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Featuring use of Christmas leftovers
Sun 9-Dec-12
10:55 am
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Hattie
Bucks/Oxon Border

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After Christmas everyone seems to have lots of bits & pieces of food lurking in the fridge or larder & out come the usual tried & tested dishes to use it all up. I thought it might be an idea to have a thread with some different solutions ready & waiting for those days when we are winding down after the festive & busy days. As you know I have a fascination for oriental food so you won't be surprised to find that represented here but please add dishes that you think others might like. Having these ready & waiting before the festivities also allows us time to get in some of the more unusual ingredients we might need. I am quite lucky as I have a larder cupboard full of strange condiments from various countries & I often find I can use a substitute in there. 

 

Here goes with a Korean dish to use up leftover turkey or chicken, although I think it would also be good with duck or goose (would that I could afford the latter to try it out).

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Sun 9-Dec-12
1:48 pm
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Danny
Scarborough, England
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What a great idea, Nadine, and also a great opening suggestion for that Korean soup.

I see it calls for chilli flakes and chilli paste. I guess our own home grown dried chills can be flaked but I never heard of chilli paste. It probably will not matter as we don't know what it is supposed to taste like anyway the first place!

My first contribution is a suggestion to reduce the leftovers in the first place. Many people do not like the brown leg and thigh meat of a turkey and I am no exception. But my mum had a trick of getting her butcher to bone them. Then she rolled and stuffed them, tied with string.

For me, they were better and tastier than breast meat. I just do not like turkey. F's sis is hosting Christmas lunch this year so we have no choice. But I do adore goose, expensive though it may be.

On an aside, a feature in the Mail yesterday compared various seasonal offerings from major supermarkets. The surprising winner of the Ham section is Asda who have Extra Special Wiltshire ham with ginger and marmalade glaze on sale from tomorrow (Mon 10th).

Out of interest:

Best stuffing: Tesco finest pork, cranberry and spiced orange stuffing

Cranberry sauce: Morrisons

Gravy: Tesco Finest turkey gravy

Turkey: Waitrose free range with clementine glaze and also M&S crown with cranberry & chestnut stuffing with bacon

Christmas Pud: M&S

Mince pies: Tesco Finest

Smoked salmon: Asda Extra Special smoked Scottish £3 for 100g or 2 for a fiver

Never knowingly underfed

Sun 9-Dec-12
10:22 pm
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Original Redhead
Bulgaria

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Having Lamb Leg marinated for 48 hours in yogurt and Indian spices then slow cooked for Christmas dinner this year, so my standard way of left overs will need adapting.

 

Mince EVERYTHING (by hand, not food processor)  left over turkey, spuds, veg, bread sauce, cranberry sauce, gravy and make into turkey burgers for the freezer.    I quite enjoyed these after a break from eating turkey at various family events over the Christmas/New Year period.

 

Sprouts can be added to above mix but I always preferred chopping them finely and making a thick spiced batter to stir them into before pan frying.

Failing is not a fault, refusing to try is

Sun 9-Dec-12
10:47 pm
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Terrier
York

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I adore bubble & squeak and given the opportunity would very happily live on them, (provided they included sprouts) however mIke prefers reheated roast dinners, we tend to compromise and have abit of both.

For dinner we are having a 4 bird roast from Aldi, not my choice, I'd have gone for a goose from the farmers market again, but Mike wanted it last year and I overruled him. this year he gets his wish, it's sat in our freezer now.

Mon 10-Dec-12
7:11 am
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SumpRat
Reading

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Love bubble and squeak.

Those Aldi four bird roasts are rather good.

A well fed rat is a HappyRat    A smile a day keeps the psychiatrist away.

