Merry Christmas guys!
I’m sure we’re all gorging ourselves silly by now, pigging out on all the yummies that we’ve either rustled up ourselves or ordered from the friendly neighbourhood caterer. Too stuffed to do anything else but waddle to the living room for a marathon TV viewing session, we can’t even think of another luscious morsel of that roast turkey or a sliver of that dense, fruity plum cake.
But what do we do with all those leftovers? It would be criminal to bin them! Well, I have a solution. Why not turn those spare scraps of stuffing and meat into a casserole for Boxing Day tomorrow? And don’t forget that cake while you’re at it! Here’s what I generally do with leftovers…
Rum Balls
This is a perennial favourite for those who can’t bear to see good cake go to waste. Mash it with rum and then daub it with melted chocolate and sprinkle a few silver dragee balls over it and voila you have a confection that is fit for the Gods!
Ingredients:
250 gms rich plum cake (or any non-fresh cream based dense cake)
2 tbsp dark rum
50 gms melted dark chocolate
Silver balls to decorate
Method:
In a large bowl combine the cake (crumbs et al) and the rum and mash into a pliable but not watery pulp. Form golf ball sized balls of the mixture and leave to dry on a plate lined with grease-proof paper. Spoon over a little melted dark chocolate on the top of each ball and sprinkle with silver balls. Put in the fridge to dry for 15 minutes and enjoy with a mug of hot Cointreau-laced cocoa.
Serves: 4
Turkey or Chicken Casserole
A heartwarming baked dish that takes just 10 minutes to prepare and another 30 to cook, giving you a treat in less than an hour.
Ingredients:
4 cups turkey/chicken stuffing
2 cups cooked cut up or sliced turkey/chicken
1 cup prepared turkey/chicken gravy
1/3 cup jellied or whole cranberry sauce
Pat of butter
Method:
Butter bottom and sides of 10”X12” baking dish. Arrange half of the stuffing in bottom of dish. Add half of the turkey then half of the gravy. Repeat layers. Top with the cranberry sauce. Bake at 350° for 30 minutes. Serve with salad and garlic bread.
Serves: 4
Stir Fried Pork with Noodles
A great way to freshen up some roast pork, turning it into a deliciously Oriental stir fry.
Ingredients:
2 tbsp vegetable oil
500 gms leftover roast pork, thinly sliced
2 garlic cloves, sliced
1 red chilli
2 cm ginger, finely sliced
1 tbsp sesame oil
2 tbsp soy sauce
A bunch of spring onions, sliced
A small bunch of coriander, chopped
Leftover vegetables, such as carrots, peas, bean sprouts
1 lime, cut into wedges
500 gms egg noodles boiled
Method:
Heat the vegetable oil in a wok or large frying pan at a high heat until it’s beginning to smoke. Add the roast pork and stir-fry for about three minutes, then remove from the wok and set aside. Next add the garlic, chilli and ginger into the oil that remains in the wok and stir-fry for about two minutes. Add pork and chopped leftover veggies to the wok. Add the sesame oil and soy sauce and finally the spring onions, coriander and lime juice. Continue to stir-fry for another three minutes or until all the liquid is evaporated and the pork is nice and glossy. Add the boiled noodles and toss well. Serve.
Serves: 4
Marzipan Ice Cream
Unusual, but oh so fabulous, this unique ice cream is a treat for all… any time of the day or night!
Ingredients:
300 ml milk
100 ml double cream
140 gms caster sugar
155 gms marzipan
Method:
Mix all ingredients using a blender, and pour into a medium sized pan. Place over low heat and allow to lightly simmer for around 10 minutes. Let the mixture cool for a few minutes, and then sieve to remove any large remnants of marzipan. Chill in the fridge and then churn in the ice cream maker according to the manufacturer’s instructions.
Serves: 4
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