Christmas Leftovers Recipes
Polpettini with Ham, Cheese & Cannellini Beans
1 tin cannellini beans, drained
1 red onion, finely chopped
1 clove garlic minced
1 tablespoon oil
175g finely chopped leftover ham
75g grated cheddar (or a mixture of cheeses)
Handful chopped parsley
1 egg
75g plain flour seasoned with salt and pepper
100g breadcrumbs
Oil for frying
Method
Mash the beans with a potato masher until crushed.
Fry the onion and garlic in the oil until golden and add to the beans with the ham, cheddar and parsley.
Mix well and check seasoning.
Whisk the egg in a bowl. Have the flour and breadcrumbs in 2 separate bowls.
Roll the mixture into small walnut sized balls. Roll in the flour, dip in the egg and then roll in the breadcrumbs.
Heat your deepfat fryer to 180oc or fill a high sided saucepan with half a thumb depth of oil over medium hot heat.
When a little breadcrumb fizzles, add the polpettini in batches.
When golden brown, about 5 minutes, drain on kitchen paper. Serve with chutneys or mayonnaise.
Smashed Roasties and Roots with Scallion, Garlic oil and Curry Yoghurt
4 leftover roasties
Leftover carrots and parsnips
2 tablespoons cooking oil
Salt and pepper
Method
Heat the oil in a frying pan until smoking hot and add the vegetables.
Season with salt and then press into the pan with a potato masher. Cook for about 3 minutes then flip the vegetables over to cook until crisp on the other side.
Scallion and garlic oil
4 finely chopped scallions
2 garlic cloves finely sliced or minced
100ml olive oil or local rapeseed oil
Method
Heat half the oil in a small pan and add the scallions and garlic. Cook gently until soft. Season and add the remaining oil.
Curry Yoghurt
150ml natural yoghurt
1 teaspoons curry paste or a teaspoon of curry powder
1 tablespoon mayonnaise
Method
Whisk together, check seasoning.
To serve – drizzle the oil over the vegetables and dot around the yoghurt.
