REMAINS OF THE DAY
Christmas only comes once a year, but hungry relatives tend to stick around. Waste less and stay sane with Khanya Mzongwana’s leftovers-inspired sandwiches so good you’ll want to crack open more bubbles
Keep hungry relatives happy with Khanya Mzongwana’s decadent sandwiches made with Christmas leftovers.
“You might even consider giving
the sit-down lunch a miss and making these sarms instead, for
a radically different Christmas ”
CONFIT DUCK
“BANH MI” WITH CLEMENGOLD SYRUP
“Okay, so this is not really a banh mi, but
I did take my inspiration from the famous Vietnamese street snack. This festive version uses a Woolies product that’s very dear to me – confit duck (so you don’t even have to rely on leftovers). The crazy-easy ClemenGold syrup becomes jammy and can be spread on toast or enjoyed with scones and cream later. Put a bottle of Steenberg
Pinot Noir Brut MCC on ice for this one.”
Serves 4
EASY
Preparation: 25 minutes Cooking: 35 minutes
Woolworths confit duck 1 kg Woolworths ClemenGold juice 1 cup fresh ginger 30 g, cut into matchsticks brown sugar 100 g
ClemenGolds or mandarins 6 limes 3 baguette 1, sliced lengthways, halved and toasted
carrots 70 g, sliced julienne fresh coriander 15 g spring onions 1 x 75 g packet, sliced baby cucumber 1, thinly sliced bird’s-eye chillies 2, sliced sesame seeds 2t
1 Preheat the oven to 200°C. Remove the duck from the packaging and heat for 25 minutes. Allow to cool, then remove the meat from the bones. 2 Place the ClemenGold juice, ginger and sugar in a saucepan and bring to the boil. Reduce to a syrupy consistency. Peel the ClemenGolds and limes and slice thinly.
3 To serve, arrange the shredded duck on the baguette and top with the citrus slices, carrots, coriander, spring onion, cucumber, chilli, a drizzle of ClemenGold syrup and a sprinkle of sesame seeds. DAIRY-FREE
ROAST TROUT BAGEL WITH APPLE MUSTARD
“Cream cheese gives this sandwich a bit of fanciness and the apple mustard adds a sour sweetness that cuts through the richness of the rainbow trout. A very cool sarm that’s literally begging to be paired with citrussy, sherbety Diemersdal Sparkling Sauvignon Blanc.”
Serves 4
EASY
GREAT VALUE
Preparation: 20 minutes, plus 1 hour’s marinating time Cooking: 25 minutes
Woolworths rainbow trout fillet 250 g soya sauce 4T brown sugar 3T olive oil ¼ cup
Woolworths bagels 4 cream cheese 4T mint leaves 10 g spring onions 50 g, sliced diagonally
For the apple mustard:
Granny Smith apple 1, diced wholegrain mustard 2T honey 1T lemon juice 1t sea salt and freshly ground black pepper, to taste
1 Marinate the trout in the soya sauce and brown sugar for 1 hour. Combine all the ingredients for the apple mustard and set aside until ready to use. 2 Heat a griddle pan and add the olive oil. Panfry the trout fillet for 2 minutes on each side. Allow to rest. 3 Cut the slider buns open and spread with cream cheese. Top with pieces of the trout, mint leaves, a spoonful of apple mustard, spring onion and salt and pepper.
LEFTOVER ROAST LAMB KOTA
“The atchar has quite a kick, so keep the alcohol low with the Villiera Light MCC Brut, or go slightly sweeter with Krone
Night Nectar Rosé MCC. You can cram this kota with any leftover roast; chicken with a bit of crispy skin works just as well.”
Serves 4
EASY
Preparation: 30 minutes Cooking: 3 hours
Woolworths lamb rub 40 g extra virgin olive oil ½ cup fresh rosemary 20 g garlic 8 cloves, finely chopped leg of lamb 1 x 1 kg potatoes 250 g, cut into thick chips hot vegetable atchar 60 g baby carrots 150 g mayonnaise 2T unsliced white bread 1 loaf, cut into quarters and lightly toasted
1 Preheat the oven to 200°C. In a bowl, combine the lamb rub, olive oil, rosemary and garlic and rub the leg of lamb with this mixture. Be sure to keep some aside for the potatoes and carrots. 2 Place the lamb in a deep ovenproof dish and cover with foil. Roast for 45 minutes (15 minutes per 500 g), then set aside to rest. Rub the carrots and potatoes in the remaining oil mixture and place on a baking tray. Roast until tender and slightly charred. 3 Hollow the quartered bread and stuff with roast lamb, potatoes and carrots. Marble together the atchar and mayonnaise and spoon onto the kotas. Serve warm. DAIRY-FREE
GRAPE-GLAZED GAMMON SANDWICH WITH BRUSSELS SPROUT “KRAUT” AND EMMENTHAL
“The fruity
Pierre Jourdan Belle Rosé Cap Classique
finds its perfect match in this totally decadent sarm topped with leftover gammon and mild, nutty Emmenthal.”
