RE­MAINS OF THE DAY

Is your fridge burst­ing with fes­tive fare? Get cre­ative and save money by mak­ing the most of your leftovers

Easy Cook - - CONTENTS -

Lots of lovely ways to make new meals with your Christ­mas leftovers

1 Hoisin turkey & spring onion wraps

Spread 4 warmed wraps with hoisin sauce then pile on 4 let­tuce leaves, 250g cooked turkey, 6 shred­ded spring onions and some shred­ded cu­cum­ber, roll up and eat. Makes 4.

2 Sin­ga­pore-style fried rice

Fry 2 tbsp ko­rma paste in a small pan for 1 min, then add 100g cooked rice, 50g frozen peas and 1 chopped spring onion and some diced ham. Adding a splash of wa­ter, fry un­til ev­ery­thing is pip­ing hot. Stir in 1 beaten egg un­til it sets, then serve with a big splash of soy

sauce. Serves 1.

3 Stil­ton & cran­berry toastie

But­ter 2 slices white bloomer then make into a sand­wich with 50g crum­bled stil­ton, 1 sliced spring onion and 1 tbsp cran­berry sauce, keep­ing the but­ter on the out­side of the bread. Grid­dle gen­tly for 3- 4 mins on each side so the cheese melts slowly as the bread be­comes golden and crunchy.

4 Ch­est­nut & but­ter­nut risotto

Fry 1 large chopped onion and 2 chopped gar­lic cloves in 2 tbsp olive oil for 5 mins. Add 500g diced but­ter­nut squash with 1 tbsp chopped sage and 350g risotto rice and cook for a fur­ther 2 mins. Pour in 1 litre hot veg­etable stock and cook, stir­ring reg­u­larly, for 15 mins. Add 100g chopped cooked chest­nuts and cook for 5 mins or un­til the rice is ten­der and the stock has been ab­sorbed. Stir in a knob of but­ter, 4 tbsp each chopped pars­ley and grated parme­san and serve, with ex­tra shaved parme­san scat­tered over, if you like. Serves 4.

5 Cheese & ham UQWHƃéd omelette

Mix most of 50g grated gruyère or ched­dar with 2 slices roughly torn ham, 2 egg yolks, 1 tsp Di­jon mus­tard, 1 tbsp

chopped fresh dill or basil and some sea­son­ing. Whisk 2 egg whites un­til stiff. Us­ing a rub­ber spat­ula, gen­tly fold the whites into the yolk mix­ture un­til evenly mixed. Heat a splash of olive oil in a small non-stick fry­ing pan. Pour the mix­ture into the pan and cook for 4 mins un­til the un­der­side is set and browned. Sprin­kle over the re­main­ing cheese and grill for 2 mins un­til golden. Serves 1.

6 Sprout champ

Boil 400g roughly chopped pota­toes un­til ten­der. Mean­while, shred a good

hand­ful left­over cooked sprouts, then stir-fry in a non-stick pan to heat through. Drain the pota­toes, then mash well with a knob of but­ter, 200ml milk and some sea­son­ing. Stir in the fried sprouts and serve. Serves 2.

7 Turkey BLT

Spread 2 slices toast with 1/ a mashed 2 av­o­cado. Sand­wich with 2 rash­ers crispy ba­con, 4 slices left­over turkey, some sliced to­mato, and shred­ded let­tuce. Serves 1.

8 Christ­mas burg­ers

Fry slices of stuff­ing then put in a bread roll with sliced turkey, cran­berry sauce and salad for the quick­est burger ever. Serves 1.

9 Cheese­board mac­a­roni

Cook 350g pasta shapes ac­cord­ing to pack in­struc­tions, drain and set aside. Melt 2 tbsp

but­ter in a pan, add a crushed gar­lic clove and cook un­til soft­ened, then add 1 tsp

mus­tard pow­der and ½ tsp cayenne pep­per and cook for 1 min more. Stir in

3 tbsp flour to make a paste, and cook un­til the mix starts to bub­ble a lit­tle. Take off the heat and grad­u­ally pour in 500ml milk, whisk­ing with ev­ery ad­di­tion so the sauce doesn’t go lumpy. Re­turn to the heat and cook for 5 mins un­til thick­ened, then add

250g grated mixed cheeses. Stir un­til melted, and fold in the pasta. Heat oven to 180C/160C fan/gas 4. Tip the pasta into a bak­ing dish, and top with some hard cheese such as ched­dar or parme­san, then bake for 25-30 mins un­til golden and bub­bling. Leave to cool for about 10 mins, then serve. Serves 4.

10 Eas­i­est ever cheese & onion tart

Gen­tly fry 2 sliced onions in 25g but­ter un­til re­ally soft and golden. Take off the heat and stir in 100ml dou­ble cream, 100g grated cheeses (what­ever mix­ture you like) and 1 beaten egg. Un­roll a 320g sheet puff

pas­try on a bak­ing tray and score a bor­der. Spoon the cheesy mix­ture in­side the bor­der and scat­ter with an­other

100g grated cheeses. Bake at 220C/200C fan/gas 7 for 20 mins un­til crisp and set. Eat warm or at room tem­per­a­ture with salad. Serves 4

11 Cheesy pota­toes

Roughly crush 300g left­over roasties with 75g grated ma­ture ched­dar, 1/ small chopped red 2

onion and ground pep­per. Press into an oiled bak­ing tin so that it’s about 2.5cm thick. Bake at 200C/180C fan/gas 6 un­til re­ally crispy – about 20-30 mins. Eat with baked beans. Serves 2-3.

12 Sprout & spinach baked eggs

Heat 2 tbsp olive oil in a fry­ing pan with high sides, scat­ter in 1 tsp cumin seeds and toast a lit­tle, add a chopped onion and fry un­til soft­ened, around 5 mins. Add 2 crushed gar­lic cloves and a chopped

green chilli and fry for 1 min. Tip 300g shred­ded sprouts into the pan and cook for 5 mins un­til soft­ened, then add 450g spinach – you may have to do this in batches. Cook un­til the spinach has wilted down, then squeeze in the juice ½ lemon. Sea­son well. Use a spoon to make six holes in the greens, then break in 6 eggs, cover the pan and cook for 5-7 mins un­til the eggs have set, but the yolk re­mains runny. Sprin­kle over fresh co­rian­der and serve im­me­di­ately, driz­zled with nat­u­ral yo­gurt and

sriracha or an­other chilli sauce. Serves 3- 4.

Stil­ton & cran­berry toastie

Hoisin turkey & spring onion wrap

Cheese & ham souf­fléd omelette

Ch­est­nut & but­ter­nut risotto

Cheese­board mac­a­roni

Sprout & spinach baked eggs

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