Christmas is over and we are still on a high from all the celebrations. And there’s nothing quite like a good Christmas dinner, from mulled wine to a good old traditional roast, turkey included.
Now we have more than enough food to feed a country, because like us you got slightly too excited about the two for one Christmas deals. You also pulled out all the stops to impress your guests and did your best take of your favourite Jamie Oliver recipes. Now it’s turkey sandwiches, turkey soup and just about every other turkey infused meal you can conjure up till all the food eventually gets eaten.
But that’s where we come in! Like you we can only stomach so many turkey sandwiches- as tasty as they are. So we have put together the best, in fact the most epic post Crimbo recipes you’ve ever seen. And yes we’ve even got one for the leftover Christmas pudding too. So don’t do away with the left over’s just yet, check out these tasty treats instead!
1. Turkey and Butternut Squash Curry
450g (1lb) butternut squash, peeled, deseeded and cut into 2cm (¾in) cubes
2tbsp sunflower oil
1 onion, halved and thinly sliced
3 garlic cloves, crushed
2 large red chillies: 1 deseeded and finely chopped; 1 deseeded and finely sliced, to garnish
1½tbsp Thai red curry paste
400ml (14fl oz) coconut milk
130ml (4½fl oz) chicken or vegetable stock
1tbsp Thai fish sauce
1tbsp light soy sauce
4 kaffir lime leaves
100g (4oz) fine green beans, trimmed
350g (12oz) cooked turkey, cut into long strips
juice 1 lime, plus lime wedges, to serve
2tbsp coriander chopped
Heat the oven to 200C, 180C fan, 400F, gas 6. Place the butternut squash in a roasting tin, add half the oil, coat well and roast for 15 minutes.
Meanwhile, heat the remaining oil in a large casserole and sweat the onion for 5 minutes until soft. Add the garlic and chopped chilli; sweat for another minute. Now add the curry paste, increase the heat and fry for 1 further minute. Pour in the coconut milk, stirring well, then add the stock, fish sauce, soy sauce, sugar and lime leaves. Simmer for 10 minutes.
Add the green beans, turkey and roasted squash, cover and simmer for 10 minutes until the turkey is piping hot and the beans are tender. Add the lime juice and three-quarters of the coriander and stir well. Check the seasoning; you may need to add a little more fish sauce or lime juice to taste.
To serve, scatter over the sliced chilli and the remaining coriander. Serve with jasmine rice and lime wedges on the side.
2. Ham and Potato Cakes
550g (1lb 4oz) Desirée potatoes, peeled and cut into large chunks
300g (10oz) cooked smoked or unsmoked ham, finely chopped
1 egg, beaten
4 spring onions, trimmed and finely sliced
1tsp English mustard powder
2tbsp curly parsley, finely chopped
A little flour, for dusting
2tbsp sunflower oil
salad and mayonnaise, to serve
Steam the potatoes for 15 to 20 minutes until tender, cover with a clean tea towel to remove any excess moisture, then mash. Place in a bowl and add the ham, egg, spring onions, mustard powder and parsley. Season and mix well. Divide the mix into 8 equal portions and shape into small cakes. Chill in the fridge for 2 hours or overnight if possible.
Dust the cakes lightly with flour, tapping off any excess. Heat the oil in a large frying pan and when hot, carefully add the cakes. Fry for 3 to 4 minutes on each side, until crisp and golden brown. To serve, drain on kitchen paper and serve with the salad and mayonnaise on the side.
3. Baileys No-bake Cheesecake
For the base:
250g digestives, crushed
For the topping:
600g full-fat cream cheese
100g icing sugar
300ml carton double cream, whipped
100g dark chocolate, grated
To decorate (optional):
200ml whipped cream chocolate, for grating
20cm round springclip tin, buttered and lined with baking parchment
To make the base: Melt the butter in a pan and add the crushed biscuits. Mix well until they’ve absorbed all the butter. Remove from the heat and press into the bottom of the tin. Place in the fridge for 1 hour.
To make the topping: Lightly whip the cream cheese and beat in the Baileys and icing sugar. Fold in the whipped cream and chocolate. Spoon onto the biscuit base.
Put in the fridge for another couple of hours or overnight. Once set, decorate with whipped cream and a little extra chocolate, if you like.
4. Winter Garden Gratin
2 leeks (about 400g), cut into thick slices, washed well
200g Brussels sprouts, trimmed and halved if large
30g plain flour
Salt and ground black pepper
Freshly grated nutmeg
1 good tsp ready-made English mustard
125g mixed Gruyère and Cheddar cheeses, grated
About 30g fresh breadcrumbs (from 1 slice of bread)
Add the leeks and sprouts to a large pan of boiling water, bring back to the boil and cook for 2 mins. Drain and refresh under cold water. Leave to drain.
Set the oven to 200°C/400°F/Gas Mark 6. Melt the butter in a pan over a low heat, sprinkle in the flour and stir to make a paste. Cook for a couple of mins. Gradually pour in the milk, stirring, to make a smooth sauce. Season well with salt, pepper and nutmeg. Add the mustard and just over half of the cheese.
Put the leeks and sprouts into a flameproof dish. Pour over the sauce, mix in lightly, then sprinkle with the rest of the cheese and then the crumbs. Put the dish on a baking tray and bake for 20 mins or until browned on top. Speed this up, if you like, by putting it under the grill — but watch it doesn’t burn.
5. Winter Slaw
4 large carrots, washed, peeled and coarsely grated
½ red onion, very finely sliced
½ red cabbage, finely sliced or shredded
2 apples, peeled, cored and finely sliced and tossed in juice of ½ lemon
150g (5oz) sultanas
50g (2oz) toasted pinenuts
For the dressing
3tbsp Greek yogurt
3tbsp crème fraîche
juice of 2 lemons
1½tbsp Dijon mustard
Put the carrot in a colander and squeeze out any excess moisture. Put the carrot, red onion, cabbage, apple, sultanas and half of the pinenuts into a large mixing bowl and toss together.
To make the dressing, combine all the ingredients in a bowl and pour over the slaw. Season and toss, ensuring all the dressing is distributed. Pour in a bowl and sprinkle with remaining pinenuts.