Mon 10-Dec-12
9:08 am
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Hattie
Bucks/Oxon Border

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Bubble & squeak is a great favourite of mine & always has been.....we were bought up on it during the war & afterwards as there was so little meat for sale because of rationing. It was always fried in dripping of some kind, which made it extra tasty. My Aunt often fried up the skin from the chicken etc or crackling from pork, in little slivers to add to the veg....I still do that if I have any leftover. We often had just patties of B & S with a fried egg on top...I used to love it with Worcestershire Sauce sprinkled into the broken yolk........still do !!   magic  ok

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Mon 10-Dec-12
10:02 am
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Terrier
York

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Oh yes, it has to have brown sauce on it and I love it with egg and sausages.
When I was small, my mum ran a village shop, she would cook all the meat to sell as cold sliced stuff in the shop, so we always had dripping in the house, ooh dripping on toast with salt and pepper...god I wonder how many calories were in that!
On the ALDI 4 birder, I suppose my doubts are over the price, 10 quid, the next cheapest is about £60 for one from one of the big supermarkets....well if its rubbish we can always have dripping on toast.

Mon 10-Dec-12
11:15 am
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Hattie
Bucks/Oxon Border

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Goose dripping on caraway rye bread is simply the best..... I first had it in Vienna, where it used to be a speciality, they eat a lot of goose in the autumn & winter.  It is my idea of heaven.......now I have made myself really hungry......damn-it !!  To hell with the calories. i_am_hungry laugh  

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Mon 10-Dec-12
11:41 am
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Toffeeapple
North Bucks

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I too love B & S.  Haven't had any meat dripping for years.

Janet, I have heard good reports of the Aldi 4 bird roast.

I'll try that again!

Mon 10-Dec-12
12:47 pm
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brightspark
Wilts

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Just like Hattie, we too were brought up on bread and dripping; bubble and squeak; even jam sandwiches when money was tight. (5 children, Mum & Dad and Grandma - a lot of mouths to feed!)

Of course this was at a time when a large loaf of bread was less than a shilling and delivered to our door by the man in a van - Paddy was his name!

My brother's favourite fill-up was cubes of white bread in a pudding basin, sprinkled with sugar, and hot milk poured over!

Nobody starved in our house! big_laugh   ok

If there is sufficient turkey leftovers, I like to do a turkey fricasee - this looks like a nice one ! ok

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Mon 10-Dec-12
1:24 pm
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Xahha
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When I was a kid we used to have beef dripping sandwiches and cooked tripe as well. I hadn't had tripe (with vinegar) since then, but I once had to work on a project which involved using tripe. My memories from childhood told me I liked it, so duly cooked some up, doused in vinegar, and nearly threw up at the taste. Obviously in the intervening years my memory was either false or my tastes had changed drastically.

Mind you I am still partial to some beef dripping, so one out of two is not bad.

 Are we having fun yet? I am!

Mon 10-Dec-12
2:05 pm
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danast
Argyll, Scotland

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Terrier said:

Oh yes, it has to have brown sauce on it and I love it with egg and sausages.
When I was small, my mum ran a village shop, she would cook all the meat to sell as cold sliced stuff in the shop, so we always had dripping in the house, ooh dripping on toast with salt and pepper...god I wonder how many calories were in that!
On the ALDI 4 birder, I suppose my doubts are over the price, 10 quid, the next cheapest is about £60 for one from one of the big supermarkets....well if its rubbish we can always have dripping on toast.

Janet, I had the Aldi  4 roast bird last year and was very disappointed in it.  Perhaps I overcooked it, I don't know, but it was not great.  Sorry  sorry

And as for dripping sandwiches!!   They were common in my growing up years in our house too and I absolutely hated the greasy things.  A fact that my brothers loved as there was more for them.  big_laugh 

Old teachers never die, they just lose their class

Mon 10-Dec-12
8:06 pm
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Original Redhead
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Height of luxury + cooking a rib of beef and before making the gravy getting a slice of homemade bread, running it around the bottom of pan and then eating it.  Downside is the gravy is never as good as when I refrain.

Failing is not a fault, refusing to try is

Mon 10-Dec-12
8:40 pm
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Terrier
York

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Thanks Danuta, to be honest I don't really mind, I will no doubt do so much veg, pigs in blankets, stuffing, yorkshire etc, that I could quite easily not be bothered with the meat, but if nothing else, it'll shut his lordship up and we can go back to goose next year.smile

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