Sustainability Sunday #5
Waste not want not this Christmas with some leftover lushness!
So. Much. Food. Every year, on Christmas we delight in having enough food to “feed the five thousand” as my mother would say, and no matter how much time we spend nibbling and grazing on bits and bobs over a period of about 5 days, we still have leftovers. In particular we usually end up with about half the 10kg turkey we insisted we needed.
So here’s my top 5 favourite recipes for eating up your leftover bird:
Lemon and Oregano Bake with Salad
Tomatoey Turkey Pie
Turkey Quinoa Salad
1. Lemon and Oregano Bake
Ingredients (for 2):
Courtesy of foodiecrush.com
Leftover turkey, sliced or as carved 1 lemon 6/7 sprigs of Oregano or a sprinkling of dried oregano 30ml white wine 50ml single cream
Method: Juice the lemon into a small saucepan followed by all the other ingredients. Bring the liquid to the boil while re-heating your slices of turkey and putting together a rocket and tomato salad (or whatever salady bits you have leftover). Once the sauce is hot all through, pour it over the turkey; splash some olive oil and some salt and pepper over the dish to serve.
2. Tomatoey Turkey Pie
Ingredients (for 2): Half an onion 2 cloves of garlic Basil Your leftover turkey (and ham if you like) Chopped tomatoes Flat teaspoon of smoked paprika Salt and pepper Puff pastry (for a homemade recipe see Michel Roux‘s recipe)
Method: Pre-heat the oven to 200°C. Roll out your puff pastry onto a dampened baking tray and cut into two rectangular halves. Score a border of about 3 cm away from the edge with a sharp knife. Once the oven is heated, put your tray onto the middle shelf to cook for 10-15 minutes or until the pastry is lightly golden and puffed up to about 2/3cm high.
Meanwhile, finely chop the onion and garlic and fry in a dash of olive oil. Add the tin of chopped tomatoes and stir until the texture thickens. Add the smoked paprika and leftover meat and leave to simmer until heated through.
Once your pastry and saucy filling are both cooked serve onto large dining plates and either fill your pastry case or remove the middle section, fill the case and pop the lid on top, adding some torn up basil leaves at the last minute. Serve with fresh veg or salad.
3. Turkey Tacos
Courtesy of jocooks.com
Ingredients (for 2): Taco shells Leftover meat 1 carton of black beans 1 large avocado 1 lime Tomatoes Lettuce Sour cream or feta cheese Red Leicester cheese finely grated (optional)
Method: Drain half the liquid from your carton of black beans and then empty into into a small saucepan, add 1-2 cloves of crushed garlic and a quarter teaspoon of cumin and boil on a low to medium heat.
Prep your salad items: tear ribbons of lettuce, chop your tomatoes roughly into squares and chop up your avocado into small chunks.
When the beans are near done (leaving a little moisture in them for sauciness), warm through your leftover turkey and cut into strips. Prepare the taco shells in the grill or microwave and then fill with your prepped components: a spoonful of beans on the bottom, some turkey strips, avocado, lettuce, tomatoes, a couple teaspoons of sour cream, a sprinkle of Red Leicester (if you chose to use it) and a quick squeeze of lime juice all over.
Best enjoyed with some sweet potato fries and a Margarita.
4. Thai Turkey
Ingredients (for 2): 1 small onion or 2 shallots 1 stalk of lemongrass 2-3 tbsp of green thai curry paste (Jamie O’s fresh paste recipe is here) Leftover turkey Two-thirds of a teaspoon of fish sauce 1 flat teaspoon of sugar, ideally brown 200ml coconut milk 1 lime Fresh coriander for serving
Method: Put a dash of olive oil into a large frying pan or wok and soften the onion/shallots for 2 or 3 minutes. Add the curry paste and a tablespoon of water and heat through. Chop up the softer section of the lemongrass stalk into very fine slices and add this, along with the fish sauce, sugar and coconut milk to the pan. Simmer and stir until you can see steam is coming up. Add in your leftover meat and simmer for 10-15 minutes until the liquids have thickened and the meat is hot. Squeeze in the juice of half the lime and cook for a final minute.
Serve with sticky rice (adding coconut milk once drained helps) and fresh peas with a quick squeeze of lime over the curry once plated; top off with some roughly chopped coriander.
5. Turkey Quinoa Salad
Courtesy of applesandonions.com
Ingredients (for 2): Two-thirds of a cup of quinoa Half a vegetable stock cube Leftover turkey Feta or Goat’s cheese Pomegranate seeds Rocket Baby plum tomatoes
Method: Make up some vegetable stock with your half a stock cube and about three-quarters of a pint of boiling water. Pour into a small pan with the quinoa and cook through until soft on a low-medium heat.
Cut your leftover turkey into strips and chop the tomatoes roughly into cubes. Once the quinoa is cooked, leave to cool for 10-15 minutes. Serve in a large bowl with the turkey, tomatoes and rocket mixed in and the cheese and pomegranate seeds scattered on top.
So there we have it, my top five (mostly) light and tasty post-Christmas clean ups. And of course, once you’ve eaten all the scraps of meat left on the carcass you can put the skeleton into a big old pot with some veg stock, carrots, leeks, onions and herbs and make some delicious turkey stock for winter soups and gravies.
I hope you’ll give these super-tasty recipes a try and please do share your feedback and ideas 🙂