#ChristmasScraps – Leftover Christmas pudding 1

Christmas pudding ice cream

Christmas pudding ice cream

Almond & Christmas pudding ice cream

Ingredients:

For about 500ml

Ingredients for the ice cream

Ingredients for the ice cream

  • 100 cognac Christmas pudding – Leftover
  • 100g Brown sugar
  • 300ml whole milk
  • 100 ground almond – 70p
  • Almond flakes for topping

Total spend: 70p

Method:

Leave the Christmas pudding at room temperature so it won’t be hard to mash.

Add the sugar to the milk and stir until there is granules left. Pour the sugar/milk mix in the blender with the mashed Christmas pudding and blend until smooth. Now add the ground almonds and blend again… the smoother the better.

Once you are satisfied with the smoothness of the ice-cream mix, pour it in a bowl with a lid and place it in the freezer for 3 hours.

Bring the bowl out of the freezer 10 minutes before scooping.

Enjoy.

Christmas pudding ice cream 1

Christmas pudding ice cream 1

Christmas pudding ice cream 2

Christmas pudding ice cream 2

Christmas pudding ice cream 3

Christmas pudding ice cream 3

Christmas pudding ice cream 4

Christmas pudding ice cream 4

#ChristmasScraps – Leftover turkey 3

DSC05678 1 blog

making a sandwich!

Brioche bun & Turkey sandwich

For 2

Ingredients:

  • 2 Brioche buns – 25p each Tesco
  • Turkey meat – leftover
  • Mayonnaise
  • Coriander or Salad
  • Tomato – leftover
  • Salt & black pepper

Total spend: 50p

Prep:

Pull the meat off the bone and season with salt & pepper.

Rinse the coriander and flick water out of it. Cut the tomato in 4 slices.

Cut the buns in two and generously spread the mayonnaise on all 4 sides. On the bottom sides of the buns, first layer the coriander, then meat, and then tomato. Put the cap on and enjoy.

 

Brioche bun & Turkey sandwich 1

Brioche bun & Turkey sandwich 1

Brioche bun & Turkey sandwich 2

Brioche bun & Turkey sandwich 2

Brioche bun & Turkey sandwich 3

Brioche bun & Turkey sandwich 3

Brioche bun & Turkey sandwich 4

Brioche bun & Turkey sandwich 4

Can also be enjoyed with mustard instead of mayonnaise.

Love this sandwich! The buns can be found in Tesco. 4 cost £1.

To see the whole leftover series, just type ChristmasScraps or XmasScraps in the search box.

Next, we will be using the left over Christmas pudding! There is Ice creeeeeam!

#ChristmasScraps – Leftover turkey 2

Cocoturkey

Cocoturkey

Turkey & coconut milk stew

For 4

Ingredients:

Roast potato

Roast potato

  • 400g roast turkey (meat only) – leftover
  • 400g Roast potatoes – leftover
  • 400ml Coconut milk – 69p
  • 100ml stock
  • White pepper
  • 1 big leek – leftover
  • 3 celery sticks – leftover
  • 2 banana shallots or any onion
  • 2 garlic cloves

    Cocoturkey Ingredients

    Cocoturkey Ingredients

  • Thyme
  • Chili
  • Vegetable oil
  • Any bread to serve

Total spend: 69p

Prep:

Pull the meat off the bone and set aside (feel free to keep the bones of your prefer).

Cut down the roast potatoes if necessary. I used whole roasted hasselback potatoes (with skin) and had to cut them by 4. So, it is up to you. Try not to cut them too small. As they might disintegrate in the stew. Leave them to one side.

Rinse then cut the celery and leek roughly about the same size in length. Peel and quarter the onions. Peel and press the garlic set all aside.

In a hot large pan, heat 3 tablespoons of vegetable oil, then fry in the onion and thyme until the onion starts to brown. Add the turkey, the cut celery sticks, garlic, white pepper, chili flakes and salt then stir fry for 2 minutes. This will allow the former roast turkey to absorb new flavours and the celery will start to soften. 

Now add the stock, coconut milk, potatoes, stir and adjust seasoning before covering the pan to simmer the stew for about 10 minutes on high heat. Remember, both the turkey and the potatoes al already cooked… the more you leave the pan on heat, the more the potatoes will disintegrate…

Serve hot.  And enjoy with some slice of bread to soak up all the juices.

The coconut milk is very flavoursome, but the starch from the potato does a good job making the sauce less watery… If you’ got some coconut cream, use it, it will be a treat!

PS: Over indulgence is not good for your diet… Make sure you eat some salad…. Tomorrow!

Bon appetit

#ChristmasScraps – Leftover turkey 1

With turkey, like chicken, you can do anything you want, you can strip the meat from the bones and make a sandwich wrap, make it crispy and add it to a salad, or top a noodle soup, why not? With my leftover roast turkey, I made a vegetable stir fry, a coconut milk stew and a brioche sandwich… All quick and easy to make… See the first recipe below.

