Friday, 21 December 2012

christmas leftovers: waste not, want not

They say 'tis the season' (to completely stuff yourself on delicious food and drink), but given that most of us face the very first world problem of having far too much leftover post Christmas feasting...what can you do to reduce wastage and appreciate the abundance we have access to?

Last year on FBi's leftover show, we talked about a couple of fun and easy recipes to do away with your turkey, Christmas pudding and roasted veg bits (no, not all in the one recipe). This year, we're adding to the leftover Christmas food ideas pile with these guys:

Christmas ham croquettes

Ingredients

About 2 cups of Christmas ham, finely diced
2 leftover roasted potatoes, mashed
2 tbsp olive oil
60g  butter
½  leek, sliced finely
60g plain flour
500ml milk
1 whole nutmeg, to grate
2 eggs, beaten
150g panko breadcrumbs
30g whatever hard cheese you have around (manchego or Parmesan works well)
1 litre rice bran oil for frying
Salt and pepper for seasoning

Method

In a saucepan on medium heat, heat the olive oil and gently fry the leek and ham until the leeks have softened.
2. Turn the heat down to low, gradually stir in the flour and keep stirring for about 5-6 minutes. 
3. Gradually whisk in the milk, beating it in well, until you have a smooth paste (this is called a roux). Season with salt, pepper and freshly grated nutmeg and allow to cook for about 10-15 minutes until the mixture is thick. Add in the mashed potato at the end, stir to combine and remove from heat.
4. Set the sauce aside to cool, placing some gladwrap over the surface of the sauce to prevent a skin from forming. Refrigerate for a couple of hours.
5. When you're ready to cook, place beaten eggs in on bowl and the panko crumbs and grated cheese into another bowl.
6. Roll spoonfuls of the mixture into balls or cylinder shapes, dip them into the egg and then into the cheesy crumb mixture until coated.
7. In a heavy based fry pan, heat the oil on high until it starts to shimmer. Fry the croquettes until golden and gently lift out and place on some paper towels to soak up the excess oil.
8. Serve with a squeeze of lemon and some garlic aioli or mayonnaise.

Boxing Day breakfast hash

Ingredients

2 cups leftover roasted veggies, chopped into cubes
2 cups cold turkey (hehe), ham or a mixture of both, chopped coarsely
6 eggs, whisked
Salt and pepper to taste
1/2 leek or one small onion, diced
1 tbs butter

Method

1. In a fry pan on medium heat, melt the butter and add in the onion or leek and stir fry until translucent. Add in the chopped veggies and turkey to the pan and fry until the veggies take on a little bit of colour.
2. Season the eggs with salt and pepper and pour the mixture into the frypan.
3. Turn down the heat and allow the eggs to 'just' set - they should still be soft when you lift them out of the pan.
4. Serve immediately with some HP or hot sauce, chill the leftovers and eat them cold for the perfect late night snack.

Chinese turkey salad

A take on a Shanghainese shredded chicken salad.

Ingredients

1 good slug of Chinkiang Chinese black vinegar
1 tsp Sichuan peppercorns
1 tsp sesame oil
white pepper and salt for seasoning
1 thumb sized piece of ginger, finely julienned (or if you are too lazy, crush it)
1 tsp raw sugar
Chilli oil
2 cups of cold roasted turkey

Method

1. Shred the turkey and place in a bowl
2. In a dry frypan, lightly toast the Sichuan peppercorns until they start to become aromatic. Remove from heat and bang them up to break them down slightly.
3. To the bowl of turkey, add a good slug of Chinese black vinegar, the sesame oil, toasted peppercorns, sugar, ginger and give everything a good stir. Season with salt, pepper and chilli oil.
4. Allow the mixture to sit for 20 minutes to allow the flavours to blend and the sugar to dissolve.
5 Serve cold, with finely sliced cucumber  
 

1 comments:

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