TThe thing about Christmas Day, as no one needs to remember, is that there is always so much food. However, it is a universally recognized truth that the everything The point of cooking a great bird – not to mention enough vegetables to feed twice the number of people who are actually eating them – is to be able to enjoy the leftovers the next day. For the entire ceremony, and the focus on food served at the right time in the right place at the right temperature on Christmas Day, is there really anything better than a soft bread sandwich stuffed with all the good stuff? Gravy sauce for dipping (and a couch for dipping) optional.
Boxing Day BLT (pictured above)
Bun + leftovers + turkey = the best BLT of Boxing Day. The idea is to do this without having to go to the stores, so use whatever bread, cheese, cooked vegetables, and meat you have on hand. And everyone has a packet of sausage in the freezer, right, for the pork sausage ready? If you have any sauce left over, use it, rather than starting from scratch.
Homework 10 minutes
Cook 40 min
It serves 4
4 brioche burger buns (or any other bun or bread)
2 tablespoons yellow mustard (or any other mustard), more extra to serve
320g leftover cooked turkey (or chicken or lamb), cut into ½-1cm thick slices
8 slices of provolone (100g), or any other soft cheese like cheddar
40 g unsalted butter
For the pate
20 g unsalted butter
200g raw pork sausage
1 onion, peeled and finely chopped (150g)
Salt and black pepper
4 cloves of garlic, peeled and crushed
2 tablespoons thyme leaves, collected and chopped
370 g of cooked mixed Christmas vegetables – carrots, brussels, potatoes, parsnips or whatever you have
For the sauce (if you have nothing left)
30 g unsalted butter
1 onion, peeled and thinly sliced (150 g net weight)
3 sprigs of fresh thyme
1 ½ tablespoon all-purpose flour
500ml chicken broth
2 tablespoons Worcestershire sauce
Salt and black pepper
Make the sauce first, if necessary. Melt the butter in a medium saucepan over medium-high heat, then sauté the onion, stirring occasionally, for eight minutes, until tender and deep golden brown. Add the thyme and flour to coat, then add the broth and Worcestershire sauce. Season with three-quarters of a teaspoon of salt and a generous amount of black pepper, bring to a simmer, lower heat to medium, and cook for 20 minutes, until slightly thickened. Keep warm until ready to serve.
Meanwhile, prepare the pate. Put a large skillet over medium-high heat and, once hot, add the butter and sausage, and fry for about three minutes, shredding the meat until it is all finely crumbled and no longer pink. Add the onion and half a teaspoon of salt, and sauté another 10 minutes, until everything is well caramelised. Add the garlic, cook for two more minutes, until fragrant, then place in a food processor and clean the pan (you’ll use it again later). Add the thyme, nutmeg, and cooked vegetables to the bowl of the food processor, then pulse a few times, until you get a rough but spreadable puree. Taste and adjust seasoning, if necessary.
Assemble the sandwiches by cutting the buns and basting the bottom halves with mustard. Follow up with a nice paté patch, about 120g, then turkey slices and cheese. Top with the other half of the buns.
Melt 20g of butter in the clean skillet over medium heat. Once hot, place two of the sandwiches top down and cook for three to four minutes, until the bread is golden brown and toasted. Flip and repeat on the other side, until it is also toasted and the cheese is melted. Transfer to a low oven and repeat with the remaining butter and sandwiches.
Cut all the sandwiches in half and divide them among four plates. Divide the sauce into four small bowls and serve together for dipping, with some additional mustard, if desired.
Leftover Vegetable Samosas with Cranberry Sauce
This is a brilliant way to consume your leftover Christmas Roasted Veggies – you’ll need a little less than 500g total. However, if you have to make them from scratch, follow the method below.
Homework 15 minutes
Cook 1 hour 35 min
2 large carrots (250 g), peeled and cut into 3 cm pieces (210 g net weight)
2 large parsnips (350g), peeled and cut into 3cm (270g) pieces
2 large potatoes (430g), peeled and cut into 3cm (365g) pieces
175 ml olive oil (or more if necessary)
Salt and black pepper
1 teaspoon of black mustard seeds
1 large onion, peeled and thinly sliced (180g)
60 g fresh ginger, peeled and finely grated (50g)
2 red chili peppers, without seeds and pith, finely chopped pulp
25 g fresh coriander, finely chopped stems, chopped leaves
2 teaspoons cumin seeds, roughly crushed in a mortar
1 tablespoon garam masala
2 lemons – zest of 1 fine grated, to obtain 1 teaspoon, and both in juice, to obtain 25 ml
2 chives, trimmed and thinly sliced
4 sheets 45cm x 25cm edge Cake shop
1 teaspoon of nigella seeds, to spray
For the cranberry sauce
1 tablespoon of olive oil
200g cranberry sauce (homemade or store bought)
1 teaspoon maple syrup
Put all the veggies on a large parchment lined cookie sheet, add two tablespoons of oil, half a teaspoon of salt, and a good grind of black pepper, and toss to coat. Bake for 40-45 minutes, stirring once halfway through, until cooked through and golden brown, then remove and cool.
