4 YUMMY WAYS TO USE YOUR FESTIVE LEFTOVERS

Don't let your festive feast leftovers go to waste! Try these 4 delicious recipes to use up those leftovers and turn them into tasty meals for the whole family.

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FISH FRITTATA
Cooking time 35 minutes
Serves 6 

INGREDIENTS
10 eggs
1½ tsp black pepper
1½ tsp salt
4 spring onions, finely chopped
2 Tbsp unsalted butter
⅔ cup cooked, flaked hake
2 Tbsp Parmesan
20g flat-leaf parsley

METHOD
1. Preheat oven grill to 180°C.
2. Whisk together the eggs, seasoning and spring onions.
3. Melt the butter in an oven-proof pan over low heat. Add egg mixture and allow the edges to set, without stirring.
4. Sprinkle over the hake and Parmesan before the eggs set, and grill for 10 minutes.
5. Turn out onto a platter and top with fresh parsley to serve.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto

LEFTOVER TURKEY CAESAR SALAD WITH PARMESAN CRUMB
Cooking time 10 minutes
Serves 4

INGREDIENTS

For the dressing
1 tsp anchovy paste
½ tsp Dijon mustard
2 Tbsp lemon juice
1 garlic clove, crushed
1 tsp Worcestershire sauce
½ cup mayonnaise
3 Tbsp Parmesan

For the turkey caesar salad
1 cup crusty bread, torn
6 baby gem lettuces
1½ cups shredded leftover turkey
¼ cup Parmesan
4 eggs, boiled and halved

METHOD

For the dressing

1. Whisk together the anchovy paste, mustard, lemon juice, garlic and Worcestershire sauce.
2. Add the mayonnaise and Parmesan. Cover and refrigerate.

For the turkey caesar salad
1. Heat some olive oil in a pan and toast the chunks of bread until golden brown. Season lightly and set aside to cool.
2. Arrange the lettuce leaves in a serving dish. Top with turkey, croutons and Parmesan.
3. Add the eggs and serve with the dressing on the side.

TIP: Tearing the bread apart with your hands instead of slicing it will give your croutons extra texture and crunch, and the jagged edges will hold your flavourful dressing perfectly.

Recipe & styling: Dylan Norton
Photography: Gareth van Nelson

LEFTOVER GAMMON TOASTIES WITH CHERRIES AND BRIE
Cooking time 50 minutes
Makes 4

INGREDIENTS
2 cups cherries, pitted and halved
1½ Tbsp balsamic vinegar
¼ cup water
2 tsp chopped sage
2 Tbsp softened butter
8 slices sourdough bread
4 tsp wholegrain mustard
1½ cups grated white cheddar
125g Brie, sliced
8 slices leftover gammon, shredded

METHOD
1. Cook the cherries and vinegar in a pan over low-medium heat for 15–20 minutes, until softened and sticky.
2. Add the water bit by bit whenever the pan gets dry. Add sage and fry for 2 minutes. Set aside.
3. Butter one side of each slice of bread. Top the unbuttered sides of 4 slices with mustard, white cheddar, Brie and gammon. Season with salt and pepper.
4. Top with spoonfuls of cherries and more cheddar. Sandwich closed with the unbuttered sides of the remaining slices of bread.
5. Toast in a pan or sandwich press, on the braai or in the oven, until the bread is golden brown and cheese melted. Serve warm.

Recipe & styling: Kate Turner
Photography: Gareth van Nelson

SPICY CHICKEN WITH PEA PATTIES
Cooking time 1 hour 5 min
Serves 4

INGREDIENTS

For the spicy chicken
2 Tbsp sweet chilli sauce
2 tsp hot sauce
2 tsp brown sugar
¼ cup vinegar
2 Tbsp soy sauce
1 Tbsp tomato sauce
Leftover chicken, shredded

For the pea patties
2 cups peas and potatoes, mashed
¾ cup flour
2 eggs
½ cup grated cheddar

METHOD

For the spicy chicken
1. Preheat oven grill and grease a baking tray.
2. Combine all the ingredients, except the chicken, in a pot and simmer for 10 minutes. Add the chicken and toss through.
3. Transfer to baking tray and grill for 10–15 min, until crispy and sticky, tossing every 5 minutes.

For the pea patties
1. Mix the peas and potatoes, flour, eggs and cheddar together. Chill for 10 minutes. Shape into 12 patties.
2. Heat oil in a pan over medium-high heat. Fry the patties for 3 minutes on each side, until golden brown. Drain on a kitchen towel.

Recipe & styling: Elizabeth Mackenzie
Photography: Samantha Pinto