Christmas Leftovers
Some ideas for boxing day or later. Adjust the quantities according to how many you are feeding.
DEVILLED TURKEY
Turkey meat, preferably the dark meat, in slices or chunks
- 3 heaped tbsp chutney
- 1 tbsp Worcestershire sauce
- Splash of tabasco, or a pinch of dried chilli, or paprika (to taste)
- 2 tbsp tomato ketchup
Put all the ingredients into a frying pan, and cook over a medium heat until the chutney is beginning to stick and the turkey is heated through. If you would like a moister dish add a splash of wine, or stock, or leftover gravy. You end up with a lovely gooey, spicy dish, warming and filling. Serve with baked potatoes or bubble and squeak; leftover parsnips reheated on a baking tray in the oven at 200C for 15 minutes; and a green salad.
BUBBLE AND SQUEAK
Put a little olive oil in a frying pan, add any leftover potatoes you have, with any leftover brussel sprouts (especially), other green vegetables, leeks, or root vegetables. Fry over a medium heat, and as it crisps and browns on one side, turn to brown on the other. Takes about 20 minutes to brown nicely, with lots of lovely crispy bits.
FRIED CHRISTMAS PUDDING
Follow the devilled turkey with slices of Christmas pudding, fried over a moderate heat in butter, until they are piping hot on the inside and crusty and caramelised on the outside. Serve with brandy butter, custard or cream. Almost nicer than that on Christmas Day itself!