After Christmas, the fridge groans with all the things that need to be used up. So, whether you are heading back to work between Christmas and New Year, entertaining the kids, or carrying on the festivities, Nutritionist Rebecca Saady, and Rudding Park’s Head Chef, Stephanie Moon explain a few different ways to serve up those leftovers!
The kids are still at home and after cooking that huge meal on Christmas Day, you are looking for something fuss free …
Rebecca Says … it’s all about Turkey Hash!
Ingredients: Four spring onions finally chopped, one yellow pepper finely diced, two waxy potatoes peeled and finely diced, 155 ml olive oil, 250 g turkey, diced, two tbsp tarragon, finely chopped, five eggs – beaten, eight rashers of bacon, any leftover stuffing, black pepper.
Method: Cook the spring onion, yellow pepper and potatoes in 125ml olive oil in a non-stick frying pan, until tender and lightly golden (roughly 12 minutes). Put the turkey and tarragon into a mixing bowl and season to taste. Add the eggs to the bowl and combine well. Heat two tablespoons of olive oil in a non-stick frying pan. Spoon in the egg mixture so that it covers the whole pan and cook for five minutes. Then turn and lightly brown the other side. In the meantime, grill the bacon rashers until crisp. To serve, cut the hash into wedges, and serve with a couple of bacon rashers and some ground black pepper.
Stephanie Says … Bubble n’ Squeak with a Turkey Disguise!
Ingredients: Leftover turkey strips, cooked cabbage and mashed potato (or diced roast potatoes), four tomatoes, a peeled shallot, one red chilli, coriander, lime zest and juice, salt, pepper, olive oil.
Method: These potato cakes look great and they taste even better served with a spicy tomato salsa. Simply cut four large slices of turkey, add cooked cabbage and potatoes. Form into cakes and pan fry or place under the grill to brown off until crisp. To make the spicy salsa simply slice the tomatoes in half and remove the seeds then cut into chunks. Finely chop the shallot and add along with the chilli (chopped and de-seeded), chopped coriander and lime zest and juice. Then season with salt and pepper. Add a tablespoon of olive oil, stir in well and serve with the potato cakes.
Back to work!
If you are heading back into the office between Christmas and New Year, you are going to need something easy and simple to give you that extra nudge out the door or through the day!
Ingredients: Two tablespoons lime juice, 55 ml soy sauce, one tbsp ginger, two tablespoons fish sauce, two tsp honey, 500 g cooked turkey meat cut into half inch strips, two red chillies, de-seeded and finely chopped, one cucumber peeled, seeded and sliced into cm segments, four tomatoes cut into small wedges, two tablespoons chopped mint, two tbsp coriander leaves, mixed salad leaves.
Method: Combine the lime juice, soy sauce, ginger, fish sauce and honey in a pan. Cook for 2-3 minutes over a medium heat and allow to cool. Add the remaining ingredients, except the salad leaves. Season to taste and serve on the salad leaves.
Stephanie Says … Omelette Good Will to All!
Ingredients: Ham or turkey with bacon and a chopped onion, OR smoked salmon and chopped spring onions, three eggs, salt, pepper, butter OR oil, salad leaves, jacket potato.
Method: Simply cut up those slices of left over ham or turkey with some bacon and onion, or perhaps a smoked salmon and spring onion mix, with three eggs and lightly season before cooking in a frying pan with minimal butter, oil or frylite spray to keep it healthy. Mix with a fork until just cooked and serve with green salad or jacket potato wedges. We all have to go back to work so let’s go on an egg!
Carry on Christmas!
If you are lucky enough to have the time off and are continuing the festivities there is no need to go out and buy something extra to offer visiting guests – these are canapés that practically make themselves!
Rebecca Says … Turkey and Cranberry Bites
Ingredients: 800g Thick sliced white bread, 500g leftover turkey meat, two garlic cloves crushed, 300g cranberry sauce.
Method: Preheat the grill to hot. Cut each slice of bread into six small squares, about four cm in size. Toast under the grill for 30 seconds to 1 minute on each side until golden. Remove and leave to cool. Heat the oil in a frying pan and cook the turkey and garlic for five minutes. Season generously. To serve, spread a little cranberry sauce on top of each toast square, then spoon the turkey mixture on top.
Stephanie Says … Tangerine Baked in a Parcel with Crushed Nuts and Low Fat Crème Fraiche
Ingredients: Tangerines, Brazil nuts, brandy or rum, butter, crème fraiche.
Method: This is sooo easy it is scary! Simply take some tin foil, rip into squares and sit a peeled tangerine into each piece of tin foil. Try to remove as much pith as you can whilst still keeping the tangerine whole. Place three or four crushed walnut halves or Brazil nuts or whatever you have. Add a spoon of brandy or rum or whatever interesting liqueur you have in the cupboard, a tiny knob of butter (I am trying to make this healthy!), scrunch up the tin foil and bake at 180○c for 20 minutes until the juices have all mixed into the tangerine. Serve with a scoop of low fat crème fraiche. It is zesty, fun and quick to boot!
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