Wednesday, 28 November 2012
One of the most versatile leftovers has to be leftover roast chicken! I just love it. There is so much that can be done with it.
I often make hot chicken sandwiches with the sliced meat and leftover gravy . . . boy oh boy is that gravy good on chips! With a little dab of coleslaw on the side and some cranberry sauce, this meal is bliss!
Chicken salad also comes to mind . . . chopped chicken, toasted pecans, chopped celery, onion and some chopped apple and dried cranberries in a mayo dressing . . . perfect served in a warm croissant, or scooped out onto a bed of lettuce!
Or how about a tasty chicken pot pie, using all the leftover vegetables and gravy as well. If you put it under a crust, I am so there!
Then there are the chicken casseroles . . . chicken and noodles, chicken and rice, white lasagna . . . there is no end to what you can create with a bit of imagination!
One of my favourites is this delicious Chicken and Mushroom Casserole with Crusty Dumplings. Chunks of tender chicken, salty bacon, onions and browned mushrooms in a tasty sauce, topped with flavourful chive suet dumplings and baked in the oven until the casserole is all hot and bubbly and the dumplings are crusty and lightly browned.
Oh boy . . . is this some good! I like to serve it with steamed peas and new potatoes. (Want a little trick? Take a can of peeled new potatoes, drain well and then dump them into a skillet along with a knob of butter, a tsp of white sugar and some paprika. Heat through over medium high heat, stirring until they begin to brown. Season with some salt and pepper and they are good to go! Easy peasy lemon squeasy!)
*Chicken and Mushroom Casserole with Crusty Dumplings*
A delicious way to use up some of that leftover roast chicken!
1 medium onion, peeled and chopped
4 slices of streaky bacon, chopped
1 pound closed cup mushrooms, wiped clean and sliced
1 TBS oil
1 TBS butter
2 heaped TBS plain flour
1/2 tsp summer savoury
sea salt and white pepper to taste
2 cups of cocoked chicken, cut into cubes
8 fluid ounces chicken stock (1 cup)
8 fluid ounces milk (1 cup)
For the Dumplings:
100g self raising flour (3/4 cup)
1/2 tsp baking powder
50g of vegetable suet (1/4 cup)
salt and white pepper
1 TBS finely chopped chives
Heat the oil and butter in a large skillet. Add the bacon, onion and mushrooms. Cook, stirring occasionally, until the bacon is cooked, the onions are softened and the mushrooms have begun to brown. Add the summer savoury. Sprinkle with the flour and stir to coat. Stir in the milk and chicken stock. Cook and stir until it thickens. Season to taste with salt and pepper. Pour into a 9 inch deep pie dish.
Preheat the oven to 180*C/350*F/ gas mark 4.
Measure the flour for the dumplings into a bowl. Whisk in the baking powder and season generously with salt and white pepper. Drop in the suet and chives. Give it a good stir. Add enough cold water to make a soft and sticky dough, about 4 to 5 TBS. Roll into 8 evenly sized balls with floured hands, and drop on top of the chicken mixture.
Bake in the heated oven for 25 to 30 minutes until the casserole is bubbling and the dumplings are nicely browned, light and puffy! Serve with some boiled potatoes and some baby peas.
Note : This also works well with leftover turkey!