Tag Archives: leftovers

Leftovers Povitica (or, Thanksgiving Loaf and Crazy Cupboard Loaf)


This was another post made possible by Sainsbury’s. They’re such enablers. They asked me to come up with and blog these recipes in exchange for vouchers. 

 

I’d been considering making another batch of povitica. It is a time consuming project, no doubt about it, but the end results are really striking, and besides, it had been a couple of years since I made any. So, when Sainsbury’s asked me to pitch an idea for recipes to use up leftover turkey and leftover chocolate, the idea of povitica resurfaced.

 

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I made one turkey and stuffing povitica – otherwise christened Thanksgiving Loaf – and one loaf that used up all kinds of things I had lying in the baking cupboard. There were three kinds of leftover chocolate, half a bag of walnuts, a third of a bag of coconut… you know the sort of thing. I’ll list out exactly what I used a bit later, but what this recipe development really taught me was that you can throw almost anything in this loaf, and it’ll come out delicious. Plus, if you’re making it to share, you can be pretty goshdarn sure that nobody else will be bringing the same thing. If you have some time to devote to it, povitica is an awesome potluck contribution to make.

 

Let’s talk about the process for making this swirly loaf. It starts out like a normal bread. You make and rise the dough as usual – the dough is enriched with eggs, sugar and butter, and I made mine with extra strong bread flour. Once it’s risen, you stree-e-eeeetch it out on the table, until it’s as close to see-through as you can get it. Then you spread on your chosen filling, roll it all up like a swiss roll, and fold it into a loaf pan. A short second rise happens while you heat the oven, then you bake for around an hour. Done! It sounds easy enough, right?

 

Here’s a slideshow of the steps, showing the dough being first rolled, then stretched out, topped, and rolled up. It also shows you more of my flat than you would usually see – yes, that’s a TV in the background. Don’t judge me for having a TV in the kitchen, it’s an open plan living room/kitchen arrangement.

This slideshow requires JavaScript.

 

If truth be told, I didn’t stretch the dough to the very max, but I did get it pretty thin. You can kind of see in this photo – the colour of the sheet underneath it is almost visible, as is my hand. Using a very strong bread flour means that there is more gluten, which in turn means you can stretch out the dough thinner without it breaking.

 

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Now that we all know what povitica is, and we’ve had an overview on the method, let’s get down to the recipe. The recipe for the dough comes courtesty of The Daring Kitchen.

Confession: I didn’t roast a whole turkey and then use the leftovers for this loaf.

Bread Dough (makes two loaves):

  • 1 tsp sugar
  • 1/2 tsp plain flour
  • 60 ml warm water
  • 1 tbsp dry yeast
  • 240 ml whole milk
  • 85 g sugar
  • 1 1/2 tsp salt
  • 2 large eggs
  • 60 g unsalted butter, melted
  • 600 – 750g very strong bread flour
  • oil or melted butter for stretching out

 

First, activate the yeast. Mix the sugar, plain flour, water and yeast in a small bowl, and leave for ten minutes to foam up.

While the yeast is bubbling, heat the milk up to just below boiling, stirring constantly so that a film does not form on the top of the milk and it doesn’t burn at the bottom of the pot. When it gets hot enough it will start to shimmer and shake a little, with wisps of steam rising from it, and at that point you can remove it from the heat. Let it cool for five minutes.

When the yeast is ready, mix the scalded milk, the sugar and the salt until combined. The sugar and  salt will dissolve.

Add the beaten eggs, yeast, melted butter, and 300g of flour. Mix thoroughly – you will have a gloopy batter in the bowl. That’s OK. Slowly – a scoop at a time – add more flour, mixing well after each addition. Eventually you’ll have something that resembles a soft dough, which clears the sides of the bowl. You might not have used all of the flour.

Turn the dough out onto floured surface and knead, gradually adding flour a little at a time, until smooth and does not stick. Now, this step does rely on a bit of bread making experience. If you add too much flour, the bread will be dry. If you don’t add enough, it won’t hold together when you try to stretch it. That said, it’s better to err on the side of not enough flour. I used the full 750g this time, but it does depend on egg size and weather conditions, as well as the absorbency of your flour, how much it will take. Always add it slowly, and knead really well between additions. A dough scraper is really handy to keep the surface clean.

