Thanks to all of you who listened to my chat with Myf Warhurst today on ABC local radio. We talked about leftovers and sustainable fish – it was alot of fun.

I’m here to write down some leftover recipes for ham and turkey, when it comes to waste,the best thing we can do is share ideas on what to do with leftovers to prevent the enormous amount of waste each year that comes along at Christmas time with the presents, the indulgence and the difficult relatives.

If you love leftovers, seek out http://foodwise.com.au, this is a wonderful idea and great cause!

Ham

 – quesadillas or flat bread filled with thinly sliced ham, jalapeno peppers and Mahon or Manchego cheese and grill or cook in a sandwich toaster.

– heat oven to 180C; dice fontina cheese and mix with diced ham, parsley, garlic, salt and pepper.  Spoon onto a square of puff pastry and fold over, brush with melted butter and bake in the oven for 20 minutes.

– make a dip of cannellini beans (it’s ok to use tinned) and mixed with lemon zest, garlic, chopped basil and tarragon, salt and pepper and shredded ham. Serve as a dip with toasted pita bread or smear over good quality bread and finish with beetroot, lettuce, tomato and sprouts for a great sandwich.

– baked eggs – heat oven to 180C. Line a ramekin or another small dish with thin slices of ham. Sautee some chopped cherry tomatoes, garlic, basil and put in the ramekin. Crack an egg in and place the filled ramekin in the oven for 8 minutes, cook for longer is you like a hard yolk, just keep an eye on it so it doesn’t dry out too badly – say, no longer than 13 minutes.

Turkey

– a play on a Waldorf salad. Chop up turkey flesh and mix with finely sliced celery,some pinenuts, chopped green apple, chopped parsley and garlic chives and bind together with mayonnaise( if you can make your own its worth it and a great way of using up leftover eggs). Just before serving squeeze the juice of half a lemon over the top of the salad and give it one more stir through. A touch of salt and pepper now will do the trick for seasoning.

– a summer salad of turkey, sliced mango, coriander leaves, red onion, avocado, lime juice, chilli, ginger, sesame oil (just a small touch) and the same of soy sauce.

– a retro quiche – heat oven to 180C  line a greased cake or quiche tin with puff pastry then brush the base of the pastry with leftover cranberry sauce. Combine 6 eggs, salt, pepper, one cup of cream, half a cup of grated cheddar and half a cup of grated parmesan with chopped turkey meat, chopped coriander, basil and parsley. Pour the mixture into the pastry case and cook for 40 minutes but give it a check after 25 minutes just to make sure it’s cooking evenly and well.

Let me know if you’d like to read some more leftover recipes – I have plenty!

email me at hilary@foodwiththought.com.au

I look forward to hearing from you,

Hilary

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