With the Christmas menu largely deliberate, we will now all admit that the factor we actually love in regards to the festivities is the time after the day itself. Expectations return to planet regular and most of us revert to cooking a lot as we do for the remainder of the yr: a fridge raid right here, a stir-fry there, home-cooked meals served as much as family and friends who’re more than pleased simply to be fed. So it is a time when cooking with meals that has already been cooked seems like the most important win of all. With a lot of the work just about executed, it’s usually only a case of meeting, stirring and reheating. Entertaining the straightforward method.
Boxing Day fried rice with garlic and spring onion sauce (pictured high)
This addictive spring onion sauce is a twist on the garlic sauce discovered at each Mauritian desk at any time when a stir-fry seems. It’s often liberally spooned over fried rice and noodles, however the take a look at kitchen has been particularly loving it on fried eggs. Seeing because the recipe has been devised with Boxing Day in thoughts, chances are you’ll nicely not have any leftover rice within the fridge (which works finest right here), so be at liberty to make use of a few packets of microwave rice, which you need to use straight from the pack.
Prep 10 min
Cook dinner 15 min
Serves 4
140g spring onions, trimmed, 60g finely chopped, the remaining thinly lower at an angle
2 inexperienced chillies, stalks, pith and seeds discarded, flesh finely chopped
1 tsp caster sugar
60ml lime juice (ie from 2 limes)
2 massive garlic cloves, peeled and crushed
Positive sea salt
60ml olive oil
3 anchovy fillets
100g ham hock, or leftover ham or turkey, finely shredded
600g cooked jasmine or basmati rice (or packet microwave rice)
3 tbsp kecap manis, or 2 tbsp honey combined with 1 tbsp soy sauce
200-300g leftover roast greens
30g contemporary coriander, roughly chopped
4 eggs
First make the sauce. Put the finely chopped spring onions in a bowl with the chillies, sugar, lime juice and garlic, add a teaspoon of salt and 60ml chilly water, then stir nicely to mix and put aside.
Now for the stir-fry. Put a tablespoon of the oil in a big saute pan on a medium-high warmth, add the anchovy fillets and prepare dinner for 30 seconds, breaking them down with a spoon. Add the ham, stir to interrupt up any clumps, then prepare dinner for 4 to 5 minutes, till crisp. Tip right into a bowl.
Flip up the warmth underneath the pan to excessive and add one other tablespoon of oil and the rice. Stir nicely, then prepare dinner for a minute, shaking the pan often, till it softens. Drizzle within the kecap manis, stir gently, then depart to prepare dinner undisturbed for 2 minutes, till the underside of the rice begins to crisp up. Shake the pan or gently stir to bringthe crisp bits beneath to the highest, then keep it up cooking till extra rice crisps up (relying in your choice of crispiness, prepare dinner the rice for much less or extra time). Repeat another time, then stir within the greens and the remaining spring onions. Cook dinner for a minute, simply to heat the greens by means of, then stir within the coriander and three-quarters of the reserved crisp ham.
Put the remaining two tablespoons of oil in a medium frying pan on a medium-high warmth. As soon as it’s sizzling, crack within the eggs and prepare dinner for one and a half minutes, till crisp beneath. Use a slotted spoon or fish slice to switch to a plate lined with kitchen paper.Serve the rice topped with the eggs and the remaining ham and with the sauce on the facet.
Leftover cheeseboard gratin with a cracker crumble
It’s a number of days after Christmas. Leftover turkey has been stuffed into sandwiches, roast potatoes have been fried up with eggs and what’s left is commonly a great deal of roast veg and the stays of the festive cheeseboard. Parsnips, carrots, crackers and cheese: that will sound like the start of a witch’s spell, nevertheless it’s really a magical mixture of flavours, and a very good method to make use of up these leftover scraps. Substitute relying on what you will have round – some pesky bits of roast squash, say, brie or gruyere, Mini Cheddars or cream crackers? Something goes. Serve with a salad
Prep 10 min
Cook dinner 1 hr
Serves 6-8
1kg leftover roast root greens (resembling parsnips, carrots, swede, and so forth)
250g leftover cheese, grated or crumbled – a mix of cheddar and stilton works particularly nicely right here
200g ready-cooked chestnuts, roughly chopped
10g sage leaves, finely sliced
500ml vegetable inventory
100ml double cream
150g creme fraiche
1 tsp floor mace, or floor nutmeg
Positive sea salt
For the crumble
150g crackers – we used Ritz
100g unsalted butter, diced and softened
10g thyme, leaves picked
Warmth the oven to 180C (160C fan)/350F/fuel 4. Put the greens, cheese, three-quarters of the chestnuts and the sage in a 28cm round casserole and toss to mix.
Put a small saucepan on a medium warmth, then add the inventory, cream, creme fraiche, mace and a half-teaspoon of salt, and whisk to mix. Warmth gently for about eight minutes, solely till the combination is effervescent very gently, then pour it over the greens within the casserole. Switch the casserole to the new oven and bake for half-hour.
In the meantime, make the crumble. Use your arms to crush the crackers into small items, then combine these in a bowl with the remaining chestnuts, butter and thyme.
Flip up the oven to 210C (190C fan)/410F/fuel 6½, and take out the casserole. Sprinkle the crumble on high of the greens, then return the pot to the oven for quarter-hour, till the crumble is golden brown on high. Take away, depart to relaxation for quarter-hour, then serve with a crisp salad.
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