What to do when Christmas is over and you've leftover food

Leftover Christmas food can post a challenge if you're out of recipe ideas. You might have had to open more than one button on your jeans, and you've probably fallen asleep in front of Mrs Brown's Boys because that extra mince pie sent you over the edge.  But now it's post-Christmas, the house is still full of food, and you're not quite sure what to do with it .

Well, we're here to help with some easy recipes for leftover grub to suit both meat eaters and vegetarians.

Pies

Turkey and broccoli pie with Campbell's Soup

This is a well known Campbell's Soup recipe, that usually contains chicken, but can be easily adjusted as a way of using up all that turkey.

Ingredients

• 4 cups fresh or thawed frozen broccoli florets (about 12 ounces)
• 2 cups cooked turkey
• 1 can (10 1/2 ounces) Campbell’s Condensed Cream of Chicken Soup
• 1/3 cup milk
• 1/2 cup shredded Cheddar cheese
• 2 tablespoons plain dry bread crumbs
• 1 tablespoon butter, melted

Method

Heat the oven to 400°F (approx 200 celcius).  While the oven is heating, place the broccoli and turkey into a 9-inch pie plate. Stir the soup and milk in a small bowl.  Pour the soup mixture over the broccoli and turkey.  Sprinkle with the cheese.  Stir the bread crumbs and butter in a small bowl.  Sprinkle the bread crumb mixture over the cheese.  Bake for 20 minutes or until the chicken mixture is hot.

Jamie Oliver's Christmas Pie

Thanks Jamie for this one, it's a little tricky but you can show off to your family and friends when they visit for post-Christmas grub!

Ingredients

• 800g cooked white turkey meat, torn into chunks.
• 2 rashers, roughly chopped
• ½ bunch fresh thyme , leaves picked
• olive oil
• 2 kg leeks , washed, trimmed and sliced.
• sea salt
• freshly ground black pepper
• 800 g cooked white turkey meat, torn into big chunks
• 2 heaped tablespoons plain flour, plus extra for dusting
• 2 pints turkey, chicken or vegetable stock
• 2 tablespoons crème fraîche
• 500 g puff pastry
• 12 jarred or vac-packed chesntnuts , roasted and peeled
• 2 sprigs of fresh sage , leaves picked
• 1 free-range egg , beaten

Method: 

Soup and Sandwiches

Turkey soup 

My mother makes this soup every year and it's incredible. The key is to use the turkey carcass and giblets for full flavour!

Ingredients

For the stock:

• 1 turkey carcass, leftover from carving a whole turkey, including any leftover drippings or giblets (not the liver) if you have them.
• Medium onion
• 1 to 2 carrots
• Cold water
• Salt and pepper

For the soup:

• 3 to 4 quarts of the turkey stock you just made
• 1 to 1/2 cups chopped carrots, onions and celery
• 2 garlic cloves
• 2 to 4 cups leftover shredded turkey meat (separate to the meat used in the stock).
• Salt and pepper to taste

Method: Making the stock

1. Remove all the usable turkey meat from the turkey carcass: Save the meat for making sandwiches later and for adding to the soup once the stock is made.
2. Put the carcass, vegetables, and drippings in large pot, then cover with water.
3. Place the turkey carcass,  leftover skin and bones from dinner, into a large stock pot and cover with COLD water by an inch.
4. Add any drippings that weren't used to make gravy, and any giblets (not the liver) that haven't been used already.
5. Add the chopped vegetables to the pot.
6. Bring to a boil on high heat, and then lower the heat to keep the stock to a bare simmer. Skim off any foam.
7. Add the salt and pepper.
8. Simmer for four hours, making sure to skim off any foam.
9. After 4 hours of a low simmer, use a slotted spoon to remove the bones and vegetables from the pot. Then strain the stock through a fine mesh sieve or strainer.

Making the soup:

1. Sauté the carrots, onions, and celery in a large pot: In a large soup pot, heat some butter or olive oil on medium high heat. Add chopped carrots, onions, and celery in equal parts (about a cup each). Cook until the onions are softened, about 10 minutes
2. Add the garlic, stock, and seasonings. Add a couple cloves of garlic, and cook for a minute more, until the garlic is fragrant.
3. Add some parsley and seasoning.
4. Bring to a simmer and cook until the vegetables are soft, about 5 to 10 more minutes.
5. Add the turkey meat.
6. Serve with bread and butter.

The big St Stephens' Day Sandwich 

This is one of my favourite meals of the entire year, and it really is anything goes in terms of what you want to put in THAT sandwich; the one we throw together while still in pyjamas after sleeping until about midday on St Stephens' Day. So the ingredients below are very adjustable, and you can leave out meat and stuffing for the veggie version.

Ingredients

• Bread (fresh or toasted)
• Cheddar cheese (or any other leftover Christmas cheese like brie, camembert..)
• Turkey stuffing
• Turkey meat
• Ham
• Cranberry sauce
• Mayo or coleslaw
• Mustard

Method 

Pretty self-explanatory really, put all the ingredients between two slices of bread and *essentially* serve with crisps.

Brussels Sprout sandwich

Can't say I'd eat this myself, but the world seems to have a love / hate relationship with sprouts, so this is one for you lovers out there! (Plus, it contains cheese).

