Colm O’Gorman: How to make the ultimate Christmas leftover sandwich

Plan a brunch party over Christmas with this menu plan from Colm O’Gorman

Brunch bling on a budget.

The Ultimate Christmas Toastie

recipe by:Colm O'Gorman

A sandwich made from Christmas dinner leftovers is the ultimate Christmas brunch.

Servings

4

Preparation Time

 10 mins

Cooking Time

 12 mins

Total Time

 22 mins

Course

 Main

Ingredients

• 8 slices fresh white bloomer bread

• 4 tbsp cranberry sauce

• 4 tbsp horseradish sauce

• 200g vintage Irish Cheddar

• 8 thin slices of Christmas ham

• 8 thin slices roast turkey Leftover turkey

• stuffing

• 3 large eggs

• 2 tbsp plain flour

• 30 ml milk

• 20g butter

• ½ tsp flaky sea salt

Method

1. Preheat your oven to 200°C.

2. Spread the cranberry sauce across four slices of bread and the horseradish across the other four. I use a lot of horseradish on my toasties, as I love the bit of heat it brings, but tone that down a little by using less if you prefer. Thinly slice some leftover turkey and ham, and the cheddar cheese.

3. Assemble the sandwiches. Start by adding a layer of ham to each of the slices of bread that have been spread with horseradish, then a layer of cheese, then some stuffing, followed by a layer of turkey and then another layer of cheddar. Finally, add the slices of bread that have been spread with cranberry sauce to complete the sandwiches.

4. Pop the eggs into a bowl along with the flour, sea salt and milk. Melt 20g of butter and add that to the bowl. Whisk to combine into a batter and pour it into a wide bowl or dish.

5. Heat a heavy-based non-stick pan over a high heat. When it is good and hot, add a generous knob of butter and reduce the heat to medium. Dip both sides of each of the sandwiches into the egg mixture and let that soak into the bread a little. You will likely need to pan-fry these two at a time unless you have an enormous pan, so dip them in batches of two as well.

6. When the butter has melted and is foaming, put the sandwiches into the pan and cook them for three minutes on each side. Once they are done in the pan, transfer the sandwiches to a non-stick baking tray and bake in the preheated oven for another five to six minutes until they are golden brown, and the cheese is melting and dripping down the sides of the sandwiches.

7. Serve the sandwiches immediately. Just cut them cut in half, sprinkle with a little flaky sea salt and some extra cranberry sauce on the side. The red lemonade is optional!

Baby Dutch Pancake with Fresh Berries

recipe by:Colm O'Gorman

This supersized Dutch Baby Pancake is made in a large oven-proof skillet, baked in the oven, and then served up to share. Have it with lots of fresh berries, maple syrup and some good smoked streaky bacon for a beautiful holiday brunch.

Servings

6

Preparation Time

 20 mins

Cooking Time

 20 mins

Total Time

 40 mins

Course

 Dessert

Ingredients

• 4 large eggs

• 1 ½ tbsp caster sugar

• 140g plain flour

• 200ml full fat milk

• 1 tsp ground cinnamon

• A pinch of grated nutmeg

• 2 tsp vanilla extract

• A pinch of sea salt

• 35g butter

• To Serve:

• 175g fresh blueberries

• 175g fresh raspberries

• Icing sugar

• Maple syrup

• Crispy smoked streaky bacon

Method

1. Heat your oven to 200°C, and pop in an ovenproof skillet. It should be about 24cm in diameter. Give the skillet about twenty minutes in the oven, you want it very hot by the time you are ready to add the batter.

2. While the oven and skillet are heating up, make the batter. Beat the eggs and caster sugar in a food mixer or a large bowl until they are light and airy. Sieve the four, and then add it, along with the milk, cinnamon, nutmeg, vanilla extract, and sea salt. Whisk until you have a smooth, light, thin batter.

3. Melt the butter and remove the skillet from the oven, taking care not to burn yourself as it will be very hot by now. Pour in the melted butter and swirl it around the pan. Quickly pour in the batter and put the skillet back in the oven.

4. Now watch the magic happen. Your pancake will puff up in the skillet, becoming golden brown and rising beautifully. This will likely take about twenty minutes, but check it after fifteen, as depending upon your oven, it might cook a little more quickly.

5. When the pancake has risen past the sides of the skillet and is puffed up and beautifully golden brown, it is done. Remove the skillet from the oven, scatter lots of fresh berries over the pancake and dust it with a little icing sugar. Serve it in the skillet in the middle of the table immediately.