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The Gift that Keeps Giving - Yummy Recipes with Christmas Leftovers

Festivities/Occasions

The Gift that Keeps Giving - Yummy Recipes with Christmas Leftovers

December 2013

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The Gift that Keeps Giving - Yummy Recipes with Christmas Leftovers

You feasted like kings and drank like fish, but you’ve still a load of food and wine leftover from the yuletide fete.Never mind. We asked Head Chef Dallas Cuddy from local top nosh spot The Prime Society for some Christmas leftover recipes, good enough to serve up to the lingering revellers.

 

Thai Turkey Salad

Start the new regimen early with a healthy salad you can put together in a flash. Best part? You’ll be shredding up and polishing off the leftover turkey in no time. It’s also good to go oriental, for a change of taste after all that rich Christmas fare. Staples like the rice vermicelli noodles and spices, can be picked up easily at FairPrice Finest, along with organic fresh produce. The rest is straight from the Christmas table.

Head here for the recipe.

 

Bubble and Squeak

Here’s one for the littlies in the family, who refuse to eat their veggies and just can’t find it in them to stay still for a minute. These mashed, roast potato patties; mixed with chopped brussel sprouts (expertly disguised), parsley, and ham make handy grab-and-go finger food to treat the extended brood before they scurry off for playtime.

Head here for the recipe.

 

Christmas Pudding Cupcakes with Brandy Icing

Just like turning a sow’s ear into a silk purse, turn your leftover Christmas pudding into a batch of delectable cupcakes, with a cheeky medicinal topping (for the grown ups). Plum puddings beware, this quick and easy recipe has the potential to take over the main game next year. Remember to restock your brandy and your baking goods before you get started.

Head here for the recipe.

 

Christmas Pudding & Spiced Orange Pavlova

Arguably (well, in some countries) more traditional than the plum pudding itself, Pavlova is always a favourite at Christmas. And this one is extra spesh. Sweet and zesty with cinnamon, orange liqueur and crumbled leftover pudding, it’s a very original take on the pav and quite a taste sensation. You have to be on your game though – we always find meringue can be temperamental!

Head here for the recipe.

Now that you’re armed with these fab and tasty recipes, kindly conjured up and supplied byHead Chef Dallas Cuddy, it’s time to get cracking in the kitchen. Good luck!

This article was contributed by Honeycombers

 

Thai Turkey Salad

Serves 4

Ingredients

  • 200g rice vermicelli noodles
  • 1/3 cup (80ml) fish sauce
  • 1/4 cup grated palm sugar (see note) or brown sugar
  • 2 long red chillies, deseeded, finely chopped
  • 2 tsp grated fresh ginger
  • 1 garlic clove, chopped
  • 100ml lime juice (from about 4 limes)
  • 2 cups (320g) shredded cooked turkey breast
  • 1 telegraph cucumber, halved lengthways, seeds removed, cut into matchsticks
  • 1 carrot, cut into matchsticks
  • 1/4 cup each Thai basil, coriander and mint leaves
  • 2 tbs chopped roasted peanuts

Method

  1. Soak the rice vermicelli noodles in a bowl of boiling water or cook according to packet instructions. Drain, then refresh in cold water and drain again. Set aside.
  2. Meanwhile, place the fish sauce and sugar in a saucepan. Simmer over low heat for 2-3 minutes, stirring until the sugar dissolves.
  3. Allow to cool slightly, then place in a blender with the chilli, ginger, garlic and lime juice. Puree until smooth. Set dressing aside.
  4. Place the drained noodles, shredded turkey, cucumber, carrot, herbs and peanuts in a large bowl. Pour over the dressing and toss gently to combine. Divide the salad among plates and serve.

 

Bubble and Squeak

Serves 4

Ingredients

  • 200g chopped cooked brussels sprouts
  • 50g chopped parsley
  • 30g diced leftover ham
  • 300g leftover roast potatoes
  • Salt and pepper
  • Flour for dusting
  • 2tbsp groundnut oil for frying

Method

  1. Preheat the oven to 180C.
  2. Crush the roast potatoes and mix well with the chopped sprouts, parsley and ham. The starch in the potatoes will hold the mixture together. Season well and mould into six patties, dust in flour and leave to one side.
  3. Heat some groundnut oil in a non-stick frying pan and then add the patties. Cook on each side for two minutes until golden brown.
  4. Place on a baking tray and finish in the oven, until they’re totally heated through – this should take three to four minutes. (Check by sticking in a knife and making sure the blade comes out hot.)

 

Christmas Pudding Cupcakes with Brandy Icing

Serves 6

Ingredients
For the muffins-

  • 1 egg
  • 75ml milk
  • 30g salted butter
  • 2 tbsp sherry, whisky or brandy
  • 125g leftover Christmas pudding
  • 125g plain flour
  • 1 tbsp baking powder
  • 75g caster sugar

For the Brandy butter icing-

  • 125g sifted icing sugar
  • 50g salted butter, softened
  • 1-2 tbsp brandy

Method

  1. Preheat the oven to 175C and line the muffin tins with paper cases.
  2. Whisk the egg in a bowl. Add the milk, melted butter, brandy and the Christmas pudding.
  3. Sift the flour, baking powder and mixed spice into another bowl. Add the caster sugar and mix well. Make a well in the centre. Add the wet ingredients and mix together until a soft batter forms
  4. Spoon the mixture into the paper cases and bake in the oven for 20-25 minutes. Allow to cool on a wire rack.
  5. While they are cooking, make the brandy butter icing. Mix together the icing sugar and the butter. Add enough brandy, about 1 tbsp, to just soften the mixture and make it spreadable.
  6. Once the muffins are cool, spread the icing over the top and serve.

 

Christmas Pudding & Spiced Orange Pavlova

Serves 6

Ingredients

  • 3 egg whites
  • 75ml milk
  • 100g white caster sugar
  • 50g soft light brown sugar
  • Cinnamon powder
  • 300ml double cream
  • 3 tbs orange liqueur
  • 125g leftover Christmas pudding – crumbled

Method

  1. Preheat the oven to 150C. Whisk the egg white with 1/2 tsp of the sugar either in a stand mixer, or with a hand held electric whisk until white and frothy. Add the rest of the sugar gradually whisking all the time until the meringue stands in soft peaks.
  2. Turn out the meringue onto a sheet of parchment paper on a baking tray and sprinkle with some cinnamon powder and place in an oven pre heated to 150C, immediately turn the oven down to 140C. Cook for about 40 – 50 mins.
  3. When the Pavlova is hard and sounds hollow when lightly tapped then turn the oven off, and allow it to cool inside the oven.
  4. Whip the cream and syrup or liqueur until it holds soft peaks, stir in the Christmas pudding and serve immediately.
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