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Posts Tagged ‘leftovers’

Vicarage Recipes: Bi Bim Bap

Posted in Church, tagged , , , , , , , , , , , , , on 12 March, 2015| 3 Comments »

The Vicar and I first ate Bi Bim Bap (pronounced Bee Bim Bap) in Singapore, in a tiny Korean restaurant near the Vicar’s office. In those days he wasn’t a vicar, but an engineer working for a structural steel construction company. Bi Bim Bap means ‘mixed rice’ in Korean and my version isn’t terribly authentic, but we still love it. It’s simple and delicious and it’s my go-to recipe after cooking roast beef (we always have brisket) for Sunday lunch.

Ingredients

  • Rice (I use Thai fragrant jasmine)
  • Beef – minute steak if you don’t have any leftovers from Sunday lunch
  • At least couple of veggies to stir fry. Choose from bean sprouts/carrots/Chinese cabbage/baby corn/peppers etc – whatever you like or have in the fridge.
  • Garlic
  • Light soy sauce
  • Sugar
  • Vegetable oil
  • Barbecue sauce – we use Bibigo Bulgogi Beef Barbecue sauce, which is authentically Korean, but any barbecue sauce will do.
  • Eggs
  • Chilli sauce – again we use the Korean one available in our astonishing multicultural Tescos, but any will do.

Cook your rice as usual. Then prepare all your ingredients: chop the veg, including a clove or two of garlic per vegetable, leaving each vegetable in a separate bowl. Slice your beef thinly. Make sure you have your oil, soy sauce & sugar handy. Hopefully your rice will be cooked and ready to go now. Heat up your wok or stir fry pan with a splash of oil. Pop in one portion of chopped garlic and once it is golden, add your first vegetable. Stir fry until cooked, then add a dash of soy (around 1/2tbspn per person) and a sprinkle of sugar (1/4tspn per person). Then put the cooked veg back in the bowl. Repeat with second vegetable. And then third, fourth etc if you’re feeling keen, but two vegetables is fine, honestly.

Then pop another dash of oil in your wok and add the beef. Stir fry until cooked (heated through if using leftovers) and add the barbecue sauce. If we’re using leftovers I also add leftover onion gravy at this point – so delicious. Heat through.

Then, using a separate frying pan, fry an egg for each person who’d like one – the Engineer is not keen, so his Bi Bim Bap comes egg free.

Now assemble your dish: rice at the bottom/side, vegetables and beef arranged in little piles on top, fried egg to top it all off. Squirt with chilli sauce to taste, then serve. Mixing is done by the person eating.

I would love to learn to make kimchi, the spicy pickled chilli cabbage dish, to accompany this. All recipes gratefully accepted!

Korean Vicarage Tea

Korean(ish) Vicarage Tea

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Vicarage Recipes: Spanish Gammon Hotpot

Posted in Food, tagged , , , , , , , , , , , , , , on 16 November, 2010| 11 Comments »

When I had a surplus of leftover gammon the other week I made two very pleasing dinners for the family, as well as sending the kids to school with gammon sandwiches for half the week. The second recipe I tried was this Spanish hotpot, an extrapolation from a suggestion from a Twitter pal.

This was so popular that the kids were begging me for extras, even when it was all finished up. I shall be making this again, with chorizo or bacon if leftover gammon is lacking.

Ingredients

1 onion, chopped
1 green pepper, chopped
Chopped leftover gammon
1 tin tomatoes
1 tin baked beans
1tspn smoked paprika

Fry the onion in a casserole dish until soft and translucent. Then add the pepper and gammon, the tomatoes and the beans, together with the smoked paprika. Add water to cover the ingredients and simmer for about 20 minutes until the peppers are soft. Serve with rice or crusty bread.

It is the smoked paprika that makes this taste particularly delicious, although you could use the unsmoked variety if you haven’t got the smoked. Other options for this dish would be peppers of other varieties, different varieties of pork – bacon or chorizo perhaps, cannellini or haricot beans rather than baked (maybe add some tomato puree instead), and olives might be good too.

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Vicarage Recipes: Spaghetti Carbonara

Posted in Food, tagged , , , , , , , , , , , , , , , , , , on 4 November, 2010| 5 Comments »

This week I’ve not got a baking recipe for you. Instead I thought I’d share a Vicarage supper recipe. For Sunday lunch this week I cooked a gammon joint (I really must blog that recipe sometime soon aswell). The Vicar had bought the gammon, and it was on offer. Being a Scotsman, therefore, he arrived with a joint that was larger than usual. We love gammon and very much enjoyed our lunch, but there were lots of leftovers.

Normally, I’ll use leftover gammon for sandwiches and a pasta bake with cheese sauce. But I didn’t feel like a pasta bake and there was far too much left for sandwiches. So I did what all social media junkies do: I tweeted my request for recipes for leftover gammon. And bingo! Spanish hotpot, rissoles and  many other great suggestions. One of the dishes I was reminded that I could make was a spaghetti carbonara. I often find recipes a bit of a pain when they are for four, as we almost never have an easy number eating. So I’ve organised this carbonara recipe per person:

Ingredients

Per adult, you will need (I used 5 times this recipe for 3 adults and 3 kids):

  • 1 egg yolk (look at it as an opportunity to make meringues)
  • 2tbspns double cream and 2 tbspns creme fraiche (or other proportion to make a total of 60ml if you’ve not got those in the right quantities)
  • 40g grated parmesan (or emmental, gruyere, mature cheddar)
  • 70g cubed gammon, bacon or pancetta
  • 1tbspn dry vermouth (or white wine, or leave it out altogether)
  • 10g/1tbspn butter
  • chopped parsley, black pepper to garnish

First put the spaghetti on to cook.

Then mix the cream and creme fraiche with the egg yolk and cheese. I mix it in a jug so it’s ready to pour out when the spaghetti is cooked.

Then fry the bacon/gammon until sizzling and crispy. Add the vermouth to the bacon and wait until the liquid has reduced and you have a good saucey consistency.

Then all you do is wait for the spaghetti to be cooked. Drain the cooked pasta and return it to the saucepan. Add the bacon with its sauce and the butter. Put it on a low heat and add the egg mixture. Gently stir until the sauce has warmed up. Serve with parsley and black pepper (or not, if your kids are fussy or you’ve run out).

Enjoy with a glass of wine. Or you might have to wait until after the trek down the M5 to piano lessons.

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