Boxing Day benedict

Karen Scott

With the advent of the modern family (and as I grow up myself) Christmas celebrations are getting busier for me each year. We’ve moved away from the traditional Christmas dinner to two and even three meals during Christmas Day. This, along with Mum’s traditional fear of running out of food, means there are always leftovers aplenty for days. While ferreting through Mum’s fridge a few years ago on Boxing Day, I hit on a good way to combine a few of these leftovers. A pillowcase filled with ham, an old jar of horseradish cream and a tray of leftover roast kumara, potato and parsnip thrown together, and I had this cracking lazy day meal. I recommend grilling or pan-frying your ham as the caramelisation adds great depth of flavour — make sure you cut it nice and thick so it doesn’t dry out.

Hash & eggs

2 cups	Roast vegetables, cold
1 Tbsp	Chives, or parsley
4	Eggs, for poaching (Main)
4 slices	Ham, thickly sliced

Horseradish hollandaise

4	Egg yolks
2 Tbsp	Lemon juice
1 pinch	Flaky sea salt
½ block	Butter
1 pinch	Cayenne pepper
1 tsp	Creamed horseradish

Directions

1. Roughly chop the cold roasted vegetables and place in a bowl with the chives and some flaky sea salt and black pepper to make a hash mix.
2. Heat a non-stick frying pan on medium heat and lightly oil.
3. Place a metal ring cutter into the pan and press in some of the hash mix firmly. Pull off the cutter and repeat 3 more times. Add more oil and cook the hash mix for 2-3 minutes each side until very golden and crisp.
4. Meanwhile, poach the eggs.
5. Pan-fry the ham in the same pan as the hash.
6. Place two hash cakes on each plate, top with the cooked ham, the poached eggs and a generous amount of the horseradish hollandaise.

Horseradish hollandaise

1. Melt and heat the butter in the microwave until very hot but not boiling.
2. Place the yolks, lemon juice and salt into a jug and, with a stick blender, blend the yolks until frothy and thick. Then, while still blending, pour in the hot butter to create a thick emulsion.
3. Fold through the cayenne pepper and horseradish cream. Season to taste with flaky sea salt, black pepper and more lemon if needed. If too thick you can add a little hot water. Store covered in a warm place until ready to serve.

Kyle Street, executive chef at Depot Eatery & Oyster Bar and Federal Delicatessen, is an avid lover of street food. He takes a playful approach to cooking — for him it is all about provenance, big flavours and, most importantly, respecting his ingredients. Find more of Kyle's recipeshere.