food and drink for Christmas lunch alone, yet the equivalent of 263,000 turkeys and 17.2 million Brussel sprouts are wasted each year. Etherington’s Butchers, who have over 65 years of experience between them, have come up with some delicious boxing day breakfast and brunch ideas to help make the most of your leftovers.
64 | THE WEST COUNTRY FOODLOVER
SIMON'S TURKEY TRANSFORMATION... Simon’s lavish take on a croque monsieur elevates the classic turkey sandwich to a new level, while using up leſt over meat and cheese. “I simply whip up a béchamel sauce with a little added mustard and cheese, before pouring over toasted bread fi lled with leſt over turkey and Gruyere cheese.” Simon then grills the sandwich just until it starts to brown and bubble.
PAUL'S
BLINDING BUBBLE AND
SQUEAK... Bubble and squeak is Paul’s favourite leſt over dish; “Simply take all your leſt over veg, from potatoes
and parsnips to sprouts and swede, season well, mash with a potato masher before shaping into burgers. Cover your patties with a little fl our, add to a hot frying pan with a little oil and cook until golden. Top with leſt over gammon or ham and a fried egg before sandwiching between warm buttery muffi ns – it’s the perfect boxing day breakfast”.
SCOTT'S OVER-EASY OMELETTE... Scott, who has three young children, favours his 'everything omelette' – which is quick and easy to make, and a great family pleaser. “Simply take all your leſt over meat, any veg (chopped into small chunks) and add to a hot pan. Warm through before adding the beaten egg and leave to cook until the underside is done. Add the cheese and cook until it’s melted and fold in half to serve.”
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