Joe Woodhouse’s recipes for leftover Christmas vegetables | Christmas food and drink


T.These recipes reimagine Christmas leftovers. It’s also a fresh way to work with what’s on offer at this time of year. The idea is to keep things easy and stress-free. Use these recipes as a baseline and adjust to your liking.

Roasted Brussels Sprouts with Herbie Lemon Yogurt (above)

This is a great way to center the sprouts on stage. This dish can be eaten alone or as part of a larger meal, with bread, rice and potatoes.

Preparation 10 minutes
cooking 15 minutes
serve as 4 sides or as 2 Dine with flatbread

4 tbsp olive oilfor roasting
500g
Brussels sproutstrimming the outer leaves
1 clove of garlicpeeled and finely grated
the zest of 1 lemonplus juice of ½ lemon
2 tablespoons extra virgin olive oil
flake
salt
200g natural yogurt
15g soft green herbs
Finely chop (dill, chives, parsley, coriander, etc.) and add a few leaves for garnish

Heat the oven to 240C (fan 220C) / 475F / gas. – Cook quickly and color the outside, but don’t let the center get too soft (if you need more time, put it in the oven for a minute or two).

Meanwhile, in a small blender or by hand, whisk together the yogurt with the garlic, lemon juice, 1 tablespoon extra virgin olive oil and a pinch of salt. Add herbs and blend until smooth (or mix well to combine), adjusting seasonings to taste, adding more lemon or herbs if desired.

Spread the yogurt mix on a plate. Topped with sprouts, sprinkled with a few herb leaves, topped with lemon zest and a final drizzle of extra virgin he olive oil before serving.

Christmas couscous with pomegranates, clementines and leftovers

Joe Woodhouse’s couscous salad with leftover Christmas vegetables, pomegranates and clementines.

This is an adaptable dish and a delicious way to use up some of the vegetables you may have left over after your big day. Cooked veggies (just roughly chopped), or raw veggies (shredded and added in this case for added freshness, which you may need after all the festivities) )You can use.

Preparation 20 min
cooking 40 minutes
serve 6

5 tbsp olive oil
2 onions
red and/or brown, peeled and roughly sliced
salt and black pepper
400g couscous
juice and zest
1 lemon
100g branched almonds

150g pomegranate seeds (i.e. from one fruit)
5 Clementineor 2 peeled and diced oranges
Cumin seeds 1 tablespoontoasted and crumbled
2-3 carrotsgrated
500g cooked or raw vegetables (Remaining roasted veggies, or raw cabbage or veggies, whatever you have on hand, a mixture of the two is good.)

Heat the oven to 200C (180C fan)/390F/gas. 6. In a large skillet heat 3 tablespoons oil over medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until tender and slightly browned, 12 to 16 minutes. The onion should still be fairly plump and juicy. set aside.

Meanwhile, add remaining oil and couscous to a large bowl. Mix well with a fork to coat each grain with oil, then add lemon juice and zest, a pinch of salt, and 450 ml of freshly boiled water to mix. Cover tightly and let it sit for 10-15 minutes.

Toast the almonds in a hot oven for 10-12 minutes until golden, then remove and coarsely chop when cool enough to handle.

Fluff the couscous, stir with a fork, flip, and mix in the almonds, pomegranate seeds, diced citrus, cumin, and carrots. If using leftover cooked veggies, I like to add this now and add hard raw veggies such as cabbage finely chopped and softened with the dressing. Please adjust the fee to your liking. If using soft raw vegetables such as spinach, soak them with the onion first, or add them to the salad just before serving so they don’t get soggy.

This can be stored in the refrigerator, so use it to support other meals or to give your cheese and biscuits session extra substance.



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