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Five things to do with Christmas leftovers

Jane Holroyd

Use your extra Christmas chocolate to make a delicious rocky road pudding.
Use your extra Christmas chocolate to make a delicious rocky road pudding.Marina Oliphant

Panzanella salad (leftover bread)

SLICE bread into 2cm-thick slices and chargrill. While the bread is still warm, rub it with a fresh clove of garlic, then tear the bread into bite-sized pieces and place in a bowl. Add some heirloom, or just ripe summer tomatoes that have been chopped into pieces roughly the same size as the bread. Add a clove of chopped garlic, enough red wine vinegar and extra-virgin olive oil to make it juicy. Squeeze the vinegar, oil, and tomatoes into the bread so the flavours are combined. Add a bunch of torn basil leaves and some shaved parmesan cheese. Season with salt and black pepper. A perfect match for barbecued fish.

Rocky road (pudding)

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MELT 200g of milk chocolate and 200g of dark chocolate together. To the chocolate, add 1 cup of shredded coconut, 1 cup of raspberry lollies, 1 cup of dried cranberries, 1 cup of chopped marshmallows and 1 cup of chopped nuts (pistachios look festive). Mix all this through the chocolate. Lastly, add some diced pudding and mix it carefully with the other ingredients so as not to break it up too much. Spoon the mixture in blobs on to baking paper and leave it to set in the fridge.

Christmas club sandwich

BUILD a sandwich with excellent bread (toasted if not fresh). Spread with mayonnaise or aioli, add cos or iceberg lettuce, cucumber and tomato and a fried egg. Add sliced ham and turkey. Top with a fruit condiment, such as cranberry sauce, date and orange or mango chutney.

Or try a panzanella salad with your leftover bread.
Or try a panzanella salad with your leftover bread.Marina Oliphant

Fruity custard salad

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MAKE up a big bowl of berry and stone-fruit salad, include some cherries. Serve with leftover custard, and add ground amaretti or ginger biscuits for crunch.

Roast vegetable frittata

HEAT oven to 150C. Mix six beaten eggs with half a cup of chopped chives, a handful of grated parmesan, salt and pepper. Heat the vegetables in a non-stick tart pan, and pour over the egg mix. Add ricotta or feta to taste. Bake for 20 minutes or until just cooked. Serve with a green salad.

According to Sarah Foletta, of Three Bags Full, Abbotsford.

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