Angela Day has ideas on how to turn your festive meal leftovers into delicious dishes.
On the menu:
Lamb pie
Quinoa and gammon salad
Turkey pasta bake
Turkey and spinach wrap
Gammon, butternut and brie frittata
Roast beef with coriander noodles
LAMB PIE
Serves 6-8
30ml olive oil
1 onion, diced
10ml chopped garlic
30g butter
60ml flour
375ml lamb or chicken stock
600-700g cooked lamb, diced
4-5 cold roast potatoes, diced
250ml cooked baby carrots, halved
250ml cooked peas
45ml mint sauce
salt and pepper
1 roll frozen puff pastry, defrosted
beaten egg for glazing
Heat the oil and fry the onion and garlic until soft.
Add the butter and flour and cook for a minute.
Gradually add in the stock, stirring, until the mixture is thickened.
Add the lamb, potatoes, carrots, peas and mint sauce.
Season to taste.
Spoon the mixture into a pie dish and cool completely.
Roll out the pastry and cover the filling. Pinch the edges and brush with beaten egg to glaze.
Bake at 200C for 20-25 minutes until the pastry is golden brown.
Serve warm.
QUINOA AND GAMMON SALAD
Serves 6
250ml quinoa
500ml water
5ml salt
1 small cucumber, halved, deseeded and sliced
2 stalks of celery, chopped
1 yellow pepper, diced
100g cherry tomatoes, halved
500ml leftover gammon, diced
CRANBERRY DRESSING
60ml white balsamic vinegar
125ml olive oil
45ml cranberry jelly
10ml Dijon mustard
2ml salt
2ml pepper
Boil the quinoa in salted water for 15 minutes until all the water has been absorbed. Turn off the heat and allow the pot to stand, covered, for 10 minutes.
Fluff the quinoa with a fork and transfer to a bowl. Allow to cool.
Once cool, add the rest of the ingredients to the quinoa, pour over the dressing and refrigerate for 10 minutes or until needed.
DRESSING: Process all the ingredients in a blender until smooth.
TURKEY PASTA BAKE
Serves 6
400g tin of cream of mushroom soup
160ml milk
400g bottle ready-made four cheese pasta sauce
500ml cooked diced turkey
250g penne pasta, cooked and drained
250ml frozen peas
250g mushrooms, sliced
250ml grated cheddar cheese
45ml chopped fresh thyme
salt and pepper
TOPPING
250ml grated cheddar cheese
60ml grated Parmesan cheese
250ml fresh white breadcrumbs
3ml paprika
Combine the soup, milk, pasta sauce,turkey, pasta, peas, mushrooms, cheese and thyme in a bowl and mix well to combine.
Season to taste.
Spoon the mixture into an ovenproof casserole. Sprinkle over the topping and bake at 180°C for 25-30 minutes until heated through and the topping is golden.
NOTE: The turkey can be replaced with gammon or chicken.
TURKEY AND SPINACH WRAP
Serves 4-6
250g cream cheese
100g goat's cheese
45ml cranberry sauce
10ml honey
125ml pecan nuts, toasted and chopped
30ml chopped fresh chives
salt and pepper
6 flour tortillas
500g leftover turkey, thinly sliced
100g baby spinach leaves
In a bowl, stir together the cream cheese, goatâ??s cheese, cranberry sauce, honey, pecan nuts, chives.
Season with salt and pepper. Cover and chill for an hour.
Lay a tortilla on a board and spread on some cream cheese mixture, leaving a 2cm border around the edge.
Sprinkle with some turkey and spinach.
Roll up and slice in half diagonally.
Repeat with the rest of the tortillas and filling.
GAMMON, BUTTERNUT AND BRIE FRITTATA
Serves 4-6
30ml olive oil
1 large onion, chopped
10ml chopped garlic
500g roasted butternut cubes
500ml cooked cubed gammon
200g brie cheese, cubed
250ml grated cheddar cheese
8 eggs, beaten
125ml cream
salt and pepper
Heat the oil in an ovenproof frying pan. Add the onion and garlic and cook over a medium heat until softened.
Add the butternut, gammon and brie cheese. Remove from the heat. Scatter over the cheddar cheese.
Combine the eggs and cream and mix well. Season with salt and pepper. Pour this over the mixture in the pan.
Return the pan to the stove over a medium heat and cook until the eggs have nearly set.
Heat the grill and place the pan under it until the top of the mixture is cooked, golden and puffed.
Remove and cool slightly before serving in wedges.
ROAST BEEF WITH CORIANDER NOODLES
Serves 4-6
100g dried rice noodles
100g leftover roast beef, thinly sliced
assorted peppers, sliced
2 shallots, sliced and crispy fried
60ml flaked coconut, toasted
DRESSING
1 bunch of coriander
30ml unsalted peanuts, toasted
10ml castor sugar
45ml fish sauce
45ml peanut oil
zest and juice of 2 limes
45ml sweet chilli sauce
1 chilli, deseeded and roughly chopped
salt and pepper
Soak the noodles in boiling water for 10 minutes. Drain well.
Transfer noodles to a bowl and toss with the sliced beef and peppers.
Pour over the dressing and allow to marinate for 10 minutes.
Divide among bowls and garnish with crispy fried shallots and flaked coconut.
DRESSING: Place the ingredients in a food processor and blend until a smooth paste. Season.
The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News and the Pretoria News.