by Olivia Spurrell from delicious. magazine, December 2019 Leftovers Special
It's a festive kitchen bonanza today, with not one, but three recipes that I cooked with Simon Mayo on air! All using leftover food, which is what I firmly believe Christmas is should be all about... using up everything from your fridge after the big day!
Photography by Caroline Marson
Turkey and Sprout Curry
by Olivia Spurrell from delicious. magazine December 2019 Leftovers Special
Photography: Stuart West
Serves 4
Prep & cooking time 40 min
Ingredients
25g butter
1 large onion, sliced
2 garlic cloves, crushed
125g curry paste (we used Patak’s mild curry spice paste)
500ml chicken stock
300g leftover turkey
300g cooked sprouts, quartered
75ml single cream
1 tsp nigella seeds
1 tbsp mango chutney
Fresh coriander leaves and naan bread to serve
(Ingredients I used for both dishes, Turkey Sprout Curry and Leftover roast veg, cranberry, and brie melty tray bake)
Turkey Sprout Curry Method;
Heat the butter in a deep frying pan until foaming, then add the onion and cook over a medium heat for 5 minutes until softened. Stir in the garlic, cook for a minute, then stir in the curry paste and cook for a further 2 minutes.
Pour in the stock and simmer for 8-10 minutes. Stir in the turkey and sprouts, then add the cream, nigella seeds and chutney. Cook, stirring, until heated through, but don’t boil or the cream will split. (If it does, don’t worry – the curry will still taste good.) Season and serve in bowls sprinkled with coriander, with naan bread for dipping.
Leftover roast veg, cranberry, and brie melty tray bake
by Olivia Spurrell from delicious. magazine December 2019 Leftovers Special
Serves 2-4
Prep time: 15 min
Cooking time: 20 min
Ingredients
600g leftover roast veg, such as potatoes, carrots and parsnips
1 tbsp olive oil to drizzle
A few leftover woody herbs such as rosemary, thyme and sage, leaves removed
150g brie (check it’s vegetarian if need be), sliced
3 tbsp leftover cranberry sauce
1 tbsp pine nuts
Pesto to serve (optional)
Method
1. Heat the oven to 200°C/180°C fan/gas 6. Put the roast veg on a roasting tray, drizzle with olive oil, add black pepper and scatter the herbs over (reserve some to garnish), then roast for 15 minutes to heat through and crisp up.
2. Dot the brie over the roasted vegetables, then return to the oven for 5-8 minutes until melted.
3. Drizzle with the cranberry sauce, scatter with the pine nuts and the remaining herbs, then serve with pesto, if you like.
Nigel’s Bread Sauce
One of the Scala team not mentioning anyone's name ( David May), had never had Bread Sauce, which was quite a shock for us all.. so as a special treat I bought my own homemade version into the studio for him to taste.
Prep time: 15 mins
Cooking time: 10 mins
Serves 4
Ingredients
120g of white bread (sliced or whole)
1 small onion
2 cloves (optional)
pinch of ground nutmeg
3 black peppercorns
1 bay leaf
500ml whole milk
15g butter
3 tbsp double cream
salt & black pepper
Method
Remove the crusts from the bread & cut the bread into small cubes. Peel & slice the onion, stud 2 of the pieces with a clove.Put the onion halves into a small pan with the milk, bay leaf & peppercorns.Bring slowly to the boil, then turn off the heat & leave for an hour for the flavours to infuse.Strain through a sieve & return the milk back into the pan (from the sieve reserve the onion & discard the rest). Warm the milk over a low heat & add the cubed bread & continuously stir until it thickens (about 2mins). Season with salt, pepper & nutmeg to taste. At this point, you can put it in the fridge or freeze it, having added the onion back in for more flavour.Before serving, heat the sauce in a pan with the butter, double cream & nutmeg, stirring well over a low heat until warmed through (make sure it doesn’t catch). Remove onion before serving.
Festive Tip
For variations stir in a tbsp of creamed horseradish, or a tsp of mustard, when adding the butter & double cream towards the end.