The old leftover Christmas ideas
Well I had too didn’t I? So what do you do? I imagine nobody has any leftover seafood, if there was it would have been munched away on Boxing Day. Nine times out of ten the left overs come from the bird, the big bird or a ham. This year I went for a goose, delicious as it was and I rekindle the same meal on Boxing Day, Goose roast and all the trimmings. Said it was good but yes, I do have a bit of meat left over.
Well as I taught in the “Street Food” Masterclass, empanadas are a delicious was to use up any leftover roast, bird or beast. I will post my recipe below. One I designed using a store bought roast chicken for this exact reason. The flavours in the empanada mix take the roast in a completely different taste direction. Left over ham, hell yes, just watch the seasoning. It’s a saltier meat.
Another left over roast idea and one I use often is rice paper rolls. This is my plan tomorrow and I’m excited. Shredded roast meat, coriander, crunchy carrot, Japanese mayonnaise, crushed peanuts (use salted), cucumber, spring onions and bean sprouts with a sweet chilli dipping sauce (homemade) You can’t go wrong. Any ham, once again works a treat, these salty meats and rice paper rolls are really good buddies.
How to make rice paper rolls. Watch this space for Masterclass “A taste of Vietnam”. Or google. They are easy. My one tip is to roll on a brand new clean chux wipe. It will soak up any excess water from the softening process. Rice paper rolls need to be dipped briefly in warm water, but they do not like to be wet. Trust me.
Other quick fix ideas in my book are as pizza toppings and tacos, always a winner. The pumpkin filo pastries in the basil brush blog will welcome any leftovers with open pastry sheets. Soup is another great idea especially with the left over bird. I have a weakness for Chinese style chicken and corn. Use creamed corn and kernels, stock and the meat, shredded. Thicken when it comes to the boil with a whisked egg, stirring fast to create the thin egg ribbons in this classic soup. Any questions, ASK ME
Most of all do not throw the bones away. Roasted bone stock is a must and really rocks. Pre roasted bones add a wicked flavour. Add the bones, brown onion, skin and all. Roughly chopped carrot and celery. Add parsley, peppercorns, bay leaf and a little salt. Cover with water and bring to boil, reduce heat and let simmer for about 1 hour. Cool to room temp, then chill in the fridge. This will allow the fat to sit at the top so you can remove it. It freezes so well. Defrost and use as you wish. Absolutely knock your socks off hearty stock.
Once again any questions please, please feel free to ask. Always happy to discuss the amazing delights of our culinary world.
- · 2 legs and 1 breast of roasted chicken with stuffing
- · 2 finely diced onions
- · 1 1/2 teaspoon paprika
- · ½ teaspoon each of cumin, ground ginger and cinnamon
- · ½ cup chopped coriander
- · ½ cup toasted pine nuts
- · ½ cup currants
- · 1 teaspoon salt
- · ½ teaspoon pepper to taste
- · 2 ½ tbsp.. pomegranate molasses
- · 1 tbsp. lemon zest
- · 1 packet puff pastry
- · 1 egg and 100mls milk (if baking)
- · 2 litres vegetable oil (if frying) this can be strained and reused
Toast pinenuts to release their flavour
Remove chicken meat and stuffing from the bones. Reserve bones for stock, roasted bones make beautiful stock. Roughly chop chicken and pull apart stuffing into small bits.
Gently fry onions till transparent, no colour. Add spices, currants and pinenuts.
Stir in chicken and add pomegranate molasses, salt and pepper. Zest in lemon, little at a time, taste and if required add more.
Mix all ingredients well. Chill. Taste When mix is cold roll into pastry. I choose puff. If baking oven brush with egg and milk mix (egg wash)
If deep frying you are ready to go.
Now enjoy. YUM!