When I make my famous smoked salmon paté, there are very few leftovers and the pic above, taken during the launch of Bella’s Betrothal, backs me up. (In the interest of full disclosure, I should say the recipe came out of an article in the Radio Times and the ‘fame’ is localised.)
However, when catering for an indeterminate number, thanks Covid 19, there are going to be leftovers because what hostess would risk running out? And so it was with Christmas Dinner the second – oh, and a wee bittie from Christmas Dinner the first.
The wee bittie was served last night. Scottish Smoked salmon and a chunk of hot smoked with a leek, red pepper and spring onions, morphed into a great pasta sauce with the addition of some chicen stock and leftover double cream.
The bigger event has turned into celery soup for today’s lunch. Why didn’t I know how few of my family like braised celery? No clue. Anyway, their loss is DH and I’s gain. Together with three roast tatties, a spoonful of cooked cauliflower, half the brown gravy from the venison and the scrapings from the carton of cream, I think I have a winner.
Tonight, there’s leftover venison haunch and brown gravy. Add some veg and we’re good for another great meal. Hope the sommelier (aka DH) has some wine leftover, too.
What imaginative recipes have you created that have turned into family or seasonal favourites?
Writing? Ah, yes. Writing.