5 things to do with Christmas leftovers

2016-12-27 06:00

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Put it on a pie

Tired of leftover chicken or turkey mayo sandwiches? Push the gravy boat out a little with something a bit more impressive. Pile the shredded meat (and any leftover roast veggies you might have) on top of a sheet of readymade all-butter puff pastry (score a 2 cm border inside the edges to create a crust), drizzle with leftover gravy and a sprinkling of fresh herbs like thyme. Bake for 15 minutes until the pastry’s golden brown.

Add it to your morning-after fry-up

Give that leftover hot-smoked salmon the Turkish treatment and have it for breakfast. Stir-fry a can of chickpeas with chopped garlic, chilli flakes and paprika to taste, then serve with poached eggs, flaked leftover salmon, plain thick yoghurt, crunchy radishes and loads of fresh coriander. And toast on the side, of course.

Use your noodles

Continue on the comfort-food trajectory (that’s what new year’s resolutions are for, after all), by frying up leftover pork belly or roast and sliced mushrooms, adding a packet of Thai red curry paste, two cups of stock and a cup of coconut milk, and simmering for 20 minutes. Add cooked egg or ramen noodles, then dish up in bowls and garnish with chopped chillies and fresh coriander.


Wrap it up

Heat up shredded leftover roast duck and toss with hoisin sauce. Use the mixture to fill ready- or homemade pancakes along with pomegranate rubies, sliced radishes and micro leaves – or whatever else your little leftover-loving heart desires, really.

Make a slam-dunk sarmie

An oldie but a goodie, few things beat a sandwich made with leftover gammon, right? Take yours up a notch by making it a triple-decker affair. Pan-fry three slices of farm loaf or ciabatta in olive oil until toasty, spread with English mustard and fill with slices of leftover gammon, sliced cherry tomatoes, rocket and sliced pickled beetroot.

 

Fridge filled with leftovers and little else? Stock up at on herbs and salads at Woolies and put a fresh spin on your seconds.

Read more on:    today with woolies  |  partner content
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