Turkey & Orange stir

Turkey & Orange stir

Turkey & orange stir fry

For 4

Ingredients:

  • 400g roast turkey – Leftover
  • 1 red pepper – 20p
  • 1 orange – leftovers
  • Thyme
  • 3 spring onions -10p
  • 250g chestnut mushrooms – £1
  • Dry garlic
  • Chili flakes
  • Black & green olives – leftovers
  • Butter

Total spent: £1.30

Prep:

Remove the meat off the bone and cut as big or small as you wish.

Pulled meat - Turkey leg

Pulled meat – Turkey leg

Rinse and cut the mushrooms as your mood dictates. Keep separate. Slice the red pepper, remove the seeds and cut as you wish. Do the same for the spring onion.

Cut 4 large peels of orange and 3-4 slices of the peeled orange.

Measure a handful of black and green olive and rinse the vinegar off them.

The idea of this dish came out of a Cuban menu I made earlier this year. The final taste will have a very slight bitterness with a hint of orange.

Method:

Heat a large enough pan with 30g of butter, in it, fry the orange peels for 2 minutes, then add thyme and the turkey. Dry fry until the turkey starts to brown. This should take 4-5 minutes for all the pieces to start being crispy.

Add the mushrooms with chili flakes, dry garlic, salt and stir fry for 5 minutes allowing the water that came out of the mushrooms to dry out again. Now add the spring onion, pepper, olives, and orange slices. Toss stir continuously until the pepper softens.

It should take 5 minutes. Aside from the mushrooms, the red pepper is the only element in this dish that would take long to soften. Once

the hardest vegetable is soft, then the dish is ready.

Turkey and Orange Stir with Duchesse

Turkey and Orange Stir with Duchesse

Remember to remove most of the orange slices and peels to avoid the dish being more bitter than necessary.

Once it is done, remove from heat and allow to seat few minutes before serving

Turkey and Orange Stir with Dauphines

Turkey and Orange Stir with Dauphines

I served mine with some Pommes Duchesse (piped mash potato) and Pommes Dauphines (deep fried).

More leftovers Turkey ideas here and here.

#ChristmasScraps – Leftover potato mash 

Waste not!

Imagine, you’ve had that big Christmas lunch and don’t know how to refurb or recycle that pile of potato mash is left over the next day. Fear not! Try these two fantastic potato mash make overs…

First, it is the Pommes Duchesses. If you’ve got a proper piping bag they can be really fancy and cute. Duchesses are piped and baked. Then you’ve got the Pommes Dauphines. These ones are deep fried dough balls. Both really tasty…

In the spirit of not wasting, you can also use your potato  peels to make some great homemade crisps… read on and don’t forget to post a comment!

Pommes Duchesse

(can be used in place of chips)

Pommes Duchesse

Pommes Duchesse

Serves 4

Ingredients:

  • 500g mashed potato
  • 10ml water
  • 30g butter
  • Paprika
  • 2 eggs
  • 50g self-rising flour

Total spend: £0

Method:

For the Pommes Duchesse, heat the oven at 180°C.

Heat water and butter until the butter has melted. Add the sieved flour and mix quickly with a spatula.

The pan should still be on heat, now add Crack both eggs (whole) and add to the mixture. Mix very quickly before the eggs starts to heat up. Once the mix looks like a batter, remove from heat and add the mash potato with salt and paprika before stirring everything together until obtaining a smooth batter.

Duchesse batter 1

Duchesse batter 1

Duchesse batter 2

Duchesse batter 2

Duchesse batter 3

Duchesse batter 3

Duchesse batter cooked

Duchesse batter cooked

If you’ve got a piping bag, use it to pipe the duchess on a baking tray. Otherwise, just use a freezer bag and cut one of the corner with a pair of scissors before using it as a piping bag.

Place the tray in the oven for 30 minutes at 180°C.

Duchesse serving suggestion

Duchesse serving suggestion

Enjoy.

Pommes Dauphine

To do my Pomme Dauphines, I used the same batter. Instead of piping I made dough balls that I deep fry for 3 minutes in a chip pan. Pommes Dauphine can be made without the eggs, they are the easiest version of the Pomme Duchesse.

Pommes Dauphine 1

Pommes Dauphine 1

Pommes Dauphines

Pommes Dauphines 2

Pommes Dauphines serving suggestion

Pommes Dauphines serving suggestion

Potato skins crisps

As for turning the potato skins into chips. If you intend to use the potato skins in this way, wash the potato before peeling them.

Rinse the peels to remove the extra starch, then spread them on tissue paper to absorb the extra water and dry them.

Potato skin 1

Potato skin 1

In the mean tine, heat the oil in the chip pan, then fry them until brown. Remove oil and sprinkle with cracked pepper and sea salt.

Serve a part of the starter with a dip… I served mine with a carrot & sunflower seed butter.

Potato skin 2

Potato skin 2

Did you know, potato skins are really good for you? Apparently 20% of the potato’s nutritional value is found on in the skin.

Potato skin 3

Potato skin 3

Now your turn to try! Let me know which one you will be trying!

 

Next, What will you be doing with that Turkey meat? I am proposing a coconut milk stew, orange vegetables stir and brioche bun sandwich. See ya!