Leftovers Frittata

I don't like throwing away food. Never have. Forcing myself to finish an entire plate of food, when I'm full isn't a good idea. Although, I have done this in the past. 

So I had one gluten free sausage*, some baked beans** and some homemade potato wedges leftover from a Sunday night. I pondered what I could do with these to make it into Monday lunch and not waste the food. 

Like a bolt of lightening I had a flashback, a week or so before I had been at the Churchill War Rooms. A fascinating place with a rather nice cafe, where I'd had veggie frittata and salad. It did seem a little strange to be underground in a place that hadn't changed since the end of world war 2 and eating frittata and salad (with a cup of tea no less) but there you are, it was the most gluten free friendly thing I could see on the menu. Once I'd seen people order the soup I got food or should I say cup envy as the soup was served in these tin marvels (with glutened up bread):

Soup mugs @ the Churchill War Rooms

These seemed much more in keeping with the age and atmosphere of the place. Anyhoo, I digress. This is a long winded way of saying, I remembered the frittata and thought I'd have a go at making it with my leftovers. 

To get the basics of the recipes and timings, I spent a couple of minutes on the BBC Good Food site / app, this is often my starting point for this kind of thing. 

I chopped up the sausage and wedges, put them in a small enamel dish with the beans. Whisked up two eggs with a splash of milk and poured it over the contents of the enamel dish. Bunged it in the oven at 180c (fan) for about 25 minutes and it was done and looking pie like - which is a good thing in my book.

Leftovers get a new lease of life

I ate this the next day cold, I'm the kind of person that will eat cold whatever I eat hot generally. But, it would have been nice to save the leftovers and make it the next day and eat it freshly baked. 

Inside the frittata

This is the right amount for a lunch for one or can be shared as a light meal with some lovely salad for two. My first frittata and I used up the leftover - double plus good. 

*The Black Farmer Gluten Free Pork Sausages
** Whole Earth Baked Beans
 

Sausage and bean potato-topped pie

This recipe was adapted from a recipe in The Hairy Biker Prefect Pies. They do know there pies. Another great wintery dish good at any time of day!

Serves 2 (with some left for breakfasts for 1 lucky person)

The Ingredients

400g of potatoes (peeled and cut into chunks)

Sunflower or groundnut oil for frying

4 gluten free sausages (cut each sausage into 3 or 4 pieces)

1 small-medium onion sliced

Handful of mushrooms (optional) roughly chopped

¾ of a tin of gluten free / sugar free baked beans (if you don’t use mushrooms put the whole tin in)

The method

Preheat oven to 180C (fan) or GM6.

Boil the potatoes until they are just tender and then drain.

While the potatoes are boiling, fry the pieces of sausage until nice and brown, turning them when needed.

Add the mushrooms to the pan.

After a minute or two add the sliced onion when the sausage are really ready and cook for a couple of minutes until golden. 

Tip into an ovenproof dish and mix in the beans.

Return the pan to the heat and add the drained potatoes and fry for a few minutes, until they start getting crispy around the edges.

Bake for 15 – 20 minutes.

Delicious and comforting, a nice twist on one of favourite combo, sausage, potato and beans! 

Moroccan Meatballs (Quick and Slow)

This is has been adapted from Leon's Classic recipe, which I have discovered can be enjoyed however much time you have to cook.

The long way round (being true to the original recipe)

Serves 6

The meatballs
1.5 GF pitta bread (or gluten free breadcrumbs)
120ml Lactose free / soya milk (or you can use water)
1kg minced lamb
Small bunch of parsley, finely chopped
Small bunch of mint, finely chopped
1 teaspoon oregano
2 cloves of garlic (chopped or pressed)

The sauce
30 ml olive oil
3 cloves of garlic, crushed
2 x 800g tins of chopped tomatoes
1.5 tbsp harissa*
Handful of basil (chopped)
Handful of parsley (chopped)
Salt and pepper

*You can get harissa paste from supermarkets. But, I got dired harissa from The Spice Shop in Notting Hill, which you mix with olive oil and I understand it has a better taste and is more spicy.

The Method
Rip the pitta into piece and soak in the milk or water for 10 minutes  (you can do the same with the bread crumbs, if thats what you are using).

Put the bread into a mixing bowl, add the mince, parsley, mint, oregano, garlic and seasoning and mix together.

Roll the mixture into balls (approx. 20g each)

On a griddle pan brown the balls quickly for 5 minutes, turning to make sure the browning is even all over.

To make the sauce, heat the olive oil in a big saucepan, and fry the crushed garlic.

Tip in the tomatoes, harissa and simmer for 25-30 minutes, until the sauce is reduced.

Put in the meatballs and continue to simmer for another 20 minutes with a lid on.

Stir in the herbs just before serving and any other seasoning, should you want it.

I usually have this with rice.

The shortcut (tasty meatballs in half the time)
 
Serves 3

The meatballs
6 gluten free sausages

The sauce
30 ml olive oil
2 cloves of garlic, crushed
1 x 400g tin of chopped tomatoes
2 tbsp harissa
Handful of basil (chopped)
Handful of parsley (chopped)
Small bunch of mint, finely chopped
1 teaspoon oregano
Salt and pepper

The Method
Take the skins off the sausages and shape into balls - generally 3-4 balls per sausage

With a small amount of oil start to fry the meatball in a large frying pan. Make sure to turn them frequently.

While the meatball are frying, you can start making the sauce.

Add oil, harissa, garlic in a large saucepan and let the oil heat up.

Once the garlic starts to sizzle, add the tomatoes, the dried and fresh herbs.

The meatballs will take 10-15 minutes to cook depending on their size.

Once they are done, add them to the sauce and cook for another 10-15 minutes.

Serve with rice.

Gluten free mini toad in the hole

I haven't had much success with making a a gluten free Toad in the Hole that is comparable to the wheat flour homemade comforting loveliness that I used to eat. But at least some with a flash of inspiration I have found a way to make a Yorkshire Pudding filled with Sausage that lives up to expectation.  

Sunday Roast (without the roast)

This recipe makes 12 mini toad in the holes.

The Ingredients 

Groundnut oil

4 gluten free sausages (I use The Black Farmer Pork Sausages)

For the batter: 

Olive oil

135g gluten free flour (I use Doves Farm)

140g corn flour

4 medium egg (room temperature)

300ml dairy or lactose free milk

salt & pepper

The Method

Preheat the oven to 220c (GM7)

 

Take the skin off the sausages and divide each sausage into 3 and shape into balls, making 12 meat balls in total. Fry them on a medium heat on each side for a few minutes. 

While the meatballs are frying take a muffin tin and oil each hole. Place this muffin tray in the warming oven for 10 minutes, while you mix the batter (the meatballs will probably be good to go by now). 

Put the flour and corn flour in a mixing bowl, add the eggs, milk, slat and pepper, and whisk until well blended.

Take the muffin tray out of the oven, place a meatball in each muffin hole. 

Then pour batter into each until roughly three-quarters full. 

You will have some left over, this can be used to make a couple of normal Yorkshire Puddings if you want to. 

Once in the oven cook for 20-25 minutes (until risen and nicely brown). 

Serve immediately. 

These Toad in the Holes are fab when hot... little, crispy and yum. But unlike the wheat versions, they aren't that great cold, they become dense and chewy and not in a good way, never mind, not everything can be equally as lovely eaten cold. This isn't necessarily a summer recipe, but definitely one to keep for the winter!