Christmas Quinoa Salad - little bits of leftovers become lunchtime bounty

Christmas has come and gone and of course, we're left with a bit of this and a bit of that left over.  The question, therefore, is how to make best use of all these lovely bits.

Now my family are singularly useless at eating up leftovers, so it very often is left to me to finish up ingredients by making them into new dishes, to be served as my lunch.  A favourite for this, is the humble salad.  Salads are so convenient because they're relatively quick, very often only require the minimum of cooking (maybe a boiled egg, or some quinoa - as with this salad), are remarkably satisfying to eat and are full of nutrition.  Even more nutritious when you're using quinoa, of course.

The individual seeds of quinoa might be small, but they contain a good amount of dietary fibre and are packed with nutrients, including iron, B-vitamins, magnesium, phosphorus, potassium, calcium and vitamin E.  Goodness only knows where they put all those good things - they must have big pockets.  However, the good report doesn't stop there.  Quinoa is also a complete provider of protein – it contains all the amino acids we need, unlike rice and wheat.  It will lower cholesterol, is gluten free and as far as I know, does not cause allergies.  So provided you aren't like me and are put off (in a big way, it's taken me - literally - years to give it another go) by how the grains develop little tails (which is only the germ of the grain loosening from the main body as it softens) in the cooking, you have no reason to skip past it in the supermarket.

As a pre-Christmas surprise from my favourite people at Red Communications, I was sent three little jars of Quinoa from Peru - black, red and the standard white quinoa to sample and do something delicious with.  Now I can't say I was overjoyed at the prospect (I refer you back to my being put off by the little tails), however, I am nothing if not a game girl and decided to give it another chance.

So, I present to you my oh-so-tasty (and it really is!) Christmas Quinoa Salad which single-handedly takes care of your nutrition, whilst using up an inordinate amount of leftover salad or roasted veggies and those little pieces of cold roast meat that you look at and think "not enough for a soup, too much for a sandwich".

Roast duck with sumac & tangerine

The recipe is pretty free-form, you can use whatever salad vegetables you have on hand, or even cold roasted vegetables or cooked frozen peas.  In my case we had duck for our Christmas dinner, so it is duck that I've used as the meat component.  Any meat would work just perfectly, from cold roast turkey to leftover smoked salmon (I know, it's unlikely, but someone somewhere might have some!).

I didn't feel the need for a salad dressing, as the tomato juice coupled with the cranberry sauce did the job.  However, feel free to add a dressing of your choice, if that's what you fancy.  Oh, and a note regarding the sauce component - if you use a bird for your meat then cranberry is perfect.  Cold roast pork would demand apple sauce, roast beef would need horseradish, lamb could have mint or redcurrant jelly.  Pair them up according to what is traditional, or what you prefer.

As for quantity, the recipe as described will be sufficient for two as a light lunch with a soup or a small dessert or alternatively one hungry person i.e. me.

CHRISTMAS QUINOA SALAD

Ingredients :

a quarter of a cup of quinoa
a half a cup of water
half a tsp of reduced salt chicken stock powder (or just under half a reduced salt stock cube)
half a celery stick, halved lengthways and sliced
four slices of cucumber, quartered
a ripe, tasty tomato, cut into small chunks
a tiny carrot (I used a Chantenay carrot), sliced finely
three Little Gem lettuce leaves, sliced
1 tbsp cooked chestnuts, halved
1 green spring onion, sliced finely
sea salt & freshly ground black pepper
100-150g cold roast meat of your choice (I used duck)
1 tsp of a tangy sauce to complement the meat (I used cranberry).

Method :

Pour the water into a small saucepan and add the stock powder.  Stir to combine whilst heating until almost boiling.  Add the quinoa and stir.  Bring the mixture to a simmer and cook for around 15 minutes, stirring regularly, until the quinoa is soft and the water has almost evaporated.

Remove from the heat and decant into a large flattish bowl.  Fluff the quinoa up with a fork, spread it out evenly and leave to cool.

In the meanwhile, prepare your vegetables, after which the quinoa should be cold.

