Joe Woodhouse’s Leftover Christmas Vegetable Recipes | Christmas food and drink

tThese recipes reimagine Christmas leftovers; It’s also a new way to work with what’s on offer this time of year. The idea is to keep things easy and stress-free, consuming what you have on hand, though, using as many veggies as possible, plus bursts of citrus zest to liven everything up. Use these recipes as a basis and adapt them to your liking.

Grilled Brussels Sprouts with Lemon Yogurt (top photo)

This is a great way to put your buds center stage. This dish can be eaten on its own with some bread, rice or potatoes, or as part of a larger meal. You can also try using savoy cabbage wedges or hasabi cabbage instead of the sprouts.

to equip 10 minutes
cook 15 minutes
serves 4 as a side or 2 like Meal with some flatbread

4 tablespoons of olive oilto roast it
500 gr
FootballTrim the outer leaves
1 clove of garlicPeeled and finely grated
zest 1 lemonPlus the juice of half a lemon
2 tablespoons of extra virgin olive oil
flaky
salt
200 grams of natural yogurt
15 grams of soft green herbs
(dill, chives, parsley, cilantro, etc.) finely chopped, plus a few extra leaves for garnish

Preheat oven to 240°C (Fan 220°C) / 475°F / Gas 9. Put the olive oil and sprouts in a roasting tray, toss to coat, then roast, shaking the tray occasionally, until they cook evenly, about 12 minutes – your desire Cook quickly, browning on the outside, but not getting too soft in the middle (if they need a little longer, keep them in the oven for a minute or two).

Meanwhile, either in a small blender or by hand, whisk together the garlic, lemon juice, 1 tablespoon extra-virgin olive oil, and a good pinch of salt into the yogurt. Add the herbs, blending smooth (or blend well to blend), then adjust the seasoning to taste, and add more lemon or herb, if you like.

Pour the yogurt mixture into a serving dish and spread. Top with the sprouts, sprinkle with a few herb leaves, spread the lemon zest on top, and top with a final drizzle of extra-virgin olive oil before serving.

Christmas couscous with pomegranate, clementines and leftovers

Joe Woodhouse Couscous Salad With Leftover Christmas Greens, Pomegranate And Clementine.

This is an adaptable dish and a delicious way to use up some of the veggies you may have left over after the big day. Use these amounts only as a guide, and make any additions that you think might work well. You can use the vegetables already cooked (just chop them roughly), or raw (in this case shredding them and adding some freshness, which might be needed after all the festivities).

to equip 20 minutes
cook 40 minutes
serves 6

5 tablespoons of olive oil
2 onions
red and/or brown, peeled and coarsely sliced
Salt and black pepper
400 grams of couscous
juice and flavour
1 lemon
100 grams of whole peeled almonds

150 grams of pomegranate seeds (for example, from one fruit)
5 clementinesOr two oranges, peeled and cut into cubes
1 tablespoon of cumin seedsroasted and powdered
2-3 carrotstrimmed and grated
500 grams of cooked or raw vegetables (Leftover roasted vegetables, for example, or raw cabbage or greens—anything you have to hand, though a combination of the two is fine.)

Preheat oven to 200°C (fan 180°C) / 390°F / gas 6. Heat three tablespoons of oil in a large frying pan over medium heat. Add the onion and a good pinch of salt, then cook gently, stirring occasionally, for 12-16 minutes, until soft and just a bit of color; Onions should remain plump and somewhat juicy. sit aside.

Meanwhile, place the remaining oil and couscous in a large bowl. Mix well using a fork to coat each bean with oil, then add the lemon juice and zest, a pinch of salt and 450ml of boiling water, and stir until combined. Cover the mixture tightly and set aside for 10-15 minutes.

Roast the almonds in the hot oven for 10-12 minutes, until golden, then remove them, and once they have cooled enough, chop them roughly.

Toss the couscous, mash the couscous with a fork and toss it, then combine the almonds, pomegranate seeds, citrus cubes, cumin and carrots. If you’re using leftover cooked vegetables, add those now, plus any firmer raw vegetables like cabbage, which I like to chop up and add now to soften into the sauce. Mix well to combine, then adjust seasonings to taste. If you’re using raw, tender greens, such as spinach, sauté them with the onions at first or add them to your salad just before serving, so they don’t become mushy.

This keeps well in the fridge, so use it to help support other meals, or to give your cheese and cracker session some extra texture.

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