The Festive Lull – Say good riddance to boring leftover buffets and hello to some new and exciting dinners!

I imagine that by this point into the festive season if I even just whisper the word turkey you would probably feel quite sick (and if you’re still eating it cold from the fridge then you probably will be!)! I for one am done with the cold meat buffet, reheated roast potatoes and leftover chicken sandwiches (but I could never be done with a cheese board!), and am ready to move on with some different kind of kitchen delights. There is however one slight catch, my freezer if full of leftover meats that didn’t get devoured at Christmas, aided by the fact that my Mum is a born again veggie but still wants to feed the five thousand! I therefore still have a lot of meat to get through and I imagine many of you are in the same boat.

So, as my last festive post of the year I wanted to share with you some of my favourite, alternative, leftover festive recipes that although are great for using up ingredients will still keep this years Christmas dinner as a distant happy memory…..

 

Barbecue Turkey & Sour Cream Cheese Quesadillasag-004-800x542

Serves 3

–          1 yellow pepper – thinly sliced

–          1 red onion – thinly sliced

–          Splash rape seed oil

–          1 garlic clove – crushed

–          6 cherry tomatoes – quartered

–          150g roast turkey (use any frozen leftover from your Christmas dinner)

–          2 ½ tbsp my homemade chunky apple and honey barbecue sauce

–          Juice half lemon

–          75g low fat soft cheese

–          1 tbsp chopped chives

–          Salt and pepper

–          3 large tortilla wraps

–          Grated strong cheddar

Fry the onion and the pepper with a splash of oil for 4-5 minutes, until softened.

Add the garlic and tomatoes, stir and cook for 2-3 minutes until the tomatoes have softened.

Stir in the turkey and the barbecue sauce, bring to the boil and then reduce to simmer for 5 minutes until cooked through.

In the meantime, mix together the cream cheese, lemon juice, chives and salt and pepper.

1 wrap at a time, spread the cream cheese over half the wrap, top then with the bbq turkey mix and then with the grated cheese.

Fold the clean half over the other side to make a half circle.

Heat a little oil in a large frying pan to a medium temperature and fry the wraps for 2 minutes on each side so golden and crispy.

Cut into slices and serve with fresh salad.

Nutritional Info Per Serving

Calories = 443 kcal

Fat = 16g

Carbs = 54g

Sugar = 9g

Protein = 24g

 

Turkey and Mushroom Ramenau-016-1-800x600

Serves 2

For the broth:

–          1 six inch piece of nori (seaweed used for Sushi)

–          1 two inch finger of fresh ginger, sliced into 4 lengthwise slices

–          1.5 pints chicken stock

–          2 tablespoons soy sauce

–          0.5 tablespoon sherry

–          0.5 tablespoon mirin

For the Ramen

–          3 cups sliced portobello mushrooms

–          1 tablespoons rape seed oil

–          150g roasted turkey – shredded

–          1 large white onion – finely sliced

–          1-2 chilli’s – picked to taste and finely chopped

–          1 red pepper, finely sliced

–          3 cloves garlic, minced

–          1 teaspoon fresh ginger, minced

–          3 tablespoons sherry mixed with teaspoon of sugar

–          handful of fresh coriander

–          1 teaspoons red wine vinegar

–          1 tbsp soy sauce

–          2tsp mirin

–          1 tsp chilli sauce

–          100g ramen noodles, cooked according to the directions on the pack

Place all the broth ingredients in a pot over medium high heat and bring it to an almost simmer. Turn off the heat and let the broth simmer for 20 minutes before straining liquid and discarding the bits.

While the stock is simmering place a large pan over high heat.

Add the oil and then the mushrooms and onion and fry until cooked.

Add the garlic, chilli’s and ginger and turkey. Once it is fragrant add the soy, red wine vinegar and sherry, chilli sauce and mirin.

Toss in a half a handful of coriander and stir.

Reheat the broth to the broth until it just comes to a boil and then add the turkey and mushroom mixture.

While you are waiting for the broth, heat a kettle and pour the boiling water over the noodles to warm them. Give them a good shake and then divide them evenly between two bowls.

Ladle the ramen over the noodles and then top each with the remaining coriander.

Serve immediately and enjoy.

Nutritional Info Per Serving

Calories = 554 kcal

Fat = 13g

Carbs = 73g

Sugar = 9g

Protein = 40g

 

Chinese Turkey Bang Bang with Egg Fried Noodlese-0251-800x600

Serves 4

–       390g turkey – shredded

–       Juice of 1 lemon

–       Szechuan pepper

–       Chinese stir fry/sesame oil

–       3  garlic cloves crushed 

–       1 small bunch coriander

–       100g peanut butter

–       2 tbsp light soy sauce

–       1 tbsp honey

–       1 tbsp chilli sauce

–       1 tbsp rice vinegar

–       2 tbsp dry sherry

–       1 tbsp stir fry oil

–       ½ tbsp fresh minced ginger

–       Juice ½ lemon

To serve

–       1 cucumber, seeded and cut into thin shreds

–       100g  Noodles 

–       1 pepper, finely sliced

–       1 red onion, finely sliced

–       5 chestnut mushrooms – sliced

–       1 egg

Preheat oven to 180’

Cover the turkey in the lemon juice, Szechuan pepper and oil and leave to marinate for half an hour before warming in the oven for 10 minutes.

