So the big day has been and gone and you are left with mountains of sprouts, tupperwares filled with meat, chocolates galore, nuts and cheese. Suddenly none of it sounds so appealing, so how can you jazz it up into something wonderful. Here are some great leftover ideas to put some sparkle back into your leftovers.
Sweet Potato, Turkey and Vegetable Cottage Pie – serves 4-6
500g (leftover) cooked turkey, cut into chunks, 400g (leftover) cooked mixed vegetable, cut into chunks, 3-4 large sweet potatoes, cooked and mashed, 100g (leftover) cheese, grated, 50g flour, 350ml stock approx, Honey, 2tbsp cranberry sauce, Nutmeg, Spinach, watercress, cabbage (any or all of them optional), Cayenne pepper, smoked paprika, curry powder (any or all of them optional), Cracked black pepper, 3- 4 garlic cloves crushed, 5 sprigs of thyme
Over a medium heat, place the flour in a pan, add a little of lukewarm stock and mix well. Pour over ½ of the boiling stock and stir well until all the lumps have disappeared. Carry on adding more stock and cooking until the desired thickness is reached. Add the cranberry sauce, nutmeg and a little honey, adjust the seasoning. Add the sauce to the turkey and vegetables and gently mix. At this stage you can add spinach, cabbage and/or watercress. Pour in an ovenproof dish. Season the sweet potatoes with the spices of your choice add the cheese if used and place over your pie. Decorate with the garlic and thyme before cooking in a preheated oven 160°C for 25-30 minutes or until the pie is piping hot and the topping is light golden.
Tips: The turkey can be replaced with any other meat. The cranberry sauce can be replaced accordingly to the meat you are using.
© Felice Tocchini 2013. Felice owns two award-winning restaurants in Worcestershire, works at the “Novelli Academy” alongside Jean Christophe Novelli, and has appeared on a number of TV programmes such as The One Show.
- 225g self-raising flour, 2 tsp baking powder, 50g butter, 125g mature cheddar cheese, grated, 1 head Fenland celery, finely chop 2 of the stalks, 50g walnuts, roughly chopped, 1 large free range egg, 6 tbsp Milk (approx.)
- For the parsley butter: 50g butter, softened, 2 tbsp parsley, finely chopped
Pre heat oven 220c /200c fan/ gas 7 and grease a baking tray. Place the flour and baking powder into a large bowl, rub in the butter until it resembles fine breadcrumbs and then stir in the finely chopped Fenland celery, 100g of the grated cheese and the chopped walnuts. Break the egg into a measuring jug, lightly beat and make up to 150ml with the milk, add all but a small amount, reserve to brush the tops with. Mix gently until you have a soft dough. Knead lightly on a floured surface and roll out to approx. 2 cm thick, cut into 6 cm rounds and place on the baking tray, re roll any trimmings. Brush the tops with a little of the reserved egg mix and sprinkle with the remaining cheese, bake for 12-15 minutes until well risen and golden. Cool on a wire rack. Mix together the softened butter and parsley, serve the scones warm, split in half and topped with the butter with the remaining Fenland celery to crunch along with.
Cook’s tip: Fenland celery is a heritage variety of celery grown in the Cambridgeshire Fens. In 2013, Fenland celery was awarded Protected Geographical Indication (PGI) status and joined the ranks of Parma ham, Champagne and Melton Mowbray Pork Pies. Fenland celery is only grown in small pockets of Cambridgeshire, Suffolk and Norfolk using traditional farming methods. The deep, peaty soils in the Fens work towards giving Fenland celery its nutty-sweet flavour and paler colour. Fenland celery is available from October to November and can be found in Waitrose, Ocado, Wholefoods, Marks & Spencer and selected Tesco stores. Find out more at www.fenlandcelery.com
- For the turkey: 350g cooked turkey, 1 tsp ground cumin, 1 tsp paprika, 1 tsp dried thyme, salt & freshly ground black pepper, 2 tsp olive oil
- For the guacamole: 2 ripe avocados, 1 small clove garlic, crushed, juice of ½ a lime, or to taste, a shake of chilli sauce, i.e. Tabasco (optional), a tablespoon of finely chopped coriander, salt & freshly ground black pepper
- For the quesadillas: 6 large soft tortillas (wraps), a small tin of sweetcorn, drained (120g), a handful of cherry tomatoes, quartered, 3 spring onions, chopped, 250g mature cheddar cheese, grated, 2 Pink Lady apples, cored & thinly sliced, 3 tbsp creme fraiche or sour cream, a little vegetable oil for frying
Shred the turkey and sprinkle over the spices, thyme and season with a little salt and pepper. Drizzle over the olive oil and rub the turkey all over. Set aside in the fridge to marinate for a couple of hours, overnight is fine if you have time.
Make the guacamole by mashing the avocado in a bowl along with the rest of the ingredients. Season to taste with salt and pepper and chilli and mix until you have a desired consistency, smooth or a little lumpy. Set aside.
Over a medium heat, add a little olive oil in a non-stick frying pan and fry the turkey until it is warmed though – about 2-3 minutes. Set aside to allow to cool a little.
Lay out 3 tortillas on the worktop and scatter over the sweetcorn, tomatoes, and spring onions, along with the shredded turkey. Divide the cheese between the three tortillas and arrange the Pink Lady apple slices on top.
Take the remaining three tortillas and spread the crème fraiche evenly between them. Lay on top of the filled tortillas and press down firmly making a sandwich. Chill until need – up to 24 hours well wrapped in the fridge is fine – if you are cooking from cold you will need to add a couple of minutes to the cooking time.
Over a medium high heat, add a little oil in a frying pan large enough to fit the quesadilla. When it is hot lower in one of the quesadillas and fry for 4-5 minutes until it has crisped up. Using a fish slice, carefully flip over and fry for a further 2-3minutes or so until crisp.
Repeat with the other quesadillas, cutting into wedges when crisp. Serve whilst still warm.
Find out more about Pink Lady Apples
- For the tagine: 2 tbsp olive oil, 800g cooked turkey, 2 carrots, chopped, 2 onions, chopped, 2 cloves garlic, crushed, 1 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground ginger, salt & freshly ground black pepper, 500ml chicken stock, 1 tin chickpeas, drained & rinsed, 2 tsp runny honey, 300g Tenderstem, each stem cut in half
- To serve: harissa paste (optional), generous handful coriander leaf, chopped, steamed couscous
Add the oil to a flameproof casserole or large saucepan and set over a medium heat.
Toss in the carrots, onions and garlic along with the cumin, cinnamon and ginger and fry for a couple of minutes, stirring well to coat with the spices. Season with a little salt and pepper to taste.
Pour over the stock and add the chickpeas and honey, stirring thoroughly and bring up to a steady simmer. Turn down the heat, cover with a lid and cook gently for around an hour. Stir in the cooked turkey and cook for a further 15 minutes.
Once the turkey is warmed through, stir through the Tenderstem, re-cover and simmer for a further 10 minutes, or until the Tenderstem is just tender but with plenty of bite. Scatter over the coriander and serve with plenty of couscous to soak up the juice. Serve the harissa on the side as an optional extra to mix through.
Find out more about Tenderstem Broccoli at www.tenderstem.co.uk