Make the most of your Christmas lunch leftovers

It’s likely you’ve put a lot of time, effort and love in to preparing the perfect Christmas dinner for your loved ones. It’s also likely that you’ve got heaps of tasty leftovers! However, it can be difficult to think of what to do with it all, other than having a second Christmas dinner. So, to help you out we’ve come up with three recipes for breakfast, lunch and tea – all crafted with just your Christmas leftovers! Take a look and enjoy…

 

Bubble and squeak cakes           

Ingredients

1kg mashed potatoes

40g butter

500g left over vegetable (e.g. Brussel sprouts, carrots)

50g plain flour

Olive oil for frying

Salt and pepper

 

            Method

  1. Boil the vegetables, drain and chop as finely as you can
  2. Mix the vegetables into the cooked mashed potato, and season with salt and pepper
  3. Leave until cool then mould into 8 round cakes
  4. Tip the flour onto a plate with salt and pepper, and coat the cakes in mixture
  5. Heat a 5mm depth of oil in a large frying pan and shallow fry the cakes until golden brown
  6. Drain on kitchen paper and transfer onto grease proofed paper baking tin
  7. Heat in a 190C oven for 15 minutes
  8. Serve with a poached egg and spinach for a tasty brunch.

 

Camembert and cranberry paninis

Ingredients (For one panini)

60g camembert cheese

1 white panini

1 tablespoon cranberry sauce

1 dash balsamic vinegar

1 tablespoon of softened butter

 

Method

  1. Cut the panini evenly in half (length ways)
  2. Spread camembert evenly onto one slice, add the dollop of cranberry sauce on top and drizzle with balsamic vinegar
  3. Top the sandwich with the remaining half of bread and spread butter on the outside
  4. Fry the sandwich in a pan for a few minutes until golden brown
  5. Eat hot and enjoy!

 

Turkey and mushroom risotto

Ingredients

50g butter

300g shredded turkey

150g of sliced chestnut mushrooms and 150g sliced closed cup mushrooms

1 finely diced onion

350g risotto rice

750ml hot chicken stock

50g fresh parmesan shavings

 

Method

  1. Heat half the butter in a pan and fry the turkey for 5 minutes, then set aside
  2. Cook the mushrooms in the same pan until soft (3-4 minutes)
  3. Heat the remaining butter in the pan and fry the onions for 5 minutes
  4. Add the rice in and stir well
  5. Mix the stock and wine and add into the pan in small amounts, stirring frequently until the rice has absorbed all the liquid (It should take around 20 minutes!)
  6. Add the turkey, mushrooms and parmesan, mix for 5 minutes and serve!

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