PHEW, it’s all over again for another year — hope it was jolly and lots of fun.
Now for the best bit, using up the leftovers. If you haven’t eaten every last morsel from the turkey carcass, here are several delicious ways to use up the remainder.
We made the Tostadas recently with chicken and I was amazed how the grandchildren as well as the adults loved them. The kids loved the interactive bit of piling the filling on top of the tortillas.
Ramen Shops are sweeping across the US and UK. People can’t get enough of this comforting Japanese broth choc full of Chinese noodles with various additions. The best ones are of course made with homemade broth, noodles. This is a quick comforting version on the Ramen theme. Use up scraps of turkey, ham and even Brussels sprouts.
Ribollita is similar, another comforting bowl of chunky soup.
If you still have any leftover Mrs Hanrahan’s Sauce you may be surprised to hear it makes the most divine boozy ice-cream and it’s definitely hard to beat plum pudding that’s gently fried in butter.
A frittata is also a fantastic vehicle for little bits and pieces, add some grated cheese and lots of freshly chopped herbs.
Macaroni cheese can be perked up with a little dice of smoked mackerel or salmon, or a few little morsels of cooked ham or bacon. Left over bread can be made into all manner of bread and butter puddings — there’s no end to the delicious recreations you can serve up with aplomb. Happy New Year.
Tostadas are a favourite snack in Mexico. The filling varies according to the area; it can be beef, chicken, pork, turkey, crab or just vegetables. The filling is always piled high so Tostadas are always quite a challenge to eat elegantly, but what the heck they taste delicious! For a family meal pile the crisp tortillas onto a plate and have bowls of shredded turkey meat, tomatoes and guacamole so people can help themselves and make their own tostadas.
8 tortillas, they ought to be corn tortillas
but wheat flour tortillas can be substituted
225g (8ozs) refried beans, optional
½ iceberg lettuce, shredded
110-175g (4-6ozs) cooked turkey or chicken, shredded
4 sliced chilli, optional
4 – 6 very ripe tomatoes, sliced (cherry tomatoes would be best in which case you’ll need more)
1 or 2 avocados or guacamole
4 tablespoons spring onion, sliced
8 tablespoons sour cream
50-110g (2-4ozs) grated Cheddar cheese
Deep fry the tortillas in hot oil until crisp and golden, drain on kitchen paper. Put each tortilla on a hot plate, spread with a little warm refried beans and then top with some crunchy lettuce, shredded chicken breast, guacamole and so on.
Finish off with a blob of sour cream and a sprinkling of cheddar cheese and chives.
Serve immediately. In Mexico Tostadas are considered to be finger food — you’ll need both hands!
Ramen is the ultimate comfort food and can be varied in so many ways. The broth needs to be well flavoured, but it can be chicken, pork, dashi, miso or vegetable-based or a mixture. Noodles can be traditional wheat ramen noodles or you can use buckwheat or brown rice noodles if it needs to be gluten free. The meat can be braised brisket or short ribs, pork shoulder, pork belly or bacon, chicken, turkey, tofu or shrimp. Use whatever vegetables are in season and lots of fresh herbs. You can top it with softish hardboiled egg, nori, sesame seeds or nuts. The variations are endless. It’s also a fantastic way to use leftovers at any time of year but particularly Christmas. Here’s a basic starting point.
1.8 litres (64fl oz) really good homemade chicken stock
2 tablespoon soy sauce
2 tablespoon mirin
1 inch chunk ginger root, gently smashed
sea salt and freshly ground black pepper
1 tablespoon dark sesame oil
12oz ramen noodles or other Chinese noodles
1½ cups sautéed greens (spinach, Swiss chard, kale or Brussels sprouts)
1lb roasted turkey, chicken thighs, with or without skin, sliced
4 soft ‘hardboiled’ eggs, cooked for 8 minutes, peel and halve
4 spring onions, thinly sliced on the diagonal
Heat chicken stock with soy sauce, mirin and ginger. Simmer gently for 5 to 10 minutes. Discard ginger. Season with salt and pepper. Add the sesame oil.
Cook the noodles in boiling water until just tender (usually 4 to 5 minutes but check the directions on the package). Drain well.
Warm the greens and chicken in some broth.
When everything is hot, assemble soup. Place about a cupful of noodles in each bowl. Ladle the broth over noodles. Arrange greens and slices of turkey or chicken — in separate areas on top of the noodles. Shell the eggs, halve and lay ½ an egg in each bowl and sprinkle with lots of green spring onions. Eat while very hot — slurp the broth first and then other ingredients or any order you want.
