Johannesburg - Having leftovers from your Christmas meal makes light work of meals in the days following. Somehow the food tastes better when there isn’t the pressure of getting the festive meal on the table.
Both leftover turkey and gammon can be turned into an array of delectable dishes.
To ensure the safety of food, pack leftovers into the fridge as soon as possible after the meal. If you are not able to use the leftovers within a day or two, it is better to freeze them.
TURKEY AND CRANBERRY PIES
Makes 14-16
CREAM CHEESE PASTRY
750ml cake flour
250g chilled butter, cubed
250g thick cream cheese
FILLING
125g bacon bits
250ml finely chopped cooked turkey
100g cheddar cheese, grated
125ml cranberry sauce
beaten egg for glazing
PASTRY: Put the flour into the bowl of a food processor. Add the butter and process until the mixture resembles breadcrumbs.
Add the cream cheese and pulse until the mixture comes together to form a dough.
Wrap in cling film and refrigerate for 20 minutes.
Divide the dough in half. Roll out one portion on a lightly floured surface and cut out 10cm discs.
Use these to line a muffin tin.
Roll out remaining dough and cut out 5cm discs for lids.
FILLING: Fry the bacon until crispy. Add the turkey to the pan and mix well.
Remove from the heat and stir in the cheese.
Put a teaspoonful of cranberry sauce into the base of each pie. Divide the filling between the pastry.
Brush base of the lids with egg wash and place over the filling. Seal the edges.
Brush the tops with egg wash and bake at 180°C for 15 -20 minutes until the pastry is golden brown.
Remove and cool in the tin for 5 minutes before removing to a cooling rack.
These are delicious served warm or cold.
CHRISTMAS MINCE PIE ICE CREAM
Makes about 1 litre
500ml boughtgood-quality custard
250ml double thick cream
5-6 mini Christmas mince pies, crumbled
Beat together the custard and thick cream until well blended.
Place in an ice cream machine and churn until thick.
Remove and stir through the mince pies. Place in a suitable container and freeze until required.
If you don’t have an ice cream machine, put the custard mixture in a metal container and freeze until semi solid.
Mix well and then stir through the mince pies.
Freeze until solid.
GAMMON WITH CRANBERRY MUSHROOM SAUCE
Serves 4
30g butter
250g mixed mushrooms, halved
125ml port or red wine
80ml cranberry sauce
80ml freshly squeezed orange juice
5ml cornflour mixed with 15ml cold water to form a paste
15ml olive oil
350g leftover cooked and sliced gammon
Heat the butter in a frying pan over high heat.
Add the mushrooms and fry for 5 minutes, until golden.
Pour in the port to deglaze the pan, then lower the heat and stir in the cranberry sauce.
Add the orange juice, turn up the heat to boil and add the cornflour paste. Allow to thicken for a few minutes.
Pour the sauce into a jug, wipe out the pan and add the olive oil.
Fry the gammon slices briefly on either side.
Pour the sauce over the gammon and allow to simmer for 5 minutes.
Serve with mash or rice if desired.
TURKEY BURRITOS
Serves 4-6
45ml olive oil
2 red onions, sliced
1 red pepper, seeded and sliced
1 yellow pepper, seeded and sliced
1 orange pepper, seeded and sliced
750ml leftover turkey meat, cubed
1 jar of ready-made salsa
15ml ground cumin
180ml coriander, chopped
salt and pepper
6 soft flour tortillas
250g grated cheddar cheese
Heat the oil in a large non-stick pan. Add the onionsand peppers and cook until tender and golden.
Add the turkey, salsa and cumin and stir until heated through.
Add the coriander and season to taste. Remove from the heat.
Heat each tortilla in a dry pan for about 30 seconds on each side.
Spoon about 2-3 tablespoons of warm filling over each tortilla.
Sprinkle over some grated cheese.
Fold the sides over the filling and then roll up to seal. Serve warm.
VIETNAMESE-STYLE GAMMON SALAD
Serves 4-6
400g Chinese or Savoy cabbage, core removed, finely shredded
1 red onion, thinly sliced
1 small cucumber, halved, seeded and sliced
100g bean sprouts
1 large carrot, peeled and julienned
1 red pepper, seeded and slicedin strips
125ml chopped fresh coriander
125ml chopped fresh mint
300g cold, cooked leftover gammon, sliced in strips
DRESSING
45ml fish sauce
60ml freshly squeezed lime juice
30ml rice vinegar
15ml honey
30ml sweet chilli sauce
salt and pepper
In a large bowl, combine all the prepared vegetables and herbs.
Mix in the gammon strips.
Pour over the dressing and mix until well combined and the dressing coats the salad ingredients.
Refrigerate for 10 minutes before serving.
DRESSING: Mix together allthe ingredients until well combined.
The Star