Fresh Ways To Use Your Christmas Leftovers
Cut down on waste and cost by making use of your festive ingredients once the main event is over. From a warming turkey pho to panettone bread and butter pudding, here are some truly delicious recipes to feed friends and family on Boxing Day and beyond…
Image: EXPLODING BAKERY
Turkey & Bacon Diavolo
Leftover turkey (enough for 2), torn into chunky strips
125g of cooked smoky bacon, snipped into small strips
200g of frozen petit pois
Freshly chopped chives
Grated Parmigiano Reggiano
For the sauce:
2 tbsp of olive oil
25g of butter
1 pinch of sugar
2 tins of chopped tomatoes
3 cloves of garlic
1½ tsp of crushed chilli flakes
1 tsp of smoked paprika
100ml of double cream
Salt & freshly ground black pepper to taste
Melt the butter in a saucepan, add the olive oil and garlic until fragrant.
Add the tinned tomatoes, season well with salt and pepper, then add the sugar, smoked paprika and chilli flakes.
Cook until the sauce is thickened, which should take about 12-15 minutes on a medium heat.
Add the cream and allow to bubble for 3-4 minutes, stirring frequently until the cream has reduced. Remove the pan from the heat and set aside.
Cook the pasta according to the pack instructions until al dente. Drain the pasta while reserving some valuable pasta water and drizzle a little olive oil over the pasta to prevent it from sticking.
Heat a frying pan and add a good amount of sauce. Add the turkey, bacon and frozen peas until warmed through.
Add the pasta and toss, making sure all the pasta is coated. Add a little of the pasta water to loosen it up and stop your sauce from becoming claggy.
Finish with more chilli flakes, freshly ground black pepper, a sprinkling of chives and the grated cheese.
Panettone Bread & Butter Pudding Cake
1 Hour 10 Minutes
For the batter:
100g of butter
100g of caster sugar
900g–1kg of panettone, sliced into 2cm slices
To make the custard:
500ml of whole milk
1 tsp of vanilla paste, or seeds from 1 vanilla pod
150g of butter
100g of caster sugar
6 medium eggs
To make the topping:
75g of chopped hazelnuts
100g of demerara sugar
Preheat the oven to 180°C Fan/Gas Mark 6 and line your 22 x 33 x 5cm baking tray.
To make the cake, melt the butter in a heavy-based saucepan over a low heat, then mix in the caster sugar. Create a base for the cake by taking some middle slices of the panettone and placing them in the base of the lined tray. You want to use about 375g of the panettone here. Squash the slices down with your hands, then pour the melted butter and sugar over the top so the panettone can soak up the butter. Pop it in the oven for 25 minutes to get a little brown and crispy as the sugar turns to caramel.
While the base is baking, make the custard. Warm the milk and vanilla in a heavy-based saucepan over a gentle heat. Just before the milk begins to simmer, take it off the heat and add the butter.
In a large bowl, whisk together the caster sugar and eggs, then slowly add the hot milk and melted butter mixture, continuing to whisk. Tear up the rest of the panettone and add that to the bowl too. Mix it all together to create a silky, bready custard.
When the base is ready, pour the custard over the top, then sprinkle with some chopped hazelnuts and a sprinkling of demerara sugar and bake for 25 minutes. The cake should have a slight wobble in the middle. It can be eaten warm like a pudding or left to cool and eaten like a cake. The double-baked base should give enough stability to lift the slice to your mouth to start the devouring process. Best eaten on the day it’s baked to retain the crunch, but it will keep for 4 days in an airtight container in the fridge. Chocolate really works in this recipe too. A sneaky 100g of chocolate buttons or small broken shards hidden in the mix will create little pockets of chocolatey joy as they melt during the bake.
Leftover Turkey & Watercress Pie
1 Hour 5 Minutes
500g of turkey meat, shredded with a fork
80g of watercress, chopped
2 leeks, sliced
150ml of crème fraîche
150ml of vegetable stock
1 sheet of ready rolled puff pastry
1 tbsp of Dijon mustard
1 tbsp of thyme
1 tsp of tarragon
Salt & pepper
Preheat the oven to 180°C and grease a pie dish.
Cook the leeks in a little butter over a medium heat until soft, and season with the thyme, tarragon, salt and pepper. Stir through the crème fraîche and watercress and take off the heat.
Add your turkey meat to the mix and stir until incorporated – pour the mixture into your pie dish.