Add the vegetables to the bowl (keeping a few green onion slices back for garnish), season with a tiny pinch of sea salt and the black pepper and lightly toss with the quinoa.

Add half of the meat and toss again, to combine.

Spread the remainder of the meat attractively across the surface of the salad and add small amounts of the sauce at strategic intervals.

Sprinkle the reserved green onion on top for garnish, take a photograph for posterity and tuck in!

(Taking the photograph is optional, of course, but if you should - do come to the Rhubarb & Ginger facebook page here and upload it.  I'd love to see your salad).

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Cheese & mustard pork sausage filo rolls - perfect crunchy morsels

So what do you do when you've bought a pack of Turkish "Sac Yufka", or filo pastry, and find that you have enough pastry left over to pave the way from your kitchen to the moon and back? 

Oddly enough, I also had best part of a pack of pork sausages left over from a miscalculation and hubby immediately said "sausage rolls!" when I pondered audibly as to what to do with them both.  Seemed like a great idea. 

Now, as luck would have it, I just happened to also have a small bowl of grated mature cheddar cheese that was also a leftover and just asking to be used in something.

Sausage, cheese, crispy pastry - yes, but it definitely needed something to lift the flavours.  English mustard would be good, but our son isn't keen on English mustard.  So, French mustard did the job - and, to be honest, I think it did it rather better than the English would have done. 

So easy to make - just paint the pastry with oil or melted butter (I used a combination of groundnut oil and melted butter), spread on a tiny amount of mustard, sprinkle on some grated cheese, then lay on a skinned sausage and roll 'er up.  Cut in half and ta-daa!  Sausage rolls all ready to go in the oven (barring a quick swipe with the oily brush to encourage them to become golden).

At this stage they can be frozen, (provided the sausages haven't already been frozen).  It is best to do so unbaked or be prepared to bake them again for 10-15 minutes to crisp up the pastry, if already cooked.

Truth be told, just about anything could go with the sausages in these sausage rolls - so feel free to go wild with funky combinations!  Sausage and pickle, sausage and mushrooms, sausage & olives, sausage and chillis - I'm sure you can think of many more.  I've since made some with wholegrain mustard and again with brown pickle (like Branston) and I can't decide which is the nicer as they were all so good!

The filo gives a deliciously light and crunchy texture to the soft, tasty sausage meat that would make them perfect for a finger buffet, or high tea, picnic or just as a snack.  Don't wait until you've got leftover filo, sausages or cheese - these are too tasty to wait! 

CHEESE & MUSTARD PORK SAUSAGE FILO ROLLS   (makes 16 individual rolls)

Ingredients :

8 pork sausages, skinned
8 rectangles of filo pastry 3" x 6" (approx)
4 tbsp grated cheddar cheese
French mustard to taste
10g melted butter or groundnut oil.

Method :

Take a rectangle of pastry and brush with melted butter or oil.

Spread a small amount of French mustard across one third of the pastry.

Sprinkle grated cheese on top of the mustard.

Place a skinned sausage on top of the cheese and slightly stretch it to reach both sides, if necessary.

Begin to roll the sausage into its cheesy mustardy pastry from the sausage end, right to the end of the pastry.

Taking a very sharp knife, cut the sausage roll in half.

Place each half onto a baking sheet (I always line mine with baking parchment or greaseproof paper), making sure they are sitting upon the pastry join.

Place into a pre-heated oven at 180degC/340degF/Gas 4 for 15 minutes, then turn to achieve an even bake and replace for another 10 minutes or until the pastry is golden and the sausage is obviously cooked.

Serve immediately, or cool on a wire cooling rack.  

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Crunchy Lamb Spring Rolls

Okay, so you remember the lamb shoulder that I slow cooked for the Minty Aromatic Pulled Lamb Pittas?  Well, I only used half of the joint of lamb in the pittas and put the other half into the freezer while I pondered on what to use it for.

Today's Crunchy Lamb Spring Rolls is the first instalment of "making the most of a socking great piece of rolled lamb shoulder - the leftovers".

