If you are looking for some inspiration on what to do with all of the extra food in the house then have no fear. Our members are here with some clever recipes to help you use up the left over turkey, ham and more! Gone are those boring turkey salads! Here are our top Christmas leftover recipes, Created in Cavan.
Spicy Leftover Roast Turkey from Virginia Cookery School
This is the perfect recipe for using up the turkey for an exciting St Stephens Day dish!
A little oil for frying
1 medium onion, very thinly sliced
60g dried chopped apricots
2 teaspoon garam masala
1 teaspoon coriander powder
2-3 garlic cloves
2 cm piece of fresh ginger, diced or grated
1 medium tomato, diced
200 mls vegetable stock (from a stock cube made up according to the instructions)
Cold roast turkey cut in bite size pieces up to 1 kg in weight.
2 teaspoons of corn flour dissolved in about 75 mls water
To serve: A sprinkle of ground nutmeg
- Heat a little oil in a saucepan with a tight-fitting lid. Add the onion and the spices and fry briefly. Turn the heat to very low, put the tight-fitting lid on and allow the onion and spices to sweat until the onion is soft, up to 30 mins. Check frequently and add 20 mls water if the onions are catching. Add the apricots towards the end of cooking the onions.
- Crush garlic cloves to give you 3 teaspoons of garlic, grate fresh ginger to give you one teaspoon of ginger and add to the pan.
- Add the diced tomato. Add 100 mls stock, bring to a simmer and simmer for 10 mins or so until the contents are very soft .
- Add the diced turkey and another 100 mls vegetable stock, mix all together and add more stock, if necessary, to give a small amount of sauce.
- Heat on a medium heat until piping hot. Take the pan off the heat .
- Tilt the pan slightly while drawing the turkey to one side of the pan and allowing the juice to collect. Mix the dissolved cornflour into the cooling juices and mix the turkey back into the the sauce. Bring the temperature back up to cook the cornflour.
- Remove pot from the heat, sprinkle 1/4 teaspoon of ground nutmeg before serving.
Serve with naan bread or crusty bread and steamed vegetables.
Festive Mac and Cheese from Lakelands Dairies
Use up the remaining cheese from the numerous cheeseboards that came into the house on the lead up to Christmas with this easy recipe! Add some leftover ham to make it even better!
200ml Millac Gold Single
50g grated parmesan
30g chopped rocket
60g panko breadcrumbs
100g grated cheese
60g wholegrain mustard
Cornish sea salt
freshly milled pepper
- Cook the macaroni in boiling salted water and drain well
- Mix the parmesan, rocket and breadcrumbs and set aside
- Heat the béchamel with the grated cheese, mustard, and Millac Gold Single
- Fold in the cooked macaroni and season well
- Place into a baking dish and sprinkle over the parmesan crumb mix then bake for 30 minutes at 180℃
- Remove from the oven and serve
Mustardy sausage and sprout gnocchi with Barry Johns Sausage
The perfect dish to use up the uneaten sprouts and enjoy the yummy sausages from Barry Johns.
1 tbsp olive oil
1 onion, thinly sliced
3 Barry Johns pork sausages (200g)
250g sprouts, shredded
100ml chicken stock
2 tsp wholegrain mustard
2 tbsp half-fat crème fraiche
½ small bunch of parsley, chopped, plus extra to serve
Parmesan, grated (optional)
- Cook the gnocchi in a pan of salted water following pack instructions. Drain and set aside.
- Meanwhile, heat the oil in a large frying pan and fry the onion over a medium heat for 8 mins, or until softened and turning golden brown.
- Squeeze the sausage meat out of the skins and into the pan, breaking it up with a wooden spoon. Cook for 5 mins until golden brown.
- Stir through the sprouts and cook for a further 5 mins until softened.
- Add the stock and mustard and bring to the boil.
- Stir through the crème fraiche and parsley. Season.
- Tip in the gnocchi, tossing with 100ml water to loosen the sauce, and bring to a simmer for 3 mins.
- To serve, sprinkle with the extra parsley and parmesan, if you like.
Chocolate Sundaes with Pear and Christmas Pudding
This is the ultimate Christmas leftover dessert. If you are a fan of The Keepers Arms Christmas Pudding and Aíne Chocolate, then you may not have any leftovers- but if you do- this is a great way to savour the end of it!
85g leftover Christmas pudding or Christmas cake, crumbled
3 tbsp brandy or orange liqueur (or use the juice from the pears)
410g can pear quarters, in juice
8 scoops of ice creams (Ice Cream Treats are the best!)
25g toasted chopped hazelnuts
For the chocolate orange sauce:
100g Aíne dark chocolate
50ml double cream
1 tbsp brandy or orange liqueur (or use orange juice)
Zest 1 orange
- First, make some shavings from the bar of chocolate by dragging a large knife over the surface. You only need a little – enough to top the sundaes. Set the shavings aside and break the remaining chocolate into a saucepan. Add the remaining sauce ingredients and heat gently, stirring, until the chocolate melts and you have a smooth glossy sauce.
- Crumble the cake or pudding into sundae glasses and drizzle over the alcohol or pear juice. Top with the pear quarters and ice cream.
- Drizzle over the chocolate sauce and top with the hazelnuts and chocolate shavings.
Enjoy cooking up a storm this Christmas and New Years and be sure to buy local wherever you can!
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