How to stop Christmas leftovers going to waste
CHRISTMAS meat can be the gift that keeps on giving, say the Brisbane chefs urging the public to make the most of leftovers.
Rydges South Bank head chef Justin Newbury called food wastage a massive problem, one that became significantly worse over the Christmas period.
"People get a little bit worried cooking for families and often make more than they need to," Mr Newbury said.
"Recipes that incorporate Christmas leftovers are an easy way to minimise wastage."
Statistics from Foodwise show Australians throw away 20 per cent of the food they buy, but Emporium Hotel South Bank executive chef Chris Norman said it didn't have to be the case.
"After putting so much love into your Christmas dinner, you don't want the leftovers to go to waste," said Mr Norman.
"There are so many options to choose from when reinventing yesterday's feast, perfect when unexpected guests drop in.
"Served with a chilled wine or beer, of course."
Head chef and owner of Eat Street's Poulet and Pork Peter Dressler said Christmas meats could make the perfect addition to Boxing Day salads.
"I personally always feel like something light and fresh after a big day of Christmas indulging," Mr Dressler said.
Justin Newbury, head chef at Rydges South Bank
Tomato paste 100g
Tomatoes x 2.5
Fennel x 3
Carrots x 3
Onion x 1
Celery x 1
Vegetable Stocks 2lt
Roast prawns and crabs with tomato paste
Cut vegetables into mirepoix
Put vegetable oil into large pot
Deglaze with brandy
Add vegetable stock and bring up to a simmer for 20 mins
In a new pot make a roux with the butter and flour
Slowly whisk in seafood stock
Bring back up to a simmer
Add the cream
Check seasoning and serve
Chris Norman, executive chef at Emporium Hotel
The Best Turkey Sandwich
Whole grain mustard
Grill bacon on a tray until crispy then remove, but save juice.
Brush juice over both sides of two slices of sourdough bread adding a little butter if needed. Place in this order cranberry sauce, plenty of thinly
sliced turkey, rocket leaves, bacon and a good slice or two of brie.
Place in a sandwich press, toast and serve with some chips and a quality beer.
Peter Dressler, chef/owner, Poulet and Pork
Roast Chicken/Turkey/Pork with tamarind and ginger dressing, red papaya and crushed peanuts
Roast meat 400g
Tamarind puree 6 tbsp
Coconut sugar 1 tbsp
Light soy sauce 1 tsp
Grated ginger 1 tsp
Two handfuls of any leftover leafy greens (spinach, iceberg lettuce, mesculin mix etc)
1 red papaya peeled and seeds removed then sliced into strips
Crushed and salted peanuts or cashews 50g
1 small cucumber rough diced
2 green shallots finely sliced
Fresh picked mint, sliced
Red chilli, finely sliced
Mix the tamarind, sugar, soy and ginger and dress the meat.
Combine the leafy greens, cucumber, shallots, mint and chilli.
Start building layers by adding the greens first then the meat, followed by the papaya and finishing with the crushed nuts on top.