Now I've never made Spring Rolls before, but I've eaten plenty of them!  As a result, I had a pretty good idea of how they are supposed to taste.  However, I've not had a lamb version of them before, so that was something new.  Plus of course, the lamb had been marinated in about a thousand different spices before being slow cooked, so I very definitely wasn't looking for something that needed a lot of spice, or a lot of cooking.  I wanted to be able to taste the spicing on the lamb and certainly didn't want to dry it out.  All those points ruled out a lot of options that you might classically use when dealing with roasted meat leftovers.

The quarter of leftover lamb, prior to being shredded. Such leanness!

I have to say that the idea of putting it into Spring Rolls wasn't mine, it was my hubby's.  However, I liked the idea immediately and could see how it fitted the short cooking style and capitalised on the spicing of the lamb.

I'd make a rubbish cigar roller!

Before we go any further, I just have to say a few things about the wrapping.  Yes, I used filo pastry and no, I didn't use spring roll wrappers.  Why?  Well because filo pastry is easily accessible from the supermarket and spring roll wrappers aren't.  Simple as that.  I know that, in the past, I've used some bizarre ingredients that aren't generally available but as with the original recipe for the lamb, I wanted everything to be easily accessible so that the majority could have the opportunity of enjoying these recipes.  If, however, you have a shop on your doorstep that sells spring roll wrappers then by all means use them!  I'm all about accessibility, even if not authenticity.

I had 640g of lamb left from the joint (it really was huge!) and a few Spring Rolls weren't going to use all that, so I cut it in half (again) and the remainder is in the fridge awaiting its fate - Lamb and Potato Pasties.  Yum.

As it turned out, the 320g of cold lamb was perfect for 9 of these rather oversized Spring Rolls.  I think in future, instead of cutting the pastry in half, I'll cut it into thirds so as to achieve rather shorter Spring Rolls.  However, the length didn't matter one jot from a cooking point of view - it's simply a visual thing and an ease of eating thing.  Being so long, it did make the dipping of them an interesting operation that was resolved with a paper napkin under the chin - but being shorter would solve that problem rather more elegantly.

The stir fried veggies with shredded lamb and five spice.

I was concerned that the veggies would be cooked sufficiently so as to retain a bite, but not be super crunchy.  After all, there was carrot in there and you know how hard carrot can be.  I didn't want hard pencils of semi raw carrot to detract from the soft gentleness of the lamb.  As such, don't feel tempted to skip the stir frying part of the recipe.  It really doesn't take long (far shorter than prepping the vegetables did!) and is very important in bringing the right kind of texture to your Spring Rolls.

I didn't include the meat in the stir frying, as having been cooked once it didn't need any extra and the heat from the baking would be sufficient to heat it through.

So - cook's tips.  The rolling up of the things didn't go quite according to plan initially, but I did get better as we went on and the last two were perfect.  It is well worth folding the edges in before the last two turns, so as to achieve a neat pocket that prevents the filling from escaping.

Also, don't feel compelled (if you are using filo pastry) to bathe the things in oil once they are rolled.  Just a smattering brushed over the top is sufficient to achieve a nice golden colour and crisp pastry.  Too much oil can result in a greasy Spring Roll and as we're oven baking them, that would be a shame.

Because the lamb I used was quite highly spiced in its original incarnation, I only used a teaspoonful of five spice in the filling mixture.  However, if your lamb, chicken or prawns (all of which would be fab) don't already carry spice, I would increase the five spice by a half a teaspoonful, or perhaps a little more.

If you have one, I can recommend using a mandolin for the carrot julienne.  Makes it so much quicker unless your knife skills are pretty darned hot.

They (spring rolls, not mandolins) really are the easiest of things to produce - and I'll be tempted to use the leftovers from our next roast chicken for the next batch.  I'm sure that would be just as scrummy. I served mine with vegetable & egg fried rice plus a Chinese style dipping sauce, but they would be just as good with a sweet chilli sauce.  Equally, they would be great with salad or as picnic food (when the weather improves!).

