Sunday, 28 December 2014

More Leftover Magic

Leftovers need to be consumed quickly and if any sort of poultry within three or four days. Here are a some more ideas if you are tired of cold meat and salad or sandwiches. Freezing is always a good option, dice up leftover meat and ham, put it a freezer bag and use it for pasta sauces or pasta bakes.

Chinese Crepes
This dish is very loosely based on the Chinese dish of Peking Duck. Any leftover poultry will work, these are made with the leftover duck and chicken and I have also made them with turkey and pork. A platter of these are a nice finger food, cut the assembled crepes in half and stack on a serving plate. For a more substantial and casual meal have people assemble their own at the table.

All you need are some crepes, some Hoisin or Chinese Plum Sauce and thinly sliced spring onions. I like to add some shredded lettuce and fine strips of cucumber. Crepes are simple to make, follow this tutorial for the recipe and technique.

This is how to assemble the crepes

Smear some hoisin or plum sauce over the crepe.

Add the chopped leftover duck/turkey/chicken.

Top with some spring onion, lettuce and cucumber

Roll up firmly.

Leftover baked pumpkin and carrots can be made into soup. Simmered with a clove of garlic, green ginger and fresh tumeric and chicken stock and then pureed. Add some shredded leftover duck/turkey/ chicken, thinly sliced spring onions and a few drops of sesame oil. This can be frozen, make with less stock so that it takes up less space in the freezer.

The slow roasted tomatoes have been stewed up and frozen, ready to be added to a casserole or a quick tomato sauce for pasta.

This dessert used up the last of the fresh berries and the Brandy Cream leftover from the pudding. Topped with a shortbread biscuit and dusted with icing sugar.


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