Get creative with your Christmas day leftovers. Photo / iStock
Get creative with your Christmas day leftovers. Photo / iStock
We often think that after having enjoyed the gourmet feasts of Christmas we can sit back and relax and enjoy the leftovers. However, when cold meats no longer cut the mustard, it's time to get creative again.
Try these recipes using your leftovers from Christmas lunch:
Ham & potato pie
Leftover potatoes and peas could replace the freshly cooked ones.
25g butter 2 each: large onions, potatoes, peeled and diced 1 cup peas 2 Tbsp flour 1 cup each: chicken stock, creme fraiche 1 Tbsp each: dried oregano, prepared mustard 250g thickly sliced ham, diced 375g puff pastry 1 egg, lightly beaten 1-2 Tbsp pumpkin seeds
Melt the butter in a large, non-stick frying pan. Saute the onions on low heat for 1-2 minutes. Cover and gently cook for 5 minutes, until golden but not brown.
Meanwhile, cover and microwave the potatoes in a large bowl for 3 minutes. Stir well then add the peas. Cover and microwave 1-2 minutes, until cooked.
Add to the onion and mix well. Stir the flour into the frying pan, then slowly add the stock, stirring and cooking until thick.
Remove from the heat and stir in the creme fraiche, oregano, mustard and ham. Cool. Spoon into a 22cm x 15cm pie dish.
Roll out the pastry to about 7mm thickness. Cut a strip about the same width as the pie plate rim. Brush the rim with egg then secure the pastry strips to it. Brush with more egg then place the remaining pastry sheet on top. Trim. Cut a slit in the centre for the steam to escape.
Brush the top with egg and sprinkle with pumpkin seeds. This can be done a few hours ahead and refrigerated.
Preheat the oven to 220C. Bake for about 35 minutes, until golden and crisp.
Combine the meat and about of a cup of the salsa and the Tabasco. Cover and heat through in the microwave. Warm the taco shells. To serve, fill tacos with lettuce, lamb and other toppings of choice.
Serves 4
Samosas
Use leftover turkey or chicken with potato and peas.
200g (2 cups) diced cooked turkey (or chicken) 200g leftover cooked potatoes, diced 1 cup peas (cooked if frozen) 2 Tbsp each: plain yoghurt, mango chutney or other fruit chutney 1-2 tsp curry powder 2 Tbsp chopped coriander leaves and stalks 6 sheets filo pastry 1/4 cup rice bran oil
Combine yoghurt, chutney and curry powder, mix well. Fold in potatoes, peas, turkey and coriander. Preheat oven to 200C. Cut the filo in half lengthways to make 12 strips. Cover with a damp towel to prevent drying out. Brush 1 strip with oil then top with 2 more oiled-brushed strips. Pile quarter of the filling in a corner of the filo. Fold the pastry over the filling to make a triangle. Keep folding in triangle formation to the end of the strip.
Repeat to make four samosas. Place on an oiled baking tray and brush with more oil. Bake for 30 minutes or until golden and the filling is hot. Great served with plain yoghurt combined with chopped mint and diced cucumber.