CRUNCHY LAMB SPRING ROLLS  (makes 9 large sized, 12 smaller)

Ingredients :

1 tbsp peanut oil
8 good sized spring onions, chopped diagonally and including as much of the green as is possible
Half a Hispi or Pointed sweet cabbage, shredded
1 carrot, peeled and julienned finely
2 big handfuls of beansprouts
1 tsp Chinese five spice
a pinch of freshly ground black pepper
300g cooked, roasted lamb, shredded
200g filo pastry sheets
2 tbsp olive oil.

Method :

1.  Prepare the vegetables prior to needing them and heat the peanut oil in a wok until really hot.

2.  Stir fry the vegetables, keep turning them to prevent from browning in any way, until the carrots are just tender.

3.  Tip the veggies into a heat proof bowl and set aside to cool a little.

4.  Chop and shred the lamb.

5.  Add the five spice, pepper and lamb to the veggies and stir to combine.

6.  Cut the pastry pieces to size.

7.  Brush a little oil onto the edges of the top half of the first sheet.

8.  Place a spoonful (or more if you are making larger rolls) of the filling onto the lower half of the pastry sheet.

9.  Gently start to roll the filling into the pastry, keeping the pastry as tight as possible without splitting it.  Roll up to the oiled section, then fold in the edges to seal the filling into the tube.

10.  Continue to roll until the pastry sheet is taken up.  The oil should help the last bit to stick.

11.  Gently place onto a baking sheet and continue with the next pastry sheet.

12.  Once all are rolled, place into a pre-heated oven at 180degC/340degF/Gas4 for 25-30 minutes or until the rolls are golden and crispy.

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Turkey Pithivier - Christmas leftovers, dressed up for New Year's Day!

Now that is what I call a celebration!

Our latest task, set by the "Lean on Turkey" campaign, was to create something wonderful from the Christmas leftovers

Now that immediately set us a problem, as the date is the middle of November - and Christmas was quite a long time ago.  The only Christmas leftovers I had in the freezer, were some cranberries.  So, the first problem was where to find "Christmas leftovers".  Simple - make them.

Bearing that in mind, we made a coffee and gathered in the board room (bedroom - it's where we do all our best thinking) for some brainstorming.  Yes, the bouncy midgets (Jack Russell terriers) came too - it is so helpful when brainstorming, to have a couple of small terriers fighting in the middle of the board table (a.k.a. bed).  You should try it sometime.  Jonty, the Saluki, was there already - in his role as eye candy.

We began by acknowledging the part that both curry and pie have to play in dealing with Christmas leftovers - and moved on.  Fricassee was momentarily dallied with, but rejected for being too dull.  What we needed was an edge for this symphony of "what-shall-I-do-with-it-now's".  A focus - that was what was required.

Hubby came up with it - "what about something for New Year's Day, that's a celebration - but uses all the leftovers from Christmas?".  Now that proposal had some legs - turkey legs, in fact.

Straight from the oven - a Pithivier with a capital P

Pithivier (or "pasty" - but we'll skip lightly over that definition and stick with "pithivier", if you don't mind), is something that we've seen pass us by on various cooking shows.  However, we'd yet to attempt one.  The latest incarnation of pithivier making was on the Great British Bake Off, where we'd seen all manner of interesting combinations used as fillings - and all manner of decoration used, to create a lovely looking final creation.

Now, running with the pithivier idea for a moment, what would "Christmas leftovers" comprise?  Well, turkey (obviously), plus stuffing (always too much stuffing), chestnuts (always left with some of those lurking in the cupboard) and cranberries (which I did still have in the freezer, from last January!).  It's not beyond the realms of expectation to find a couple of pigs in blankets (sausages wrapped in bacon) lurking under an abandoned roast potato, either.  We rejected the brussels sprouts idea, because - to be completely honest - nobody wants to find a twice-cooked brussels sprout in their New Year Pithivier.  No, no.  I doubt anyone would object to a piece or two of juicy carrot, mind you.

Filling the bowl with leftovers - the final layer

Well.  I do believe we have the makings for a very acceptable New Year's Day Turkey Pithivier!

