5 Recipes for Christmas Left-Overs

Christmas seems to be as much of a celebration of over-indulgence as it is the season of giving and with the mountains of food that are consumed there seems to be as much thrown away / wasted.

In the news recently there was a report about how much food is wasted and the social impact this has. The environmental impact this has is also massive with excess packaging, air miles and the production process. With this in mind, we can all do a little to lessen the load by not wasting so much food at Christmas by using up the left overs.

The first thing we can make use of is the turkey carcass itself to make some stock to use in other recipes.

Turkey Stock

1 turkey carcass (including the skin and debris)
2 carrots, split lengthways
2 onions, quartered, leave the skins on
2 celery sticks, cut into chunks
2 sprigs thyme, or 1 teaspoon of dried thyme.
2 bay leaves
12 black peppercorns
3.5litres (16 cups) of water
Sea salt
Break up the turkey carcass into your largest cooking pot, add the rest of the ingredients. Cover with water until about 1 inch over the ingredients and bring to a simmer. Allow it to simmer until it has reduced down to about 2 litres (about 2-4hours), stirring occasionally. Strain through a sieve into a fresh pot, cover, allow to cool and then refrigerate.
You can use the stock immediately if you want to make soup.
You can freeze the stock to use at a later date, before freezing skim off the solidified fat from the top, it is useful to freeze it into portion sizes you will use in recipes, rather than one whole portion.

Thai Turkey Soup

For the curry paste
2 chillis, de-seeded and finely chopped 1 leek, finely chopped
6 garlic cloves, chopped
1 bunch coriander root, chopped
zest of 1 lime
2 teaspoon cumin
2 teaspoon fish sauce (nam pla)
For the soup
1 tablespoon olive oil
600ml hot turkey stock
4 tablespoon creamed coconut, grated
250g chopped left-over turkey (mixture of dark and white meat)
1 tablespoon leek, chopped
fresh coriander leaves, to garnish
For the curry paste blend together all of the paste ingredients in a food processor.
Heat the oil in a deep frying pan and add three tablespoons of the curry paste and cook for two minutes.
Add the soup ingredients and cook for 8- 10 minutes, until warmed through.
Blend if you wish, I prefer chunky soup.
Serve in a bowl, garnished with fresh coriander.

Turkey Noodle Stir Fry

2 tablespoon olive oil or coconut oil
1 large onion, finely sliced
3 garlic cloves, finely sliced
300g mixed stir fry vegetables, (e.g. sugar snap peas, baby corn, carrots, courgettes, peppers), sliced
or 300g left-over vegetables, (e.g. carrots, peas, runner beans, baby corn, sprouts – surprisingly tasty in a stir fry), sliced
400g brown rice noodles, cooked and rinsed under water until cold
300g sliced left-over turkey (mixture of dark and white meat)
1?2 teaspoon dried chilli flakes (optional)
1 teaspoon sesame oil
11?2 tablespoons tamari soy sauce
Heat oil in a pan, add the onion and stir fry until starting to brown.
Add the turkey, chilli flakes and garlic and cook for 2-3 minutes.
Add the vegetables and sesame oil and cook for a further 2-3 minutes.
Add the brown rice noodles and cook until hot.
Add the tamari soy sauce and mix thoroughly.

Turkey and Mushroom Risotto

2 tablespoons olive oil
75g butter
1 onion, peeled, finely chopped
2 garlic cloves, sliced
1 celery stick, trimmed, finely chopped
370g (2 cups) risotto rice
1 litre hot turkey stock
200g left-over turkey (mixture of dark and white meat)
Sea salt and freshly ground black pepper
2 handfuls of mixed mushrooms, sliced
A small bunch of fresh flat-leaf parsley, leaves picked, roughly chopped
Juice of 1 lemon
Heat 2 tablespoons of olive oil and a quarter of the butter in a pan. Add the onion, 1 garlic clove and celery, simmer very slowly for about 15 minutes without colouring. Add the rice and turn up the heat. Keep stirring. After a minute the rice will look translucent. Then add a ladleful of stock. Turn the heat down to a simmer. Keep adding stock and stirring allow each ladleful to be absorbed before adding the next. Continue to add stock until rice is soft but still has a slight bite. Season with salt and pepper. When your rice is nearly cooked, heat a pan with a knob of butter. Add the rest of the garlic and saute? the sliced mushrooms and turkey. Remove the risotto from the heat. Stir in the remaining butter, parsley, lemon juice and half of the saute?ed mushrooms. Keep stirring until smooth and creamy. Cover and leave for 2 minutes. Serve.

Turkey Jalfrezi Curry

1 tablespoon olive oil or coconut oil
2 medium onion, chopped
2 garlic cloves, crushed
2 medium red peppers, de-seeded and chopped
1 green pepper, de-seeded and thinly sliced
2 inch piece of fresh root ginger, grated
1 medium green chilli, de-seeded and finely chopped
400g sliced left-over turkey (mixture of dark and white meat)
500g tomatoes, chopped (about 8 medium – skin if you wish)
1 tablespoon tomato paste
1 tablespoon medium curry powder
1 teaspoon cumin seeds
1 teaspoon chilli powder
1 tablespoon fresh coriander leaves, chopped
Sea salt and freshly ground black pepper
Heat the half of the oil in a pan, add the onion and red peppers, stir fry until the peppers are soft and the onion is brown. Put this mixture into a food processor or liquidiser with the tomato paste and blend until smooth. Set aside.
Heat the remaining oil in the pan, add the turkey and green peppers and stir fry for 5-10 minutes until brown. Return the onion and pepper mixture back to the pan and add all remaining ingredients, except the seasoning and coriander. Heat gently until simmering; cover with a tight fitting lid and cook for a further 10 minutes. Remove the lid and cook for 2-3 minutes, allowing the sauce to thicken slightly. Season to taste, then stir in the coriander leaves and serve with brown rice.

Bubble and Squeak

25g (1oz) butter or olive oil
450g (1lb) potatoes, cooked and mashed, could be left over roasts
225g (8oz) left-over cabbage or brussel sprouts, cooked and finely chopped
1 onion, finely chopped
Heat half of the oil or butter in a deep pan. Add onion and fry gently until soft. Combine the potato and sprout / cabbage in a bowl; mix in the cooked onion and shape in burger sized patties. Heat the remaining oil or butter in the pan and fry the patties gently until golden brown on both sides. Serve with fried or poached eggs.

    Leave A Response


    * Denotes Required Field