EVERYONE over-orders when it comes to Christmas food.
Whether you’re hosting for two or 22, there’s always heaps of leftovers clogging up the fridge comeDay.
And there’s only so many turkey sandwiches one family can eat.
So we’ve spoken to some of the country’s best chefs to come up with some more creative ways to use up your turkey and dessert.
Here Jimmy Lee, Lucia Gregusova and Linsey, Gillian and Nichola Reith, otherwise known as Three Sisters Bake, give their best recipes for.
Turkey chow mein
chef Jimmy Lee, from Glasgow’s Lychee Oriental, is usually in the kitchen on Christmas day to his Boxing Day is the time to enjoy the season with his family.
He said: “On Boxing Day we usually soak up the festivities with the family by going Boxing Day shopping as I usually have toon Day. Last year we were crazy enough to catch the Boxing Day sales in London by down after work on Christmas Day. The atmosphere in Oxford Street was electric.”
Here’s hisfor leftover turkey on a bed of chow mein:
Leftover Turkey (sliced)
- ½ tablespoon oyster sauce
- 1 teaspoon chicken stock powder
- 1 Tablespoon dark soy sauce
- 1 Tablespoon light soy sauce
- 2 gloves crushed garlic
- ½ sliced onion
- 30g sliced carrots
- 2 tablespoon of potato starch
- 2 tablespoon Shaoxing wine
- Teaspoon sesame oil
- 4 tablespoon vegetable oil
- 200g blanched soft egg noodles
METHOD: Heat a wok up and add in 2 tablespoon of vegetable. Add half a chopped onion and fry for one minute.
Add in blanched soft egg noodles and fry for 30 seconds before adding half the dark and light soy sauce and the chicken stock powder. Fry for a minute and serve on a plate.
Then fry the crushed garlic and turkey in two tablespoons of oil for 20 seconds. Add the carrots and fry for 30 seconds before adding 200ml, the oyster sauce and the remaining soy sauce as well as the wine. Fry for 1 minute before adding the potato starch (mixed with 50ml water). Add the sesame oil before serving on the noodles.
Turkey pot pie
LUCIA Gregusova is executive chef at Duck & Waffle, in Edinburgh.
She says Boxing Day is a day for using up leftovers with some seriouscomforts.
The cook added: “One thing you can almost always guarantee during theseason is that there will be leftovers. Growing up in Slovakia and having lived in the USA and I’ve seen Christmas celebrated in many and enjoyed in many ways and we always have dishes left over.
Back in the US, I was always a huge fan of pot pie. It’s such a comforting dish, you get to use up all your leftovers and it most certainly is a crowd pleaser.”
Here’s her recipe for turkey pot pie:
- 75g butter
- 200g sliced leeks
- 200g diced carrot
- 200g diced celery
- 2 cups of leftover gravy
- 1 cup of cooked diced new potato
- 2 cups of turkey
- 20g fresh thyme
- half cup of brussels sprouts
- Puff pastry
- 1 egg
METHOD: Melt the butter then sauté the leeks, carrots, and celery until translucent. Add the new potato with cooked
sprouts and gravy. Bring up to a boil and add your turkey and herbs. You are looking for athick stew.
If your gravy is on the lighter side, consider adding a couple of tablespoons of flour when you melt the butter to create a roux.
Pour your pie filling into the casserole dish of your choice and cover with puff pastry – which can be bought ready rolled.on the edges and wash with an egg. Cut a small incision in a pastry for to escape and bake for 30-35 min until the crust is golden brown. I always keep an extra jar of cranberry sauce to serve on the side.
Panettone bread and butter pudding
SIBLINGS Linsey, Gillian and Nichola Reith make up Three Sisters Bake, which they run near Glasgow.
It’s not just the savoury leftovers that need eaten up come Boxing Day.
And they have a brilliant recipe to use up panettone, whether it’s been given as a gift or bought to enjoy at Christmas.
Here’s their recipe for panettone bread and butter pudding:
- 50g butter, softened
- 250g panettone (can use fruit or chocolate panettone)
- 2 eggs
- 150ml carton double cream
- 220ml milk
- 1 tsp vanilla extract
- 30g caster sugar
METHOD: Heat the oven to 160C and grease a medium sized baking dish with a little of the butter.
Cut the panettone into chunky slices and butter them lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.
Whisk together the eggs, double cream, milk, vanilla extract and casterand pour over the panettone chunks.
Bake for 35 minutes until the pudding is just set – it should be yellow inside and nicely browned on top. Serve with cream, custard or ice cream.