What to make with Christmas leftovers
Hands up who has leftovers from Christmas lunch? The chefs at Capsicum Culinary Studio shares a few ideas that will make sure your Christmas meals stretch that bit further.
Leftover ham and peas muffins
Makes 12 muffins
You’ll need: 300g all-purpose flour; 2 heaped tsp baking powder; 1 egg; pinch of salt; 200ml plain yoghurt; 100ml sunflower oil; 150g cooked peas; 3 spring onions, finely chopped; 12 cubes leftover ham; 55g cheese, grated.
How to:
Heat the oven to 180°C. Grease 12 holes of a muffin tin with Spray ‘n Cook.
Sift the flour and baking powder into a mixing bowl.
Beat together the egg, salt, yoghurt and oil. Quickly stir into the dry ingredients until just combined. Stir in the peas and spring onions.
Spoon the mixture into the lined tins, to half fill them. Place a cube of ham in each and cover with the rest of the mixture.
Sprinkle with cheese and bake for about 30 minutes until golden brown. Cool for 5 minutes, then place on a wire rack to cool completely.
Turkey, potato & parsnip röstis with fried eggs
Serves 2
You’ll need: 2 parsnips; 2 potatoes; 2 handfuls Brussels sprouts; 6 eggs; 2 sprigs of fresh rosemary, leaves picked and chopped; 2 cloves of garlic, crushed; 200g cooked turkey breast, shredded; 2 tbsp coconut oil; salt and pepper to taste.
How to:
Peel the potatoes and parsnips and grate them both into a bowl. Grate or finely slice the Brussels sprouts and add them to the bowl. Put the veg in a sieve or cloth and squeeze out as much of the liquid as possible. Return the mixture to the bowl, add the shredded turkey and crack in two of the eggs. Mix and season, then add rosemary and garlic.
Shape the mixture into four rösti patties, equal in thickness. Heat the coconut oil in a separate frying pan and cook the röstis for 3 mins each side until golden brown.
In a separate pan, fry the remaining four eggs to your liking, although soft eggs work better.
Place two röstis on each plate and add a fried egg on top of each one. Tuck in!
*Chef’s note: Turkey can be replaced with chicken
More ideas …
Ham – Leftover Christmas ham is a great addition to a homemade pizza, especially when combined with fresh mozzarella, cherry tomatoes and fresh basil leaves. You can also use your ham to make gourmet sandwiches, along with pickles, rockets and a good mayo. Or why not make up a platter of sliced ham with gherkins, caper berries, pickled onions and cranberry sauce – served with crusty bread.
Turkey/ chicken – Stuff leftover turkey or chicken into croquettes, along with your favourite cheese, chopped fresh herbs and a little lemon zest. Both are also delicious in fried rice, as the meat absorbs the flavours of the sauce. Add a few fresh veggies and fresh coriander to completely re-invent the dish. You can also use up cold roast chicken and turkey by adding them to sandwiches or stir-fries. Toasted roast turkey sandwiches with cranberry sauce are sublime.
Lamb, beef or pork – Turn leftover meat into South American empanadas. Cut circles from pre-made pastry and stuff them with a mix of chopped meat, sautéed onions, hardboiled egg and green olives. Seal them up like a little pie, add an egg wash and bake in the oven until brown and crispy. You can also use leftover meat to make a spicy filling for tacos, by shredding the meat and adding to a spicy sauce, giving it plenty of time to soak up all the flavours. Serve with warm tortillas, sour cream and a punchy salsa.
Vegetables – Transform your leftover veggies into an egg-filled frittata. Leftover roast pumpkin or butternut is ideal in salads, especially when paired up with goats cheese, beetroot and baby spinach. Or make a simple roast vegetable lasagne to turn all your veggies into a delicious and filling meal to serve the next day.
* Recipes & image by Capsicum Culinary Studio.
