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Rory's Christmas 'leftover' recipes

By Rory Whelan, also posted in News on

Head Chef Rory Whelan and his Christmas PuddingIt's that time of year when everyone's planning the all-important Christmas lunch. If you will be enjoying lunch cooked by someone else, then lucky you! However, the millions of Christmas lunch Chefs out there know that there's usually more than enough turkey and pudding left over to feed the family for days. As a child, I remember it was custom for us to be fed on turkey sandwiches, turkey curry, turkey à la king and cold turkey salad for nearly a week... If you're stuck for new ideas for turning your leftovers into real treats, then why not try one of my recipes below. Each one uses ingredients that should be found in your store cupboard, although you may wish to buy rice noodles, filo pastry, breadcrumbs and peanuts in advance. The recipes and methods are very simple and do not take long to prepare, which will give you a chance to have a rest from the stove after Christmas Day.

'Turkey cake', fried egg, sprouts, chestnut with white wine and sage butter sauce

Turkey cakeIngredients 600gm leftover shredded turkey Dried breadcrumbs Flour 3 beaten eggs 6 eggs Leftover Brussel sprouts and chestnuts Cheese sauce 50gm flour 50gm butter 1/2 pint of milk 100gm mature cheddar cheese, grated Method Melt the butter, add the flour and cook for 3 minutes on low heat. Gradually whisk in the milk and cook until the mixture thickens. Reduce heat and simmer for 15 minutes. Fold in grated cheese, then allow to cool down. When the cheese sauce has cooled to room temperature, mix in the shredded turkey. Mould into six, even, round cake shapes. Chill until set. When the cakes are set, dust with flour, then dip into beaten egg, remove and cover with breadcrumbs. Dip into beaten egg again, and dip into breadcrumbs once more. Deep fry at 180 degrees centigrade until golden brown, ensuring that the centre is piping hot. White wine and sage butter sauce Ingredients 200ml white wine 10 sage leaves finely chopped 170gm unsalted butter Method Reduce the wine by half. Whisk in the butter a little at a time over a low heat (do not boil the liquid when adding the butter). Add the sage, season, and keep warm. Sprinkle the sprouts and chestnuts with salt. Sauté in a pan with butter until the sprouts start to colour and crispen slightly on the outside. Fry the eggs, sunny side up! To serve, spoon the sautéed sprouts on to a plate. Place the turkey cake on top and a fried egg on top of that. Spoon the sage butter sauce over, and enjoy!  

Turkey, roasted cauliflower and rice noodle salad, lemon and peanut dressing

Turkey, roasted cauliflower and rice noodle saladIngredients 600gm shredded turkey (leg is ideal for this dish) 1 cauliflower cut into small florets and lightly cooked 2 carrots, grated 1 packet of vermicilli rice noodles, cooked Zest and juice of 1 lemon 100gm sugar 50ml olive oil 2 tablespoons of chopped coriander 1/2 finely chopped red chilli, de-seeded 1 small packet of honey-roasted peanuts 2 heads of baby gem lettuce or 1 head of cos lettuce, shredded. Method Salt the cauliflower. In a hot pan with a little oil, sauté the cauliflower. When it starts to colour, add a small amount of butter and sauté for a further two minutes. Drain off and allow to cool. To make the dressing, heat the lemon juice zest, chilli and sugar in a pan. When the sugar dissolves, whisk in the oil and finish with coriander. Assembling the salad is simple. Dress the shredded salad leaf with some lemon dressing and arrange in a bowl or plate. Mix the turkey, carrot, cauliflower and rice noodles together with more lemon dressing. Arrange on top of the salad. Lightly crush the peanuts, sprinkle over, and spoon a little more dressing over the top.  

Christmas Pudding and Broadside Spirit Brûlée and Christmas pudding and Brandy Parcels with caramelised satsuma

You may wish to serve the brûlée and the brandy parcels as two separate desserts, but I've got them both on the plate here for a really sumptuous pudding.

Christmas Pudding and Broadside Spirit Brûlée

Christmas pudding brûlée and Christmas pudding and brandy parcelsIngredients 50gm egg yolk 35gm egg white 45gm sugar 40gm Adnams Spirit of Broadside 250gm double cream 1/2 vanilla pod or 2 drops of vanilla essence 250gm leftover Christmas pudding Method Warm the cream with the vanilla. Break the Christmas pudding up into small pieces and add to warmed cream. Leave to infuse for 10 minutes. Beat the egg yolk, white and sugar. Whisk the spirit into the egg mixture. Gradually mix the cream mixture into the egg and spirit mixture. Mix well. Pour into four ramekins. Place the ramekins into a deep tray one-third full of warm water. place in oven at about 110 C and cook for about 50 minutes or until lightly set. Cool in fridge. To serve, lightly dust the tops with castor sugar and caramelise with a blow torch or under a grill on medium heat.

Christmas Pudding and Brandy Parcels with caramelised satsuma

Ingredients 800gm leftover Christmas pudding 250ml leftover brandy custard 1 packet of ready-rolled filo pastry Melted butter to crush pastry 3 segmented satsumas 100gm brown sugar Method Break up the Christmas pudding with a fork then mix with the brandy custard. Mould 12 'sausage' shapes from the Christmas pudding mix. Lay out a sheet of filo pastry and brush with melted butter. Lay a 'sausage' of pudding mix horizontally an inch from the bottom of the pastry leaving about an inch of pastry free either end of the sausage. Roll the pastry over it twice, working from the bottom to the top. Fold the sides in and brush the pastry with butter again. Continue to roll the pastry up and you should end up with a parcel resembling a spring roll. Shallow fry the parcels in some butter until golden brown, turning regularly. Drain off on kitchen towel, remove to a tray and keep warm. In a cold pan, gently heat the sugar until it starts to melt over a low heat. When it has melted, turn up the heat. The sugar should start to caramelise. Add the satsuma and toss until coated with caramel. Spoon the caramelised satsuma on to a plate, place the parcels on top and serve with vanilla ice cream.   That's it! I hope you enjoy your Christmas lunch, and make full use of those wonderful 'leftover' ingredients.  

Who

Rory Whelan

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