Monday, 30 December 2013

Christmas food and leftovers. Mostly leftovers

We spent Christmas Day with friends this year. Our contribution was the starter, a crab and crayfish cocktail of which I was extremely proud. But we also made a couple of festive meals designed with lots of lovely leftovers in mind.
The glaze is simple - treacle, mustard and sugar.
Nigella's ham in coke (no jokes please, I love her) was a beautiful thing served hot with mashed potatoes and broccoli, but its 3kg bulk was destined for sandwiches, a pasta sauce, a pie, and a bean-thick soup.
I cooked the cabbage in the buttery turkey juices while the joint rested
A turkey breast joint reclined in splendour next to a pile of Italianate pandoro and sausagemeat stuffing, perked up with cranberries, pistachios and lemon zest, but then joined up with the ham for sandwiches and the splendid pie.
Turkey, ham, brie and stuffing in a baguette
The leftovers for the pie - the sauce was a veloute spiked with white wine

The rest of the pandoro from the stuffing (which had been sitting in the freezer since I bought it at a knock-down price in January) became a luxurious bread and butter pudding and a base for a rather novel cheesecake, which I will probably post about in the future.

Crab and Crayfish cocktails (serves 5)

cocktail sauce

100g mayonnaise (I used Hellmans roasted garlic)
60g ketchup
11/2 tsp Worcestershire sauce
1 tsp brandy (the brandy idea came from Kavey on twitter, it's a very good one)


1/2 little gem lettuce, cut into fine chiffonade
1/4 cucumber, peeled, seeded and cut into fine dice
1 slice pickled jalapeno chilli, finely minced
1/2 avocado, finely diced
Juice of half a lemon

to assemble

100g white crab meat
150g crayfish tails
50g caviar/lumpfish roe/salmon roe etc to garnish (optional)

Combine the mayonnaise, ketchup, Worcestershire sauce and brandy, and taste for seasoning. It might need a little more brandy.

Toss together the salad ingredients and divide between serving glasses.

Mix 2/3 of the cocktail sauce with the the crab and most of the crayfish tails, keeping a few aside for garnish.

Pile the sauced seafood on top of the salad, dollop with a little extra sauce and garnish with the reserved crayfish tails and some caviar, if using. Serve with some crisp toast.


Kavey said...

Glad to help... looks like some fabulous feasting!

Gemma Gannon said...

Some outrageously good looking stuff there! The turkey, Brie and ham baguette would be enough to knock me off the post-Christmas healthy-eating wagon!

Deb in Hawaii said...

Mmm... You ate well for the holidays! ;-) Especially loving the crab and crayfish cocktail. Fancy!

Amy said...

Your ham looks really delicious and perfect for the holidays!

Joanne said...

Such a great meal!! Happy holidays!!

grace said...

i like nigella too, but you really set that one up. :)
i love the looks of that ham--sounds simple yet elegant and delicious!

Barbara said...

Turkey, Brie, stuffing and Apple butter is one of my fave leftover dishes. Yum.
(Smiled at your wire warning re lanterns. My daughter is a divemaster and she was hysterical over the wire going into the ocean. You two would love each other)

Couscous & Consciousness said...

I've heard great things about Nigella's ham in coke recipe, and every year I plan on trying it and somehow never get around to it. After seeing how gorgeous yours looks though, I think I will have to make a concerted effort to try it this year - only 340 sleeps to go!!

Rachel said...

Love the Crabby Cocktails. Have bookmarked that recipe for my next special occasion. Like dinner tonite.


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