Leftover ideas for a zero waste Christmas
At a time of excess, every last bit of that delicious turkey and ham should be used up with David Everitt-Matthias’ leftover recipes: Baked Ham & Leek Risottata and Vietnamese Turkey Broth. Simple, warming comfort food for the post Christmas slump. Recipes can be found below.
BAKED HAM AND LEEK RISOTTATA
A quick and easy risotto using pasta instead of rice, and using any leftover Christmas baked ham you may have, I have chosen leek to accompany the ham, a classic but more than worthwhile garnish.
A little grain mustard complements both the ham and the leek
- 250g Orzo Pasta
- 1 ltr Chicken Stock, Turkey Stock or Water
- 100g White Wine
- 1 Clove Garlic finely chopped
- 1 Large Leek, cut into White and Green nd sliced finely
- 250g Leftover Christmas Ham cut into 1/2cm dice
- 50g Unsalted Butter
- To finish the Risottata
- 10g Grin Mustard
- 30g Mascarpone
- 40g Parmesan
- Salt and ground pepper
- Baby watercress to garnish
- 100g Mascarpone to garnish
Bring the stock to the boil in a medium saucepan. Heat the butter in a medium sized saucepan. Add the white of leek and garlic and cook without colour until translucent for approximately 4 minutes.
Next add the orzo pasta and cook for a further 3 minutes
Add the white wine and bring to the boil, cook until the wine had disappeared. Add a 1/3 of the stock stirring all the time and allow to a simmer gently until the stock has almost disappeared.
At this point, quickly colour the ham in a little olive oil and add to the pan.
Repeat with another third of the stock.
Add the final third of the stock and the green of leek and bring to a low simmer and cook until the pasta is tender with just a little bite, approx. 10 minutes. When cooked, raise the temperature and cook quickly to evaporate any remaining liquid. If still too al dente add a little more stock.
To finish the risotto, add the 30g of mascarpone, and mustard mix well, then add the parmesan Season, check consistency, too stiff add a little more stock, too sloppy and cook a little more
Serve and garnish with a little of the watercress and dots of mascarpone.
VIETNAMESE TURKEY BROTH (PHO)
This broth is based on a Vietnamese soup called a Pho it is normally made with beef, but here I have chosen to use the leftover turkey carcass and meat from Christmas day.
A good Pho is measured by the amount of flavor in the broth, it should be clean but intense at the same time. This is a cracking little recipe that is both satisfying and light at the same time
- Turkey carcass from Christmas day and any turkey trimmings picked of
- 3-4 ltr Chicken Stock or Water
- 1 Cinnamon Stick 7cm
- 1tsp Fennel Seeds
- 2tbsp Whole Coriander Seeds crushed
- 4 Cloves of Garlic peeled and sliced
- 2 Whole Cloves
- 2 Whole Star Anise
- 10cm- Root Ginger, unpeeled, cut into4 slices
- 2 Onions cut into 4 slices each
- 1/2 Bunch Coriander Leaves roughly chopped
- ½ Bunch Mint
- 175g Bean sprouts
- 6 Spring Onions finely sliced
- 1 Red Chilli sliced
- 40g Fish Sauce (nam plah)
- 1tbsp Palm Sugar
- 400g Rice Noodles
- 1-2 Limes Juiced
- 1Tbsp Sesame Oil
- Olive Oil
Preheat the oven to degrees 220 degrees C
Pick all the meat off the turkey carcass and place to one side.
Chop the bones up into small pieces and place in a roasting tray, drizzle with olive oil and place in the oven, Cook for 20-30 minutes until a deep golden brown.
Heat a little olive oil in a frying pan and add the onion slices and cook till a deep golden brown, almost black.
Place the onions, ginger,garlic, chilli, spices and chicken carcass pieces into a large saucepan and add the chicken stock. Bring to the boil and simmer for 2 hours on a very low heat, skimming occasionally.
Soak the rice noodles in cold water for 30 minutes. Place a pan of water on the stove to boil,
Add the noodles and cook for only 1 minute. Drain and rinse under cold water.
Strain off the stock.