Christmas Offsetting :: Recycle your Leftovers


	Recycle your Leftovers Combat turkey sandwich fatigue with the Eat in Colour team's favourite recipes and make the most of what's leftover from your Christmas Day feast. Eat in Colour Potato Scones For 1 batch of 4 potato scones 4oz mash potato A good pinch of salt 1tsp cream 1oz plain flour Mix potatoes salt and cream together, adding sufficient flour to make dough dry enough to roll out. Roll out on a floured board to about 10inches across. Prick all over with a fork and divide into 4. Cook in a heavy pan which has been lightly greased for about 3 minutes on each side or until golden brown. Leave to cool a little and serve warm with butter and jam, and a nice cup of tea! Bauble and Squeak 1lb of left over boiled, mashed or roasted potatoes 1/2lb - 1lb of left over cabbage or Brussel sprouts A little butter or oil Salt and black pepper if desired Mix the potatoes and vegetables, adding a pinch of salt and pepper. Take handfuls of the mixture and shape them into 1cm thick burger shapes... Heat the oil or butter in a frying pan to a medium heat. Add the patty's to the pan and cook until the bottom of the patty turns golden brown then flip and cook the other side.. Serve with your leftover meat and pickles as an evening meal, or save for breakfast with eggs, baked beans, fried tomatoes, bacon and sausages. Mmmmmm! Turkey and Vegetable Christmas Curry Serves 3-4 1 jar of your favourite curry sauce 450g Left over turkey, cut into chunks 3tbsp oil 1 onion finely chopped 1 carrot peeled and finely chopped 2 handfuls of peas 1 courgette peeled and chopped 1 pepper, deseeded and sliced Heat your oil in a large saucepan then add the onion and cook until clear. Add your chosen curry sauce and cook until sizzling. Stir in your cooked leftover turkey and all your vegetables then heat through for 15mins, stirring occasionally. Serve with rice, chapattis or naan bread for a quick and easy meal. Santa Soup Serves 4 1tbsp olive oil 1 onion, finely chopped 1 carrot peeled and chopped 1 parsnip peeled and chopped 1 red pepper seeded and finely sliced 2 tsp ground coriander 3tbsp of long grain rice 1.5 litres turkey or chicken stock 250g Turkey cut into thin strips 410g canned chickpeas, drained and rinsed Heat the oil in a large pan, add the onion and fry until soft. Add the red pepper, ground coriander, and rice the give it all a good stir for about a minute. Pour in the stock and stir in the turkey, chick peas and remaining vegetables. Season well, bring to the boil and then cover and simmer for 10 minutes, until the vegetables and rice are tender. Serve with a nice piece of crusty bread for a perfect winter warmer!