Lawson’s Nigella Recipes Foolproof for Using Up Christmas Leftovers
Just as it’s a mistake to try Christmas food itself, I think it’s misguided to venture with leftovers. Don’t go for the turkey curry, fried turkey or fried turkey. A turkey is a turkey, and it’s best eaten cold as is. It’s great with roasted garlic cloves and shallots. Blanch them for three minutes first to make peeling easier, then place them in a roasting pan in a low to medium oven – shallots for 30 to 40 minutes, garlic cloves for 20 minutes – with some goose fat or olive oil.
A good, juicy, sharp salsa will add zing to cold turkey, and it also seems to go well with cold ham: Slice mango with some red onion and fresh cilantro and sprinkle with lime juice. For comfort rather than excitement, bubble and sizzle with cold, unappetizing Brussels sprouts. Even without the turkey, this makes a great Boxing Day dinner: mash some potatoes, cut up the sprouts or process them briefly and mix the two together; Fry some chopped onions in a non-stick frying pan – preferably, again, in goose fat – then add the potato and sprout mixture, shape them into a cake and cook for about 10 minutes on each side. Eat with or without chopped bacon, and with or without an egg (boiled or poached) on top.
If you want to give people leftovers, show you made an effort by offering the first course or dessert, or both. For a potluck dinner, a great quick pudding can be made by slicing up some mince pies with some walnuts, then heating up some maple syrup with brandy or rum in a saucepan. When the alcohol has burned off and the liquid is syrupy, add it to the leftover pie and nuts and then add it to good vanilla ice cream. Per person, use about a mince pie, three walnuts, two tablespoons of maple syrup and the syrup.
(tags for translation) Arts & Lifestyle