Christmas Leftover Ideas

Corn and ham fritters with roasted cherry tomatoes
    250g vine-ripened cherry tomatoes
    Olive oil, to drizzle
    1 cup (150g) plain flour
    1 teaspoon baking powder
    1 tablespoon caster sugar
    2 eggs
    1/3 cup (80ml) milk
    1 cup (180g) finely chopped leg ham
    420g can corn kernels, rinsed, drained
    1 small red capsicum, finely chopped
    6 spring onions, finely chopped
    1 tablespoon chopped chives
    Sunflower oil, to shallow-fry
        Rocket, sour cream and sweet chilli sauce, to serve
    Step 1
Preheat the oven to 180°C. Place the tomatoes on a baking tray and drizzle with olive oil. Roast in the oven for 5 minutes or until starting to split.
    Step 2
Meanwhile, sift flour, baking powder and 1 teaspoon salt into a bowl with the sugar. Beat the egg and milk in a jug until well combined. Add to the flour, then stir until you have a smooth batter. Add the ham, corn, capsicum, spring onion and chives, then stir to combine. Season to taste with sea salt and freshly ground black pepper.
    Step 3
Heat 2cm sunflower oil in a frypan over medium-high heat. Using a heaped tablespoon of batter for each fritter, add 3-4 spoonfuls to the pan and cook for 2-3 minutes each side until golden. Keep warm while you repeat to make 12 fritters in total. Serve with the tomatoes, rocket, sour cream and chilli sauce.

    Simple frittata tarts
    3 small wholemeal pita breads
    1 tablespoon olive oil
    1 leek, quartered lengthways, washed, thinly sliced
    100g diced bacon
    1 large zucchini, diced
    270g can corn kernels, drained
    1/2 cup grated tasty cheese
    6 eggs, lightly beaten
    cherry tomatoes and salad leaves, to serve
    Step 1. 
Preheat oven to 180°C. Lightly grease a 3/4 cup-capacity, 6-hole texas muffin pan. Using a 13cm round cutter or small plate as a guide, cut 3 rounds from bread. Split each round in half. Gently push rounds into prepared holes.
    Step 2
. Heat oil in a frying pan over medium heat. Add leek, bacon and zucchini. Cook for 6 to 7 minutes or until leek is soft and light golden. Transfer to a bowl. Allow to cool.
    Step 3
. Add corn, cheese and eggs to leek mixture. Stir to combine. Spoon into muffin holes. Bake for 25 minutes or until set. Set aside to cool in pan for 5 minut Step 4
Serve with tomatoes and salad leaves.

    Bubble & squeak
    1 tbsp duck fat, goose fat or butter
    4 rashers of streaky bacon, chopped
    1 onion, finely sliced
    1 garlic clove, chopped
    15-20 cooked Brussels sprouts, sliced, or leftover boiled cabbage, shredded
    400g cold leftover mashed potatoes, or cold crushed boiled potatoes

    Melt the fat in a non-stick pan, allow it to get nice and hot, then add the bacon. As it begins to brown, add the onion and garlic. Next, add the sliced sprouts or cabbage and let it colour slightly. All this will take 5-6 mins.
    Next, add the potato. Work everything together in the pan and push it down so that the mixture covers the base of the pan – allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again. It’s the bits of potato that catch in the pan that define the term ‘bubble and squeak’, so be brave and let the mixture colour. Cut into wedges and serve.



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