A delicious recipe to use your Christmas leftovers for!
- 30g unsalted butter
- 1/4 cup (35g) plain flour
- 1 cup (250ml) Massel chicken style liquid stock
- 1/4 cup (60ml) dry white wine
- 1/2 cup (125ml) thickened cream
- 2 cups (320g) leftover cooked turkey, chopped
- 1/2 cup (90g) chopped leg ham
- 10g dried porcini mushrooms (see note), soaked in boiling water for 10 minutes, chopped
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped chives
- 2 spring onions, finely chopped
- 375g block frozen puff pastry, thawed
- 1 egg yolk, beaten
- Cranberry sauce, to serve
Preheat the oven to 180C. Line a baking tray with baking paper.
Melt the butter in a saucepan over low heat. Add the flour and cook, stirring constantly, for 1 minute or until mixture bubbles. Add chicken stock and wine, then cook for a further 2-3 minutes, whisking to remove any lumps. Add the thickened cream and cook for a further minute or until the mixture boils and thickens. Season to taste, then stir in the turkey, ham, chopped porcini, parsley, chives and spring onion. Remove from the heat and allow to cool completely.
Meanwhile, roll out the pastry on a lightly floured surface to form a 30cm x 33cm rectangle. Cut in half lengthways to give two 15cm-wide pieces. Place one pastry sheet on the lined baking tray and spread with the cooled turkey mixture, leaving a 2cm border.
Fold the remaining sheet of pastry in half lengthways and use a sharp knife to make cuts in the folded side, about 1cm apart and leaving a 2cm border on the unfolded side. Carefully open the pastry back out and place over the filling, pressing the edges to seal. Trim the edges if necessary, then brush all over with the beaten egg.
Bake the pie for 25-30 minutes until puffed and golden. Slice the pie and serve with cranberry sauce.
Original recipe from Taste.com.au
A peppercorn and rosemary crusted beef eye of round roast perfect for any holiday table.
- 1T paprika
- 2 tsp sea salt or kosher salt
- 1T brown sugar
- 1T coarse ground peppercorns
- 1 T rosemary minced
- 900g- 1kg eye of round beef roast
- 1 Tbs oil
- 1/2 white onion chopped
- 1 tsp Worcestershire sauce
- 2 Tbs cranberry sauce
- 1 cup Coca-Cola
- Combine the rub ingredients and then rub them all into a 900g – 1kg eye of round beef roast.
- Let the roast sit out for 30 minutes to become room temperature and allow the rub to seep in.
- Heat your oven to 260 degrees Celcius (or as high as it will go).
- Heat a cast-iron pot or skillet over medium-high heat with 1 Tbs oil and once it’s to temp, sear the meat 2 minutes per side until all sides are seared.
- Place the roast in the oven uncovered and turn off the heat, leaving the roast in there with the oven door closed until the meat comes to 50 degrees Celcius. This might take an hour or up to three, depending on the size of the roast you select.
- Remove the roast and allow it to rest at least 20 minutes up to 45.
- Heat the skillet that roasted the beef over medium-high heat and add in 1/2 chopped onion, stirring to scrape up the beef drippings.
- Once the onions are soft, add in 1 tsp Worcestershire sauce, 2 Tbs cranberry sauce and 1 cup Coca-Cola (if you don’t like using sodas, sub 1/2 cup beef stock and 1/2 cup prune juice) and bring to a simmer, allowing it to bubble away, reducing over 20 to 30 minutes while your meat finishes resting. To complete the sauce, using a blender, blend the sauce until smooth and season with salt to taste. Let that keep simmering on low until you’re ready to serve it. The more it sits, the richer it gets.
- Finally, slice up your roast into 1/2 in thick slices and serve with the sauce.
Original recipe by Joanie Simon.
We love having pancakes for breakfast, but we wouldn’t say no to indulging in pancakes for lunch or dinner too! This easy recipe for pancakes is fail-proof and works as the perfect base for any and every meal.
- 1 cup cake flour
- 1 heaped tsp baking powder
- 1 tsp sugar
- pinch of salt
- 2 small eggs
- 2 cups milk
- sunflower oil
- cinnamon sugar to serve
- Sift the flour, baking powder, sugar and salt into a mixing bowl. Whisk the eggs with 1 cup milk and add to the dry ingredients. The batter should be quite runny, like pouring cream, so add more milk if you need to.
- Let the batter rest in the fridge while you heat ½ tsp oil in a non-stick frying pan on high.
- Ladle some batter into the pan and quickly swirl it around to cover the surface. After about 30 seconds bubbles will start to appear on the pancake’s surface and the batter will no longer be runny. Flip the pancake and cook for 30 seconds on the other side.
- Slide the cooked pancake onto a plate and sprinkle with cinnamon sugar. Repeat with the rest of the batter, stacking the pancakes and adding some cinnamon sugar to each layer. The sugar will dissolve into a thin, cinnamon-rich syrup. Roll the pancakes when you are ready to eat.
Add a dash of lemon juice for a rather surprising taste explosion!
Original recipe from Food & Home.
Need a super-easy steak Christmas dinner? Found.
• 1 450g flank steak
• 1 450g can artichoke hearts, drained and chopped
• 2 cups baby spinach, chopped
• 2 cloves garlic, minced
• 1 cups ricotta
• 1/2 cup shredded white Cheddar
• kosher salt
• Freshly ground black pepper
- Preheat oven to 180°C. On a cutting board, butterfly steak to make it a long rectangle that lays flat.
- In a medium bowl, combine artichokes, spinach, garlic, ricotta, and cheddar and season generously with salt and pepper.
- Spread steak with spinach-artichoke dip. Tightly roll up steak, then slice into rounds and bake until steak is cooked through to the desired doneness, 23 to 25 minutes for medium.
- Serve with dressed greens.
Original recipe from Delish.