In a food processor, blend the garlic, coriander, peanut butter, soy sauce, honey, chilli oil, vinegar and sherry until smooth.

Pour boiling water over the noodles and leave to soften

Gently heat the peanut sauce a small pan – if it gets too thick just add some water.

Fry the onions and peppers for 2 minutes and then add the mushrooms for 1 minute. Stir in the noodles and the egg and fry until cooked through. Season to taste.

Divide the noodles between four serving plates, top with cucumber strips, then the turkey and drizzle over the peanut sauce

Garnish with extra coriander leaves and serve.

Nutritional Info Per Serving

Calories = 551 kcal

Fat = 28g

Carbs = 27g

Sugar = 11g

Protein = 46g

 

Creamy Chicken and Ham Potato Piechicken-and-ham

Serves 6-8

–          2 onions – roughly chopped

–          1 clove garlic – crushed and roughly chopped

–          2 stalks celery –  roughly chopped

–          500g turkey – leftover from a roast is best – pulled apart

–          500g gammon ham – left over from a roast is best – chopped into 2cm cubes

–          2 tbsp rape seed oil

–          50g butter

–          2 tsp mustard powder

–          12 tsp tarragon

–          Grated nutmeg – about 1 tsp

–          1 handful parsley – roughly chopped

–          1 pint semi skimmed milk

–          2 tbsp corn flour – made into a paste with a splash of water

–          400ml double cream

–          8-9 medium potatoes – peeled and sliced

–          Cheddar cheese – quantity to taste – grated

In a very large saucepan or casserole dish, heat the oil and the butter and fry the onions for 5 minutes, or until soft.

Add the turkey, ham, sausages garlic and celery and cook for another 5 minutes, stirring regularly.

Stir in the milk, mustard powder, tarragon, nutmeg and parsley and once the milk is boiling reduce the heat, cover and cook for half an hour to infuse the flavours.

While the pot is bubbling away, heat a large saucepan with boiling salty water and cook the potatoes for 12 minutes, or until they have a softness to them but are not squishy.

Once the potatoes are cooked, drain and set aside until needed

When your meat has finished bubbling away, remove the lid and stir in the cornflour paste.

Continue to stir until the sauce has thickened and then pour in the cream.

Turn the mixture out into a large pie dish (you may need 2, or multiple individual dishes) and then top with the slices of potato

Sprinkle with the grated cheese, being as generous as you see fit, and then bake in the oven for 40 minutes until the topping is lovely and golden and the mixture is bubbling away.

Serve with some freshly steamed seasonal veg and enjoy.

Nutritional Info Per Serving

Calories = 733 kcal

Fat = 48g

Carbs = 40g

Sugar = 8g

Protein = 35g

 

Awesome Leek and Ham Mac ’n’ Cheesexxxxxx-062-800x600

Serves 4

  • 1 leek – finely sliced
  • 1 onion – peeled and finely sliced
  • small nob butter
  • 70g salted butter
  • 2 heaped dsp corn flour
  • 1 pint whole milk
  • 1 heap tbsp. cream cheese
  • 175 cheddar – grated
  • 1 tsp Dijon mustard
  • 350g macaroni – cooked according to the pack instructions.
  • 4 slices really chunky ham – cut into small chunks
  • Black pepper

Pre-heat the oven to 180’C

Heat a frying pan to a low-medium temperature and gently fry the onion and the leeks with the butter until soft.

While they are cooking, make your béchamel by heating the butter and the cornflour in a saucepan, stirring to make a smooth paste.

Add a good splash of milk and whisk until in has combined with the paste and is no longer lumpy

Add the remaining milk and continue to stir until the mixture has thickened.

Once you have a consistency that coats the back of your spoon, turn off the heat and stir in the cream cheese and half of the grated cheese – continuing to stir until melted.

Add the mustard, ham and the leek mixture and stir into the pasta.

Tip the mixture into an oven-proof dish and top with the remaining cheese.

Give it a good twist of pepper before baking in the oven for 40 minutes until lovely and crisp

Serve with salad and garlic bread and enjoy!

Nutritional Info Per Serving

Calories = 676 kcal

Fat = 35g

Carbs = 58g

Sugar = 10g

Protein = 24g

 

Ham, Avocado and Candy Stripe Beetroot Salad with Honey Mustard Dressinghoneymoon-843

Serves 2

  • Juice ½ lime
  • 1 Avocado – peeled, de-stoned and sliced
  • Mixed salad leaves
  • 1 candystripe beetroot – peeled and then finely sliced or sliced with a peeler
  • 150g good quality ham – sliced
  • Handful chives
  • ¼ cucumber – finely sliced

For the dressing

  • 4 tsp extra virgin olive oil
  • 2 tsp white wine vinegar
  • 1 heap tsp runny honey
  • 1 tsp wholegrain mustard

Toss the avocado in the lime juice and set aside while you prep the rest of the salad

Mix together all the salad vegetables and then divide between two plates

Top the salad with the avocado and the ham and sprinkle over the chives.

Put all the ingredients for the dressing in a small jar and give it a good shake.

Drizzle the dressing over the salad and enjoy

 Nutritional Info Per Serving

Calories = 450 kcal

Fat = 33g

Carbs = 19g

Sugar = 10g

Protein = 19g

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