With Christmas Day out of the way, the feasting is done for another year.
But what should you do with all of your remaining turkey, ham and vegetables?
FEMAIL spoke to leading Australian TV chef and nutritionist, Zoe Bingley-Pullin, to find out what she would do with any festive leftovers.
From turning ham into a baked eggs dish to using up your turkey in rice paper rolls, there’s something to keep you going through lunches and dinners for the next couple of weeks.
FEMAIL spoke to leading Australian TV chef and nutritionist, Zoe Bingley-Pullin (pictured), to find out what she would do with any festive leftovers
From turning ham into a baked eggs dish to using up your turkey in rice paper rolls, there’s something to keep you going through lunches in the next week (pictured: Zoe Bingley-Pullin)
According to Zoe, there is plenty that can be done with leftovers – and you don’t have to eat your food straight up, as you did on Christmas Day:
‘If you can’t face the thought of eating your way through leftovers as they are, there are plenty of ways to use up common Christmas leftovers in new ways,’ Zoe told FEMAIL.
When it comes to turkey (pictured), there are plenty of things you can do with leftovers – you can turn it into curry (right, stock image), shred it in a salad or put it in lettuce cups
TIPS FOR LEFTOVERS
* If you’re freezing something, freeze it in airtight plastic containers or freezer bags which are labelled.
* Freeze things in portion sizes so you don’t de-frost too much at once.
* Turkey or ham will be fine to use if it’s been in the fridge for four or five days, provided it was refrigerated within hours of being eaten.
* Get creative with your leftovers – turn Christmas cake into trifle, put leftover nuts inside granola bars and make French toast with pannettone.
* You can freeze cheese for five or six months if you want to.
* Cranberry sauce can last for as long as ten days after Christmas.
Firstly, she tackles the issue of any chicken or turkey you’ve got in the fridge.
‘When it comes to turkey or chicken, you need to keep it in the fridge for two to three days and then freeze it,’ she said.
‘You can shred roast turkey, toss it with pasta and add a yoghurt dressing for a tasty healthy meal.
‘Alternatively, use it in rice paper rolls with avocado, cashews, cabbage and herbs,’ Zoe said.
For a light alternative, dice your turkey, combine it with avocado and salsa, and serve in lettuce cups.
‘There’s always the option of a good old turkey curry, too,’ she added. ‘Make the curry sauce, add the shredded turkey and vegetables and warm through.’
Finally, you can use bits of turkey in a risotto, egg patties or style it up, Vietnamese style – if you have guests and need to entertain.
Finally, you can use bits of turkey in a risotto, egg patties or style it up, Vietnamese style – if you have guests and need to entertain, Zoe (pictured) said
According to Zoe, one good idea for leftover ham is ‘dice it and add it to a baked eggs brunch menu’ (stock image)
According to Zoe, ‘whole legs of ham can be stored for a few weeks before frozen’.
There are also plenty of recipes to impress your friends and family.
‘Shred some ham and add it to omelettes or frittata mixes,’ Zoe said. ‘You could also dice it and add it to a baked eggs brunch menu.’
Ham also works fabulously well in zucchini fritters.
‘If you’ve only got a little bit left and it’s hardly worth using, then you can use it to flavour vegetable-based sauces such as bolognese,’ Zoe concluded.
Turkey or salmon both work well in rice paper rolls for a light lunch or dinner option (stock image)
While many people will opt for a traditional turkey or ham on Christmas Day, just as many Australians choose fish, like salmon.
‘If your fish was fresh, then store it for 1-2 days and freeze it after that,’ Zoe said.
‘You can then bake it, let it cool, flake it and add it to a potato or yoghurt salad.’
You can also combine it with chives, mashed potato and garlic to make it into patties.
For roasted vegetables or nuts you’ve got hanging around, it’s a great idea to incorporate them into salads (pictured)
Roasted vegetables are easily fit into various dishes, Zoe said.
‘You can toss them with cooked grains and salad greens for a quick salad. Or puree them with cannellini beans and use it as a dip or spread with crackers.’
Zoe also advised pouring your veg through an omelette or frittata mix, or tossing them through cooked pasta and topping it off with ricotta or feta cheese.
‘Lastly, you could use them as a filling for wraps with hoummous, salad and avocado,’ she said.
Store your leftover carrots and Brussels sprouts in a glass container in the fridge for 2-3 days.
‘If you’ve got some bread that just won’t go away, dice it, toss it with oil, bake it and make it into croutons for salads,’ Zoe (pictured) said
Zoe’s book, Falling In Love With Food, is out now (pictured)
Last but not least are those items which you might have hanging around, but not know what to do with.
‘If you’ve got some bread that just won’t go away, dice it, toss it with oil, bake it and make it into croutons for salads,’ Zoe said.
‘Blend leftover fruit salad with milk or yoghurt, nuts and seeds and turn it into a breakfast smoothie.’
She also said you can add your ‘nuts to salads or blend them into dips with roasted vegetables.’
To read more from Zoe Bingley-Pullin, please click here.