“Use up your Christmas leftovers” Pizza

If you are looking for ideas of how to use up your leftovers over the next few days, this might help! You can really customise this recipe in any way you want with whatever leftovers you have left. You can make it a meat feast (think turkey + ham + stuffing) or vegetarian supreme (think roasties, sprouts, veggies), or of course – mix and match. You can make your own pizza dough if you have time or use ready-made pizza base like suggested below. This turned out to be very tasty, it has quickly become my favourite way to use up Christmas leftovers!

“Use up your Christmas leftovers” Pizza

Serves 4 | Prep 10 mins | Cook 15 mins
Easy

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You’ll need

  • 2 ready-made pizza bases;
  • 8 tbsp tomato passata;
  • 1 tbsp oregano;
  • 1 tsp garlic powder;
  • 125g mozzarella, cubed;
  • leftover meats and/or veggies, chopped to bite-sized pieces (see tips below for suggestions).

Heat oven to 220C/200C fan. To make a simple sugo, mix the passata with the oregano and garlic powder. Season well.

Spread the sugo over each pizza base. Top with your choice of meats and vegetables (see below for toppings suggestions), and finally add the mozzarella. Put the pizzas in a tray or pizza stone and bake for about 15 minutes.

As you can see from the photos, we opted for making our own dough and shaping it to a rectangle (sorry Italian friends!) it worked perfectly for us. If you are making your own dough you can still follow the recipe above.

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Topping suggestions:

Food Notes special: Leftover roast meat (we used goose), sliced red onion, sliced fresh tomato, green olives.

Meat feast: Top your pizzas with equal amounts of chopped turkey, chopped ham and chopped stuffing. Add some sliced red onions and black olives for extra flavour if desired.

Vegetarian feast: Top your pizzas with equal amounts of chopped roast potato, brussels sprouts and other roast veggies. Swap the mozzarella for chopped taleggio for a different taste.

Vegan supreme: Use any combination of your leftover veggies and to your pizzas with cubed or shredded vegan cheese.

Christmas dinner: Top your pizzas with some leftover roast meat, roast potatoes, stuffing and sprouts, for the ultimate Christmas dinner pizza.


Hope you enjoy these ideas! Do share your favourite combinations in the comments and keep sharing the inspiration. I hope you all enjoyed the festive period.

~Em

A perfect Christmas menu for 10

If you are in need of a Christmas menu, then look no further! Here’s my guide to making the perfect feast for 10, with timing and get ahead information to save you from stressing on the day.  With a little prep a couple of days before the big meal, you will be ready to feed an army of hungry friends and family effortlessly!

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The menu

Canapé:
Mozzarella and olive penguins

Starter:
Pork Terrine

Main:
 Pancetta roast turkey crown with chestnut and sage stuffing

Sides:
Roast potatoes
Honey glazed parsnips and carrots
Stir-fried brussels sprouts with nigella seed
Sticky pigs in blankets
Cranberry Sauce

Dessert:
Salted Caramel Cheesecake 

 

Cooking guide and timelines

Two days before the big meal

  1. Start preparing the terrine by marinating the pork as per Step 1 of the recipe. (~10 minutes)
  2. Make the Cranberry sauce and chill in the fridge until you need to heat it up on the day. (~30 minutes)

The day before

  1. Make the pork terrine and leave to chill until you need it on the day (~1hr).
  2. Make the stuffing from the turkey recipe and chill until the following day (~20 min).
  3. Make the cheesecake and chill (~2hrs).
  4. Make the sticky pigs in blankets and chill (~20 mins).

On the day, for lunch at 1pm – turkey served between 2pm – 2:30 pm 
(Adjust timings as required for a later lunch or dinner).

09:00. Take out the turkey from the fridge as soon as you get up in the morning, around 9am at the latest.
09:00. Prepare the mozzarella penguins and set aside until you need them. (Or make the day ahead and store in an airtight container).
10:00. Prepare the turkey for roasting as per Step 1 from the recipe, heat oven 90C/170C fan/gas 5.
10:30: Put the turkey in the oven and roast as per instructions.
11:00: While the turkey is cooking, prepare the vegetables.
Peel, chop and parboil the roasties, set aside until ready for roasting;
Peel the parsnips and carrots and marinade in the glaze and set aside until ready for roasting;
Halve the sprouts and prepare all the rest of the ingredients for the stir-fry, set aside until ready to stir-fry.
13:20: Take the turkey out of the oven to rest for half an hour.
Put the pre-boiled roast potatoes in the oven, increase oven to 200C fan. roast for                40-50 minutes
13:30: Put the prepared pigs in blankets and stuffing in the oven and roast for 30 minutes. Put the parsnips and carrots in the oven, roast for 30 minutes.
13:45: stir fry the sprouts and start making the gravy.
14:00: Carve the turkey.

Needless to say, if you can get your partner/guests involved they can help with making gravy, stir-frying etc.

Your Christmas shopping list

  • 600g carrots;
  • 500g parsnips;
  • 2kg floury potatoes (King Edward, Maris Piper);
  • 800g Brussels Sprouts
  • 3 onions;
  • 3 shallots;
  • 4-5 garlic bulbs;
  • 3 lemons;
  • 300g fresh cranberries;
  • 1 clementine;
  • fresh thyme;
  • fresh sage;
  • fresh chives;
  • fresh rosemary;
  • fresh parsley
  • 100g goose fat;
  • 18 cocktail sausages;
  • 3 packs sliced pancetta;
  • 2 packs dry-cured streaky bacon (20-22 slices)
  • 300g Pork tenderloin;
  • 1050g sausage meat;
  • 4kg turkey crown;
  • 1 pack unsalted butter;
  • 6 eggs;
  • 600g full-fat cream cheese;
  • 300ml soured cream;
  • 75ml double cream;
  • 100g green olives, pitted;
  • 1 jar cornichons;
  • 25g pecans;
  • 140g white breadcrumbs;
  • 140g cooked chestnuts;
  • 75g light brown muscovado sugar;
  • 250g dark chocolate digestives;
  • 397g Carnation Caramel;

From the pantry:

  • olive oil;
  • rapeseed oil;
  • honey;
  • wholegrain mustard;
  • English mustard;
  • Nigella seeds;
  • Brandy
  • Plain flour;
  • Chicken stock;
  • Caster sugar;
  • cocoa powder;
  • Sea salt;
  • Pepper;

I hope you find this guide helpful. If you have any feedback of what more detail and info you’d like please let me know in the comments and I will gladly adjust the guide and add more to it!

oznor
Photo Sarah Ahmad

~Em.