When your dough is ready, it will still be slightly tacky to the touch, but it will no longer stick to the work surface.  You will be able to form it into a ball with a taut, smooth surface. When you pinch up a big bit of the dough, you will be able to gently encourage it to stretch out so thin that you can see light through it.

Split the dough into two even pieces, and place each in an oiled bowl, in a warm place, to rise for about 90 minutes.

 

Make your filling while the dough is rising. Here are the fillings I used.

 

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Turkey and Stuffing Filling:

  • 18 cocktail size sausages
  • 4 overgrown spring onions (yep, those are spring onions!)
  • few sprigs sage
  • 4 – 8 tbsp white wine, stock or water (or a mix thereof)
  • 4 slices smokey bacon
  • salt and pepper
  • 300g cooked turkey meat

 

Pop the sausages out of their casings, and into the bowl of a food processor. Add the sage, and slice up the spring onion – white and green parts – and add that, too. Add 4 tbsp of whatever liquid you have to hand, and process until the meat forms a thick paste.

Chop the bacon into squares, and add to the food processor. Add more liquid if it’s too thick. Pulse a few times to incorporate the bacon without cutting it up too finely.

If you want to check the seasoning before adding anything, heat a frying pan, and fry off half a spoonful of stuffing mixture, flattening it out into a wee burger shape. When it’s cooked through, you can have a taste and decide if it needs any further salt or pepper.

 

 

Povitica Sweet Ingredients

 

Cupboard Leftovers Filling

  • 50g milk chocolate chips
  • Half a bar dark chocolate
  • 100g walnuts, crushed to a coarse crumb
  • 70g (ish) cream cheese
  • 1.2 jar (ish) blackcurrant jam
  • 50g dessicated coconut
  • 4 biscuits, crushed to crumbs
  • 4 squares white chocolate

I melted the milk and dark chocolate together, then stirred in the walnuts.

I also combined the cream cheese with enough jam to make a thick, full-flavoured spread.

These two mixtures were alternated across the dough, when it was ready. The coconut, biscuit crumbs and white chocolate (which I grated) were scattered over the top.

The point of this loaf is that you can use whatever you have lying around – combining a couple of different fillings makes the loaf more interesting, as with every bite you get a new flavour.

 

Back to the dough…

Once the dough is risen, place it on top of a clean sheet on your table. You will need lots of room to work, and the sheet will help you to roll the bread up at the end.

Roll the dough out with your hands and a rolling pin, at first. Once it’s about 10 x 12 inches, you’re ready to start stretching the dough out. Spray the surface of the dough with a neutral oil, or brush with melted butter. Then, working from the middle, lift and stretch the dough out, working your way from one corner to the next, and stretching each side equally. Try to keep the dough in a rectangle shape as you go.

Once the dough is thin enough to see the sheet through it, you’re ready to apply the filling.

 

For the Turkey and Stuffing Loaf:

Drop large spoonfuls of the stuffing across the surface of the stretched out dough, trying to keep them even. Flatten, spread and join up these dollops with the back of a spoon, until the whole dough is covered evenly.

Scatter the turkey over the top, and press down. Spend a few minutes lifting individual pieces and putting them in places there’s a gap (this step is optional, but I couldn’t help myself from doing it).

Roll the dough and arrange in a loaf tin as shown in the pictures above.

 

For the Cupboard Leftovers Loaf:

Spoon alternating heaps of chocolate and cream cheese mixture onto the dough, then flatten and spread out very thinly until the whole surface is covered. Scatter over biscuit crumbs, coconut and grated white chocolate.

Roll and arrange in a tin as above.

 

Cover the loaf tins and set somewhere nice and warm, to plump up.

 

Heat the oven to 180C. When ready, put the loaves in and bake for 15 minutes.

After the 15 minutes is up, check the loaves to make sure they’re not too browned, then lower the oven temperature to 150C and bakc for about another 40 minutes.

If the tops start to brown too much, cover with tinfoil.

