Using Up Delicious Leftovers

[JoyfulCook]

Just a few quick ideas on what to do with all that left over food that most of us have in the fridge. Thanks to Woolworths food stores here are a few great ideas


Chicken bubble & squeak
Serves: 4
Preparation time: 15 mins
Cooking time: 15 mins
INGREDIENTS
2 cups shredded cabbage
1 brown onion, finely chopped
2 tbs olive oil
40g butter
4 medium cold roasted potatoes, roughly mashed
200g leftover chicken meat and stuffing, chopped
Mustard
4 eggs
METHOD
Heat 40g butter and 2 tbs olive oil in a non-stick frying pan over medium heat. When melted add 1 brown onion, finely chopped and 2 cups shredded cabbage.
Cook for 3 minutes or until soft. Add 4 medium cold roasted potatoes, roughly mashed, 200g leftover chicken meat and stuffing, chopped. Stir until well combined. 
Spread evenly over surface of frying pan. Cook for 4 minutes or until golden. Stir and cook for a further 4 minutes or until mixture is golden and hot.
Meanwhile, heat a second non-stick frying pan over medium-low heat. Break 2 eggs into frying pan and cook for 2 minutes or until cooked to your liking.
Transfer to a plate. Cook another 2 eggs. Spoon bubble and squeak onto serving plates. Top each with a fried egg. Serve with mustard on the side.


Turkey and prawn salad
Serves: 4
Preparation time: 10 mins
Cooking time: N/A
INGREDIENTS
500g cooked peeled prawns
leftover cooked turkey (250g)
1 carrot, julienned
1 sliced stalk of celery
4 finely sliced green shallots
1 cup finely shredded cabbage
2 tbs chopped parsley
1 tsp Dijon mustard
2 tbs red wine vinegar
½ cup olive oil

METHOD
Shred leftover cooked turkey (250g) and combine in a bowl with 500g cooked peeled prawns, tails intact. Add 1 cup finely shredded cabbage, 4 finely sliced green shallots, 1 sliced stalk of celery and 1 carrot, julienned. Toss well to combine. Whisk 1/2 cup olive oil with 2 tbs red wine vinegar, 1 tsp Dijon mustard and 2 tbs chopped parsley. Drizzle over salad and serve.


Ham rosti
Serves: 4
Preparation time: 15 mins
Cooking time: 25 mins
INGREDIENTS
500g potatoes
200g leftover leg ham, cut into thin strips
100g Tasty Cheddar Cheese
grated
1 tbs olive oil
salt and freshly ground black pepper
1 tbs finely chopped chives, salad leaves
tomato chutney
METHOD
Grate 500g potatoes and place in a colander. Using your hands, squeeze out as much liquid as possible. Place into a large bowl. 
Add 200g leftover leg ham, cut into thin strips, 100g Cheddar Cheese, grated and 1 tbs finely chopped chives. Season with salt and freshly ground black pepper. Stir until well combined. 
Heat a non-stick frying pan over medium heat. Add 1 tbs olive oil. When hot add 1/3 cup full of mixture, making 3 rosti at a time. 
Cook for 3 minutes on each side until golden and crisp. Transfer to a plate and cover with foil to keep warm. Cook remaining mixture. 
Serve with tomato chutney and salad leaves.



Ham and vegetable pasta bake
Serves: 6
Preparation time: 10 mins
Cooking time: 1 hr
INGREDIENTS
300g pasta
1 crushed garlic clove
100g thinly sliced button mushrooms
1 chopped onion
2 tsp olive oil
4 lightly beaten eggs
150g chopped leg ham
¼ cup chopped continental parsley
1 grated zucchini
½ cup grated tasty cheese
¼ cup finely grated parmesan
METHOD
Preheat oven to 180 degrees Celsius. Grease a 20cm square cake pan and line the base with baking paper. 
Cook 300g pasta in salted boiling water until just tender. Drain and return to pan. 
Meanwhile, heat 2 tsp olive oil in a frying pan over medium heat. Add 1 chopped onion, 100g thinly sliced button mushrooms and 1 crushed garlic clove. 
Cook, stirring, for 5 minutes or until softened. Add to pasta with 1 grated zucchini, 1/4 cup chopped continental parsley, 150g chopped leg ham and 4 lightly beaten eggs. 
Stir well to combine. Combine 1/4 cup finely grated parmesan and 1/2 cup grated tasty cheese and stir half the cheese mixture into the pasta mixture. 
Transfer pasta mixture to prepared pan. Sprinkle with remaining cheese. 
Bake for 40 minutes or until set. Cut into pieces and serve.

Please share your ideas and recipes for leftovers.

[duonyte]

Mr Grumpy likes saucy dishes, so I will often cube whatever meat I have, then make a suitable sauce, and serve over rice or noodles or potatoes. If I have some compatable veggies, I'll throw those in, too.

This is a good recipe for leftovers, also, Julienne of Veal/Poultry/Pork (Microwave)
as are these
Turkey Croquettes
.Turkey Melt With Chutney
.Dante's Rice

Turnovers made with pie crust or puff pastry and chopped meat and veggies.
And, of course, soups.....
..

I copied that ham rosti recipe, that sounds like something we would enjoy.

[tasb]

Hot Turkey Sandwiches are a must in this house, served with re-heated sides. We usually have this twice before we are turkey'ed out.

If I still have leftovers after that I make casseroles. A layer of sweet potatoes, turkey, mixed with veggies and gravy (or cream of chicken soup if I am lazy), topped with stuffing and cheese. Put those into the freezer until I really want turkey again.

Turkey Pot Pies, mix up turkey, veggies and gravy, put into personal sized double pie crusts. I usually bake before I freeze that way I can just pull them out of the freezer and re-heat in the microwave.

I always make way too much food at Christmas/Thanksgiving/Easter just so I can make these things. I don't know why I don't make turkey more often, I love eating it. I told hubby we need a bigger turkey for Christmas because the one his mom for Thanksgiving was too small, after hot turkey sandwiches it was done.

[JoyfulCook]

dounyte that Dante's Rice sounds almost the same as a rice salad that I amde up yesterday using the leftover prawns only difference was that I added italian dressing and we had it cold with other left over salads and served it with Barbecued Scotch fillet steak.

Love all the ideas and recipes as well.

I agree with you Tasb about turkey we enjoy it and don't have it often enough either, I might just grab one and stash it in the freezer as they are going out at a discount

[**Tinkerbell**]

We had ham for Christmas, but we all ended up with a really nasty flu (DD is still running a fever up to 103.2), and no one felt like eating much. I just did basic scalloped potatoes and lemony asparagus alongside, and since we didn't overeat the first night, all of it has been just as good leftover without having to disguise it this year.

[Kerfuffle-Upon-Wincle]

My niece sent me home with enough leftover ham to make Ham-Cheese Pie ~

[JoyfulCook]

Kerfuffle-Upon-Wincle wrote:
My niece sent me home with enough leftover ham to make Ham-Cheese Pie ~

Now THAT looks delicious, I have just printed that out, Its so hot here that I might just cook it really early in the morning and have it cold for an evening meal with salads.

[JoyfulCook]

Tinks, hope that you and the family get well soon! that asparagus sounded great.