22 October 2017Last updated

Food | Recipes

Lovely leftovers

Bothered by the prospect of excess food on Boxing Day? Don’t be. Friday’s Domestic Diva Silvena Rowe comes up with fresh ideas for your Christmas leftovers

Silvena Rowe
22 Dec 2014 | 11:32 am
  • Chicken and vegetable frittata.

    Source:Aiza Castillo-Domingo/ANM Image 1 of 5
  • Spicy potato cakes.

    Source:Aiza Castillo-Domingo/ANM Image 2 of 5
  • Turkey goulash.

    Source:Aiza Castillo-Domingo/ANM Image 3 of 5
  • Turkey and sweet potato casserole.

    Source:Aiza Castillo-Domingo/ANM Image 4 of 5
  • Turkey puff pie.

    Source:Aiza Castillo-Domingo/ANM Image 5 of 5

Chicken and vegetable frittata

Prep time 10 mins
Cooking time 15 mins
Serves 4

1 tbsp olive oil
2 cups shredded cooked chicken
3 green onions, finely chopped
2 medium courgettes, grated
250g can sweetcorn, drained
6 eggs
1/2 cup cream
1/3 cup grated Parmesan cheese
2 garlic cloves, crushed

1 Heat the oil in a 26cm diameter frying pan over medium heat. Add the leftover chicken, onions, courgettes and sweetcorn. Cook, stirring, for 3 minutes or until the courgette is soft.

2 Meanwhile, preheat the grill to medium. In a jug, whisk together the eggs, cream, cheese and garlic. Season with salt and pepper.

3 Pour the egg mixture into the pan, over the chicken and vegetables. Cook for 5-6 minutes or until almost set.

4 Transfer the pan to the grill and cook for 2 minutes or until the top of the frittata is golden.

Spicy potato cakes

Prep time 10 mins
Cooking time 15 mins
Makes 4

3 large spring onions, roughly chopped
10g butter
1 tbsp olive oil
3-4 green cardamom pods, seeds extracted and coarsely crushed
1 heaped tsp fennel seeds
1 heaped tsp cumin seeds
200g leftover mashed potato
150ml double cream
Handful parsley leaves, chopped
Salad leaves, to serve

1 Heat a frying pan and add the spring onions, butter and olive oil.

2 Add the spices and cook, stirring occasionally, until the onion turns pale.

3 Add the onion mixture to the leftover mashed potato, mix well and form into four potato cakes using your hands.

4 Place the cakes back in the frying pan and cook until crisp and brown on each side, a few minutes.

5 To make a quick sauce, add the cream and parsley to the pan used to cook the potato cakes. Bring to the boil and season well.

6 Serve the potato cakes immediately with the cream sauce and salad.

Turkey goulash

Prep time 15 mins
Cooking time 30 mins
Serves 4

Extra-virgin olive oil spray
600-700g leftover turkey meat, shredded
1 large onion, halved and thinly sliced
1 tbsp red grape vinegar
2 tbsp sweet smoked paprika
200g canned chopped tomatoes
300ml fresh chicken stock
150g natural yogurt
1 tsp cornflour
2 red peppers, roasted, peeled, deseeded and cut into strips
300g cooked noodles or pasta
Wilted spinach, to serve
Micro herbs, to garnish

1 Heat a non-stick pan over a high heat and spray with 6 squirts of oil. Add half the turkey and brown for 2 minutes. Drain on kitchen paper. Repeat with the remaining turkey and set aside.

2 Next, make the sauce. Spray the pan with 6 more squirts of oil, add the onion and cook for 5 minutes until soft and lightly golden. Add the vinegar and cook for 1 minute, until almost evaporated.

3 Stir in the paprika and cook for 1 minute. Add the tomatoes and stock and simmer for 10 minutes, until reduced and thickened. Remove the pan from the heat to let it cool slightly.

4 Meanwhile, whisk the yogurt with the cornflour until smooth. Gradually stir into the sauce, then return the pan to the heat and simmer for 1-2 minutes.

5 Stir in the turkey and peppers and simmer for 2 minutes. Season. Serve on cooked noodles, scattered with wilted spinach. Garnish with micro herbs.

Turkey and sweet potato casserole

Prep time 15 mins
Cooking time 1 hour 30 mins
Serves 4

3 tbsp olive oil
400g chicken sausages
200g thick-cut veal bacon
1 large onion, finely chopped
3 garlic cloves, finely chopped
750g sweet potato, peeled and cut into small wedges
2 large carrots, peeled and sliced lengthways
200ml chicken stock|
500g leftover cooked turkey, thickly shredded
Large bunch of fresh thyme, leaves picked
800g tinned cannellini beans, drained and rinsed
4 tbsp crème fraîche
Large handful of fresh flat leaf parsley, roughly chopped
Roasted cherry tomatoes, to serve
Micro herbs, to garnish

1 Heat 1 tbsp oil in a large heavy-bottomed casserole over a medium-high heat and cook the sausages until browned all over. Remove, chop into chunks, then set aside in a bowl.

2 Add the bacon to the casserole and cook until crisp. Use a slotted spoon to lift out and add to the sausages.

3 Add the onion to the casserole with the remaining oil, lower the heat and cook for 8 minutes, adding the garlic and sautéing for another 2 minutes. Use a slotted spoon to remove and add to the sausages and bacon.

4 Add the potato and carrots to the casserole and fry for 10 minutes, stirring occasionally, then pour over the stock and simmer until reduced by half.

5 Return the sausage mixture to the casserole, then stir in the turkey and thyme. Season well. Bring to the boil, cover, turn down the heat and simmer gently for 30 minutes.

6 Add the beans and cook for a further 10 minutes. Stir in the crème fraîche and parsley and serve with cherry tomatoes, garnished with micro herbs.

Turkey puff pie

Prep time 15 mins
Cooking time 25 mins
Serves 4 

2 sheets frozen ready-rolled puff pastry, thawed
200g leftover cooked turkey, shredded
25g frozen peas or edamame beans
3 tbsp mushroom pasta sauce
1 egg, beaten
Sesame seeds, to sprinkle 

1 Preheat the oven to 200°C. Unroll the puff pastry. Cut each sheet into two, to get 4 rectangles.

2 Mix together the turkey, peas and pasta sauce and spread the mixture over one half of each pastry sheet. Brush the pastry edges with a little egg then fold over the pastry and seal the edges by pressing with a fork.

3 Brush the top of the pies with a little egg and sprinkle with sesame seeds. Bake for 25 minutes or until golden brown.

Silvena Rowe

By chef Silvena Rowe