Christmas Day is a time for feasting, however if you’re cooking for giant teams of individuals, it may be tough to get the portions proper.
For peace of thoughts, most individuals are inclined to overestimate the quantity of meals their household will need, leading to loads of leftovers to final you many extra days.
And whereas many people savour a leftover sarnie – bear in mind how a lot Ross Geller cherished his post-Thanksgiving ‘Moist Maker’ in Associates? – there are much more artistic methods to make use of up any remaining meals bits you’ve gotten this season.
Why not flip your leftover sprouts right into a nutritious pesto? Or give remaining potatoes a brand new lease by turning them into caramelised onion refried roasties?
Learn on for ideas from a few of the UK’s main cooks on methods to reinvigorate your Christmas leftovers this yr.
Turkey
Turkey lasagne
Steve Groves, head chef, Roux at Parliament Sq., London
(iStock)
“It is a barely completely different use of leftover turkey. I truly like it any time of yr – it may be made with recent turkey or rooster too.”
Elements (white sauce)
- 400ml Entire milk 1⁄2 Onion, peeled
- 1 bay leaf
- 2 cloves
- 40g Unsalted butter 40g plain flour
Elements (pesto)
- 50g Pine nuts
- 1 Bunch basil
- 40g Parmesan, finely grated
- 1 Garlic clove
- 140ml Gentle olive oil
Elements (lasagne)
- 400g Cooked turkey, thinly sliced
- 1 Packet lasagne sheets
- 1 Mozzarella ball, torn into small items & dried on kitchen paper
- 20g Parmesan, grated
Technique
- Make a white sauce by heating the milk with the onion, bay leaf and cloves, permit to infuse for 30 minutes. In the meantime soften the butter in a heavy bottomed sauce pan, draw back from the warmth and add the flour till clean. Return to the warmth and prepare dinner out for an additional minute or so. Begin including the milk a ladle at a time bringing to the boil after each and continuously stirring in order that no lumps kind. As soon as all of the milk is included, season with salt and prepare dinner out gently for five minutes. Cowl with cling movie and put aside.
- For the pesto, toast the pine nuts within the oven till golden brown, permit to chill. Add all the different substances and a pinch of salt to a meals processor and mix till pretty clean. Take away and put aside.
- To assemble the lasagne, calmly oil an oven proof dish then organize 1/3 of the turkey adopted purchase 1/4 of the white sauce, after which a drizzle of pesto, and canopy with a layer of pasta. Do two extra layers like this then prime with the remaining white sauce, the mozzarella and grated parmesan.
- Place within the oven and prepare dinner for 40-45 minutes or till the pasta is tender, end with a drizzle of the pesto.
Turkey pie
Graham Lengthy, head chef and co-owner, Gezellig, London
(Getty Photos/iStockphoto)
“You may make a stunning turkey pie with leftover turkey, I would come with any chipolatas that you’ve too.
“For the precise pie filling, sautée some mushrooms and onions alongside chipolatas if utilizing. Tear your turkey to present it a distinct texture and add every thing right into a dish. If there are some carrots left, chop these up and scatter them in too.
“To make the sauce, I might your take leftover gravy and skinny this out with some water to make a velouté, which is sort of a béchamel, however changing the milk for inventory. You want equal components butter and flour to prepare dinner your roux, then slowly add your inventory. For a extra indulgent sauce, you might whisk in some left over pâté for a richer flavour.
“Cowl your pie filling with the scrumptious sauce and prime this with some pre-rolled puff pastry and bake till golden. Serve with a creamy mashed potato and a few peas with numerous black pepper.”
Stuffing
(iStock)
Cranberry stuffing sausage roll
Steve Groves, head chef, Roux at Parliament Sq., London
“The stuffing is commonly my favorite a part of Christmas lunch and I even like it chilly the next days. If chilly stuffing isn’t for you, nonetheless, right here’s an important post-Christmas deal with.”
Elements
- 1 Onion(180g), finely diced
- 1 tbsp Chopped thyme
- 50g Butter
- 140g Diced dried Cranberries 100ml Water
- 500g Sausage meat
- 65g Contemporary breadcrumbs
- 80g Cooked chestnuts, roughly chopped
- 1 Egg
- 5 Egg yolks or 2 entire eggs (Utilizing simply yolks will give a richer color)
- 1tsp Milk
Technique
- Preheat oven to 180c with a heavy baking attempt or a forged iron flat skillet inside.
- Sweat the onion and thyme within the butter till gentle. Add the Cranberries and water and produce to a simmer – prepare dinner till all water has been absorbed. Enable to chill.
- Combine the cranberry combine with the sausage meat, breadcrumbs, chestnuts and one egg. At this stage the stuffing might be used historically. Roll the stuffing up in cling movie to kind two cylinders round 5cm in diameter and 20cm lengthy . Chill within the fridge to agency up.
- Combine collectively the eggs and milk. Engaged on prime of a bit of greaseproof or silicon paper, unwrap the stuffing and wrap within the puff pastry. Create a 1 cm seam alongside one edge, stick along with a bit of of the egg and milk, and crimp the sides. Brush throughout with some extra of the egg combination, make a number of slashes into the pastry throughout the highest on an angle, then sprinkle with a bit of sea salt. Lower any extra greaseproof paper away leaving not more than a 1cm border (an excessive amount of extra paper could be blown by a fan assisted oven onto the sausage roll inflicting it to color erratically). Place the sausage roll, nonetheless on the paper, immediately onto the preheated tray and bake for 25-Half-hour or till cooked by and deep brown.
- Enable to chill barely earlier than slicing and serving.
Brussels sprouts
Sprout and roastie hash
(Getty)
Simon Henbery, govt chef, Chucs Eating places and Cafés, London
“Attempt mixing your leftover brussels sprouts with some spiced potato, spring onions and herbs.
“Mix with a butter fried egg, chilli and sriracha sauce to complete.”
Brussels bubble and squeak
Ollie Dabbous, chef patron and co-owner, Conceal, London
“Make a bubble and squeak by crushing some potatoes and mixing with them together with your leftover sprouts, then add some crushed garlic and butter.
“Fry some butter in a pan, then add this and prepare dinner till golden on the underside, then flip over and repeat on the opposite aspect.
“Serve with some crispy bacon, a poached egg and a dollop of mustard.”
Brussels pesto
Nitin Pawar, head chef at The Cavendish London
“Flip any undesirable Brussels sprouts right into a meal to please the entire household with sprout pesto pasta.
“Merely whiz the leftover sprouts, some kale, toasted pine nuts, and garlic in a meals processor, steadily drizzling in oil.
“As soon as clean, add some lemon juice and a splash of water if the combination is simply too thick. Toss the pesto by cooked spaghetti and serve with grated parmesan.”
Potatoes
Caramelised onion refried roasties
(Getty Photos)
Nitin Pawar, head chef at The Cavendish London
“It is a distinctive different to the same old bubble and squeak. It’s so simple as frying pickled onions in oil for a couple of minutes till caramelised, then including a number of thyme sprigs, your leftover roasties and one other tablespoon of oil.
“Use your spoon to squash the potatoes barely, and depart to fry for a couple of minutes on either side till good and crispy.”
Kaynak: briturkish.com