Sautéed greens: Sauté 275g (10oz) baby spinach or 450g (1 lb) trimmed and chopped kale or Swiss chard in 2 tbsp extra virgin olive oil until wilted and tender — a minute or two for spinach and 8 to 10 minutes for kale or Swiss chard. Season with salt and pepper.
Left over chicken or turkey: Toss 8 boneless chicken thighs (with or without skin) in 112ml (4fl oz) teriyaki sauce or 112ml (4fl oz) hoisin mixed with 2 tbsp soy sauce. Arrange skin side up on a baking sheet lined with parchment paper. Roast in a preheated 200°C/400°F/Mark 6 oven for 30 minutes.
Soft-cooked eggs: Add 4 eggs gently to a medium-sized saucepan of boiling, salted (1 tbsp) water. When water returns to the boil, cover pot and turn off heat. Let rest seven minutes. Drain eggs and cool in cold water. Crack shells and soak eggs in cold water for 5 minutes longer. Remove shells and cut eggs in half lengthwise.
A frittata is an Italian omelette. Unlike its soft and creamy French cousin, a frittata is cooked slowly over a very low heat. It is cooked on both sides and cut into wedges like a piece of cake. This basic recipe is flavoured with grated cheese and a generous sprinkling of herbs. Like the omelette, though, you may add almost anything that takes your fancy. One could substitute grated mature cheddar, but Gruyére and Parmesan give you more ‘bang for your buck’.
Additions — diced cooked potato, ham, chorizo, sweated leek, spring onion, blanched broccoli, roast pumpkin or squash and sautéed mushrooms.
10 large eggs
1 teaspoon salt and lots of freshly ground black pepper
75g (3ozs) Gruyére cheese, grated
25g (1oz) Parmesan cheese, grated
2 tablespoons parsley, chopped
2 teaspoons thyme leaves
25g (1oz) butter
4 tablespoons basil or annual marjoram chopped
Tomato and coriander salsa
Non-stick pan – 22.5cm (10inch) frying pan
Whisk the eggs in a bowl; add the salt, freshly ground pepper, fresh herbs, grated cheese into the eggs. Melt the butter in a non-stick frying pan. When the butter starts to foam, tip in the eggs. Turn down the heat, as low as it will go. Leave the eggs to cook gently for 12 minutes on a heat diffuser mat, or until the underneath is set. The top should still be slightly runny. Preheat a grill. Pop the pan under the grill for 1 minute to set but not brown the surface. Alternatively, after an initial 3 or 4 minutes on the stove one can transfer the pan to a preheated oven 170ºC/325ºF/gas mark 3 until just set 15-20 minutes. Slide a palette knife under the frittata to free it from the pan. Slide onto a warm plate. Serve cut in wedges, arrange some rocket leaves on top of the frittata and top with a blob of tomato and coriander salsa or alternatively you can serve with a good green salad and perhaps a tomato salad.
Boozy Ice Cream & Raisins
A gorgeous rich ice cream, serve it in small helpings. Here I give the recipe from scratch, but if you have any Mrs Hanrahan’s sauce left over you can use that instead.
Serves 20 approximately
4 oz (110g) butter
8 oz (225g) Barbados sugar (moist, soft, dark-brown sugar)
1 egg, free-range
62ml (2½fl oz) port
62ml (2½fl oz) medium sherry
2 ¼-2 ½ pints lightly whipped cream
4oz (110g) lexia or muscatel raisins
62ml (2½fl oz) sherry
62ml (2½fl oz) rum
2oz (50g) fresh walnuts, chopped
2 13x20cm (5x8inch) loaf tins or plastic box
Melt the butter, stir in the sugar and allow it to cool slightly. Whisk the egg and add to the butter and sugar with the sherry and port. Cool. Add the softly whipped cream. Put into a plastic box, cover and freeze. Alternatively line two loaf tins with cling film, cover and freeze. Meanwhile put the raisins into a bowl, cover with a mixture of rum and sherry and allow it to plump up. Chop the walnuts coarsely and add to the raisins just before serving.
Cut the ice cream in slices or serve in little glasses scattered with a few boozy raisins and some chopped walnuts. Sliced or diced banana is also delicious with it.
The Organic Centre in Rossinver, Co Leitrim 2014 Course Programme and Seed Catalogue is full of brilliant ways to fulfil your New Year’s Resolutions to grow your own vegetables. You could start by signing up for Starting a Garden from Scratch on Saturday Feb 22, 2014, and there are lots more brilliant forgotten skills courses like cheese making, beer making and beekeeping. To order a catalogue, see www.theorganiccentre.ie or phone 071 9854338.
© Irish Examiner Ltd. All rights reserved