Monday, 16 September 2013

Leftovers

I normally cook a Sunday roast most weekends and very often use the leftovers to make either a Shepherds/Cottage pie, depending on whether its lamb or beef. Chicken is normally turned into a pasta and chicken bake or something similar. Today however, I've made some Rissoles. I haven't made these for a long time. In fact I used to have a Jimmy Young Cook book back in the 70s which was very popular at the time, all the recipes coming from members of the public and cobbled together to produce a selection of everyday meals - my rissoles being one of them. This book hasn't been around for years and like many other obsolete items in our house is probably in the dark depths of my loft - another story.



By courtesy of Google

My sisters and I are in the throes of putting together a cook book of all the meals we can remember from our childhood that our mum used to make us as well as our own favourite recipes we've cooked or baked over the years. This, we intend passing onto our own children, to be passed on and on and on. More about this another time when finally published/printed.........

Anyway my sister happened to still have her Jimmy Young book and I was delighted to find the old recipe for rissoles and I took a photo of the recipe on my phone.

So here it is...

Savoury Rissoles

12 ozs leftover minced cooked meat
2 tomatoes
1 onion chopped (I blitzed the tomatoes and onions together in food processor to make them finer)
1 tablespoon dry sage and onion stuffing mix
2 standard eggs, separated
3ozs fresh white breadcrumbs
1 tablespoon gravy browning
salt and pepper

Method

Mix the minced meat with the tomatoes, onion, stuffing mix and gravy powder. If the mixture is too dry add a little water, then bind together with the two yolks and one egg white. Season to taste. Roll with floured hands into little sausage shapes then dip in the egg white and roll in the breadcrumbs. Fry in a little oil until golden brown. Serve with creamed potatoes and peas or mushrooms.

I halved the quantities for the two of us but I found the mixture very moist so added a bit of flour. I didn't have any gravy browning so that might have helped. Definitely wouldn't use all the egg and probably next time would add more stuffing mix. Trial and error comes to mind.

So here they are (not quite the sausage shapes intended) just about to go in the fridge to firm up before cooking tonight. 




See you soon x

14 comments:

  1. Mmmmm, delicious! My mum used to make these rissoles from left-over roast. I remember she had a mincer which clamped onto the side of the bench and we were conned into doing the mincing for her by being told it was a special treat :) Great memories and great post Patricia! x

    ReplyDelete
  2. Hi Patricia, I'll have to write this down and give it a try. I am always looks for ways to use leftovers in new ways, and to keep variety in our daily menus. I do not like to get in a rut about meals. I hope that you intend on sharing more of your recipes as you work on your cookbook :) By the way I think that is a wonderful idea . . . what better way to remember family members than by preparing some of their favorite dishes.
    Have a great week,
    Your blogging sister, Connie :)

    ReplyDelete
  3. That sounds very nice. We rarely have a sunday roast but do have a small 1/2 leg of lamb in the freeze. The leftovers normally go into a pie but I have a war time recipe I must hunt out for using up leftover, probably in the form of rissoles.

    ReplyDelete
  4. 'What's the recipe today Jim' used to ring out from the radio - I remember it well. These were one of the first things I learnt to cook as a newlywed. Think I may give them another try.

    ReplyDelete
  5. These sound good Patricia, I'll have to try them sometime.

    ReplyDelete
  6. What a lovely project you and your sister have embarked on. I look forward to reading some more of your favourite recipie memories. Jx

    ReplyDelete
  7. I'm sure you'll have much fun with your sisters remembering the food you enjoyed when you were children and other favourites. Compiling a recipe book to be passed on to the next generation is a lovely idea.

    ReplyDelete
  8. That sounds a lovely idea to create a cookery book with your sisters for the younger generation, it's a lovely thing to hand down. My mum always used to mince by the beef for leftovers but I was never very keen on what she created! Your rissoles look delicious.
    Sarah x

    ReplyDelete
  9. thats a real blast from the past, I love to make meals from leftovers, something that not many do these days sadly. I hope your recipe book is a success

    ReplyDelete
  10. What a great idea to put your well loved family recipes together so you can all have copies of them and also so they can be passed down the generations - I look forward to hearing more about your project. I remember Jimmy Young on the radio but hadn't known about the cook book:)

    ReplyDelete
  11. This comment has been removed by the author.

    ReplyDelete
  12. Previous comment was gobbledygook so will try again! The rissoles sound good, must give them a try. I always enjoy the pies I make from leftover roast beef or lamb more than the actual joint:)

    ReplyDelete
  13. I have never heard of rissoles but they do sound delicious. I also read you post about your French roots. It is wonderful that you have those old pictures. Have you tried to see if you still have some distant cousins in France? That would be fun.

    ReplyDelete
  14. Oh yum! I haven't had rissoles for a very long time, but must try them next time we have chicken. Thanks, Patricia.

    ReplyDelete

I love comments! Thank you for taking the time to pop by and let me know what you think.