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Do you hate the thought of food waste? Most people would shudder to think that 20% of the food Aussies buy ends up in the rubbish bin, especially over Christmas. But if eating the same leftovers for a week doesn’t appeal to you, why not get creative? Here are some great ideas for Christmas leftovers to get you started.
Salads will go soggy and limp very quickly if heavily dressed. To ensure your salads are still good to eat the next day, use dressing very sparingly, reserve some salad undressed and top up the serving platter only as needed. Alternatively, you can serve the salad undressed with dressing on the side so your guests can help themselves.
Give your leftover salad a makeover the next day by throwing in some additional leftovers you may have like roast vegetables, meat, seafood and cheeses. You can even throw in some leftover cut-up fruits! Some classic Christmas combinations to add to your salad leftovers include:
Prawn with mango
Turkey with peach
Ham with pineapple
Watermelon or berries with white cheese (i.e. feta, goat’s, ricotta)
Roast beef with yellow cheese (i.e. parmesan, cheddar, Swiss)
With proper handling and storage, traditional Christmas ham can be stored for several months in the fridge. It is extremely versatile and can be used to add flavour to almost any meal.
Used diced leftover ham by:
Pan frying it with base vegetables and aromatics (i.e. onion, garlic, celery, carrot) to create a smoky, salty taste in soups, stocks, sauces and one-pot casseroles
Sautee it with other vegetables and an egg for fried rice, or fried ‘cauliflower rice’
Sprinkle on top of a homemade wholemeal pita pizza
Stir through scrambled eggs or with an omelette
Use leftover sliced ham by:
Adding it to a wholegrain wrap or sandwich with tomato, lettuce, pickles, cheese and mustard
Pan fry it and serve alongside breakfast eggs on wholemeal or sourdough toast with roast tomato
Unlike ham, cooked turkey will last in your fridge for only 3-4 days, so try to use this up quickly, or freeze for up to 3 months. It has a mild taste and as such, can take on many different flavours and be added to many dishes for a boost of protein. Cooked turkey can also be used as a substitute for chicken in your favourite recipes. When reheating frozen turkey, make sure the temperature in the centre reaches 75°C.
Use leftover shredded turkey by:
Stir frying it with vegetables and soba noodles, in a soy marinade
Stirring it though it your favourite vegetable curry recipe
Rubbing it with ground spices, pan frying it and adding it to any leftover or fresh salads
Wrap it up in mountain bread with cranberry, spinach, cucumber and cottage cheese
Leftover fish and seafood also have a shelf life of about 1-2 days, so eat these items up quickly or freeze them for up to 3 months. As with the turkey, make sure the temperature in the centre reaches 75°C if re-heating frozen fish or seafood.
Use leftover fish and seafood by:
Mincing with shredded vegetables, wholegrain breadcrumbs, an egg, herbs and spices to create fish patties
Serving smoked or fresh salmon on toast with avocado and tomato for breakfast
Filling sushi and rice-paper rolls
Adding to a tomato base for a seafood marinara pasta sauce, or a bouillabaisse
Creating a healthy fish and seafood pie with evaporated milk, dill and a filo pastry top
Cooked potatoes become vulnerable to bacteria after 2 hours left at room temperature, so try to clear and store any leftovers as soon as possible. Extend their shelf life by storing in an airtight container in the fridge for up to 5 days, or freeze for 10-12 months.
Use leftover potato by:
Slicing it and adding to a frittata mix
Adding it with the classic ingredients to create a nicoise salad
Re-heating and topping it with fresh Mexican tomato salsa, cheese, guacamole and beans
Mashing it to use as a side dish or to top a cottage or fish pie
Fruit salad can last in the fridge for 5-7 days, if all the juice is drained from the fruit salad bowl, and covered tightly with cling wrap or transfer to an airtight container.
Use leftover fruits or fruit salad by:
Blending with Greek yoghurt and freezing in popsicle moulds, for a frozen yoghurt dessert
Spooning over muesli, yoghurt or breakfast bowls
Draining any excess juice and freezing in containers, to pick at for a refreshing snack
Adding to smoothies, juices, milkshakes or even cocktails!
Always allow food to cool properly (when steam is no longer rising) before sealing and refrigerating your food
Seal food in clean, airtight containers – if in large containers, divide into smaller containers so they cool quickly and evenly
When reheating leftovers, do so thoroughly (centre of the food should be at 75°C) so bacteria growth is discouraged. If reheating in a microwave, make sure the food is reheated evenly as cold spots can breed bacteria
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