Amazing Leftovers

Ingredients

• 1/2 pound of macaroni (1 2/3 cups)
• 1/4 cup butter (2 ounces)
• 1/4 cup flour (1.5 ounces)
• 2 TBS Dijon mustard
• salt to taste
• 1/4 tsp pepper
• 2 cups milk (5ooml)
• 2 TBS soft light brown sugar, packed
• 2 cups cubed, fully cooked ham (about half a pound)
• 2 medium eating apples, peeled and thinly sliced (about 2 cups)
• 1 cup soft bread crumbs (about 1 1/4 slices)
• 2 TBS butter melted
• Cook
• the macaroni in lightly salted boiling water until done, according to
• the packet directions. Drain well, rinse with cold water and drain
• again. Set aside until needed.
• Preheat the oven to
• 180*C/350*F/ Gas mark 4. Melt the 1/4 cup of butter in a saucepan.
• Whisk in the flour and cook, stirring, for one minute over low heat.
• Blend in the mustard, salt, pepper and sugar. In the meantime bring
• the milk just to the boil. (Just until bubbles appear around the
• edges) Slowly whisk the heated milk into the flour mixture, cooking
• and stirring it until thickened, smooth and bubbly. Stir in the cooked
• macaroni, ham and apple slices. Turn into a greased 2 litre casserole
• dish.
• Toss the bread crumbs with the 2 TBS butter and
• sprinkle evenly over top of the casserole. Bake for 30 to 35 minutes
• or until bubbly and lightly browned on top.
• Boxing Day Salad*
• Serves 4
• Printable Recipe
• 100g bag of baby leaf salad greens (about 4 cups)
• 1 head of red chicory
• 1 TBS extra virgin olive oil
• 100g of cooked turkey (1/4 pound)
• 100g of cooked ham (1/4 pound)
• 50g chopped toasted walnut pieces (1/4 cup)
• 2 ounces stilton cheese, crumbled
• 4 TBS reduced fat caesar salad dressing
• It's delicious chopped and mixed with grated cheese and then stuffed into a nice big fluffy baked potato.
• Turkey Leftovers:
• Turkey Pot Pie*
• Serves 4 to 6
• Printable Recipe
• 2 mugs full of leftover turkey, chopped
• 2 mugs full of leftover cooked vegetables, chopped
• (peas, carrots, corn) If you haven't got any, then you can
• use 2 mugs of frozen mixed vegetables, thawed
• a handful of roasted potatoes, chopped
• 1 mug full of leftover turkey gravy
• 1 mug full of milk
• 1 small onion, peeled and chopped
• 1 tsp summer savoury
• salt and black pepper to taste
• Pastry to cover
• milk and beaten egg yolk
• Coronation Turkey*
• Serves 4
• Printable Recipe
• 1/2 onion, peeled and chopped
• 1 clove of garlic, peeled and minced
• 1/2 TBS vegetable oil
• 1 TBS curry powder
• 1/2 tsp each ground cumin, ground coriander and ground turmeric
• 125ml of coconut milk (1/2 cup)
• 125ml of chicken stock (1/2 cup)
• 200g of mayonnaise (about 1 cup)
• 425g of leftover turkey (1 pound)
• 2 TBS dessicated coconut, toasted in a dry pan until golden brown, then cooled
• fresh coriander leaves to garnisn (optional)
• Serve with warmed Chapattis, sliced tomatoes, sliced onion and torn lettuce.
• This recipe below calls for leftover cooked chicken and stuffing, but it is equally as good with leftover turkey!
• Chicken and Stuffing Pie*
• Serves 4
• Printable Recipe
• This may not look like much, but this is absolutly delicious!
• 2 celery ribs, trimmed and chopped
• 1 small onion, peeled and chopped
• 2 TBS butter
• 8 ounces stuffing crumbs, or crushed croutons (2 cups)
• 1/2 tsp rubbed sage
• 1/4 tsp thyme
• 1/4 tsp marjoram
• pinch ground nutmeg
• 1 TBS parsley flakes
• salt and black pepper to taste
• 1 large free range egg, beaten
• 375ml of warm chicken broth (1 1/2 cups)
• 2 cups of chopped cooked chicken
• To serve:
• Creamed peas and carrots (optional)
• Melt
• the butter in a frying pan. Add the onion and celery. Saute without
• colouring until soft, stirring frequently. Set aside to cool.
• Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch pie dish. Set aside.
• Tip
• the bread crumbs into a bowl along with the sage, thyme, marjoram,
• nutmeg and parsley flakes. Mix together well. Stir in the broth,
• beaten egg and sauteed vegetables. Season to taste with salt and
• pepper. Stir in the chicken. Mix well. Spread this mixture into the
• buttered pie dish.
• Bake for 30 to 35 minutes, until set and lightly browned.
• Serve
• cut into wedges along with some creamed peas and carrots spooned over
• top if desired. A tossed salad goes very well with this.
• Creamed Peas and Carrots*
• Serves 4
• Printable recipe
• Delicous served over crackers, biscuits, toast, fish cakes or my tasty Chicken Stuffing Pie.
• 2 TBS butter
• 2 TBS plain flour
• 1 pint of milk
• salt and pepper to taste
• cooked peas and carrots to taste
• (I like a larger ratio of sauce to veg, but some people like more veg than sauce)
• Melt
• the butter in a saucepan. Whisk in the flour. Slowly whisk in the
• milk. Cook over medium heat, whisking constantly until thickened.
