For many of us, food is a main element when it comes to Christmas, so much so that we often have far too much and are left with a fridge-full of leftovers. Have a zero waste Christmas this year with these three great recipes for using up your leftover food:
Post Christmas Stilton and Broccoli Soup
Ingredients: (serves 4)
- 3 tablespoons olive oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled an chopped
- 2 teaspoons mixed dried herbs (or 2 tbsps fresh)
- 1kg broccoli, broken into florets
- 1.25 litres water
- 2 chicken or veg stock cubes
- 200g crumbled or chopped Stilton
- Freshly ground pepper
- Gently fry the onion in oil for a couple of minutes.
- Add garlic and stir.
- Add the thyme and the broccoli, and stir for a minute or so.
- Add water and crumbled stock cubes (or powder) and bring to a boil, then cover and cook 10 minutes max until broccoli is tender.
- Liquidise in a blender with the Stilton, in batches.
- Pour back into the pan, season with pepper (probably not salt as the cheese is so salty) then reheat.
- Serve hot.
Ingredients: (serves 6)
- 20 rounded tbsps plain flour (500g) I use Doves Farm gluten free
- a whole block butter (250g), cold, salted for preference
- 150g pork stuffing (sausagemeat, onion, herbs, egg, breadcrumbs, salt & pepper)
- 4 eggs
- leftover gravy from Xmas meal
- 1 tbsp chopped parsley
- about 10 mushrooms, wiped and sliced
- 25g grated cheese
- Preheat the oven to 180 degrees celsius.
- Put the flour and butter, cut up, into a processor and blend until it resembles breadcrumbs.
- Add a few tablespoons of cold water and blend a few seconds more, until it clags together into a ball.
- Tip out onto a floured surface and divide in two (you only need half – so freeze the rest in a bag).
- Roll out into a circle and line a pie dish. If using gluten-free flour it tends to be crumbly so just press into a pie dish, shaping the sides etc.
- Crumble the sausagemeat stuffing onto the pastry.
- Add the sliced mushrooms and parsley.
- Beat the eggs with the gravy (I make mine by actually liquidising the stewed giblets – MINUS the oesophagus, which is too bony – with the cooking water, carrot and onion) and pour over the quiche filling.
- Sprinkle over the grated cheese.
- Bake about 30 minutes until the pastry is nicely browned.
Serving: Serve with a fresh salad.
Cheat’s Turkey Curry
- Leftover Turkey
- Pick the turkey meat off the carcass after the Christmas meal and chill or freeze.
- When you can face the idea of turkey again:
- Defrost as much as you need (depending on how many people you’re feeding) and cut into chunks.
- Order an Indian takeaway but only order sauce for the main course, i.e. tikka masala sauce, korma sauce, vindaloo sauce, whatever you fancy. Plus poppadoms, bhajis, rice, vegetable side dishes, chutneys, raita etc.
- When it all arrives, heat through the turkey in the sauce for a few minutes until piping hot and serve. Sauce without the meat is much less expensive than a complete dish.
Turkey Surprise (i.e. a sort of Turkey Shepherds Pie)
Ingredients (serves 6-8)
- 125g butter
- 1 large onion, peeled and chopped
- 1 heaped tablespoon plain flour
- 750ml milk (I used soya milk)
- 400-500g turkey meat, light and dark, chunked
- 2-3 tbsp chopped parsley
- 300g tin sliced button mushrooms, drained
- 1 chicken Oxo cube, crumbled
- salt and pepper
- 1/2 packet Smash, or leftover mashed potato
- 25-50g grated cheese
- Melt the butter in a largish saucepan, add onion and sweat for 2 minutes.
- Add flour and stir 30 seconds.
- Gradually add milk, stirring, to make a bechamel sauce.
- Add all the other ingredients except the Smash and cheese.
- Stir to heat up the turkey meat.
- Tip into a baking dish.
- Make up the Smash according to pack instructions (I am a recent convert to Smash – after all it is 98% potato so it can’t be that bad. However it is a bit rubbery on its own, but fine in a dish like this).
- Splodge Smash (or leftover mashed potato) over the turkey mixture and sprinkle over grated cheese.
- Brown under a hot grill
- Serve with peas (as I did) or a salad.
Xmas Pudding (or Cake) Trifle
Ingredients (serves 6)
- 100g crumbled Xmas pud or cake
- 2 oranges, peel and pith cut off, depipped and sliced
- 2 tbsp sweet sherry or brandy (optional)
- 2 packets instant custard (just add boiling water)
- 300ml double cream, whipped
- 25g toasted flaked almonds
- Crumble the cake/pud into the bottom of a glass bowl and strew over the orange.
- If using booze, sprinkle over now.
- Make up the custard and leave to cool, then poor over.
- Whip the cream and spread on top carefully (it’s OK if it isn’t perfect, my custard peeked through).
- Sprinkle over toasted almonds.