Christmas Leftovers

chicken, ham and leek pie

From the big Christmas meal to sweets, chocolate, Christmas cake, cheese and crackers and so much more food – Christmas is a time of indulgence and if you’re prepared or perhaps even over-prepared you may find you’ve got too much food left with little inspiration of what to do with it!

Well, after a bit of searching on Google I have come across a selection of delicious recipes that are not only classics, but perhaps fantastic new ideas which you can use this year.

So here’s to a yummy post-Christmas!

The Traditional Turkey Curryturkey-curry

Serves 4, prep time 10mins, cooking time 20min 

1 Orange Pepper, sliced
1 Red Pepper, sliced
500g Turkey
4 Ripe Tomatoes, roughly chopped
A Small Bunch Coriander, chopped
1 Large Onion
5tbsp Patak’s Korma Curry Paste
200ml Chicken Stock
400ml Reduced-Fat Coconut Milk
3tbsp Spicy Mango Chutney

Method

1)      Heat the oil in a large frying pan, add the onions and peppers and cook for 3-4mins until the onion is golden and peppers softened
2)      Stir in turkey and curry paste and cook, stirring continuously, for a couple of mins
3)      Add the tomatoes, mango chutney, stock and coconut milk and simmer for 10mins, stir in coriander and season before serving your turkey curry with rice and chapattis/naan.

Turkey Con Chilliturkey-con-chilli

Serves 4-6, oven 180 degrees 

2 Red Onions, peeled and chopped
1 Carrot, peeled and chopped
1 Leek, trimmed and chopped
1 Red Pepper, deseeded and chopped
1 Yellow Pepper, deseeded and chopped
1 Fresh Red Chilli, deseeded and chopped
1 Fresh Green Chilli, deseeded and chopped
A Bunch of Coriander, chopped
1tsp Cumin
1 Heaped tsp runny honey
1 Heaped tsp Smoked Paprika
600g leftover Turkey, shredded
2x400g Chopped Tomatoes
1x400g Tin of Butter Beans or Chickpeas, drained
Optional
3tbsp White Wine Vinegar

Method

1)      Heat 4tbsp olive oil in a large casserole-type pan on a medium heat. Add the onions, carrot, leek, peppers and chillies and cook, stirring occasionally for about 5 minutes.
2)      Add the coriander stalks, cumin and paprika and cook a further 10 minutes or so stirring frequently until soft and delicious
3)      Add the honey and optional white wine vinegar and let it cook for a couple of minutes.
4)      Whilst that’s cooking, shred the turkey and take the pan off the heat. Add the tomatoes, turkey and chickpeas or butter beans and stir everything together.
5)      Pop into the hot oven for 2 hours. Check after an hour and add a splash of water if it looks dry.
6)      Take the chilli out of the oven, squeeze lime juice and stir through most of the coriander leaves.
7)      Serve with steamed basmatic rice or tortillas, perhaps with sour cream and guacamole for added flavours.
8)      Scatter over remaining coriander leaves and some finely sliced fresh chilli if you fancy, then tuck in!

Chicken, ham/gammon, leek & roast potato piechicken-ham-and-leek-pie

Serves 4 with leftovers, cook time 1hr 20mins, suitable for freezing 

2tbsp olive oil
400g Chicken, cut into small chunks
140g Ham/Gammon, roughly chopped
Roughly 450g Leftover Roast Potatoes, larges ones halved
2 Leeks, trimmed and sliced
1 heaped tsp plain flour
200ml White Wine
400ml Chicken Stock
3 heaped tbsp. Crème Fraiche
375g Shortcrust Pastry Sheet (use fresh if you’re freezing the pie)
Beaten Egg, to glaze

Method

1)      Heat oil in a large frying pan and brown the chicken for about 5 minutes.
2)      Tip into a 22 x 28cm ovenproof pie dish then evenly scatter over the ham and roast potatoes.
3)      Heat the remaining oil and soften the leeks for about 5 minutes, then stir in the flour for 1 minute.
4)      Pour in the wine and stock. Bring to the boil, stirring continuously, boil rapidly to reduce to a thick sauce. Take off the heat then stir in the Crème Fraiche and seasoning. Pour over the pie filling and leave to cool.
5)      Unroll the pastry and cut off a small strip to make decorations (optional). Roll to fit the dish and place on top of the pie. Use a fork to crimp the edges and press the pastry to the edge of the dish. Make a small hole in the centre, cover well with cling film. Freeze for up to 3 months.

There are of course other fantastic leftover recipes online for you to choose from, these are just some of my favourites!

Remember, we may want to be prepared for Christmas but let’s try and keep food waste to a minimum this year so why not get post-Christmas cooking and you never know, you may come across a new favourite recipe!

Oh, and if Christmas cooking has left you feeling exhausted, you can of course freeze your food, just make sure you check with Food Standards Agency if you’re unsure what you can keep and for how long – nobody wants to be ill for the New Year!

We hope you’ve had a wonderful Christmas so far and if you need to buy any extras from the supermarket to create a leftover meal (perhaps as a New Year’s Eve meal!), remember we have a selection of money saving vouchers for you to use with Tesco, Ocado, and Sainsbury’s.

 

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