• Reduce the heat to low and allow to simmer for about five minutes.
• Season to taste with salt and pepper. Stir in the vegetables and heat
• through.
• Deliciously different Barbequed Turkey Pizza, with a tangy barbeque cranberry sauced base!
• Barbequed Turkey Pizza*
• Makes 1 (12 inch) pizza
• Printable Recipe
• A delicious pizza that is perfect for using up some more of that leftover Christmas Turkey!
• For the dough:
• 250ml warm water ( 1 cup)
• 2 TBS olive oil
• 1 TBS sugar
• 1 tsp salt
• 2 tsp active dry yeast
• 13 ounced white bread flour ( 3 cups)
• For the caramelized onions:
• 2 red onions, peeled and thinly sliced
• a glug of olive oil
• seasalt and freshly ground black pepper
• 1 TBS balsamic vinegar
• For the sauce:
• 4 fluid ounces of barbeque sauce
• a dessertspoon of whole berry cranberry sauce
• To Top:
• 8 ounces cubed cooked turkey breast (1/2 pound)
• 8 ounces mixed grated cheeses (mozzarella, gouda and cheddar)
• 2 ounces freshly grated Parmesan cheese
• Put the dough ingredients into your automatic breadmaker according
• to the directions for your particular breadmaker, following the dough
• cycle. In the meantime heat a bit of oil in a frying pan. Add the
• onions. Cook and stir over medium heat until they begin to wilt. Add
• some seasoning and the balsamic vinegar. Turn the heat to low and
• cook, stirring occasionally until golden and caramelized. Set aside to
• cool.
• Once the dough cycle has completed on your
• machine, remove the dogh and punch down. Let rest for 10 minutes.
• Roll the dough out to fit into your pizza pan leaving a bit of an
• overhang. Butter the pan with some white vegetable shortening.
• Sprinkle with some fine polenta or cornmeal if desired. Place the
• crust in the pan, and fold the edge over to make a lip. Stir together
• the barbecue sauce and cranberry sauce. Spread over the top of the
• crust. Top with the caramelized onions and chopped turkey breast.
• Sprinkle with the cheeses and Parmesan.
• Preheat the
• oven to 200*C/400*F/ gas mark 5. Bake the pizza on the bottom rack of
• the oven for about 15 minutes, then move it to the top rack and bake
• for 10 to 15 minutes longer until the crust is golden brown and the
• filling is bubbling. remove from the oven and allow to rest for about
• 10 minutes before cutting into wedges to serve.
• Optional Topping additions:
• Slivered green peppers
• sweetcorn kernels
• sliced mushrooms
• chopped roasted green chillies
• Leftover Roast Beef??
• A tasty Cottage Pie with a Potato and Parsnip Mash Topping fits the bill perfectly!
• Cottage Pie with Potato and Parsnip Mash Topping*
• Serves 4
• Printable Recipe
• This
• is a delicious way of using up some of the leftovers from your Sunday
• Lunch. You can make this with fresh ground beef of course, but we love
• it made with chopped leftover roast beef. I also like to use any
• leftover cooked vegetables in the filling as well. Usually it's just
• peas and carrots, but sometimes there is some swede as well. Just make
• sure you chop your cooked carrots and or swede into roughly the same
• size as the peas. French beans chopped are also nice. You can use
• leftover gravy if you wish, but I normally don't have any leftover so
• have made my own sauce.
• 2 large baking potatoes, peeled and cut into chunks
• 3 large parsnips, peeled and cut into coins
• 1 spring of thyme
• a knob of butter and a splash of milk
• salt and pepper to taste
• For the filling:
• 2 cups chopped leftover cooked roast beef
• 1 cup leftover cooked vegetables, chopped into small bits
• 2 medium onion, peeled and chopped
• 1 clove of garlic, peeled and crushed
• 2 TBS plain flour
• 4 cups boiling water
• 3 to 4 beef bouillion cubes
• 1 tsp worcestershire sauce
• 1 heaped dessert spoon of tomato ketchup
• 1 TBS horseradish sauce
• Salt and black pepper to taste
• Place the potatoes, parsnips and thyme into a saucepan of slightly
• salted water. Bring to the boil. Cook until the potatoes are soft,
• then drain well, discarding the stem from the thyme. Mash well, adding
• 800g of parsnips, peeled and chopped into chunks (1 1/2 pounds)
• 300g of brussels sprouts, peeled and finely shredded (1/2 pound)
• 50g of butter (1/4 cup)
• 200g pack of peeled and ready to use chestnuts (1 cup)
• 200g Creamy Blue Stilton cheese, crumbled (1/4 pound)
• 200g of mincemeat (a generous cup)
• 100g of cranberries, frozen or fresh (1 cup)
• 100g of butter (7/8 cup)
• 100g of golden caster sugar (1/2 cup)
• 75g of self raising flour (2/3 cup)
• 25g of ground almonds (1/3 cup)
• 300ml of milk (1 1/4 cups)
• 200ml of double cream (3/4 cup whipping cream)
• 70g caster sugar (about 1/3 cup)
• 150ml of double cream (about 2/3 cup), whipped lightly with a dash of brandy