Christmas leftover- For sure after Christmas your fridge would be overstocked with lots of foods and leftovers ranging from Christmas cakes, puddings to Turkeys. Curious how you will be able to manage them without waste?
To make sure leftovers won't be wasted and to safeguard your family from any food poisoning problem, pack leftovers properly in the fridge. Have you thought of any Christmas leftover recipes? We think you will need these creative ideas:
Christmas Leftover #1: Pudding
Puddings lasts for longer time, but keep in mind that once it is open, it must be stored in the fridge to avoid getting wasted. When there's Christmas leftover such as puddings, slice into smaller portions, wrapped and store.
Don't reheat puddings every time. It must be just for a single time. Once opened, make sure to consume it within two days.
Christmas puddings can be remake into a Christmas pudding strudel or make it as muffins.
Christmas Leftover #2: Leftover vegetables
Do you have remaining potatoes, parsnips or carrots? Why don't you make a stock that is perfect for the cool holiday season? You can also garnish it with some herbs.
Christmas Leftover #3: Roast beef leftovers
Do you have mounting beef leftovers? You can make a perfect remodeled dish that your family would surely love. You can try combining roast beef with leftover vegetables and gravy. This Christmas leftover recipe is a sure winner!
Christmas Leftover #4: Turkey leftovers
Turkey leftovers can be a perfect Turkey stock, salad, sandwiches, Turkey cranberry pies and more. You want some turkey stock recipes? Click HERE.
Here's one recipe that you can try for leftover turkey:
Ingredients:
30g/1oz butter
275ml/10fl oz double cream
1 large onion, finely chopped
100ml/3½fl oz chicken or turkey stock
1 tbsp tarragon or marjoram, chopped
450g/1lb mushrooms, sliced
675g/1lb 5oz cooked turkey and ham, cut into 2cm chunks
For the mashed potato
knob of butter
3 tbsp milk
1.2kg/2½lb potatoes
1 free-range egg yolk
salt and freshly ground black pepper
Procedure:
Preheat oven to 180 C/360 F.
Melt the butter in a large saucepan. Add in chopped onions and seasoned with salt and ground pepper. Cook for 8 to 10 minutes or until onions are little soft.
Mix in the cream and stock and bring to boil. Simmer for some more minutes so it will be thicker.
In a separate cooking pan, heat the mushrooms and butter for about 3 to 4 minutes or until it is brown.
Mix in tarragon or marjoram to the mushrooms and season with salt and pepper to taste.
Add the mushrooms and meat. Mix.
For the mashed potatoe, let the potatoes boil in enough water in a saucepan. After cooking, drain and put back to the saucepan. Mash it and add butter, eggyolk and milk. Season with salt and ground pepper to taste.
Place the meat mixture, mushroom and cream into a shallow gratin and top with mashed potatoes.
Heat in oven for 20 to 30 minutes or until the potato toppings are crusty and golden brown in color.