So the next thing to settle upon was what comprises "turkey leftovers"?  Well, I guess that depends on how big your turkey is and how many people you have eating it - but generally, I think it's true to say that leg meat is the largest part of leftover turkey.

Hence, we went out and bought a turkey drumstick with which to create said "turkey leftovers".  If you have any breast meat leftover from your turkey - don't hesitate to include it!

Thanking the gods of well-oiled bowls may commence ..

I also cooked a little bit of extra vegetables and a couple of extra venison sausages in the few days leading up to "Pithivier Day" and so it all came together.

A pithivier is more defined by its shape, than the ingredients of its filling - in the same way as a Cornish Pasty is immediately recognisable by its shape.  They have to be dome-shaped rather than a lump of filling inside a casing of pastry - and have the traditional centre-to-outside edge curved lines carved into the pastry (that are a lot more difficult than they seem, particularly when your hand is shaking!).  They also need to have their edges quite deeply scalloped - which I think I failed at, pretty much.  They looked plenty scalloped when it went into the oven, but the puff of the pastry blew them out a bit!

It is a BIT like a hat, don't you think?

Sorting out whether to layer the fillings or be all random about it, took a bit more pondering.  I had intended to be all random with the ingredients, but in the end opted for the layered look.  I don't really know why I bothered, as once cut, the layers weren't exactly obvious - so it's up to you whether you go for layers or not!

My pithivier had layers of sliced cooked venison & red wine sausage (from The Dorset Smokery), stuffing with cranberries, stuffing with chestnuts, cooked turkey meat, cooked carrot, celery and asparagus.  The vegetables had been cooked with the turkey drumstick, so were tender and juicy with the flavour of the turkey stock.

What a triumph of wobbly lines and crimping

Now I know to be honest to the Christmas leftovers theme, I should have roasted my turkey drumstick.  However, I was cooking it early to give it time to cool and didn't want to run an expensive oven that was going to be needed later on as well - so I compromised and pot roasted it in some chicken stock, a carrot, celery, an onion, fresh parsley stalks and a quarter of a lemon.  I also put the asparagus in for 3 minutes, once I'd removed the turkey.

Once I'd made the stuffing mix (a packeted version, I'm afraid - but I was running out of energy by then!) and divided it into two for the cranberries and chestnuts, I was all set.

I spent quite a while pondering on which bowl to use to get the requisite dome shape of the filling - and finally settled upon my Nanna's brown glass casserole dish that had been handed on to me when she died.  It was perfect for the job and, after a judicious oiling, filling, pressing and a lot of prayers, the filling popped out onto the base pastry in perfect formation.

After that, it was a matter of doing some patchwork cutting and rolling to get the covering pastry the right size.  I had a couple of trial runs over the base of the bowl, as I figured that once it was laid on top of the filling pile, it wasn't coming off again!

See the asparagus, cranberry, turkey & carrot?

I even remembered to press the pastry close to the filling to expel any air pockets that might disfigure the pastry, before cutting it to size.  My hands were shaking by the time it came to the delicate task of cutting the pastry and carving in the decorations.  Ridiculous, really, it's not as though I was being filmed for Masterchef or anything - but it was stressful.  I mean, just imagine if your beautifully crafted bowl-shaped pile of filling had collapsed at the wrong moment.  ~shudder~  Horrible thought!

So you can imagine what a relief it was to get the egg wash done and put it to bed in the oven!

What emerged, after the requisite time, was a very impressive blancmange shaped pastry creation that impressed the heck out of me - and I made it!

Look!  The filling all stayed put!

What impressed me even more, was that during the delicate operation of removing a slice to put on the plate, the filling (pretty much) stayed put!  I had visions of it all flowing out from between the two layers of pastry in an unstoppable tide.  Oh - and speaking of the pastry, it was what Paul Hollywood would call "a good bake" in that there were no soggy bottoms in sight - the pastry was beautifully cooked all round.