Cover with the pastry sheet and trim the edges to fit your dish – you can always use the excess to make some decorations for the top.
Bake in the oven for 35-45 minutes, until the pastry is golden brown and the mixture is bubbling away.
Mince Pie Clotted Cream Flapjack
220g of rolled oats
100g of Trewithen Dairy Cornish clotted cream
2 tbsp of mincemeat
2 mince pies, broken up
Zest of 1 orange
Preheat the oven to 180ºC. Line a 20cm square baking tin with baking parchment.
Combine all the ingredients in a medium saucepan over a low heat. Stirring from time to time, cook gently for approximately 5 minutes, allowing the cream to melt into the oats and until the mixture is glistening.
Press the mixture into the baking tin and smooth over the top. Bake for approximately 20 minutes, or until golden and slightly caramelised at the edges.
Remove from the oven and allow to cool and gently score squares into the top while still warm. Stores in an airtight container for up to three days.
Christmas Pudding No-Churn Ice-Cream
2 large eggs
125g of caster sugar
250ml of double cream
227g of Trewithen Dairy Cornish clotted cream
250ml of whole milk
250g Christmas pudding, broken up
Zest of 1 orange
1 tbsp of icing sugar
In a large bowl, whisk the eggs until light and fluffy. While still whisking, add the caster sugar, one spoonful at a time, and continue mixing for a few minutes. Add both creams and pour in the milk, while continuing to whisk. Stir through the Christmas pudding and zest of one orange.
Pour into a freezer-proof container and freeze for two hours. Remove from the freezer, whisk thoroughly and return to the freezer. Repeat this step every hour until the ice-cream is frozen.
When you’re ready to serve, give it a few minutes to soften slightly and serve in cones or bowls.
Leftover Turkey Pho
1 Hour 10 Minutes
2 onions, quartered
4-inch piece of fresh ginger, peeled
750ml of turkey stock
2 tsp of Bart winter spice
200g of shredded cooked turkey
100g of rice vermicelli
1 handful of pak choi
1 handful of fresh coriander
Mint & Thai basil
2 limes, quartered
1 red chilli
1 tsp of brown sugar
1 tbsp of soy sauce
1 tsp of Bart fish sauce
Peel and quarter the onions, then carefully char on an open gas flame for approximately 5 minutes. Repeat this process with the ginger until it too is blackened.
Pour your stock into a large saucepan, and add the onions, ginger and winter spice. Stir and bring to the boil, then turn down to a gentle simmer and cook for 45 minutes.
Once the pho has infused, strain through a fine sieve or muslin, then return to the pan together with the shredded turkey and simmer for 5 minutes, until thoroughly heated through.
Meanwhile, prepare the vermicelli. Pour freshly boiled water over the noodles until covered, and allow to sit for 2 minutes, or according to the instructions on the pack.
To serve, ladle the pho into bowls and stir through sugar, soy and fish sauce to taste. Add the noodles, then top with generous handfuls of fresh greens and herbs. Finish with a squeeze of lime and garnish of red chilli, if desired.
1kg of cooked and diced turkey meat, kept warm in a steamer
400g of basmati rice, boiled or steamed until just cooked, kept warm
3 tbsp of vegetable oil
2 garlic cloves
2 bay leaves
1 star anise
1-inch piece of cinnamon stick
1 tsp of cumin seeds
4 medium sized onions, thinly sliced
1 tbsp of minced garlic
1 tbsp of minced ginger
1 green chilli, minced
1 tsp of turmeric powder
1 tsp of coriander powder
½ tsp of black pepper powder, freshly crushed
1 tsp of aromatic garam masala
4-6 medium-sized tomatoes, blended to a paste
200ml of coconut milk
2 tbsp of coriander leaves, freshly chopped
Salt to taste
Heat oil in a pan, add the garlic cloves, bay leaves, star anise, cinnamon stick and cumin seeds. As the spices crackle in heat, add in the sliced onion and a pinch of salt, sauté until golden brown in colour. Stir-in the ginger, garlic and chilli, sauté for 2 minutes or until cooked. Add the turmeric, coriander, black pepper and garam masala powders and sauté for 1 minute, then add the tomatoes. While stirring, bring the sauce to a simmer and cook for a further 2-3 minutes before adding the coconut milk and simmering for a further 2-3 minutes.
When ready to serve, stir the turkey into the sauce and heat for a few minutes before adding the rice and mixing lightly with a fork. Garnish with the chopped coriander leaves and serve with cucumber raita.
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