Festive season leftovers with Staffords Sauces

2016-12-21 06:01
Delicious Rainbow salad made of leftovers. Photo: SUPPLIED

Delicious Rainbow salad made of leftovers. Photo: SUPPLIED

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IT’S just so much easier to get back into the festive spirit if you know how to get clever with the leftovers . . . and if you’ve stocked up with a variety of Staffords sauces ahead of the festive season!

Here’s a great idea to not only turn yesterday’s centrepieces into luxurious feasts, but to also perk up those tasty trimmings with a saucy twist. From mint and cranberry jellies to mustards and their famous chilli and garlic pastes, they’ve got them all and some pretty delicious and super easy-to-make recipes too! So don’t waste time, or food, just get creative and you’ll be back on the beach in no time having wowed family and friends with a miracle meal of leftovers!

Rainbow Salad

Serves 4

Preparation time: 20 minutes

Cooking time: 10 minutes


1 cup leftover cooked lamb, fat removed and meat shredded

10ml Staffords Apple jelly

20ml balsamic vinegar

1 pack soba noodles or baby marrow noodles, cooked until just done and shocked in ice water to stop cooking, drained

4-6 raw Brussels sprouts, finely shredded

4-6 button mushrooms, thinly sliced

1/2 yellow pepper, thinly sliced

1 large carrot, peeled and grated

1 large avocado, diced

2 cooked beetroot, diced

3 spring onions, thinly sliced

2 tbsp pumpkin or sunflower seeds

2 tbsp leftover festive nuts, roughly chopped

2 tbsp dried cranberries

2 tbsp pomegranate seeds; big handful fresh herbs (par-sley, basil, mint, chives etc), roughly chopped


3/4 cup extra virgin olive oil

1/4 cup fresh lemon juice

2ml Staffords garlic paste


Whisk together all the dressing ingredients.

Heat lamb in a frying pan with a drizzle of olive oil. Add the apple jelly and balsamic vinegar, allow to caramelise.

Combine remaining ingredients on a platter, top with the lamb and dressing and serve immediately.

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