Fri 28 Dec 2012

Remains of the Day: Recipes For Christmas Leftovers

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We always work well ahead of the schedule here at The Society when it comes to preparing our printed offers and Societynews. Shipping wines from the other side of the world means that we have to work at least six months ahead of our mailing dates. Christmas is done and dusted in the summer and my colleagues are currently putting finishing touches to offers due to be published in the spring.

While we don’t have to labour under quite the same restrictions when it comes to putting together Societynews, December’s Food for Thought article has been a good 12 months in the making. Janet Wynne Evans and I started talking about an article based around what to do with all those Christmas foodie leftovers this time last year.

Not content with providing some general culinary hints and tips (with wines to match, of course), Janet has produced more than 24 recipes, with suggestions of clever ways to use up anything from cheeseboard leftovers to a surfeit of cooked veg. There really is no excuse for throwing anything away this year.

Puff pastry tartJanet’s antipathetic attitude to turkey is well documented, so she asked around for suggestions from the rest of team here at Stevenage for our clear-up recipes for the big bird. Here’s mine, thrown together from ingredients I had to hand at the time. Why not let us know yours?

Moroccan Turkey Puff Pastry Tart
Serves 2 generously or 4 as a starter

250g 1 packet puff pastry
2-3 tbsp harissa paste
1 tbsp olive oil
half a red onion, thinly sliced
half a red pepper, diced
200g cooked turkey, shredded
2-3 tbsp raisins
2-3 tbsp pine nuts
a handful of chopped fresh herbs such as mint, coriander, flat-leaf parsley
half a standard pack of feta cheese, crumbled
a pomegranate, or a pack of pomegranate seeds
a couple of handfuls of rocket leaves
salt and black pepper

Pre-heat the oven to 200C/Gas 6.

Roll out the pastry to cover a greased baking tray. Score a 5cm border around the edge with a sharp knife, taking care not to cut all the way through the pastry. Spread the harissa paste over the base of the tart and set aside while you prepare the filling. Heat the olive oil in a pan, add the onions and cook over a gentle heat until translucent. Add the pepper and continue to cook for a minute, add the turkey, pine nuts and raisins and mix well. Stir in the fresh herbs. Pile into the reserved pastry case, drizzle a little more olive oil on top, and bake in the oven for about 20m. Once the pastry is golden, remove from the oven and leave to cool for about 10 m. Scatter the tart with rocket leaves, the crumbled feta and the pomegranate seeds. (If you are using a whole pomegranate, cut the fruit in half, hold over the tart, cut side down, and knock the seeds out with a meat hammer or the side of a large knife.) Serve warm.

Wine Recommendation: Lirac Blanc La Fermade, Domaine Maby, 2011 (£8.95 per bottle) has the concentration to cope with these strong characters without raising a white flag. Harissa, a fiery Moroccan chilli paste, can vary in strength so taste it first – if it seems dangerously hot for your taste, use just a thin film to line the pastry.

Access all the Remains of the Day recipes here.

Joanna Goodman
News Editor

Categories : Miscellaneous

Comments

  1. T. Trier says:

    How about a recipe or two for lazy widows like me, who have ever-decreasing opportunities to cook for more than one or two people, and find it tedious to
    get and prepare all sorts of ingredients for left-overs which never
    get eaten.
    Not a grumble, just a wish!
    T. Trier

    • Janet Wynne Evans says:

      As one who spends much of my time catering for one (and usually at the peak of an energy crisis) I often fall upon skin-on salmon fillet (8m under the grill) and steamed broccoli, dressed with a bit of chilli oil. (Portuguese or Spanish white or a Kiwi sauvignon with this).
      If I can’t get to the shops, the store cupboard will usually yield a tin or carton of decent tomato soup which I pour into a pan containing sizzling snippets of chorizo, a fridge staple, and heat through. Then I add canned chick-peas or beans and whatever herbs are still alive in the garden – coriander is top choice but sage, rosemary or thyme work too – for a super Spanish supper to have with a good, meaty rose.. Pasta is a favourite standby too, jazzed up with a simple dressing of melted butter and sage, or blue cheese melted with cream (try this with a full-bodied Rhône white or fruity Italian red).
      If I need serious tlc, I make myself a serious Welsh Rabbit by adding a beaten egg to enough grated mature Cheddar to make a thick paste, adding mustard, a pinch of Cayenne pepper. Piled into a gratin dish, or on bread toasted on one side, it takes about 10min on the middle shelf of the grill to ensure the egg is cooked without burning the top. I tend to drink tea with that, but a glass of Malmsey Madeira is a knockout.
      My most glam offering is scallops, fried in the fat rendered by some pancetta slices. Combine the scallops with the crisp pancetta, add some rocket leaves and open a nice bottle of crisp, unoaked white Burgundy like The Society’s. Bliss.

  2. rory todd says:

    and perfectly reasonable

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