If your house is anything like ours after Christmas, there’s always too much food to even know what to do with. While there’s always the old faithful Bubble and Squeak, check out these great ideas for what to make with your Christmas leftovers!
Ham, Tomato and Basil Pasta
Source: Bestrecipes.com
INGREDIENTS:
- 2 cups cooked ham, diced
- 1 tomato, seeded and roughly chopped
- 250g tomato passata sauce
- 1 small onion, diced
- 1 cup fresh basil, torn
- 6 fresh leaves of sage, torn
- 1 tsp garlic, minced
- 1 tbsp olive oil
- 200g pasta, cooked and drained
- 1 tbsp parmesan cheese, shaved
METHOD
- Heat olive oil over medium heat.
- Add onion for 2 minutes, then add garlic until onion is translucent.
- Add ha, basil and sage. Turn until ham is browned, and season with salt and pepper.
- Add tomato and pasta sauce. Mix well – add some parmesan and stir through.
- Cover and simmer for 8-10 minutes, stirring occasionally.
- Serve on top of cooked pasta, garnished with fresh basil and shaved parmesan.
Chicken Pilaf 
Source: Bestrecipes.com
INGREDIENTS
- ¼ cup cooked chicken, diced
- 100g butter
- 1 onion, chopped
- Can of diced tomatoes (400g)
- 1 cup rice
- ½ cup almonds, fresh
- 450 mL chicken stock
- ½ cup sultanas
- 1 cup frozen peas
- 1 tbsp parsley, roughly chopped
METHOD
- Place almonds in a jug and cover in boiling water. Leave to soak for 5 minutes to soften skin. Alternatively, use pre-roasted skins.
- Fry onion in butter for 2-3 minutes over medium heat. Season with salt and pepper.
- Add rice and fry for 3-4 minutes until translucent.
- Gently add stock in batches. Stir and allow rice to absorb liquid, reducing heat to a simmer. Add tomatoes.
- Add chicken and sultanas to the mix.
- Simmer gently, uncovered for approximately 10 minutes until rice is cooked through and has absorbed the liquid.
- Drain almonds and rub to remove skins.
- Add peas to cooked rice mixture. Leave for 1-2 minutes, allowing them to defrost. Add almonds and parsley.
Roast Vegetable Cous Cous
Source: Bestrecipes.com
INGREDIENTS
- 3-4 cups leftover roasted vegetables
- 6 fresh cherry tomatoes
- ⅓ cup cous cous
- 1 tsp olive oil
- ½ clove garlic, crushed
- 2 tsp white wine vinegar
- 1 tsp dijon mustard
- 1 tbsp parsley, shredded
METHOD
- Place leftover roasted vegetables in a large salad bowl.
- Fry chopped cherry tomatoes in olive oil with salt and pepper for 5 minutes. Add to roasted vegetable mixture.
- Prepare cous cous according to directions on packet.
- Whisk oil, garlic, vinegar and mustard.
- Mix cous cous, vegetables, parsley and dressing. Toss and serve.