Serves 4
EASY
Preparation: 30 minutes Cooking: 1½ hours
Woolworths whole smoked gammon 1 x 900 g chicken stock 1 litre grape juice 2 litres brown sugar 230 g lemon 1, juiced
Emmenthal 250 g, sliced
Woolworths crushed oatmeal
“The crazy-easy ClemenGold syrup becomes jammy and can also be enjoyed spread on toast or with scones and cream ”
sourdough 1 loaf, sliced
Woolworths burger mayo 4T
For the “kraut”, mix:
Brussels sprouts 300 g, thinly sliced
white wine vinegar 1 cup
fennel seeds 1t
fresh fennel 1 T, roughly chopped
1 Preheat the oven to 200°C. Place the gammon in a baking tray, pour over the chicken stock and half the grape juice, then cover in foil. Roast for 45 minutes to 1 hour, or until cooked through. 2 While the gammon is cooking, place the remaining grape juice, brown sugar and lemon juice in a saucepan and bring to a simmer. Allow to bubble until thickened to a glaze-like consistency. 3 Remove the gammon from the oven and allow to rest. Once cooled, carefully remove the rind and score the fat. Glaze with the grape glaze, return to the oven and turn on the grill. Caramelise for 20 minutes, basting continually. Once the gammon is ready, remove from the oven and slice. 4 To assemble the sandwiches, spread the bread with mayonnaise and load up with slices of roast gammon, Emmenthal, spoonfuls of the “kraut” and a drizzle of grape glaze.
FALAFEL SUB WITH LEFTOVER GREENS AND MARINATED TOMATOES
“This fun sub, crammed with any leftover veggies you have, is a special one for the meat-free gang. You can make your own falafel from scratch (visit taste.co.za for inspo) but the real aim here is not to sweat. The green sauce is so amazing, you’ll probably cook extra greens so that you can repeat the meal. Enjoy it with the Simonsig Pinot Noir Rosé No Sulphur Added MCC.”
Serves 4
EASY
GREAT VALUE
Preparation: 30 minutes
Cooking: 30 minutes
For the marinated tomatoes: Woolworths exotic tomatoes
1 x 350 g pack, washed and halved
extra virgin olive oil ¾ cup
red wine vinegar ¼ cup
sea salt and freshly ground black pepper, to taste
small red onion 1, finely chopped
Tenderstem broccoli 100 g
baby spinach 60 g
garlic 4 cloves, finely chopped
Greek yoghurt 80 g
Woolworths falafel 1 x 150 g tub
hot-dog rolls 4, toasted
1 Marinate the tomatoes in half the olive oil, the red wine vinegar, salt and pepper. Add the onion and stir through. 2 Heat a pan, add the remaining olive oil and pan-fry the broccoli and spinach. Add the garlic and season with a little more salt. 3 Place the greens and the Greek yoghurt in a food processor and blitz until smooth. Preheat the oven to 200°C and heat the falafel for about 5 minutes. To assemble, spoon the green sauce into the rolls, place the warm falafel on top and spoon over the marinated tomatoes. Serve immediately.
HEALTH-CONSCIOUS, MEAT-FREE
PANETTONE FRENCH TOAST SANDWICH WITH CHERRIES, WHIPPED CREAM AND MAPLE BACON
“Nutty, boozy panettone is the perfect cross between bread and cake. Add extra decadence with cherries, cream and bacon, and you have a great match for Prosecco. A magnum of Astoria Prosecco DOC Italian Sparkling gets my vote – it’s soft, fresh and fruity with very fine bubbles, so you’ll want the supersized bottle for regular top-ups.”
Serves 6
EASY
Preparation: 20 minutes Cooking: 30 minutes
large free-range eggs 3
almond essence 1t
ground cinnamon 1t
vegetable oil 4T
panettone 1, thickly sliced
streaky bacon 300 g
cream 1 cup, whipped
Maraschino cherries 50 g
maple syrup 4T
icing sugar, for dusting
1 Whisk the eggs, almond essence and cinnamon. Heat a pan and add half the oil. Dip each slice of panettone into the egg mixture and gently fry until golden brown on both sides. Set aside. 2 Using the remaining oil, fry the bacon until crispy and set aside. 3 To serve, sandwich some bacon, cream and a few cherries between slices of the panettone French toast. Top with extra cream, cherries and a drizzle of maple syrup. Dust with icing sugar just before serving.