This Cork chef shows us how to turn our Christmas leftovers into delicious party food

Use the leftovers from your Christmas feast to make party canapes with extra wow factor, says Orla McAndrew

These delicious canapes are a hit when served with drinks. Pictures: Jim Coughlan.

Turkey and Ham Croquettas

recipe by:Orla McAndrew

The most delicious way to use up the little bits and pieces that don't fit into sandwiches.

Servings

8

Preparation Time

 10 mins

Cooking Time

 10 mins

Total Time

 20 mins

Course

 Starter

Ingredients

• 250g mashed potato

• 150g cooked turkey

• 150g cooked ham

• 4 or 5 Brussel sprouts

• 150g roast root vegetables

• 100g creme fraiche or cream

• 150g plain flour

• 2 eggs beaten

• 200g bread crumbs

• 500ml rapeseed oil to shallow fry

• Salt and pepper to taste

Method

1. Shred the turkey, ham and sprouts and add them to the mashed potato. The potato should not have any fats added.

2. Mix all together by hand and form into bite size croquettas.

3. Dip in flour, then egg mixture, then breadcrumb.

4. Meanwhile blitz up some leftover roasted root vegetables with the cream or creme fraiche to serve alongside as a dip.

5. Once all are fully coated in breadcrumb, shallow fry in hot oil until golden. Serve with a dollop of the creamed roasted vegetables and enjoy!

Puff Pastry with Roasted Cauliflower, Cashel Blue Cheese and Beetroot

recipe by:Orla McAndrew

You can use roast broccoli or any blue cheese in this recipe. Brie would also work really well with some cranberry sauce.

Servings

8

Preparation Time

 10 mins

Cooking Time

 20 mins

Total Time

 30 mins

Course

 Starter

Ingredients

• 1 sheet puff pastry

• 1 egg beaten

• ¼ head roasted cauliflower

• 50g Cashel blue cheese

• 50 g creme fraiche

• ½ cooked beetroot

• Small bunch mint to garnish

Method

1. Preheat oven to 190°C.

2. Cut the puff pastry into rectangles and brush with beaten egg. Place on a lined baking sheet and cook for 15-20 minutes until golden in colour and fully risen.

3. Meanwhile, take some tips off the cauliflower and place the rest in a blender with the Cashel blue cheese and creme fraiche.

4. Place contents in a piping bag if you have one.

5. Finely dice the cooked beetroot.

6. Once the pastry has cooled, pipe out some of the cauliflower mixture along the top. Place the charred pieces of cauliflower along the top and dot some diced beetroot on top. Sprinkle with mint and serve immediately.