{"id":189,"date":"2018-12-31T13:32:13","date_gmt":"2018-12-31T12:32:13","guid":{"rendered":"http:\/\/www.highlandhomecook.co.uk\/scrapingthebowl\/?p=189"},"modified":"2018-12-31T14:00:59","modified_gmt":"2018-12-31T13:00:59","slug":"using-christmas-leftovers","status":"publish","type":"post","link":"https:\/\/www.highlandhomecook.co.uk\/scrapingthebowl\/a-peek-of-a-recipe\/using-christmas-leftovers\/","title":{"rendered":"Using Christmas Leftovers"},"content":{"rendered":"

After filling the fridge \u2013 and the freezer \u2013 with enough food to last an Arctic winter (at least 6 months\u2019 worth), post-Christmas is the time we start emptying it again, unless of course you have another buying spree for New Year.<\/p>\n

Whatever occasions you cater for, no doubt you will have something leftover.\u00a0 Some ham or turkey, a pot of cream lurking at the back of the fridge, even a few veg languishing in the salad drawer, or all that cheese you didn\u2019t get around to eating.\u00a0 Do not dispose, and do not despair, there are many glorious things you can do with leftovers.<\/p>\n

Bread and cheese \u2013 if it\u2019s ripe \u2013 will freeze, as will cream if it\u2019s been whipped.\u00a0 Transferring food from the fridge to the freezer, if you have room, is one way to avoid waste. It is far better, to knock up something tasty that you will enjoy eating, rather than leaving bits of things in the freezer to potentially throw away later.\u00a0 If you are going to freeze anything do label it<\/strong> with a date and identity.\u00a0 It\u2019s surprising how difficult it can be to distinguish lentils from mince once they\u2019ve been frozen.<\/p>\n

If you wish to use up your surplus food in more creative ways here are some suggestions.\u00a0 Toasties.\u00a0 Most things go well between slices of less than fresh toasted bread.\u00a0 Turkey, ham and cheese to name a few, with that leftover cranberry sauce or stuffing \u2013 or both if you\u2019re feeling experimental.\u00a0 There are no rules and any combination you fancy will probably work.<\/p>\n

The same can be true of wraps, where you can combine leftovers with the addition of fresh herbs, slaws or relishes to make something special.<\/p>\n

Pasta dishes are another great way to use up leftovers.\u00a0 Scraps of meat, bacon, even a few ‘less than fresh’ veg will work well with a macaroni cheese, or simple pasta and dish.\u00a0 If you\u2019re feeling more adventurous you can have a go at making ravioli stuffed with pureed veg, cheese or meat.\u00a0 A simple butter and sage sauce adds a nice finishing touch.\u00a0 If you don\u2019t feel up to making pasta, get some lasagne sheets and make up your choice of layers from what you have left.<\/p>\n

The ubiquitous turkey curry is a must for some people\u2019s leftover\u2019s menu, but how about ringing the changes with a biriyani?\u00a0 Saffron rice with leftover turkey, spiced according to your own taste can be a delight.<\/p>\n

Another \u2018must have\u2019 leftover dish for us is bubble and squeak.\u00a0 I\u2019ll deliberately make extra so we can have this annual treat, making any spare into patties for the freezer.\u00a0 You can make a vegetable jumble if you prefer, which is essentially a mix of any veg you have left, fried up with your choice of herbs and spices and perhaps topped with an egg.\u00a0 What\u2019s not to like?\u00a0 Another couple of ideas for using up veg \u2013 cooked or fresh: vegetable bakes and roast vegetables for wraps or salad.\u00a0 Both can also use up some of the cheese mountain at the same time.\u00a0 Bakes are a great winter veg option, and pretty much anything goes.\u00a0 For a roast veg dish I use a couple of large breaking trays and leave the roughly cut veg in a single layer, well lubricated with olive oil and well-seasoned.\u00a0 Once cooked it can be served hot or cold as a salad, with brie or blue cheese.\u00a0 It\u2019s also another wrap option which works really well. So, don\u2019t let your roots or salad perish, get them roasted into something tasty.<\/p>\n

If you\u2019ve done enough cooking over the period and want a simple solution, you can always whizz up a soup.\u00a0 A decent stock, some leftover meat and a few veg can make something memorable.\u00a0 Some years I\u2019ve used up both stuffing and bread sauce in soups.\u00a0 Bread is a great thickener and makes a very silky soup, so do give it a try.<\/p>\n

If you have sweet things leftover, don\u2019t fret, as most of these will keep well, although if you do wish to clear down your larder for the inevitable January guilt fest here are some options on the most commonly leftover items: Christmas pudding makes a good ice cream; a cross between a Cassata and a Spumone, and can also be used in souffl\u00e9s or sundaes. Even if you\u2019re not a Christmas pudding fan you\u2019re bound to love these desserts and can use up spare cheeses (ricotta or mascarpone) and cream.\u00a0 Christmas cake and mincemeat can all be used in a similar way.<\/p>\n

If you have a sweet tooth, how about a Christmas cake fudge?\u00a0 This recipe couldn\u2019t be easier.<\/p>\n

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Ingredients<\/strong><\/p>\n