Our Head Chef Gareth Langford suggests his succulent solutions to makeover your leftovers!
Christmas is my favourite time of year, even as a chef and as busy it is, I still enjoy the festive spirit of it all. It’s one of those rare times where the family get together and celebrate. But it’s always easy to buy too much food and get carried away. So I thought it would be good to give a few tips and ideas with what to do with some of the leftovers, including one of my favourite recipes.
Your Vegetable Leftovers
Try the classic idea of bubble and squeak, using your leftover vegetables, mixed them all together and press into cakes, pan fry and then serve with a nice chutney, or try a poached egg on top! Delicious!
Your Turkey Leftovers
Make the most of your turkey leftovers by chilling it and cutting into thick steaks, toss in curry powder, mixed with plain flour, a pinch of salt and pan fry.
Once coloured on both sides, transfer to an oven-proof dish and put in the oven for 20 minutes.
Meanwhile, using the same pan that you fried in, chop up the leftover vegetables and fry.
Add more curry powder for flavour and a cup of raw basmati rice and top with chicken stock.
Cook until the rice is soft, adding vegetable stock to make sure it doesn’t go too thick.
Once done, serve in a bowl with the turkey steak on top.
A different twist on a winter warmer curry!
Your Christmas Pudding Leftovers – this is my favourite recipe, Iced Christmas Pudding Parfait, a real treat to share with your family after the madness of Christmas. I hope you enjoy…
1 small Christmas pudding
150 g sugar
2 egg yolks
500 ml whipping cream (lightly whipped)
150 g egg whites
To make the parfait, whisk the egg yolks and 100g of sugar, cook over a pan of water for 7-8 minutes until thick
Once it has thickened remove from the heat and allow to cool
In a separate bowl whisk the egg whites until stiff
Add the remaining sugar and whisk for another minute or so
Break your leftover Christmas pudding into small pieces and fold into the egg yolk/sugar mix
Fold in the egg whites, and then fold in the lightly whipped cream
Spoon into a freezer tray and put in the freezer.
Once frozen cut into portions.
Try with orange and hazelnut praline.
I hope you enjoy my recipe and would like to wish you all a Merry Christmas from myself and my team. We hope to see you all soon.
On the Devon and Cornwall border on the banks of the River Tamar, China Fleet Country Club is one of the South West’s leading country clubs and hotel. With award winning golf, spa, beauty, gym, exercise classes, 4 star accommodation & brasserie and events, the Club is set in 180 acres near Plymouth. Trip Advisor Certificate of Excellence, Trip Advisor Green Leaders Gold Level & South West Green Tourism Silver Awards & SW Wedding Venue of the Year Award 2019