Leftover Christmas dinner recipes that aren’t uninteresting

Are you questioning what to do with all of your Christmas leftovers? Those 3 recipes from a few of IndyEats’ favorite cooks will lend a hand filter the refrigerator – and permit you to experiment with new flavours.

Kenchinjiru udon

By way of: Shuko Oda, head chef at Koya

“There appears to be a model of ‘hearty root greens in broth’ in each tradition, and when your center is ready on consuming it, there’s in reality not anything else that may change it. Right here’s a model that looks on our specials forums when the times are icy chilly, to heat your center and frame. On the eating places, we adore to cook dinner the greens till mushy and crumbly.”

Serves: 2

Elements:

380g udon noodles

600ml dashi

2 dried shiitake mushrooms

1 tbsp roasted sesame oil

½ carrot

50g daikon

120g kabocha (squash)

1 sheet (40g) of fried tofu (often referred to as usu-age, this can also be purchased from maximum Eastern or Chinese language supermarkets)

½ leek

½ tablespoon of soy sauce

½ tablespoon of sake

Spring onion (non-compulsory)

Approach:

Soak the dried shiitake mushrooms in 200ml of water in a single day. When you find yourself able to cook dinner, take the shiitake out, lower them into quarters and stay each the shiitake water and shiitake for later.

Within the period in-between, peel and cube the carrot, daikon, kabocha and leek into bite-sized items.

Position the fried tofu in a colander and pour over boiling water from the kettle to empty the surplus oil prior to cutting it into 1cm strips.

In a medium saucepan, warmth up the roasted sesame oil and fry the carrots, daikon and kabocha for five mins. Then upload the fried tofu, shiitake and leek and fry it for every other 5 mins. It is a excellent second to begin cooking the udon, entire directions are for your different card. To complete off your greens, upload the dashi, water from shiitake, soy sauce and sake and simmer till the greens are mushy.

As soon as the udon had been cooked as consistent with the directions, divide into bowls and pour the dashi and greens over. You’ll be able to garnish with spring onion when you like.

Itadakimasu!

Turkey inexperienced curry

By way of: Saiphin Moore, founding father of Rosa’s Thai

Serves: 4

Elements:

500g leftover turkey, lower into bite-sized items

1 tbsp vegetable oil

3 tbsp inexperienced curry paste

400ml coconut milk

1 tbsp palm sugar

2 tbsp fish sauce

3 lime leaves, torn

100g pea aubergines (to be had on-line or from Thai supermarkets)

100g Thai aubergines, lower into quarters (or pink aubergines, lower into chunks)

150g cooked bamboo shoots, lower into bite-size items

A pinch of sea salt

A handful of basil leaves

To serve: steamed rice

To garnish: 2 purple spur chillies (diagonally slice) and a few sprigs of basil

Approach:

1. Warmth the oil in a saucepan over a prime warmth and upload the curry paste. Stir-fry for 10 seconds till aromatic.

2. Cut back the warmth to medium and upload part the coconut milk. Cook dinner for roughly 2 mins till the oil splits and rises to the skin.

3. Upload the rest coconut milk, the palm sugar and fish sauce, and season with a pinch of salt. Stir within the lime leaves, pea aubergines, Thai aubergines, leftover turkey and the bamboo shoots. Cook dinner over a medium warmth for 5-7 mins. Stir within the basil leaves.

4. Ladle into serving bowls, garnish each and every one with some sliced chilli and a twig of basil. Serve with steamed rice.

Panettone bread and butter pudding

By way of: Chef Jun Tanaka, chef-owner of The Ninth

Elements:

Leftover panettone

For the crème anglaise:

500ml milk

500ml double cream

100g sugar

3 eggs

25g vanilla essence

Approach:

For the anglaise, combine the entire substances in combination in a bowl.

Take an oven-proof dish and upload a layer of panettone. Ladle one of the vital anglaise over the panettone.

Then upload every other layer of panettone and a few extra anglaise. Repeat this procedure till the entire panettone is used up.

Bake within the oven at 110C for 45mins.

Take out of the oven and make allowance the dish to chill to room temperature.

Sprinkle some caster sugar excessive and blow torch till caramelised. Serve with ice cream.