Got a fridge full of Christmas leftovers? Here are some solutions!
Tonight we enjoyed a lovely spread of cold pork, ham and turkey – and with a nice warm potato salad and green salad – it was a very yummy, quick and easy dinner.
But we all know there is only so many times a person can enjoy cold meats and salad for lunch and dinner – so here are some really great, quick meals to utilise you leftover ham, pork and turkey. Best of all, they are all rather light, which is what we all want following the eating fest that is Christmas Day – and they really transform the leftovers – adding kick, punch and interest, rather than feeling like you have to eat roast over and over. Although – I LOVE a good roast and I have to say Matt’s mum puts on an amazing spread for Christmas – I felt very lucky to be a part of the day!
Give these a go … I promise after slaving in the kitchen the past few days – these meals will be a breeze! First up, there’s nothing like a good salsa to liven things up …
Sliced Leg Ham with Mango, Avocado and Chilli salsa
1 large ripe mango, peeled, cut into 2cm pieces
1 large avocado, halved, stone removed, peeled, cut into 2cm pieces
1 fresh red birdseye chilli, halved lengthways, deseeded and finely chopped
1/2 cup fresh coriander leaves
2 tbs finely chopped red onion
2 tbs fresh lime juice
1 tbs extra virgin olive oil
Salt and freshly ground black pepper
5kg (about 1/2) leg of ham, thinly sliced
Place the mango, avocado, chilli, coriander, onion, lime juice and oil in a medium glass or ceramic bowl. Gently toss until well combined. Taste and season with salt and pepper. Transfer to a serving bowl or glass.
Arrange the ham on a serving platter and serve immediately with the salsa.
Thai-inspired Turkey Salad
2 tbsp fresh lime juice
55 ml of soy sauce
1 tbsp ginger, grated
1 tsp ground star anise
2 tbsp fish sauce
2 tsp honey
450 g cooked turkey meat, cut into half inch strips
2 red chillies, seeded and finely chopped
4 spring onions, sliced
1 cucumber, peeled, seeded and sliced
3 tomatoes, cut into wedges
2 tbsp coriander leaves
2 tbsp basil
mixed salad leaves, to serve
In a saucepan combine the lime juice, soy, ginger, star anise, fish sauce and honey.
Cook for 2 minutes over a medium heat, allow to cool.
Add the remaining ingredients, except the salad leaves. Season to taste and serve on the dressed salad leaves.
Asian Pork Rice Paper Rolls
150g dried rice vermicelli noodles
16 small round rice paper wrappers (you can get these in the Asian isle at the supermarket)
1 cos lettuce, leaves separated, washed, dried
2 Lebanese cucumbers, halved, cut into thin strips
1/2 cup Thai basil leaves
250g (2 cups) roasted pork, cut into strips
1/3 cup sweet chilli sauce
The juice if 1 lime
Soak noodles following packet directions. Drain. Refresh in cold water and drain.
Half-fill a shallow dish with warm water. Dip 1 rice paper wrapper into water. Place on work surface. Place lettuce at edge of rice paper. Top with noodles, cucumber, basil and pork. Roll up, folding edges in to enclose filling. Cover rice paper rolls with a damp tea towel to prevent drying out. Repeat with remaining rice paper wrappers, noodles, lettuce, cucumber, mint, basil and pork to make 16 rolls.
Combine sweet chilli and 1 1/2 tablespoons lime juice in a screw-top jar. Secure lid and shake until well combined. Serve rice paper rolls with sweet chilli dipping sauce.
There you have three delicious recipes which are quick, tasty, light and will ensure all your leftovers get used without you having to feel like you are eating the same thing over and over again.
I’d like to take this opportunity to thank everyone who has supported me in my writing this year. I have enjoyed sharing my recipes with you. I hope you’ll keep reading in 2011 as I start the year exploring all different cuisines from across the globe! It promises to be a fabulous culinary journey. But until then …
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