We can all agree that Christmas Day’s feast is delicious, but that doesn’t mean you have to live it all over again on Boxing Day. Here are some great ideas for sprucing up leftover ham, chicken and turkey to create new and exciting meals the whole family will enjoy.
Ham and Potato Cakes with Rocket Pesto
Source: delicious. – January 2012 , Page 168. Recipe by Jessica Brook & Phoebe Wood.
Get creative with your festive leftovers to make these vibrant ham and potato cakes.
800g desiree potatoes, peeled, chopped
1 tablespoon wholegrain mustard
2 tablespoons chopped chives
1 egg, lightly beaten
150g leftover Christmas ham, roughly torn
2 tablespoons plain flour
Sunflower oil, to shallow-fry
1 bunch rocket
1 tablespoon toasted pine nuts
1 preserved lemon quarter, flesh and white pith removed, rind finely chopped
Wild rocket pesto
60g wild rocket
2 tablespoons toasted pine nuts
1/4 cup chopped chives
Juice of 1 lemon, plus wedges to serve
100ml extra virgin olive oil
Place potato in a saucepan of cold, salted water, bring to the boil, then cook over medium-high heat for 10-12 minutes until tender. Drain and cool.
Meanwhile, for the pesto, place rocket, pine nuts, chives and lemon juice in a small food processor and whiz to combine. With the motor running, add the oil in a slow, steady stream until a coarse pesto. Season and set aside.
Transfer the potato to a bowl and roughly mash with a fork or potato masher. Add the mustard, chives and beaten egg. Season with salt and pepper and stir to combine. Fold through the ham. With damp hands, form the potato mixture into 18 even patties, about 2cm thick. Lightly dust in flour.
Add 2cm oil to a frypan and place over medium heat. In batches, cook potato cakes for 2 minutes each side or until golden and warmed through. Remove with a slotted spoon and drain on paper towel.
Toss the rocket with the pine nuts and preserved lemon rind, then serve with potato cakes, rocket pesto and lemon wedges.
Shredded Turkey Burritos
Source: Super Food Ideas – December 2007 , Page 21. Recipe by Liz Macri.
2 teaspoons olive oil
1 red onion, finely chopped
1 tablespoon chopped pickled jalapeño chillies
2 teaspoons ground coriander
400g can diced tomatoes
420g can red kidney beans, drained, rinsed
1 3/4 cups shredded cooked turkey (see note)
12 burrito tortillas
1/2 cup sour cream
1/2 iceberg lettuce, finely shredded
3/4 cup grated tasty cheese
1/2 cup fresh coriander leaves
Heat oil in a saucepan over medium heat. Add onion. Cook, stirring occasionally, for 3 minutes or until soft. Add chillies and ground coriander. Cook, stirring, for 1 minute or until fragrant. Add tomatoes and beans. Simmer, stirring occasionally, for 3 to 5 minutes or until mixture has thickened. Add turkey. Simmer for 5 minutes or until heated through.
Meanwhile, heat tortillas according to packet directions. Place on a flat surface. Spread each tortilla with 2 teaspoons sour cream. Place lettuce, turkey mixture, cheese and coriander leaves along centre of each tortilla. Roll up tightly to enclose filling. Serve.
Fruity Turkey Tagine
Source: Good Food magazine, November 2014
Freshen up Christmas leftovers of turkey, carrots and parsnips with ras el hanout in this sweet and spicy Moroccan stew.
1 tbsp olive oil
1 red onion, thickly sliced
3 carrots, thickly sliced on the diagonal
3 parsnips, thickly sliced on the diagonal
2 garlic cloves, crushed
2 tsp ras el hanout (common North African spice, available at major supermarkets)
500ml turkey or chicken stock
400g can chopped tomatoes
400g can chickpeas, drained and rinsed
140g mixture of dried apricots and prunes, roughly chopped
300g leftover turkey, cut into chunks
Good drizzle of clear honey
½ small bunch coriander, roughly chopped
1 tbsp flaked almonds
Couscous, to serve
Greek yogurt, to serve
Heat the oil in a large saucepan, add the onion and cook gently for 8 mins or until softened. Add the carrots and parsnips, and cook for 8 mins until starting to soften and brown a little. Stir in the garlic and ras el hanout, and cook for a further 30 secs. Tip in the stock, tomatoes, chickpeas, dried fruit and 150ml water. Season, bring to a simmer and cook for 25-30 mins until the vegetables are tender.
Add the turkey and simmer for 5 mins to warm through. Stir in the honey, then scatter over the coriander and almonds just before serving with couscous and Greek yogurt.
Jumbo Turkey Samosas
Source: Good Food magazine, December 2014
Use up leftover cooked potatoes and turkey in these spiced filo pastry parcels, then serve with tangy mango chutney.
3 tbsp curry paste (we used korma)
2 tbsp mango chutney, plus extra to serve
2 tbsp natural yogurt from a 150g pot (serve the remainder)
200g leftover cooked potatoes (roasted or boiled are fine), chopped into small chunks
250g cooked turkey or chicken, chopped into small pieces
250g frozen peas
Bunch coriander, chopped, plus a few leaves picked to serve
270g pack filo pastry (6 sheets)
4 tbsp vegetable oil
1 egg, beaten
1 tbsp sesame seeds
Heat oven to 180C.
In a large bowl, combine the curry paste, mango chutney and 2 tbsp yogurt, and mix well. Fold in the potatoes, turkey, peas and coriander, then season well.
Cut the sheets of filo in half lengthways so you have 12 strips – keep the pastry covered with a tea towel while you work so it doesn’t dry out. Layer up 3 sheets of filo, brushing a little oil between each sheet. Pile a quarter of the filling in the top corner of the pastry in a triangle shape. Fold the pastry over to encase the filling, then keep folding until the parcel is sealed and the filo is used up. Brush the final edge with a little beaten egg to help stick the pastry together. Repeat to make all 4 jumbo samosas.
Lay your samosas on a baking sheet and brush each one with more beaten egg, then sprinkle with sesame seeds. Bake for 35 mins or until the samosas are golden brown and the filling is piping hot. Serve with the remaining yogurt, some mango chutney and coriander leaves.
Get into TMP Organics this week to stock up for Christmas!