Christmas leftover recipes
Have Christmas or holiday meal leftovers? Then these recipes are for you! Use up your leftover roast vegetables, roast meat, ham on the bone and more with these versatile and easy recipes that everyone will like.
Roast vegetable cous cous salad
1 -2 cups leftover mixed roast vegetables, chopped
1 cup pumpkin, cubed
150 g potato, quartered
6 cherry tomatoes
1/3 cup couscous
1 tsp olive oil
1 garlic clove, crushed
2 tsp white wine vinegar
1 tsp Dijon mustard
Place pumpkin and potato on a baking tray. Coat lightly with olive oil and cook at 200C for 40 minutes.
Add tomatoes and leftover mixed roast vegetables and cook for 10 minutes more.
Meanwhile, prepare couscous according to directions but without butter or oil.
Make dressing by whisking together oil, garlic, vinegar and mustard.
Spoon couscous onto a plate. Top with vegetables.
Drizzle with dressing and serve warm.
Risoni salad with leftovers
400 g risoni pasta
1 litre chicken stock
3 tbsp olive oil
1 garlic clove, crushed
1 tsp caster sugar
1 1/2 tbs lemon juice
1 tsp Dijon mustard
200 g tomato medley, halved
50 g baby spinach
2 cups leftover cooked roast meat of choice, chopped
Add stock to a medium-sized saucepan and bring to the boil. Add risoni and cook for 10 minutes or until all the stock is absorbed. Transfer to a large bowl to cool.
To make dressing, combine olive oil, garlic, lemon juice and mustard in a small bowl.
Add tomatoes, spinach and leftover meat to risoni.
Drizzle over dressing and stir well to combine and serve.
Ham and vegetable slice
1 tbsp olive oil
20g butter
200g cup mushrooms, chopped
3 spring onions, thinly sliced
1 red capsicum, finely diced
4 zucchinis
200g left over ham, roughly chopped
6 eggs
200g fetta, crumbled
125g cherry tomatoes, halved
Salt and pepper, to serve
1 handful mixed salad leaves, to serve
Note: you can also use leftover vegetables, instead of the mushroom and capsicum in this recipe.
Preheat oven to 200C. Grease a 7-cup capacity baking dish. Heat oil and butter in a frying pan over medium – high heat. Add mushrooms and cook, stirring often, for 5 minutes or until golden. Reduce heat to medium and add onions and capsicum. Cook for 4 minutes or until tender. Transfer to a bowl and cool.
Using a vegetable peeler, run blade down length of zucchini forming ribbons. Line prepared baking dish over base and sides with zucchini, overlapping slightly. Place ham into base of dish over zucchini.
Whisk eggs and add vegetables and feta. Season with salt and pepper. Pour mixture into baking dish, spreading evenly. Place tomato halves on top, cut side up. Bake for 40 minutes or until golden and set. Serve with salad greens.
Bubble and squeak fritters
1 small onion, finely chopped
½ cup (75g) plain flour
2 eggs
¼ cup (60ml) milk
750g leftover roasted or cooked vegetables (such as roast potato, sweet potato, carrot, peas, cabbage and brussel sprouts)
Salt and pepper, to taste
Oil for shallow frying
Fried eggs, for serving
Fruit Chutney or your favourite sauce, for serving
Optional: leftover roast meat or ham, chopped, can be added to this also.
Combine onion, flour, eggs and milk in a large mixing bowl. Mix well and add chopped leftover vegetables. Season with salt and pepper. Add leftover cooked meat if using and mix well.
Heat oil in a frying pan over medium heat. Using a ⅓ cup measure, spoon batter into pan. Fry 3-4 minutes each side or until golden and cooked through. Transfer to a tray lined with paper towel. Keep warm while cooking the remaining fritters.
To serve, stack 3 fritters per person and serve topped with fried eggs. Serve with fruit chutney or your favourite sauce.
Ultimate Christmas leftover toastie
Sourdough bread sliced, 2 slices
A small handful of cooked turkey (or other leftover meat)
1 tbsp sliced stuffing
1 tbsp cranberry sauce
2 tbsp mayonnaise mixed with 1/2 tsp Dijon mustard
A few pieces or gratings of cheese – Brie or Emmental works well
Salt and pepper, to taste
Spread one side of the bread with butter or a little mayonnaise and place buttered side down on toastie machine.
Layer the filling ingredients quickly and finish with the second piece of bread, again spreading the outside with a little butter or mayonnaise.
Close the toastie machine lid and cook for 3 – 5 minutes until the bread is toasted and the cheese inside is beginning to melt.
Serve immediately with a little more cranberry or mayonnaise on the side.
Christmas pudding ice cream
600ml double cream
397g tin condensed milk
100ml rum or brandy (optional)
300g left-over Christmas pudding, crumbled
Wafers, to serve (optional)
Tip the cream, condensed milk and rum into a large bowl, and use electric beaters to whisk until it holds peaks. Add the Christmas pudding and use a large spoon to fold it in until evenly distributed. Tip into a 900g loaf tin or container and freeze for at least 5 hours, overnight or until frozen solid.
Remove from the freezer for 5 minutes before serving, then scoop and serve with wafers.
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Source:
https://www.bestrecipes.com.au/collections/christmas-leftover-recipes/em3rav7s
https://myfoodbook.com.au/recipes/show/bubble-and-squeak-fritters-with-fruit-chutney
https://agaaustralia.com.au/project/ultimate-christmas-leftover-toastie/
https://www.olivemagazine.com/recipes/baking-and-desserts/christmas-pudding-ice-cream/
