Christmas Recipes & Crafts (2015)
Lovely Leftovers
Turkey Club Sandwiches
Chicken & Dumplings
Turkey Soup with Rice, Mushrooms & Sage
Christmas Turkey Salad
Ham & Leek Risotto
Ham & Mushroom Quiche
Smoked Salmon Risotto
Salmon & Potato Casserole
French Bean Casserole
Mushroom Stroganoff
Turkey Club Sandwiches
These sandwiches solve the perennial problem of what to do with all that leftover turkey - home-made mayonnaise is the making of them.
SERVES 6 PREP 30 MINS COOK 10 MINS
12 pancetta rashers
18 slices white bread
12 slices cooked turkey breast meat
3 plum tomatoes, sliced
6 Little Gem lettuce leaves
6 stuffed olives
salt and pepper (optional)
mayonnaise
2 large egg yolks
1 tsp English mustard powder
1 tsp salt
300 ml/10 fl oz groundnut oil
1 tsp white wine vinegar
1.First, make the mayonnaise. Put the egg yolks in a bowl, add the mustard powder, pepper to taste, if using and salt and beat together well. Pour the oil into a jug. Begin to whisk the egg yolks, adding just 1 drop of the oil. Make sure that this has been thoroughly absorbed before adding another drop and whisking well.
2.Continue adding the oil, 1 drop at a time, until the mixture thickens and stiffens - at this point, whisk in the vinegar and then continue to dribble in the remaining oil very slowly in a thin stream, whisking constantly, until all the oil has been used and you have a thick mayonnaise. Cover and refrigerate while you prepare the other sandwich components.
3.Grill or fry the pancetta until crisp, drain on kitchen paper and keep warm. Toast the bread until golden, then cut off the crusts. You will need three slices of toast for each sandwich. For each sandwich, spread the first piece of toast with a generous amount of mayonnaise, top with two slices of turkey, keeping the edges neat, and then top with a couple of slices of tomato. Season to taste with salt and pepper, if using. Add another slice of toast and top with two pancetta rashers and one lettuce leaf. Season to taste again, add a little more mayonnaise, then top with the final piece of toast. Push a cocktail stick through a stuffed olive, and then push this through the sandwich to hold it together.
Chicken & Dumplings
This classic dish comes together in a flash when you use leftover roast chicken, and it’s just right for a warming meal on a cold day.
SERVES 4 PREP 20 MINS COOK 35 MINS
2 tbsp olive oil
1 large onion
2 celery sticks
2 carrots
1 tbsp fresh thyme leaves
1 tsp salt
½ tsp pepper
4 tbsp butter
60 g/2½ oz plain flour
2 tbsp milk
1.4 litres/2½ pints chicken stock
450 g/1 lb cold roast chicken
140 g/5 oz frozen peas
2 tbsp fresh parsley leaves, to garnish
dumplings
2 tbsp butter
25 g/1 oz fresh chives
250 g/9 oz plain flour
2 tsp baking powder
¾ tsp salt
225 ml/8 fl oz milk
1.Heat the oil in a large, heavy-based saucepan over a medium-high heat. Dice the onion, celery and carrots and add them to the pan. Cook, stirring, for about 3 minutes until the onion is translucent. Add the thyme, salt and pepper and cook for a further minute. Add the butter and heat until melted, then stir the flour into the butter. Cook until the butter and flour have browned. Stir in the milk and add the stock. Bring to the boil, then reduce the heat to medium and simmer for about 10 minutes. Meanwhile, shred the chicken.
2.To make the dumplings, place the butter in a microwave- safe dish. Cover the dish and cook on Low for 30 seconds, or until melted. Snip the chives. Put the flour, baking powder and salt into a bowl and stir to combine. Stir in the butter, milk and chives until just combined.
3.Stir the chicken and peas into the stew, then drop small spoonfuls of the dumpling batter on top. Cover and simmer for 12-15 minutes until the dumplings are cooked through. Meanwhile, finely chop the parsley. Ladle the stew and dumplings into warmed bowls. Garnish with parsley and serve immediately.
