Tag Archives: leftovers

Leftover Fried Rice



This was meant to be a weekend of cocktails, cooking, eating, frolicking and being rejected by every unattached girl in the SW6 postcode. But, alas, it was not. My housemate and I have been struck down with the dreaded man flu and are still suffering from its affliction. We have done naught but watch TV, use the Playstation 3 to kill bad guys online and watch Megan Fox in Transformers 2. 

One thing that had not been hampered was our hunger. Considering none of us wanted to leave the house and would rather stay indoors in our sky sports, duvet cover, Lemsip induced cocoons our weekend was catered by our local Chinese takeaway – Oriental Express – and cooking with what we had left in our adequately stocked cupboards, fridge and freezer. Before you think I stayed in all weekend, I did muster the energy to head down to the local market for a shop and a walk…It started to rain, I had forgotten my umbrella and returned home sodden, defeated and even more miserable. 

Fried rice was one of the first dishes my mother taught me, this is my effort using what was found in the kitchen plus a few supplies from the North End Road. 

Leftovers Fried Rice 

Serves 3  

You will need:  

300g of cooked rice 

100 – 150 g of frozen peas 

8 rashers of cooked streaky bacon (the crispier the better) (roughly chopped) 

100 – 150g of cooked chicken (roughly chopped) 

3 spring onions (roughly chopped) 

3 – 4 pieces of garlic (finely chopped) 

3cm of ginger (finely chopped) 

3 chillies (halved vertically down the middle and chopped into matchstick size pieces) 

3 eggs (beaten) 

½ a teaspoon of five spice powder (optional) 

Groundnut oil 

Sesame oil 

Soy sauce 

  1. Mix the five spice powder into the beaten eggs.
  2. Heat a couple of teaspoons of groundnut oil in a wok on a medium heat.
  3. Once the oil is heated make an omelette from the beaten eggs.
  4. Once cooked, remove the omelette, let it cool, chop into little strips and put to one side.
  5. Add a little bit more oil into the wok (2 teaspoons worth).
  6. Fry the garlic and ginger (make sure not to burn).
  7. After about 30 seconds add bacon, chillies and chicken.
  8. After a couple minutes of stirring, add the peas and spring onions.
  9. Stir for a further minute, possibly turning up the heat a little.
  10. Add the rice and about three or four splashes of sesame oil.
  11. Stir and mix all the ingredients in the wok.
  12. Add the egg strips.
  13. Add soy sauce (as much as you like but about four teaspoons should be enough).
  14. Sir for another minute or so making sure all the ingredients are mixed.
  15. Plate up and enjoy!

Make sure you are constantly stirring everything you put into the wok to ensure nothing gets burnt and everything gets cooked.



Filed under food, Food Blog, london, london food blog, recipes

Croquetas de Pollo

The feedback on my opening post, you could say my amuse-bouche, has been incredible. Understandably the majority of responses have been from people I know, but what has been really encouraging are the comments I get from those I do not. In particular a lovely sounding lady called Hilary. Finding the courage and self-belief to write a food blog, especially an interesting one, has been an arduous process. I have been taking the plunge one toe at a time.  

So to you all, Thank you very much! 

Without a doubt, there have been some changes. Most notably the picture of myself in the About section. I have been told I look like a right chinless wonder and that nobody wants to see me in my morning suit quaffing an apple flavoured martini (my fav!). Therefore I have replaced it with a photo of me perusing a menu in a restaurant, or should I now pronounce it res-tor-raun? You know, the way some foodies do. 

To keep the ball rolling I have decided to submit my first recipe – croquetas de pollo! (Hopefully the exclamation mark will encourage you to strike the pose of a bull fighter shouting ‘Ole!’…or is that just me?). 

I first heard about this recipe whilst working at a well known chain of Spanish restaurants during my last year at university. I use the adjective “Spanish” very loosely; it was about as Spanish as my post A-Levels holiday to Magaluf. The exchange students who worked there were the only element of Iberian authenticity to the whole establishment. It was understandable that they held the food they served in contempt, in particular Rafa, a Mallorcan, from where this dish hails. 

He must have really complained to his mother as she actually mailed him a hamper, and snuggled amongst the chorizo, jamón Serrano, manchego cheese, tortas de aceite and turrón was where I found this tupperware-ensconced delicacy. I was enamoured at first bite. 

Today I rely on it as a starter, a moreish snack and believe it to be one of the ultimate comfort foods (a much healthier and less post-devourement-guilt-inducing alternative to a chicken nugget). 

Whilst I have compiled many recipes for this particular dish, I have found the best offering has come from Hugh Fearnley-Whittingstall’s River Cottage cookbook

Croquetas de Pollo 

Makes about 20 

You will need

350 ml of full cream milk

50g of butter

50g of plain flour

1 small onion (finely chopped)

1 clove of garlic (finely chopped)

250g poached chicken breast

2 eggs (beaten)

1 tbsp of parsley

75g of breadcrumbs (I recommend fine blending some olive oil toasted baguette laced with ground nutmeg)

Couple of glugs of Olive Oil

Groundnut Oil (will be used for frying, so make sure you have enough)

Salt and Pepper

1 Gem Lettuce

Juice of half a lemon 

  1. Heat the milk in a sauce pan (do not boil).
  2. In a heavy frying pan melt the butter then add the flour. Stir into a fine roux.
  3. Bit by bit add the warm milk (remember not to boil).
  4. Stir continuously for two minutes then remove from heat.
  5. You should now have a lovely béchamel sauce to put aside.
  6. Sweat the garlic and onion in olive oil. Salt and pepper to taste.
  7. Once sweated, place garlic and onions and the poached chicken into your blender.
  8. Blend.
  9. With a wooden spoon fold the béchamel sauce and herbs into the blended mixture.
  10. Spoon the mixture into a container…cover and place in fridge to cool (this is very important as the cooled mixture will allow you to successfully mould the croquetas).
  11. One cooled (to avoid sticky fingers, dust your hands in flour) mould the mixture into any shape you want. I normally try to shape small circular spheres of chickeny goodness and end up with small patty-like creations. Whatever the case they will taste wonderful.
  12. Each croquetas should be coated in flour, rolled in the beaten eggs and blanketed in the breadcrumbs.
  13. Heat some groundnut oil in a frying pan.
  14. Fry each of the croquetas for approximately 2 to 2 ½ minutes on both sides until brown (remember to place on some kitchen roll to soak up the last vestiges of excess oil).
  15. Serve on a bed of finely chopped lettuce, drizzled in lemon and possibly with a sauce for dipping. I recommend a sweet chilli sauce.

Please do tell me what you think.


Filed under food, Food Blog, london, london food blog, recipes