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David Everitt-Matthias’ leftover Christmas recipes: Baked Ham & Leek Risottata & Vietnamese Turkey Broth

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.

David Everitt-Matthias’ leftover recipes: Baked Ham & Leek Risottata

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

Serves 4-6

  • 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.

David Everitt-Matthias’ leftover recipes Christmas Leftover Turkey Pho
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

Serves 6-8

  • 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.