By Amy Rankin; Photography by Unsplash
Sometimes they make even better next-day meals
Christmas lunch is pretty amazing as is, but there’s always so much food left over! Here’s how to up-cycle yesterday’s chicken and greens.
1. Ham Hashbrowns
Mash leftover roast potatoes and add diced leftover ham with some fried leeks or onions. Mix in one egg until mixture is workable. Fry a dollop of potato mixture and serve with a poached egg and some mustard. Breakfast sorted!
2. Ham-and-Egg “Muffins”
Grease a silicone muffin tray. Line each muffin hole with diced leftover ham and add in any leftover veggies, like spinach, or tomatoes. Crack an egg into each muffin hole and bake in an oven set to 180 degrees Celsius until cooked. Feeding the whole family in 15 minutes? No problem!
3. Powwow Pie
Roughly chop up any leftover chicken, vegetables and potatoes. In a large pan, sauté one chopped onion until soft, then stir in 2 tbsp rice flour. Pour in 1 cup of vegetable stock and stir until combined and creamy. Add the leftovers and gently mix to combine, then place in a casserole dish.
Make a gluten-free, dairy-free pie crust by mixing 1½ cups rice flour with ¼ tsp baking powder and a pinch of salt. In a separate bowl, combine ¼ cup melted coconut oil and 2 large eggs. Mix together to form a dough, then roll out carefully and place on top of casserole dish to form a crust. Bake for 20 to 30 mins at 200 degrees Celsius until golden.
4. Wrap It Up
Spread a wholewheat or gluten-free wrap with hummus. Add leftover chicken or turkey with slices of avocado and salad greens. Wrap up and serve.
This soup – or “zoop” as we call it in our family – is something my grandfather whips up every time he has to deal with leftovers. Depending on what the leftovers are, sometimes this “zoop” is delicious and other times, less so… But you can’t go wrong with a classic chicken and veg combo. Roughly chop any leftover chicken (or turkey), roast vegetables and potatoes. In a large saucepan, fry up a handful each of onion, celery and carrots. Add the leftovers, pour in enough vegetable or chicken stock to cover the food and simmer over a low heat for 30 to 40 minutes. Remove from the heat and, using a hand blender, give the contents a few good blitzes. Serve with wholewheat or gluten-free bread. Dinner, done!