Ingredients

• 1/2 pound brussels sprouts, stems removed and chopped or shredded
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• balsamic glaze
• 12 ounces of havarti cheese, sliced
• 8 slices whole grain bread
• softened butter for spreading

Method 

• Heat olive oil on a pan.
• Toss in shredded brussels sprouts and garlic with salt and pepper. Cook until wilted and golden, stirring occasionally
• Remove sprouts from the pan and place them in a bowl.
• Heat the same pan on medium-low heat. Butter the outsides of every bread slice, then layer the sandwiches with slices of cheese, the brussel sprouts, a good drizzle of balsamic glaze and more cheese.
• Top off with a slice of bread, buttered-side up. Cook until each side is golden and crisp and cheese is melted, then gently flip and do the same.

Stir fries and pastas

Turkey stir fry 

This is an easy and healthy way to use up leftover turkey.

Ingredients:

• Shredded cooked turkey meat
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• Fresh ginger (grated)
• 2 cloves crushed garlic
• Chili flakes to taste
• 4 scallions, chopped
• 1 red pepper, chopped finely
• Mushrooms, chopped.
• Fresh coriander chopped (optional)

Method

1. Heat the sesame oil on a deep pan / wok
2. Add the garlic, chilli flakes scallions, soy and ginger
3. Toss in the mushrooms and peppers and fry until soft.
4. Stir in the turkey meat, making sure all the pieces are coated in the liquid mix for flavour.
5. Garnish with coriander and serve with noodles or rice.

Fried mashed potato cake

Potatoes are a real crowd pleaser, and this recipe is also totally vegetarian, as well as being really easy.

Ingredients

• 2 cups mashed potatoes
• 1 cup all purpose flour
• 1 onion, diced
• 1 egg
• 1/2 teaspoon ground pepper
• 1/2 teaspoon salt
• 1/2 cup vegetable oil (or as needed).

Method

1.Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.

2.Heat vegetable oil in a pan over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels.

3.Repeat with remaining batter.

Mac and cheese using leftover Christmas cheese

Another vegetarian recipe, this is the ultimate in comfort food and pasta is a nice change after the Christmas roast.

Ingredients

• 50g baguette, cut into small chunks
• 2 tbsp butter, plus 1 tbsp melted
• 350g spiral or other short pasta
• 1 garlic clove, finely chopped
• 1 tsp English mustard powder
• 3 tbsp plain flour
• 500ml whole milk
• 250g vegetarian mature cheddar, grated
• 50g parmesan, grated

Method

1.Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.

2. Slightly under-boil the pasta (2 mins less than stated on the pack), then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.

3. Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.

4. Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.

5. Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden

Fricassee, with or without turkey.

This one is perfect if you're wondering what to do with your turkey meat, and white wine if you got plenty as Christmas presents. However, it works just as well without the meat, as a vegetarian option.

Ingredients

• 50g butter
• 1 x clove garlic
• 100g mushroom (quartered)
• 1 tbsp plain white flour
• 150ml of white wine for the dinner
• 150ml of chicken stock (or turkey stock if you’ve got some left over)
• 150ml of double cream or crème fraiche
• 800g of leftover boneless cooked turkey (optional)
• 1 tbsp of finely chopped fresh tarragon (keep a few sprigs for garnish)
• Salt and Pepper.

Method: 

1.Heat butter in pan then add the mushrooms and garlic and sauté till softened.

2. On a medium heat, sprinkle over the flour and stir till a paste forms (roux).  Cook the flour out (maybe two mins)

3. Pour over the wine and stir (let it simmer for a min – this will cook the wine out)

4. Add in the stock, turn heat up and bring to the boil.  Reduce the heat again to a simmer

5. Stir in the cream / crème fraiche.

6. Add your turkey, salt & pepper and tarragon.  Simmer until the turkey is heated through.

7. Serve with pasta, steamed baby potatoes, or rice.

Add fresh tarragon garnish.

Desserts and leftover Christmas food

Christmas Pudding Trifle

Time for desserts! There are loads you can do with pud, to serve it again in another format over the Christmas hols. This one is very rich so leave space for it!

Ingredients

• 3 oranges
• 1 tbsp demerara sugar
• 2 tbsp Grand Marnier
• 300g leftover Christmas pudding
• 500g pot custard
• 250g pot mascarpone
• 284ml pot double cream

Method

1. Peel the oranges using a sharp knife, ensuring all the pith is removed. Slice thinly and arrange over a dinner plate. Sprinkle with the demerara sugar followed by the Grand Marnier and set aside.
2. Crumble the Christmas pudding into large pieces and scatter over the bottom of a trifle bowl. Layer the oranges over it, pouring on any juicees.
3. Beat the mascarpone until smooth, then stir in the custard. Spoon the mixture over the top of the oranges.
4. Lightly whip the cream and spoon over the custard. Sprinkle with the flaked almonds and grated chocolate.

Christmas cake ice cream

Everyone loves ice cream right? And MOST people love Christmas cake, and even if you don't, this is one to try!

Ingredients

• 400g can condensed milk
• 450ml single cream
• 200ml carton crème fraîche
• 1 tablespoon vanilla extract
• 3 tablespoons brandy
• 450g Christmas cake, crumbled

Method

1. In a large bowl whisk together the condensed milk, cream, crème fraîche, vanilla and brandy until smooth and creamy.
2. Pour the mixture into a shallow plastic box lined with clingfilm and freeze until slushy (2-3 hours). Beat with a fork, then stir in the crumbled Christmas cake. Pour into the pudding basin and freeze overnight.
3.  When ready to serve, turn the parfait out onto a serving plate and remove the clingfilm.
4. Garnish with chocolate and / or fruit

More here on all things Christmas in Waterford.