Chef and BBC Bri­tain’s Best Home Cook judge Dan Do­herty cooks a lazy sea­sonal brunch

BBC Good Food - - Contents - Pho­to­graph WILL HEAP

Use up Christ­mas left­overs with Dan Do­herty’s easy que­sadil­las

Christ­mas ham que­sadilla with sweet pick­led onions

Use this as a ba­sic recipe for eat­ing up your Christ­mas left­overs. Shred­ded turkey would work well. You can even use up a mix of left­over cheeses, al­though in my house there rarely tend to be any…

SERVES 2 (eas­ily dou­bled) PREP 10 mins COOK 5 mins EASY

1 hand­ful left­over ham or two slices ham, shred­ded

2 large flour tor­tillas 1 hand­ful ched­dar or other hard cheese like comté or gruyère, grated small knob of but­ter

For the pick­led onion

4 tbsp white wine vine­gar

1 star anise pinch of chilli flakes

2 tbsp golden caster sugar

1 small red onion, finely sliced hand­ful of mint leaves, torn, to serve

1 To make the pick­led onion, heat the vine­gar, spices and sugar in a small pan with 4 tbsp wa­ter un­til the sugar dis­solves. Put the onion in a bowl. Strain the liq­uid onto the onion and leave to pickle for at least 20 mins or up to a day. The longer you leave it, the softer and more pick­led the onion will be­come.

2 Scat­ter the ham evenly over one of the tor­tillas, then sprin­kle the cheese over the top. Spoon some of the onions over the cheese and top with the re­main­ing tor­tilla. The tor­tilla can be made up to a day ahead and left in the fridge ready to cook.

3 To serve, heat half the but­ter in a non-stick pan. Once foam­ing, care­fully slide in the que­sadilla. Cook on a low heat for about 2-3 mins, press­ing with a spat­ula, un­til the base is nicely coloured. Turn the que­sadilla over to cook the other side, adding the re­main­ing but­ter to the pan. Lift the que­sadilla on to a chop­ping board, cut into wedges, and serve scat­tered with the mint and a few pieces of onion, with the re­main­ing onion on the side.

GOOD TO KNOW cal­cium

PER SERV­ING 346 kcals • fat 14g • sat­u­rates 8g • carbs 37g • sug­ars 8g • fi­bre 3g • pro­tein 17g • salt 2.1g

Good Food con­tribut­ing edi­tor Dan Do­herty is one of the UK’S top chefs. He re­cently opened a pub, The Royal Oak (theroy­aloak­maryle­ His cook­book, Toast Hash Roast Mash, is out now (£20, Mitchell Bea­z­ley). @Dan­do­her­ty_

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