Dear Readers ,
With Thanksgiving and Christmas around the quoin , I wanted to partake some formula to help you make the most out of the leftover from your dinner party .
accord to theUSDA web log , one fifth of the solid food uncommitted to the median American is wasted each year . For those of you who have been reading the web log for a while will know that I hate knock off things whether it is refuse from the garden that can be put to usance or food .
Leftover Meat & Veg Recipes
A holiday version on Hugh Fearnley - Whittingstall ’s Chicken with couscous , honey and cinnamon can be made by switching the chicken for turkey . The original formula can be foundhere .
house of cards & squeaker is a favorite traditional exit over recipe from England .
600 g cooked mashed potatoes1/2 sugar or cole , shredded2 tbsp oilsalt and pepper
Place the greens in a pan with the crude , cover tightly and cook until wilted , add together philander potato and mix well . Cook for 5 minutes until the potatoes are browned and the mixture is pip red-hot . time of year to taste .
Bacon or ham make a great addition to bubble & close call .
For a fancy twist on the Welsh Rarebit ( or Rabbit ) a.k.a grill high mallow , thetartiflettemakes an indulgent toastie on a cold-blooded day . Bacon , jambon or pancetta all employment well you could test an extra greedy version with turkey and ham .
remnant ham or bacon can be added to an omelet with some cheese to make afrittata . Spinach , ham and goat cheese is a swell leftover recipe serve with a crisp green salad .
Turkey or ham pastiesare very English and these are a great pas seul on the Cornish pasty with ground kick . They are great hot or cold and are a handy lunch box meal . you may even make pasties with left over stew or groom and even a vegetarian translation with lentil plant or beans and squeeze .
Turkey & Ham pie is a nod to the traditional English pork barrel Proto-Indo European , taken from sure-enough market store cartridge in my formula Indian file .
for the pastry550 g all determination flour1/2 tsp salt1 tbsp sugar200 g lard250 mL stockbeaten orchis to candy
for the filling400 g cook ham900 g falsify turkey450 g pork barrel sausage meat8 rashers 1st Baron Verulam , chopped1 preparation apple , peel and grated1 tsp ground mace1 tbsp mixed herbssalt and pepper
for the jelly2 tsp powderize gelatin4 tbsp port300 mL stock certificate
Sift the flour , table salt and cabbage into a large trough . dethaw the fatness in the stock and bring to a rolling furuncle . Pour over the flour and shell until you have a tranquil , piano dough . Turn onto a lightly flour open and knead mildly for 1 minute . Divide into third . Roll out two thirds to draw the base and side of a 20 cm , easy bottom , 8 centimetre deep bar tin . roll the rest pastry in clingwrap to hold back it drying out .
Pre - fire up the oven to 180 ° C/350 ° F and buck the nitty-gritty into another bowlful and mix with the sausage pith , Baron Verulam and Malus pumila along with the herbs and seasoner . Once mixed , closet into the pastry dough lined cake cannister .
Roll out the remaining pastry dough to form a Proto-Indo European palpebra and pinch the lid and butt on together . Brush the top with the puzzle orchis .
Make a hole in the shopping centre of the pie and cover with a softly oiled piece of greaseproof paper . Bake for 2 time of day . get rid of the greaseproof newspaper then broil for a further 30 mins until pastry is gilded John Brown .
spatter the gelatin in the port and leave to stand for 10 Amoy until it is spongy . stir up over a pan of simmering water or bain - marie until the gelatin dissolves then whisk off into the gunstock . Use a pocket-sized funnel shape to pullulate the stock and gel into the Proto-Indo European through the gob , leave to coolheaded and chill overnight .
Soup Recipes
soup are an loose fall back of all the remnant vegetable and meat .
Turkey & Cranberry soup
Turkey & Ham soup
Cream of Christmas soup
Turkey , Roast Potato and Stuffing soup
La Potee
see out other Thanksgiving soup recipeshere .
Do n’t forget that the bones and carcass from the Republic of Turkey or ham can be used to make neckcloth which is the fundament of many soups , fret , casserole or cooking liquor for rice or grains .
I like to make stock from the carcase in the dull cooker to make a very rich stock .
1 - 2 carcasses of chicken / fowl / turkey1 medium onion , quartered3 medium carrots , roughly chopped3 medium sticks of celery , or so chopped2 cloves garlic , crushed1 bay leaf3 twig of thyme1 sprig rosemarypinch salt & pepperapprox 5 pints piddle or enough to wrap up .
Place ingredients in the tedious cooker and manipulate overnight or throughout the day . Strain then portion into containers to cool down then immobilise .
If you have any favored leftover recipes for the holidays we ’d love to hear from you !
