How to Jazz the Christmas Day Leftovers | leftovers

What interesting things can I do with my leftovers on Christmas Day?
Chloe, Margit
Sure, Christmas dinner is great, but the leftovers could be even better. Yesterday’s meat and vegetables covered in pancakes, for example, Or sales volume is a winner come Boxing Day, says Lisa Goodwin-Allen, executive chef of Northcote in Lancashire and The Game Bird in The Stafford, London. “It’s very simple and can be made with whatever’s left in your fridge.” Melt 20g of butter, add diced onion and 100g of sprouts, and simmer until soft. “Add the crushed garlic, 60ml of cream, season and cook for four minutes, then add the handful of turkey and ham cubes.” Spoon onto squares of puff pastry dough and fold in,” pinching sides to ensure there are no air pockets. Pull out with a knife and bake at 230°C (fan 210°C)/450°F/Gas 8 for five to seven minutes, until golden. “

Instead, you can continue the day of turkey with risotto, says Tim Siadatan of Trullo and Padilla, both in London: “Make it as you normally would, and then at the end have chopped cooked turkey, a good spread of butter and Parmesan.” Get it. In a plate, top with sliced ​​raw sprouts (“for crunch”) and crumbs of stilton, and finish with good olive oil. Turkey—in addition to pigs in blankets, stuffing, and chestnuts—will also be right at home in ravioli. “There’s a lot going on here, but it’s worth it,” says Syadatan. Cut up the ingredients for the filling, then put mounds of the stuff between the noodle sheets, seal the packages, and cook. In terms of sauce, two gentlemen recommend a “nice, bitter Italian leaf” like radicchio, which they roast, chop and add, along with the butter, to the reduced broth. Crown with crispy sage leaves.

For even more carb relief, turn spent bread sauce into a savory pudding. “Take about a pint of the remaining bread sauce, add two eggs and mix well,” says Richard Corrigan, chef at The Corrigan Group. “Pour into a loaf pan and bake at 160°C (fan 140°C) / 325°F / Gas 3 for 45 minutes.” Cool it, chop it up and serve it with cold ham – “That’s not a bad lunch right there.” The same goes for fondue made with odds and ends from your Christmas cheese board, says Babe Lacey, chef/co-owner of north London pub Hicce Hart – especially when there are toasters to dip in. “The best thing, though, is leftover meat on white bread with lots of butter and salt—I’m pretty basic about this,” she says. However, a dollop of herb dressing (“chopped herbs, olive oil, and sherry vinegar”) wouldn’t be a bad thing.

Meanwhile, Guardian columnist Tom Hunt finds soups and stews “the most indulgent way” to repurpose leftovers. And his method couldn’t be simpler: Sweat garlic and celery until tender, cover with cooked diced vegetables, cover with broth, bring to a boil, season and simmer for 20 minutes. Stir in any meats, nuts, or herbs that need to be consumed, and you’re good to go.

Finally, bake the excess panettone bread-and-butter style. John Tanaka, chef-owner of The Ninth in London, lines an oven dish with a layer of Italian bread and then ladles on creamy English. Repeat until all the banneton is used and bake at 110°C (fan 90°C)/230°F/gas ¼ for 45 minutes. Once cool, “sprinkle caster sugar over the top and blowtorch [or grill] until caramelized.” Add a scoop of ice cream to liven up your leftovers better.

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