Now I expect you're wondering how it tasted.  Well, I was glad that I'd made some gravy with the stock from cooking the turkey leg - but I am quite sure that even cold with some pickle, it will taste just as good as it did hot.  Because of the diversity of the layers involved, each mouthful had a different texture, a different flavour involved.  Sometimes you got a piece of chestnut, or a cranberry which burst with an intense sweet/sourness that worked beautifully as a palate cleanser.  I'd left the turkey meat in some quite big chunks, which were lovely to find.  The stuffing acted as the glue that held it all together - and made it very pasty-like.  The venison sausage slices added to the meatiness of the filling and, of course, added another dimension of intense flavour.

Feeding the family with Christmas's leftovers - now does it get better than that?

I served the pithivier with some mini roast potatoes and parsnips, some Brussels sprouts and peas, along with the ever-popular pigs in blankets.  The gravy, made with the turkey stock, was just divine.

So there you have it!  Don't throw away the remains of the Christmas turkey - you're already half way to making this gorgeous pithivier for New Year's Day!  Strip the turkey of every little bit of meat you can find and freeze it, along with all your leftover bits of stuffing, sausages and vegetables.  Then, all you need is two large pieces of puff pastry, a bowl and to remember to take the lot out of the freezer in time - and you too can be impressed as heck when you take it from the oven and place it in pole position on your New Year's table.

TURKEY PITHIVIER   (serves 8-10)

Ingredients :

1 tsp rapeseed or vegetable oil
a selection of Christmas Dinner leftovers, sufficient to fill a 1½ litre bowl, including :
- turkey meat;
- stuffing;
- cooked carrot pieces;
- anything else you might like to find in your pithivier, that's left over.  Plus
5 chestnuts, each cut into 3 pieces
a handful of fresh cranberries
sausage slices
2 x large sheets of ready rolled puff pastry
1 egg.

Method :

1.  Pre-heat your oven to 200degC/400degF/Gas 6.

2.  Take the leftover stuffing (or make up a box of pre-made stuffing, for convenience) and divide into two bowls.  Into the first bowl, add the chestnuts and stir to combine.  Into the second bowl, add the cranberries and stir to combine.

3.  Take a 1½ litre bowl and add the oil.  Using a pastry brush or your fingers, make sure the oil covers the inside of the bowl.  This is what will prevent the contents from sticking - so make sure it is well covered!

4.  Begin to fill the bowl with the leftovers and stuffing mixes.  You can do this in layers, or randomly, it is completely up to you - but remember, every so often, to press the ingredients down so as to compress them into the bowl.  The better you press them, the less likely it is that they will collapse when turned out.

5.  Take your baking tray (non-stick preferably - or if not, cover with non-stick silver foil) and place the first sheet of pastry over it.

6.  Whilst uttering prayers to your own particular god and whilst holding the pastry onto the sheet with your fingers, upturn it onto the open end of the bowl.

7.  Next, whilst continuing to utter prayers, upturn the bowl, pastry and baking sheet ensemble and gently tap the bowl - but without cutting through the pastry.  Remove the bowl, hoping against hope that you oiled it well enough and the contents will fall in a neat mound - and stay together.

8.  Whilst breathing a sigh of relief and thanking the gods of bowl-turning-out, break the egg into a small bowl and remove half the white.  Whisk the remainder of the egg together and with a brush, egg wash around the edge of the pastry base.

9.  Take the next piece of pastry and make sure it will cover the mound of ingredients, by having a trial run over the upturned empty bowl.  Once you are happy that it will fit, carefully lay it onto the mound of ingredients.

10.  Gently, without stretching the pastry and using the edge of your hand, snug the pastry in to the mound, making sure no air pockets exist inside.

11.  Leaving a lip of an inch or so, cut around the mound until you have a hat shape.

12.  Cut a small hole in the top of the pastry, and then carve radiating curved lines - but without going through to the ingredients below - into the surface.

13.  Carefully crimp the edges of the pastry, which will seal it.  You can afford to breathe a sigh of relief, as your ingredients are now all safely contained.

14.  All that is left, is to egg wash the surface of the pastry and add a sprinkling of freshly ground black pepper.

15.  Put into your pre-heated oven for 45 minutes - remembering to turn it half way for an even bake.

Serve.

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