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What Can I cook With Leftovers? from Penny’s Recipes

As you plan your Christmas food, you order the turkey, goose or beef, ham and a pork pie. Plan a nut roast for the vegetarians, cheese and crackers, ice cream, puddings, plenty of fruit and chocolate. The list gets longer and the cupboards start to fill.

You are busy ensuring you have enough for your guests – the invited ones and the unexpected ones Sometimes it is difficult to gauge just how much you will need when you have guests, when you are not used to catering for many people. And the last thing you want to do is run out of food.

However when you get to the other side of Christmas you may realise you still have a lot of food in the fridge. Letting food go to waste is heartbreaking, not to mention hard on the wallet. When faced with leftover meat and vegetables, that may be looking past its best, it can be hard to visualise what to do with it – so here are a few suggestions from Penny’s Recipes that you can have ready. That way you don’t have to face avoid endless turkey sandwiches and turkey curry – or worse throwing food away.

Meat Balls

These can be made with any leftover meat. You can add in any leftover mashed potatoes or green vegetables too. Add a few herbs for extra flavour – or even a little chilli powder.

300g (approx) leftover meat, shredded

½ onion finely chopped

1 egg, beaten

salt and pepper

Parmesan cheese

2 tablespoons breadcrumbs

Place meat, onions, cheese, egg and salt an pepper in a bowl

Stir together and form into small balls

Add a little milk if too dry

Roll in the breadcrumbs

Place on a tray in the fridge for 30 minutes

Fry in some oil until crispy and brown

Serve with vegetables or with pasta in a tomato sauce

Savoury Nut Mince

Leftover nut roast can be crumbles and mixed with vegetables for a delicious savoury, nut mince. It can even be the basis of a vegetarian shepherds pie.

1 tablespoon vegetable oil

1 onion, peeled and sliced

1-2 slices nut roast

3-4 portions of cooked vegetables

200ml stock or tin of chopped tomatoes

Salt and pepper

Sauté some onions in the vegetable oil

Add some cooked leftover vegetables

Add a little stock or a tin of chopped tomatoes

Crumble the nut roast in and stir

Heat through thoroughly

Serve with mashed potatoes and extra gravy

Vegetarian Shepherd’s Pie

Alternatively place in a baking dish or casserole, cover with mash

Sprinkle with grated cheese

Bake on the oven at 18- degrees C for about 30 minutes

Chicken / Turkey and Vegetable Soup

Soup is a fabulous, simple and warming way to use up your leftovers. All you need is some left over meat and vegetables, and some stock. Add a flourish of herbs and spices and you have a warming winter lunch

300g (approx) Turkey or Chicken, shredded

Mixed cooked vegetables

1 litre stock

1 teaspoon dried herbs

Squirt of tomato purée

Put all the ingredients in a large saucepan

Stir and pour over the stock

Add the herbs and tomato purée

Bring to the boil and simmer gently for 10 minutes, stirring occasionally

Adjust seasoning and serve.

Written by Gemma on December 24th, 2011

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