Turkey Soup with nice, Mushrooms & Sage
This delicious soup makes good use of the leftover turkey and the stock you’ve made from the carcass, although chicken stock will do just as well.
SERVES 4-5 PREP 20 MINS COOK 1 HR
3 tbsp butter
1 onion, finely chopped
1 celery stick, finely chopped
25 large fresh sage leaves, finely chopped
4 tbsp plain flour
1.2 litres/2 pints turkey stock
100 g/3½ oz brown rice
250 g/9 oz mushrooms, sliced
200 g/7 oz cooked turkey, diced
200 ml/7 fl oz double cream
salt and pepper (optional)
sprigs of fresh sage, to garnish
freshly grated Parmesan cheese, to serve
1.Melt half the butter in a large saucepan over a medium-low heat. Add the onion, celery and sage and cook for 3-4 minutes, until the onion is soft, stirring frequently. Stir in the flour and continue to cook for a further 2 minutes.
2.Slowly add about one quarter of the stock and stir well, scraping the base of the pan to mix in the flour. Pour in the remaining stock, stirring to combine, and bring to the boil.
3.Stir in the rice and season to taste with salt and pepper, if using. Reduce the heat and simmer gently, partially covered, for about 30 minutes until the rice is just tender, stirring occasionally.
4.Meanwhile, melt the remaining butter in a large frying pan over a medium heat. Add the mushrooms and season to taste with salt and pepper, if using. Cook for about 8 minutes, until golden brown, stirring occasionally at first, then more often after they start to colour. Add the mushrooms to the soup.
5.Add the turkey to the soup and stir in the cream. Continue to simmer for about 10 minutes, until heated through. Taste and adjust the seasoning, if necessary. Ladle into warmed serving bowls, garnish with sage and serve with Parmesan cheese.
Christmas Turkey Salad
This salad provides a solution to the problem of all the little dishes of leftovers that crowd out the fridge after the Christmas meal.
SERVES 4 PREP 10 MINS COOK NONE
125 ml/4 fl oz olive oil
4 tbsp lemon juice
3 tbsp cranberry sauce
1 tbsp grainy mustard
280 g/10 oz leftover cooked vegetables (such as carrots, green beans, broccoli)
225 g/8 oz leftover roast potatoes
300 g/10½ oz rocket
500 g/1 lb 2 oz cooked turkey, sliced
55 g/2 oz Parmesan cheese shavings
1.Whisk together the oil, lemon juice, cranberry sauce and mustard with a fork until combined.
2.Chop the cooked vegetables and roast potatoes into bite-sized pieces, place in a large bowl, add half the dressing and toss until the vegetables are coated.
3.Divide the rocket between four serving plates. Pile the vegetables on top and arrange the turkey over the vegetables. Scatter the cheese shavings over the top and serve with the remaining dressing, to taste.
Ham & Leek Risotto
The addition of leeks and peas makes this speedy risotto a satisfying family meal, and is a perfect way of using up the Christmas ham.
SERVES 4 PREP 20 MINS COOK 35 MINS
380 g/13¼ oz arborio rice
1 litre/1¾ pints water
1 shallot
2 leeks, white and light green parts only
350 g/12 oz cooked ham
25 g/1 oz fresh parsley, plus extra to garnish
2 tbsp olive oil
4 tbsp dry white wine
1 litre/1¾ pints chicken stock, plus extra if needed
145 g/5¼ oz fresh or frozen peas
25 g/1 oz butter
60 g/2¼ oz freshly grated Parmesan cheese, plus extra to garnish
salt and pepper (optional)
1.Place the rice in a large saucepan with the water and a generous pinch of salt, if using. Bring to the boil over a high heat, then reduce the heat to low and simmer, uncovered, for 7 minutes. Meanwhile, dice the shallot and trim and dice the leeks. Dice the ham. Finely chop the parsley. Drain the rice in a colander and set aside.
