All the time and energy we put into our sumptuous festive banquets need not go to waste when the day is over, with some careful planning and a little inspiration your following day festivities can also keep the taste buds excited.
Left over’s are a wonderful treat not only because for some reason they always seem to taste just that little bit better the next day they can definitely save you dollars in the pocket and time in the kitchen.
8 Tips for maximising leftovers Here are 8 tips for maximising leftovers and reducing food wastage!
- Leftover roast meats like chicken, lamb, turkey can easily be turned into delicious, pastas, sandwiches or rolls, topping for pizzas and of course a mixed array of salads.
- With the addition of wonderfully spiced or zesty dressings, some salad leaves and perhaps the addition of rice, cous cous or burghal or your favourite grain you have a nutritious, filling meal that could feed the multitudes.
- Roast meats also make great pies, pasties or filo for a quick lunch snack. Saute the meats with onions, leeks, herbs and a white sauce or rich gravy wrap in pastry and bake.
- Prawns and the seafood platter that may be lingering around can also be used for beautiful seafood crepes for breakfast, tossed through some freshly cooked pasta with a dressing of lemon juice, sliced cherry tomatoes, lemon zest, olive oil, garlic and a touch of chilli makes a quick healthy pasta salad or warm pasta dish for dinner.
- Fresh prawns, peeled and served with avocado on toast make a delightful brunch idea or even chopping up the prawns and mixing them with a little mayonnaise, splash of champagne, squeeze of lemon, diced cucumber, avocado and chives and served as an entree or quick lunch with some crusty bread.
- Our summer fruits lend themselves to these hot days although if you find that you have an excess, chop them up and puree them folding them through vanilla ice cream and refreezing for a dessert treat, simmering pitted cherries, sliced peaches or plums with a little sugar, splash of your favourite wine and a cinnamon stick until they soften and caramelise and serving them with French toast and a dollop of yoghurt cream.
- Peaches are also great in salads with some of your sliced turkey, rocket or salad leaves and a chutney dressing of your favourite chutney, a little olive oil, verjuice or splash of white wine and a squeeze of lemon.
- Toss this through your salad and enjoy. If you have overindulged on the alcohol, create a fruit spritzer with chopped cherries, peaches, pineapple and any other fruits that you have, add in some soda water, your favourite cordial or some chilled tea and a squeeze of lime, sit back and relax.