Happy New Year everyone! I hope you are all well? I hope you had an amazing Christmas and New Year too, we had a wonderful time. Did you like my December recipes? If you tried the cheesy Brussels sprouts gratin wasn’t it amazing? This was such a big hit in our home.
As promised I have got some delicious leftover recipes for you this month. I have 3 leftover recipes and 1 recipe perfect for the New Year and beyond. My first leftover recipe is my turkey and vegetable broth. This is not only perfect for any of your leftover turkey and vegetables but also great for this time of year and so quick and easy to make. Delicious!
My second recipe is my leftover turkey curry recipe but don’t worry, this isn’t the usual boring turkey curry. Mine is packed with flavour and sure to be a Christmas leftover recipe that returns year after year. Scrummy!
My third leftover recipe is my leftover turkey alfredo. This recipe is so good and a refreshing change to use up your leftover turkey. Perfect for after Christmas. Yummy!
My fourth recipe this month is perfect for any occasion and great for the New Year. It’s my Baileys Irish Cream Tiramisu! Yes you heard me right, how good does that sound? Delicious!
Well I really do hope you had a wonderful Christmas and New Year and continue too also and I will see you all in February with some more delicious seasonal recipes. Happy baking to you all!
Leftover Turkey and Vegetable Broth
Serves 6
Ingredients
1 tbsp olive oil
1 tbsp butter
3 shallots
2 large carrots
300g leftover shredded turkey
100g pearl barley
1.5-2 litres chicken or vegetable stock
4 sprigs thyme
2 bay leaves
Salt and pepper to taste
Method
Pre-cook your pearl barley in boiling water for 30 minutes. In a large saucepan, saute the shallots and carrots with the thyme sprigs in the oil and butter over a low heat. Add the stock, cooked turkey and bay leaves and bring to the boil. Season with black pepper. Add the pearl barley and cook for a further 10 minutes until the pearl barley is tender and the carrots are too. Remove the thyme sprigs before serving. Serve sprinkled with parsley and homemade crusty bread then enjoy.
The Best Leftover Turkey Curry
Serves 4
Ingredients
400g leftover cooked turkey
2 large onions-sliced not chopped
400g chopped tomatoes
1/2 – 1 mild red chilli
20g root ginger
2 tsp cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp turmeric
100ml chicken stock
100g natural yoghurt
2 tbsp butter
1 tbsp olive oil
Fresh parsley
Salt and black pepper
Method
In a large saucepan warm the butter and oil and then fry the onion and ginger. Cook for around 10-15 minutes until the onion is soft and turning brown. Add the cumin, turmeric, coriander, cinnamon and chopped chilli. Fry for a few minutes before adding the chopped tomatoes and stock. Season with salt and pepper and simmer for 20 minutes or until the sauce begins to thicken. Stir in the turkey and bring back to a simmer. Once the turkey has heated all the way through, turn off the heat and stir through the yoghurt and chopped parsley. Serve with the curry sprinkled with more chopped parsley, rice and naan breads for a yummy Christmas leftover recipe.
Leftover Turkey Alfredo
Serves 4
Ingredients
400g leftover turkey
Olive oil
Butter
300g fettuccine or tagliatelle
200ml double cream
125g parmesan
Fresh parsley
Method
Heat the olive oil in a saucepan and add the turkey. Cook for 5-10 minutes until heated all the way through. Bring a saucepan of water to the boil and add the pasta. Cook until al dente. Whilst the pasta is cooking, take the turkey out of the saucepan and add the butter to the saucepan, scrapping all the browned bits into the butter.
Add the cream and season with black pepper. Bring to a light simmer and add the parmesan. Put the turkey back in the saucepan. Once the pasta is cooked, transfer straight to the cream sauce with a little of the pasta water. Toss well with the parsley, then serve for a delicious leftover turkey recipe.
New Years Baileys Tiramisu
Serves 6-8
Ingredients
60ml Baileys Irish Cream
4 free range eggs-separated
100g caster sugar
500g mascarpone
2 tsp vanilla bean paste
300ml lukewarm strong Italian coffee mixed with 75ml Baileys
400g Savoiardi biscuits/ladyfingers
3 tsp cocoa powder
75g dark chocolate
Method
To make this delicious Tiramisu, separate the egg whites and egg yolks into two large bowls. Whisk the egg whites until stiff. Add the sugar to the yolks until thick and foamy. Whisk the mascarpone, vanilla bean paste and Baileys into the egg yolks until you can’t see any streaks of the mascarpone. Carefully fold the whites into the mascarpone mixture with a large metal spoon. Set aside.
Have a serving dish ready, around 24cm x 19m. Pour the lukewarm coffee and 50ml Baileys into a shallow dish and dip the sponge fingers in making sure they are soaked all over but not soggy. Layer the sponge fingers into the serving dish until you have used half the soaked sponge fingers. Evenly spread over half the mascarpone mixture, then grate over 1/2 of the chocolate and repeat the layers again.
Shopping list for all 4 recipes
Check your cupboards first as you may have a lot of these already
Olive oil/salt and pepper
Butter
3 shallots and 2 large onions
2 large carrots
1kg leftover turkey
100g pearl barley
1 litres chicken or vegetable stock
Fresh thyme, parsley and bay leaves
400g chopped tomatoes
1 red chilli
25g root ginger/ground cumin/ground coriander/ground cinnamon/turmeric
100g natural yoghurt
300g fettuccine/tagliatelle
200ml double cream
125g parmesan
Baileys Irish cream
4 free range eggs
300ml strong Italian coffee
400g Savoiardi biscuits/ladyfingers
3 tsp cocoa powder
75g dark chocolate