2.Heat the oil in the pan used to cook the rice. Add the ham, shallot and leeks and cook, stirring, for about 3 minutes until the vegetables begin to soften and the ham begins to brown. Add the wine and cook for a further 1-2 minutes. Add the rice, stock and ½-½ teaspoon of salt, if using, and bring to the boil. Reduce the heat to medium and simmer, stirring occasionally, for 12 minutes, or until most of the stock has evaporated.
3.Taste the risotto. If it is not yet cooked through, add a little more stock and cook for a few more minutes. Stir in the peas in the last couple of minutes of cooking. Stir the butter and cheese into the risotto. Garnish with cheese and parsley and serve immediately.
Ham & Mushroom Quiche
Quiche is a tasty way of using up leftovers - it can be eaten hot or cold, so is a good solution for those unstructured days after Christmas.
SERVES 4-6 PREP 30 MINS, PLUS 30 MINS’ CHILLING COOK 45-50 MINS
15 g/½ oz butter
1 small onion, finely chopped
115 g/4 oz closed-cup mushrooms, sliced
140 g/5 oz cooked ham, diced
2 eggs, beaten
200 ml/7 fl oz single cream
55 g/2 oz Gruyère cheese, grated
salt and pepper (optional)
pastry
200 g/7 oz plain flour
100 g/3½ oz butter
2-3 tbsp cold water
10 g/¼ oz flour, for dusting
1.To make the pastry, sift the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in just enough water to bind the mixture to a soft dough.
2.Roll out the dough on a lightly floured work surface and use to line a 23-cm/9-inch flan tin. Press into the edges, trim the excess and prick the base with a fork. Chill in the refrigerator for 15 minutes.
3.Preheat the oven to 200°C/400°F/Gas Mark 6. Line the base with a piece of greaseproof paper and fill with baking beans, then blind-bake in the preheated oven for 10 minutes until lightly browned. Remove from the oven and take out the greaseproof paper and beans, then bake for a further 10 minutes.
4.Melt the butter in a frying pan, add the onion and fry for 2 minutes, then add the mushrooms and fry, stirring, for a further 2-3 minutes. Add the ham, then spread the mixture evenly in the pastry case.
5.Put the eggs into a bowl with the cream and beat together, then season to taste with salt and pepper, if using. Pour into the pastry case and sprinkle with the cheese. Bake for 20-25 minutes until golden brown and just set.
Smoked Salmon Risotto
Smoked salmon is something usually eaten cold, but it also works very well in hot dishes - this tasty risotto makes a little go a long way.
SERVES 4 PREP 20 MINS COOK 15-20 MINS
50 g/1¾ oz unsalted butter
1 onion, finely chopped
½ small fennel bulb, very finely chopped
500 g/1 lb 2 oz arborio rice
300 ml/10 fl oz white wine
1.2 litres/2 pints hot fish stock
150 g/5½ oz hot-smoked salmon flakes
150 g/5½ oz smoked salmon slices
2 tbsp fresh chervil leaves or chopped flat-leaf parsley
salt and pepper (optional)
1.Melt half the butter in a large saucepan over a medium heat, add the onion and fennel and cook, stirring frequently, for 5-8 minutes until transparent and soft. Add the rice and stir well to coat the grains in the butter. Cook, stirring, for 3 minutes, then add the wine, stir and leave to simmer until most of the liquid has been absorbed.
2.With the stock simmering in a separate saucepan, add a ladleful to the rice and stir well. Cook, stirring constantly, until nearly all the liquid has been absorbed, then add another ladleful of stock. Continue to add the remaining stock in the same way until the rice is cooked but still firm to the bite and most or all of the stock has been added.
3.Remove from the heat and stir in the smoked salmon flakes and slices and the remaining butter. Season to taste with salt and pepper, if using, sprinkle over the chervil and serve immediately.