Take out of the oven, and allow to completely cool before slicing. This helps the bread hold its shape.

 

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You will be rewarded for your patience with some amazing swirls of colour and flavour inside each loaf.

As I mentioned, you can use any filling you like the sound of. The traditional filling is either walnut-based, or made with poppyseeds. A quick search brings up tons of varieties for you to browse through.

I took both loaves to work, and while people were at first unsure about the idea of a turkey and stuffing loaf, it disappeared in no time flat. Next time I’d consider putting some mashed potatoes and gravy in there, making a full meal of it… But I might be waiting a couple of years to make another. It’s a labour of love, after all.

 

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Leftovers Tortomelette


I’m not very good at that whole repurposing leftovers thing – I don’t shop or cook nearly as economically as I could, or should. I know it. It’s a failing of mine. That’s why I was so pleased with myself when I made this leftovers-with-egg-in-a-frying-pan dish. I had a handful of bits and pieces left from another couple of meals – nothing that was enough to count as a portion in itself, but all of which pointed towards making something greater than the sum of its parts, if you will. Inspiration struck: a Spanish tortilla! The perfect way to use things up.

 

What I ended up with was much thinner than a tortilla, and probably wrong in other ways besides, so I gave it a new and, if I say so myself, rather fetching name. I give you: the Tortomelette!

 

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I had new potatoes, courgette, yellow pepper, celery, red onion and asparagus. All I had to add was some eggs, a dash of milk and plenty of seasoning. I won’t include a recipe, per se, so much as an idea of how to create your own. I used two eggs, which was enough to make this thin creation – you could easily add more, to make a thicker tortilla.

I had a think about which veg would take longest to cook, or which I’d want to be soft before I ate them. In this case, that was the potatoes, the onion and the celery. I sliced them all up thinly and threw them in a small frying pan (too big and you’ll end up with a torcrepomelette and that’s just ridiculous) with a spot of oil, seasoned well and sautéed for only a few minutes.

 

Tortomelette Phase One

 

Once they were evenly salted and peppered, and starting to look a bit cooked round the edges, I added a chicken stock cube and enough boiling water to cover the potatoes. I left it to simmer for ten minutes, until the potatoes were cooked but still firm and all the stock was absorbed. I kept an eye on it along the way, to make sure it didn’t run dry and burn.

 

Tortomelette Phase TwoI threw in the rest of the veg here, all chopped up into even, bite sized pieces, and stirred through with another wee pinch of salt and few grinds of pepper, plus another drizzle of oil to season the pan and help the finished result not to stick.

Tortomelette Phase ThreeGreat! All that veg in one place – it does a person good, you know. I don’t eat meals like these nearly often enough. I cracked two eggs into a bowl and beat them with a good splash of milk – not too much, about the same amount as you’d use for scrambled eggs.

Yes, this is very much a guessipe.

You can see that the two eggs weren’t enough to cover over all the veg, which I liked in the end – having some of the veg sitting almost on top was appealing, added lots of colour.

Tortomelette Phase Four

The egg started to set round the edges really quickly, and I made sure to keep running a knife round the sides of the pan to stop the egg from sticking, and shape the tortomelette. It took about fifteen minutes on a looooow heat to be almost completely set. This was the trickiest part – waiting for the egg to set, and having patience while it did. It has to be a low heat, so that it doesn’t burn on the bottom while it cooks through the middle.

Tortomelette Edge

This is the edge, after only a few minutes. Deceptively set-looking.

After the fifteen minutes, the top was still a little runny, as you can possibly see in the picture below, but when I poked it with a stick, the centre was set – by which I mean, a toothpick came out cleanly when inserted.

Tortomelette Close Not Set

I popped it under the grill for a couple of minutes to finish the top – no more than five minutes, it doesn’t take long.

Tortomelette SetEt voila! One tortomelette, only a short amount of waiting.

That was it, really. Just ran a knife round the edges and underneath the end product, to encourage it out of the pan. A bit of careful spatula work plus a liberal dose of pan-shoogling, and the tortomelette slid out and onto the chopping board. I cut it up, covered with some chopped up parsley, and that was dinner.

Tortomelette Sliced


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