The Festive Season is a super time for good food and (mostly good…) family. However, after all the aunts, uncles and cousins have departed there can be a prolific amount of food still to be consumed.
6 rashers short-cut bacon
6 slices multigrain bread
1/4 cup whole-egg mayonnaise
4 small iceberg lettuce leaves, halved (or English Spinach)
125g shaved turkey breast
1 tomato, sliced
french fries, to serve
Heat a large, non-stick frying pan over medium-high heat. Add bacon, turning occasionally, and cook for four to five minutes or until crispy. Drain on a paper towel.
2 large (600g total) desiree potatoes
1 onion, thinly sliced
2 garlic cloves, finely chopped
300g sliced leg ham, torn
1 1/2 tsp cayenne pepper
Bunch of flat-leaf parsley, finely chopped
1 tbs olive oil
40g unsalted butter
Preheat the oven to 180C. Peel and grate the potatoes, then place in a strainer and squeeze out any excess liquid. Transfer to a bowl and combine with the onion, garlic, ham, cayenne pepper and parsley, then season.
2 teaspoons olive oil
1 brown onion, finely chopped
2 teaspoons Mexican seasoning
Slow-roasted lamb (shredded)
400g diced tomatoes
400g can red kidney beans, drained, rinsed
312g packet small white corn tortillas
1 cup grated mozzarella
1 avocado, finely chopped
1/2 small red onion, finely chopped
1 tomato, finely chopped
125g can corn kernels, drained
1 tablespoon lemon juice
1 tablespoon finely chopped fresh coriander leaves
Preheat oven to 180°C. Heat oil in a frying pan over medium heat then add onion. Keep stirring for 4 minutes or until the onion has softened. Add seasoning, stirring, until fragrant. (about 30 seconds) Add tomatoes and kidney beans. Cook, stirring occasionally, for 10 minutes or until heated through.
These are purely some atypical suggestions to encourage some out-of-the-box thinking when it comes to dealing with mounds of leftovers. There are plenty of exciting and easy to prepare recipes to be found online. Creative saving has no space for waste.