Cranberry & clementine sauce

This sauce is perfect for your Christmas dinner, whether you are having Turkey or something else. It will go really well with most meats or vegetarian festive dishes. It can also be made ahead in advance, if you want to get ahead.

Cranberry & clementine sauce

Serves 8-10 | Prep 5 mins | Cook 20 mins
Easy | Gluten & Dairy Free | Vegan

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You’ll need:

  • 300g pack fresh cranberries;
  • Juice 1 clementine;
  • 75g light brown muscovado sugar

Place the cranberries in a small pan. Squeeze the clementine juice into a measuring jug and make up to 150ml with cold water. Add to the pan and gently bring to the boil. Reduce the heat and simmer for 5 minutes or until the berries start to burst.

Add the sugar and stir. Simmer for 7-10 minutes or until the sauce is thick. Transfer the sauce to a small bowl. Serve warm or cold.

Get ahead: The sauce can be made up to 2 days ahead.

Spiced Apple Bundt Cake

This cake is all about the festive flavours, but in my opinion, it doesn’t need to be the festive period to enjoy it! This was the cover recipe from December’s issue of Waitrose Magazine and it’s gone down a treat at home and at work. I’m pretty sure you’ll like it too so I thought I’d add it to the blog sooner rather than later.  It’s fairly quick to make and not too fussy either.

The original recipe also contains a delicious sounding mascarpone cream too, but I didn’t make any as I just wanted to use up some apples…

Spiced Apple Cake

Serves 10 – 12 | Prep 20 mins | Cooking time 55 mins
Easy | Vegetarian

Spiced Apple Bundt Cake 1

You’ll need:

  • 280g unsalted butter, softened, plus 20g melted, for greasing;
  • 330g self-raising flour, sieved, plus extra for dusting;
  • 280g golden caster sugar;
  • 3 tsp ground cinnamon;
  • 4 tsp ground ginger;
  • 2 tsp ground mixed spice;
  • ½ tsp fine salt;
  • 5 large eggs;
  • 450g peeled and cored cox or gala apples (about 5-6), 170g grated, 280g chopped into 1cm chunks;
  • 20g icing sugar, for dusting.

Preheat the oven to 180˚C, gas mark 4. Brush a 2.4 litre bundt tin with ½ the melted butter, being careful to get it into all of the grooves. (We used the Nordic Ware non-stick heritage bundt pan * but any bundt tin will work. You could also use a deep, round 23cm cake tin instead; just grease and line it first.) Chill for 5 minutes, then coat with the remaining melted butter; dust all over with flour. Turn and tap the tin on the work surface to ensure every groove is coated with a light covering – this is key to ensuring the cake turns out cleanly.

Cream the butter with the sugar using a freestanding mixer (or electric beaters) on high for 10 minutes until very pale and fluffy. Meanwhile, combine the flour, spices and salt in a bowl and lightly whisk the eggs in a jug. Slowly pour ½ the beaten eggs into the butter mixture, while beating on a medium speed. Add a spoonful of the flour mixture, then beat in the remaining eggs. Fold in the rest of the flour mixture until just combined, then gently stir in the grated apple.

Spiced Apple Bundt Cake 3

Spoon a little of the mixture into the tin, just to cover the base. Stir the chopped apple into the remaining mixture and pour into the tin. Spread the mixture with a spatula, creating a slight dip in the centre the whole way around the ring, to give an even rise. Bake for 45-55 minutes (if using a round cake tin, it might need 5-10 minutes more), until a skewer comes out almost clean (it will continue to cook slightly in the tin, so try not to overbake it).

Leave to cool in the tin for 20 minutes, then turn out onto a wire rack and leave until completely cool. Dust the cake liberally with icing sugar and serve!

Original recipe from Waitrose & Partners Food magazine, December 2018, available online here.

~Em

 

Honey-roast parsnips and carrots

Honey glazed parsnips and carrots went perfectly with our Christmas turkey this year. I can promise you, they will go well with any roast, though, and your guests will definitely love them.

Honey-roast parsnips and carrots

Serves 8 | Prep 10 minutes | Cook 30 minutes
Easy | Dairy and Gluten free | Vegetarian

oznor
Photo by Sarah Ahmad

You’ll need:

  • 500g carrots;
  • 500g parsnips;
  • 2 tbsp olive oil;
  • 4 tbsp honey;
  • 2 tbsp wholegrain mustard.

Preheat the oven to 220C/200C fan/gas mark 7. Place a roasting tray in the oven to heat up. Meanwhile, slice the carrots and parsnips lengthways into halves or quarters so that they are evenly sized.

In a large bowl, whisk together the olive oil, honey and mustard. Add the vegetables to the bowl and toss thoroughly to coat in the glaze. Place on the hot tray and roast for 30 minutes until the vegetables are tender and caramelised.

Original recipe from Waitrose Christmas Harvest 2015, available online here.

Get ahead: Prepare and coat the vegetables in the glaze a few hours ahead of cooking time.