Salmon & Potato Casserole
If you have Brussels sprouts left after Christmas dinner, this is a delicious way to use them with salmon fillets.
SERVES 4-6 PREP 30 MINS COOK 20 MINS
1 tbsp olive oil, for oiling
450 g/1 lb new potatoes
2 tbsp olive oil
1 tsp salt
350 g/12 oz Brussels sprouts
½ tsp pepper
675 g/1 lb 8 oz salmon fillet
2 tbsp unsalted butter
1 tbsp fresh dill
juice of 1 lemon
3 spring onions
1.Preheat the oven to 230°C/450°F/Gas Mark 8 and oil a large baking dish. Slice the potatoes into thin rounds and place them in the base of the dish in an even layer. Drizzle half the oil evenly over the potatoes, then sprinkle with half the salt. Place in the preheated oven.
2.Meanwhile, trim and thinly slice the sprouts. Put them into a medium-sized bowl and toss with the remaining oil, half the remaining salt and the pepper. Remove the dish from the oven and spread the sliced sprouts over the top of the potatoes in an even layer. Return to the oven. Cut the salmon into 5-cm/2-inch chunks and season with the remaining salt. Put the butter into a small bowl and melt in the microwave. Finely chop the dill and add it to the butter with the lemon juice. Trim and slice the spring onions.
3.Remove the dish from the oven and place the salmon pieces on top of the vegetables. Spoon the butter mixture over the salmon pieces and drizzle any remaining mixture over the vegetables. Scatter the spring onions over the top. Return to the oven and bake for 10-12 minutes until the salmon flakes easily with a fork and is cooked through. Serve immediately.
French Bean Casserole
Make use of any leftover beans with this tasty casserole. Tamed with canned mushroom soup this is a great standby after Christmas.
SERVES 4-6 PREP 10 MINS COOK 40-45 MINS
500 g/1 lb 2 oz French beans, cut into 4-cm/1½-inch lengths
300 ml/10 fl oz canned condensed mushroom soup
225 ml/8 fl oz milk
1 tsp soy sauce
1 tbsp corn oil
15 g/½ oz butter
1 onion, sliced into rings
1.Preheat the oven to 180°C/350°F/Gas Mark 4. Bring a saucepan of water to the boil and add the beans. Bring back to the boil and cook for 5 minutes. Drain well.
2.Put the soup, milk and soy sauce into a bowl and mix together, then stir in the beans. Tip into a 1.5-litre/2½-pint casserole and distribute evenly. Bake in the preheated oven for 25-30 minutes, until bubbling and golden.
3.Meanwhile, heat the oil and butter in a frying pan, add the onion rings and fry over a fairly high heat, stirring frequently, until golden brown and crisp. Remove and drain on absorbent kitchen paper.
4.Arrange the onion rings on top of the casserole and bake for a further 5 minutes. Serve hot.
Mushroom Stroganoff
A delicious vegetarian spin on the original beef stroganoff, this is quick to prepare and will use up any mushrooms you may have left.
SERVES 4 PREP 10 MINS COOK 15-20 MINS
25 g/1 oz butter
1 onion, finely chopped
450 g/1 lb closed-cup mushrooms, quartered
1 tsp tomato purée
1 tsp wholegrain mustard
150 ml/5 fl oz crème fraîche
1 tsp paprika, plus extra to garnish
salt and pepper (optional)
fresh flat-leaf parsley sprigs, to garnish
1.Heat the butter in a large, heavy-based frying pan. Add the onion and cook gently for 5-10 minutes until soft.
2.Add the mushrooms to the pan and stir-fry for a few minutes until they begin to soften.
3.Stir in the tomato purée and mustard, then add the crème fraîche. Cook gently, stirring constantly, for 5 minutes.
4.Stir in the paprika and season with salt and pepper, if using, then garnish with parsley and serve immediately.
Variation
If you prefer to be completely authentic, you could use the more traditional soured cream in place of the crème fraîche.