Creative recipes for your Christmas left-overs

We love our Christmas tucker, but the next best thing is the left-over for days after.  Here's some tasty leftover ham and turkey recipes that keep the festivities going!


Ham, leek and zucchini frittata

1 tablespoon olive oil
1 leek (pale part only), thinly sliced
1 zucchini, halved lengthways, thinly sliced
6 eggs, beaten
¼ cup light milk
100g sliced ham, chopped
1 cup rocket leaves, chopped
50g reduced fat fetta, cut into 1cm cubes
½ cup onion jam
2 cups mixed salad leaves

Heat the oil in a 26cm non-stick frypan over low heat. Add the leek, zucchini and a little salt and pepper, then cook, stirring, for 3-5 minutes until softened.

In a bowl, lightly whisk the eggs with milk and season with salt and pepper.

Scatter the ham, rocket and feta in the frypan over the leek mixture, then pour over the egg mixture. Cook over medium-low heat for 10 minutes or until the egg is almost set.

Meanwhile, preheat the grill to high. Transfer the frypan to the grill and cook for a further 2-3 minutes until the top of the frittata is golden and set.

Cut into wedges and serve with some onion jam and salad leaves.


Pea and ham croquettes with fiery aioli

750g sebago potatoes, peeled, chopped
25g unsalted butter
300g cooked ham, finely chopped
1 cup frozen peas, thawed
½ bunch mint, leaves finely chopped, plus extra to serve
Finely grated zest and juice of 1 lemon, plus extra wedges to serve
1 cup plain flour
2 eggs, lightly beaten
1 ½ cups panko breadcrumbs
Sunflower oil, to deep-fry
½ cup aioli, combined with ½ teaspoon cayenne pepper

Cook potatoes in boiling salted water for 15-20 minutes until tender. Drain, roughly mash with butter, then combine with ham, peas, mint, zest and juice. Season, then chill for 15 minutes.

Season flour and place in a bowl. Place egg and crumbs in separate bowls. Using 2 tbs for each, shape mixture into 24 logs. Coat with flour, then egg, then crumbs, then repeat with egg and crumbs.

Half-fill a saucepan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds). Deep-fry croquettes, in batches, for 3-4 minutes until golden. Drain on paper towel.

Top aioli with extra mint and serve with croquettes and lemon.


Thai turkey salad

200g rice vermicelli noodles
⅓ cup fish sauce
¼ cup grated palm sugar or brown sugar
2 long red chillies, deseeded, finely chopped
2 teaspoons grated fresh ginger
1 garlic clove, chopped
100ml lime juice (from about 4 limes)
2 cups shredded cooked turkey breast
1 telegraph cucumber, halved lengthways, seeds removed, cut into matchsticks
1 carrot, cut into matchsticks
¼ cup each Thai basil, coriander and mint leaves
2 tablespoons chopped roasted peanuts

Soak the rice vermicelli noodles in a bowl of boiling water or cook according to packet instructions. Drain, then refresh in cold water and drain again. Set aside.

Meanwhile, place the fish sauce and sugar in a saucepan. Simmer over low heat for 2-3 minutes, stirring until the sugar dissolves. Allow to cool slightly, then place in a blender with the chilli, ginger, garlic and lime juice. Puree until smooth. Set dressing aside.

Place the drained noodles, shredded turkey, cucumber, carrot, herbs and peanuts in a large bowl. Pour over the dressing and toss gently to combine. Divide the salad among plates and serve.


Ham and goat's cheese ravioli

1 egg, plus 1 egg yolk
200g ham, finely chopped
150g soft goat's cheese
1 bunch chives, finely chopped
40 wonton wrappers
100g unsalted butter
200g baby spinach leaves
1 tablespoon lemon juice

In a bowl, beat egg and yolk together, then add the ham, cheese and 1/4 cup chives and stir to combine. Season well.

Lay 20 wonton wrappers on a clean surface. Place a heaped teaspoon of the ham mixture in the centre of each wrapper. Brush edges of wrappers with water, then place another wrapper on top, pressing to seal and pushing out any air. Trim with a fluted pastry cutter or knife, if desired.

Bring a pan of salted water to the boil. In 2 batches, cook ravioli for 2-3 minutes until pasta is cooked and filling is set.

Meanwhile, melt the butter in a large frypan, then add the spinach and cook until spinach wilts and butter is just starting to brown. Add lemon juice and season. Add the ravioli to the pan and gently toss to combine. Divide among bowls, sprinkle with remaining chives and serve.


Mexican-style turkey burger

1 teaspoon each ground cumin, ground coriander and chilli powder
1 teaspoon smoked paprika or regular paprika
2 tablespoons brown sugar
2 tablespoons olive oil
½ cup tomato passata
1 cup shredded roast turkey
2 vine-ripened tomatoes, seeds removed, chopped
¼ telegraph cucumber, chopped
½ red onion, chopped
¼ cup mint leaves, roughly chopped
Juice of 2 limes
2 avocados
1 garlic clove, crushed
1 butter lettuce, leaves separated
4 crunchy bread rolls, split
4 slices tasty cheese

Place the spices, brown sugar, oil and tomato passata in a small saucepan with some sea salt and freshly ground black pepper. Bring to a simmer, then reduce heat to medium-low and cook, stirring, for 4-5 minutes until thickened. Transfer to a bowl, add the shredded turkey, and toss to combine. Allow to cool slightly.

Meanwhile, place tomato, cucumber, onion and mint in a bowl and toss with half the lime juice. Season and set aside.

Mash the avocado with the garlic and remaining lime juice. Season with sea salt and freshly ground black pepper.

Spread avocado mixture on the base of the rolls, then fill with lettuce, turkey mixture, cheese and some tomato salsa. Serve with remaining tomato salsa.







Recipe surce:

Christmas ham and potato rosti

2 large (600g total) desiree potatoes
1 onion, thinly sliced
2 garlic cloves, finely chopped
300g sliced leg ham, torn
1 ½ tsp cayenne pepper
Bunch 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 excess liquid. Transfer to a bowl and combine with the onion, garlic, ham, cayenne and parsley, reserving a little to garnish, then season.

Heat the oil and butter in a 20cm ovenproof frypan over medium heat, swirling to coat the base. Spoon the potato mixture over the base of the pan and press down gently to make an even layer.

Reduce the heat to medium-low and cook for 20 minutes or until the base is golden and the potato is almost cooked through. Transfer the pan to the oven and bake for 15 minutes or until the top is golden and the potato is cooked and tender. Sprinkle with reserved parsley to serve.

Knights Meats