Leftover Food after Christmas - Catherine Fulvio
If you’re waking up to a fridge full of leftovers and you don’t know what to do with them - never fear, Catherine Fulvio is here.
Melon and Ham Salad
This is extremely easy way to use up the leftover ham – no need to be accurate with the ingredients – just use what you have. I like to add the croutons on top just before serving so that they are not too soggy.
50g rocket or any salad leaves, washed and trimmed
½ cucumber, sliced
8 to 10 thick slices cooked ham, diced
250g melon, peeled and diced
For the dressing
1 lemon, zest and juice
6 tbsp olive oil
1 tsp wholegrain mustard
½ tsp sugar
Salt and freshly ground pepper
1 tbsp chopped parsley
- Pour the lemon and zest into a small bowl, add the olive oil, mustard, sugar and whisk very well. Check for seasoning.
- Place the rocket and salad leaves as well as the cucumber onto a serving platter and arrange the ham on top, followed by the melon.
- Drizzle the dressing over the salad.
- Top with the croutons and chopped parsley and serve immediately.
Tip: Instead of the mustard, add ½ a red chilli, very finely chopped, for a little zing!
Turkey, Ham and Pesto Risotto
This is a favourite in the Fulvio household. If there is leftover cranberry sauce, I stir this into the risotto instead of the pesto. It sounds a bit crazy, but it works
1 tbsp. olive oil, extra virgin
1 tbsp. butter
1 leek, finely sliced
1 large clove garlic
400g risotto rice
150ml white wine
1.2 l chicken stock, heated to simmering
4 chunky slices ham, cubed
150g cooked turkey, shredded
4 tbsp. of classic basil pesto
2 tbsp. parmesan, freshly grated
Fresh basil leaves for garnishing
Heat a large heavy saucepan and add 2 tbsp. oil and a knob of butter. When the butter is foaming, add the leek and cook for 5 minutes until beginning to soften.
Add the ham, garlic and rice, and cook for a few minutes until the rice is shiny and opaque. Add the wine and boil for 1 minute, stirring constantly. Reduce heat and add the stock a ladleful at a time, stirring constantly until each ladleful is absorbed, adding the turkey with the last ladle.
The rice should be creamy but firm to the bite. Stir in the pesto.
Remove from heat and stir in the parmesan cheese and garnish with basil leaves. Season with salt & pepper to taste.
Ham Croquettes with Leek and Paprika Sauce
Christmas is a busy time here at Ballyknocken House & Cookery School. Once we are have wrapped up our corporate Christmas parties and Christmas cooking classes in the cookery school it is time for friends and relatives to visit. A firm favourite with my children, these have meat and veg in them so all boxes are ticked! It’s also quite a useful recipe for using up leftovers. The beauty of croquettes is that the filling can be changed to suit what’s in the fridge – I often add diced, sautéed chorizo or smoked salmon. So for Christmas these are a winner turning leftover Christmas ham into finger food for visitors and the best thing is they are loved by all ages.
FOR THE CROQUETTES
100g good quality ham, diced into small pieces (or leftover Christmas Ham is perfect too)
350g warm mashed potato good handful young spinach, shredded
½ lemon, zest only
1 tbsp chopped chives
2 tsp chopped oregano
3 tbsp plain flour, seasoned with salt and freshly ground black pepper
1 egg, beaten
4 tbsp fresh breadcrumbs
3 tbsp sesame seeds rapeseed oil, for frying
FOR THE SAUCE
rapeseed oil, for frying
½ medium leek, finely sliced
2 tsp wholegrain mustard
½ tsp sweet paprika
4 tbsp crème fraiche
1 tsp chopped oregano
1 tbsp chopped parsley
100ml vegetable stock
salt and freshly ground black pepper
To make the croquettes, place the ham, potato, spinach, lemon zest, chives and oregano in a medium-sized bowl and mix together. Divide into 12 portions to shape.
Spoon the seasoned flour out onto a clean plate. Pour the beaten egg into a shallow, wide bowl, and spread the breadcrumbs and sesame seeds out on a clean plate.
Dampen your hands with cold water and shape the ham-and-potato mixture into croquettes. Dip each one into the egg, roll in the breadcrumbs and place on a plate lined with parchment paper. Leave in the fridge for half an hour to set.
To make the sauce, heat some oil in a saucepan over a medium heat, add the leek and sauté for 5 to 6 minutes until softened but not browned. Stir in the mustard, paprika, crème fraîche, oregano and parsley. Pour in the stock and simmer to thicken slightly, then season with salt and freshly ground black pepper to taste.
To cook the croquettes, heat some oil in a large frying pan over a medium heat. Carefully place the croquettes in the frying pan in batches and fry until golden and crispy and heated through.
To serve, place some wilted chard on a platter, arrange the croquettes on top and spoon over some of the sauce – serve the rest in a small ramekin on the side.
Chocolate Torte with Orange and Cranberries
Serves 8 to 10
I always seem to have a few cranberries left, no matter how accurate I am when purchasing. You can also use up the leftover chocolates (if there are any left!!). Serve the torte with orange cream or crème fraiche if you have some left but it is equally good just with an espresso.
1 orange, zest and juice
3 tbsp caster sugar
300g dark chocolate or left over chocolates
100g ground almonds
6 eggs, separated
200g golden caster sugar
Cocoa for decorating
- Heat the oven to 180C/Fan 160C/Gas 4. Butter and line a 25cm spring form tin. Line the outside with a sheet of foil.
- Place the cranberries, orange juice and zest and sugar in a saucepan and bring to the boil, reduce the heat and simmer for about 3 minutes until that are just cooked but still whole. Remove from the heat and set aside.
- Melt the chocolate and butter in a bain marie (large bowl over a pan of hot water). Stir in the ground almonds and the egg yolks.
- In the meantime, whisk the egg whites until soft peak and slowly add the caster sugar until the mixture is stiff. Fold the egg whites and sugar mixture into the chocolate almond mix.
- Carefully fold in MOST of the cranberries and orange, checking that the mixture is not too stiff OR adding too much liquid.
- Pour into the spring form tin. Sit the tin into a baking tray or roasting pan, to form a bain-marie. Place the tin with the cake in the centre oven rack and pour in enough water to come about 1/2 inch up the sides of the baking tray. Bake for about 45 to 50 minutes. The torte should still "wobble" slightly. Cool in the tin.
- Once cooled, gently remove from the tin. Place on a cake stand and dust with cocoa.
Tip: I love to use the golden caster sugar but if you can’t find this, the regular one will do. You could even add ¼ tsp cinnamon to the sugar.