Meanwhile, heat three tablespoons of oil in a medium skillet over medium-high heat, then add the black mustard seeds and let them sizzle for 30 seconds. Add the onions and cook, stirring regularly, for 10 minutes, until cooked and well caramelized. Add 40g of grated ginger, half of the red chilli, all the coriander stems and the spices, cook, stirring, one more minute, then remove from the heat and allow to cool slightly.
For the sauce, put a tablespoon of oil in a small skillet over medium-high heat. Once hot, add the remaining red pepper and ginger, cook for 30 seconds, then pour into a small bowl and add the cranberry sauce, maple syrup, two teaspoons of lemon juice, and one-eighth teaspoon of salt. Reserve while you assemble the samosas.
Chop about half of the roasted vegetables into ½ cm cubes and mash the rest with a fork (you’ll want to keep some texture here, so don’t overdo it). Add all the vegetables to the skillet, then add the lime zest, a tablespoon of lime juice, chives, coriander leaves, a tablespoon of olive oil, and three-quarters of a teaspoon of salt.
Heat the oven to 220C (200C fan) / 425F / gas 7 and line a large baking sheet with parchment paper.
On a clean work surface, stack the cutting edge blades on top of each other, with the short end closest to you, and cut into three 8-9 cm wide strips. Cover with a damp kitchen towel. Take an edged strip and brush with oil. Take about 50g of the filler, compress it gently in the palm of your hand, and place it in the center of the lower end of the strip. Fold one corner of the dough over the filling, forming a triangle, then fold again in the opposite direction. Continue folding in alternate directions along the strip, until all the batter is used up and a triangular package remains. Place seam side down on lined baking sheet, then repeat with remaining dough strips and filling, until both are exhausted.
Brush the tops of the samosas with the remaining olive oil, sprinkle with nigella seeds and bake for 25-30 minutes, flipping the pan once halfway through, until golden brown. Remove, cool for five minutes, and serve with the cranberry sauce on the side.
Christmas pudding eccles cakes with marzipan
If Christmas pudding beat them all yesterday, this is probably the way to get your appetite back.
Homework 5 minutes
Cook 1 hour
1 sheet of 320 g butter puff pastry, already rolled
1 egg, defeated
60g Demerara sugar, to spray
Flan or brandy butter, to serve
275g leftover Christmas pudding, crumbled
1 clementinegrated, grated, to make 1½ teaspoon, and squeezed, to make 1 tablespoon
2 tablespoons Pedro Ximsings (or your favorite Christmas drink)
25 g unsalted butter, Melted
100g marzipan, cut into 1 cm cubes
1 pinch of salt
Place the puff pastry sheet on a lightly floured work surface and roll it a couple of rolls with a rolling pin to thin it a bit.
Using a 10cm round cutter, cut out as many pastry circles as you can (you should get around seven) and place on the lined tray. Gather the puff pastry scraps, roll and slice again, until you have 10 puff pastry circles in total. Put the tray in the fridge to keep the puff pastry cool while you make the filling.
Place all of the filling ingredients in a medium bowl, add a good pinch of salt, and toss to combine.
Heat the oven to 220C (200C fan) / 425F / gas 7 and line a large baking sheet with parchment paper. Take the dough out of the fridge and place 45 g of filling in the center of each circle. Take a filled circle in the palm of your hand and, using your thumb and forefinger, stretch the edges of the dough over the filling and toward the center, using the other thumb to hold it in place and overlapping as you go, until let them all bend. meet in the middle, then pinch together to seal. Place the package of dough seam side down on the tray and repeat with the other nine filled dough circles.
Press gently but firmly into each package of dough to flatten it into a thick disc, then brush the top and sides with beaten egg and dip the package in the demerara sugar.
Use a small, sharp knife to cut three 1½cm long slits in the top of each eccles cake, then bake for 20-25 minutes, turning the pan once halfway through, until evenly browned. Let cool for five minutes, then serve with leftover custard or brandy butter.
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