Recipes: Winter warmers
Egg, cheese and ham muffins
Serves 4
4 English muffins, each split and toasted on the inner side. Butter each toasted muffin half and put two halves on each of 4 warmed plates
8 slices of ham, either boiled or roast, but the best you can buy
8 large eggs, beaten together with
4 tablespoons milk
3oz/85g butter, or buttery Benecol
1 teaspoon Tabasco
1 level teaspoon salt, about 20 grinds of black pepper
4oz/110g grated cheddar cheese
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Hide AdMake the scrambled eggs as the muffin halves are toasting. Melt the butter in a non-stick saucepan and, when melted, add the beaten eggs and milk mixture to the pan. Stir in the Tabasco, salt and black pepper and stir over a moderate heat until the eggs start to thicken up – beware cooking them too hard. When they are soft and creamy take the pan off the heat and stir in the grated cheese.
Lay a slice of ham on each toasted muffin half – and if you like, a thin spreading of mustard of your choice as well – then spoon the cheese scrambled eggs on top of the ham on each muffin half. Eat immediately, followed by some fruit.
Indian bubble and squeak
Most fridges have leftover Brussels sprouts and cooked potatoes at this time of year. This is a very good way to use them up, either eaten alone or as an accompaniment to leftover cold roast turkey, game or meat. In the absence of leftovers, it is worth cooking a few potatoes and steaming some sprouts just to make this most satisfying dish.
Serves 6
4 tablespoons olive oil
3 medium-sized onions, skinned, halved and sliced finely
2 teaspoons medium-strength curry powder
2 apples, each peeled, quartered and cored and chopped
approx 1lb/450g leftover mashed or boiled potatoes, chopped roughly if boiled, if roast remove the outer skin then chop
approx 1lb/450g steamed Brussels sprouts, sliced into quarters
1 teaspoon salt, about 20 grinds of black pepper
1 tablespoon mango chutney
In a wide, deep saut pan heat the olive oil and fry the sliced onions for about five minutes, stirring occasionally, until they are completely soft and just beginning to turn golden brown at their edges. Then stir in the curry powder and chopped apples, and cook for a further 2-3 minutes. Stir in the chopped (or mashed) potatoes and quartered cooked Brussels sprouts, and stir all together well, adding the chutney, salt and pepper at this point, too. Spread the contents of the pan evenly over the base, and, over moderate heat, leave to cook for ten to 12 minutes, before turning over the entire contents of the pan to cook for the same length of time on the other side. If the contents break up as you try to turn them, don't worry, but try to ensure that it is patted down evenly to cook on its other side. Serve in comforting big spoonfuls, from the pan to the warmed plates.
Hot-smoked salmon, spring onion and potato hash
Serves 6
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Hide Ad11/2 lb/675g potatoes, weighed when peeled – cut the peeled potatoes into even sized chunks and boil in salted water till tender. Drain, steam dry, then mash well
1lb/450g hot-smoked salmon, flaked from the skin – throw away the skin
3 tablespoons olive oil
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Hide Adeither 6 spring onions, trimmed at either end and sliced into slices about 1 cm
or
2 onions, skinned, halved and thinly sliced
2 teaspoons horseradish relish
1 pint/570ml milk
finely grated rind of 1 lemon
about 25 grinds of black pepper – no need for salt, the hot-smoked salmon provides enough for most people
1-2 tablespoons chopped parsley if you have some – don't worry if not
Heat the olive oil in a wide, deep saut pan and fry the sliced spring onions or the sliced ordinary onions for five to seven minutes, stirring from time to time. The onions, whichever type, should be completely soft and turning golden brown at their edges. Stir in the mashed potatoes (containing no milk or butter), mixing very well, and at the same time stir in the horseradish relish, the finely grated lemon rind and the milk and black pepper. Cook over a moderate heat for two to three minutes then stir in the flaked hot-smoked salmon, and, if you have some, the chopped parsley.
Serve, spooned on to warmed plates. A vinaigrette-dressed mixed leaf salad goes very well with this hash.
TOP TIP:
Using leftovers is kind to your purse and the planet. See www.love foodhatewaste.com