I have a problem…several actually but let’s stick to cooking 😆 I can’t seem to cook small portions of food which means we always have alot of leftovers in the fridge. Last Sunday night I cooked a very large porchetta. It was fabulous, but I didn’t relish the thought of serving the same dinner two nights in a row or even again later in the week. On one hand cooking large portions works well. For example a large pot of spaghetti bolognese sauce can be frozen into several portions and eaten weeks or months later…but on the other hand there are loads of leftovers that can’t be frozen because they don’t defrost well. So, what do you do with the leftovers from a large roast without repeating the same dinner over and over again? Fear not dear readers I have the answer to this and many more of life’s BIG questions…Okay, so I’m stretching the truth a bit…okay okay! I’m stretching the truth alot 😆 But I do know what to do with roast leftovers so that you’re not eating the same thing over and over again 🙂 You make it into a terrine and wrap the slices in sour cream pastry…believe me you’ll be just as impressed with yourself as I was with myself and be justified in giving it a fancy smantzy name 😆
Any type of left-over roast meat, chopped into largish pieces (I used porchetta);
dried porcini mushrooms (I bought 2 small plastic containers from the markets) Rehydrate the mushrooms with hot water for 15 – 20 minutes. Drain and KEEP the liquor;
a couple of knobs of butter (I used organic lightly salted butter);
2 leeks (cut in half length-ways, washed well and finely sliced);
Vine leaves, rinsed well (bottles of vine leaves can be found at your local continental deli/supermarket);
1 portion of sour cream pastry
small amount of milk
Melt the butter in a fry pan and add a little olive oil. Add the leeks and gently sweat them. When they’re nicely softened add the drained porcini mushrooms. Cook for 2-3 minutes and then add your roast meat. Continue to cook until the meat is hot.
Sprinkle the flour over the mixture and then mix it in really well. Cook for a few minutes to make sure the floury taste does not remain.
Add the porcini mushroom liquor bit by bit, making sure to mix well while you’re adding the liquor. You’ll end up with a very thick saucy mixture.
Line the terrine with plastic wrap and then line it with the vine leaves.
Add a few more fine leaves down the centre and then fold the outer leaves inward.
Then tightly fold the plastic wrap inward and weight down the terrine. I have a thin piece of plastic from a flexible cutting mat that fits into this terrine and then I put a filled container on top of it. Once you’ve weighted the terrine pop it in the fridge for a few hours or overnight until it has set.
Make the pastry as per instructions. If you have a food processor; use it. It’s a fool proof way of making pastry. The pastry should have been resting for about 20 minutes before you roll it out. I divide my pastry into however many portions i need. I cut this terrine into four large pieces and so after it had been resting I cut the pastry into four equal portions. I wrapped 3 of the pieces back up put them back in the fridge and worked with one. Roll our your pastry and whisk the egg and milk together for the egg wash.
Plonk your terrine slice onto the pastry. Cut the pastry down to size. Fold one end up. Paint the other end with egg wash and fold it over the first pastry end that you folded over the terrine. Turn the terrine over so that the seam is sitting on the underside. Cut out a few pretty shapes…I’m fairly boring and always end up cutting leaves. Use the egg wash to paint/glue then onto the top of the terrine.
Wrap this little baby in plastic wrap and let it rest in the fridge for no less than 20 minutes. It’s really important that the pastry gets cold again before it goes into the oven. Once they’re rested (or during the resting if you’re planning on eating straight away), preheat the oven to 220 degrees C. Cook for 2o minutes and then reduce the heat to 180 degrees C and cook for a further 25 minutes or until a nice dark golden brown.
Normally I’d give you a recipe to download, but the whole idea behind ‘recycling’ left-overs is to give you an idea and let you run with it. It’s got to work for you! I’ve used left-over roast porchetta but it can just as easily work with any meat. If you don’t have porcini mushrooms use something else. Don’t be afraid to exchange ingredients for things that you have in your fridge/pantry. Use cookbooks to give you inspiration. The inspiration for this came from having lunch at Maggie Beer’s Farmshop. You can get a mean pheasant terrine there! But, I don’t have left over pheasant and nor am I likely to have it at $40 a bird 😯
You’ll have to excuse the lack of quality of this picture; I took it on my iPhone. Despite my poor photography it tasted like nectar of the Gods!
So peeps, tell me what you think or share your favourite recycling left-over ideas….