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Top tips for transforming leftovers into mouth-watering meals

Tired of struggling to get through the usual Christmas leftovers? We have some great tips for transforming traditional foods from the festive table into tasty meals that everyone will enjoy!

The ultimate turkey Club sandwich

One of the best and most well-received ways to enjoy leftover turkey is to slice it thinly along with some sliced tomatoes; add some crispy streaky bacon and a dollop of mayonnaise then pile high on thick white bloomer bread for the perfect turkey Club sandwich. There is seriously no better way to use up your leftover turkey; it makes a great light lunch for Boxing Day and there won't be a single crumb left.

Roast potato hash with stuffing and sausages

Potato hash is a fantastic way to use left-over roast potatoes, so start by slicing them into 1cm slices and then halve. Preheat a large frying pan over a medium heat, drizzle generously with oil before adding your potatoes. If you have leftover sausages or stuffing, you can chop them up and add them along with any cheese, vegetables or herbs you like and fry for 15 minutes. Turn the heat up a little and pat the mixture flat with a spatula to form a potato cake. Cover the pan with a large plate, flip the hash onto the plate and slide the uncooked side back into the frying pan and finish cooking for another 15 minutes. You can also add a few beaten eggs to the pan and turn the hash into a delicious potato omelette, perfect as a hearty breakfast or lunch dish.

Turkey curry

This quick and simple turkey curry is perfect for using up leftovers. In fact, it's so flavourful that you might start making your curries with turkey more often!

Creamy 'champ' with Brussels sprouts

Although they're not the most popular vegetable on the table, Brussels sprouts are versatile and nutritious. You can use leftover Brussels sprouts in stir fries, adding garlic, ginger and chilli to them for a little Oriental flavour and heat or simply incorporate them into a great side dish, like mashed potato. Start by lightly frying a bunch of sliced spring onions in a pan, then slice your sprouts lengthways and add them to the pan along with 700g of mashed potato. Add a generous knob of butter, a little drizzle of double cream and season as desired; a delicious take on the classic Irish dish, champ.

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Saltimbocca-style pork fillet with Christmas pudding stuffing

Cut a 500-600g pork fillet lengthways through the middle (but don't cut all the way through) and flatten out to make a 'sheet' of pork. Line with eight slices of Parma ham then form a long sausage length of Christmas pudding in the centre. Wrap the Parma ham tightly around the Christmas pudding and top with overlapping sage leaves. Carefully wrap the pork meat around the stuffing and tie securely using string. Seal the pork in a hot pan with a little oil and a knob of butter, ensuring meat is nicely browned and then place in a preheated oven on 200 degrees for about 20 minutes. Allow the meat to rest for 5 minutes (covered in foil), remove string and slice into thick medallions.

Turkey casserole

This turkey and stuffing casserole recipe is the perfect way to re-use almost all of your leftovers and makes an appetising and very tasty dish for those post Christmas blues.

Salad of goat's cheese and candied walnuts with cranberry dressing

Preheat a dry frying pan and lightly toast 100g of walnuts (or pecan nuts if preferred) and sprinkle some light brown sugar over them, stirring until the sugar melts and coats the nuts. Take 150g-200g of your favourite mixed salad leaves and crumble 200g of goat's cheese over them. Make your dressing using 4 tablespoons of cranberry sauce, 3 tablespoons of olive oil and 1 tablespoon of red wine vinegar.

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