The Barbeque Dinner: makes 4 (F)
2 pint measure of leftover meat, chopped or sliced
2 oz (50g) butter
1 large onion, finely chopped
2 x 400g cans chopped tomato
4 tblsp tomato ketchup
4 tblsp malt vinegar
4 tblsp brown sugar
4 tsp Worcestershire sauce
1 - 2 tsp chilli powder or Tabasco sauce
Melt the butter in a pan and gently fry the onions in softened. Excluding the meat, stir in the rest of the ingredients and simmer for 15 minutes. Leave to get cold then stir in the meat. Freeze. To serve, defrost and heat through thoroughly.
For this next dish pancakes are used. These can be made in bulk and frozen separately, can be used as long as they don't hang around before being returned to the freezer, so first make up the filling before defrosting the pancakes. The recipe can either make a complete family dish, or be separated into three or four individual dishes. Plan to make this when a roast chicken has been cooked, or the remains of a bird simmered to make stock, even the scraps picked off from the carcass should be enough for this dish.
Chicken Pancake Rolls: makes 12 (F)
3 oz (75g) butter
5 tblsp plain flour
8 fl.oz (225ml) hot milk
8 fl.oz (225ml) hot chicken stock
4 tblsp chopped mushrooms
1 oz (25g) butter
1 tblsp butter
3 shallots or 1 small onion, chopped
a good half pint measure diced cooked chicken
3 tblsp sherry
12 ready-made pancakes
1 egg yolk, beaten
4 tblsp double cream
grated cheddar or Parmesan cheese
Melt the 3 oz butter in a saucepan and stir in the flour, cook for one or two minutes until lightly browning, then gradually stir in the hot milk and hot stock. Bring to the boil and cook until thickened. Cover and leave over the lowest heat while, using another pan, melt the further ounce of butter and fry the shallots, then stir in the mushrooms, cooking for 3 minutes, then into this mix the cooked chicken, the sherry and threequarters of the cream sauce from the other pan.
Spread the mixture over the 12 pancakes and roll up like a Swiss Roll. To remaining sauce add the beaten egg yolk and the cream and pour this over the pancakes. Chill quickly, then freeze. To serve, defrost, cook from room temperature , sprinkle over plenty of grated cheese and bake at 200C, 400F, gas 6 for 10 - 15 minutes.
This next is not really a dish, but could be used as a lite-bite, starter or even to end a meal. Small pots of these make very good gifts. There are several recipes to make this cheese, which I believe has always been one of those cheeses that can be made at home, as I have never seen it for sale. Incredibly good it is too, and it will freeze.
Liptauer Cheese: fills 3 - 4 small ramekin dishes (F)
1 lb (500g) soft cream cheese (Philly type)
8 oz (225g) butter, softened
2 tsp caraway seeds
2 tsp chopped chives
2 tsp chopped capers
1 tsp paprika
Mix well together, then freeze in glass or plastic containers. Thaw at room temperature for 4 or 5 hours and best served with thinly sliced pumpernickel bread.
Am including this recipe because it is said this is the way to prepare a souffle to the cooking stage, but then freezing it so that it can be cooked later. This is definitely the sort of recipe that needs trying out on the family first. But if successful - then this can solve many problems. Try it also with savoury souffles.
Note: it is absolutely necessary to freeze the souffles immediately after making or it will collapse. The souffles can be baked immediately after baking if you prefer not to freeze.
This is the basic souffle mixture, the flavours could be altered.
Orange Souffles: makes 12 (F)
zest of 2 orange
9 tblsp sugar
9 tblsp flour
1 tsp vanilla extract
18 fl.oz milk
9 eggs, separated
2 tblsp orange liqueur (or 1 tbls orange juice)
Firstly, prepare the ovenproof containers (ramekin dishes are ideal) by buttering the insides, then place on a tin or tins of the size that will fit into the freezer (easier to handle a number at a time when on a tin).
The prepare the mixture by mixing together the sugar, flour, salt and orange zest. Stir the vanilla extract into the milk and gradually blend this into the dry mix. Put this into a saucepan, over moderate heat, and cook, continualluy stirring, until thick and smooth. Remove from heat, cool slightly then stir in the lightly beaten egg yolks. Beat the egg whites until stiff, fold a little into the mixture then carefully fold into the remainder taking care not to lose any air whipped in. Divide the mixture between the souffle dishes and freeze immediately.
Once frozen, run a knife around the edge of each souffle and remove each from its container. Place these on a flat sheet and cover well with freezer paper/foil. Return to freezer.
To serve, place each souffle back into each buttered souffle dish and place in an oven heated to 200C, 400F, gas 6, then immediately reduce the temperature to 190C, 375F, gas 5 and bake for 20 - 30 minutes until the souffles risen/puffy and no longer runny in the centre. Serve at once sprinkled with icing sugar.