Christmas leftovers

MandM90

Today I made a duck hash with leftover spuds, duck, cubetti di pancetta (used most in the peas yesterday) onions and a few veggies. Twas very nice for lunch! The duck is now stripped; the turkey was made into a soup but we still have tonnes of cheeses, cold meats, pickles, crackers and about 100 boxes of chocolates.

spike7451

pink_princess wrote: »

Any ideas for left over stuffing please?

Cleggie I think it would be fine to use coconut milk instead of cream.

Take some good quality sausages,split them down the length & pack with some stuffing,roll up in bacon & cook in the oven till brown. (I also do this with German Bratwurst)

Softstuff

For leftover sprouts or even the leftover roasties I'd cover them in a bechamel sauce, a few breadcrumbs and a sprinkle of cheese and make a nice gratin.

LavenderBees

Some fab ideas on here, thank you! Though I too can't fully comprehend having left over roast potatoes...:D

I just wondered if any of you have any ideas for using up soured cream. I have about 3/4 carton left (only really used a spoonful to make hm horseradish sauce yesterday). It needs using today, but in true OS style, I'm pretty flexible on this . Most recipes I've googled seem to be for sweet things. I'd prefer a savoury dish if poss.

I have loads of sprouts/carrots left so was going to make a vege soup tomorrow. Can I use the cream in that, do you think? I also have plenty of eggs, so is there a use for breakfast maybe...like really special (weird?) scrambled eggs?

Any ideas greatly appreciated :T

flutterbyuk25

LavenderBees wrote: »

I just wondered if any of you have any ideas for using up soured cream. I have about 3/4 carton left (only really used a spoonful to make hm horseradish sauce yesterday). It needs using today, but in true OS style, I'm pretty flexible on this .

Sour cream lasts for ages in the fridge, even once opened. At least a week, if not two. I never go by the date, just check that there is no mould on it! :rotfl:

I don't really use it in recipes, I just plonk it ontop on chilli (on rice/chips/jacket spud or in a wrap). Or use it on the side of a curry - add some mint sauce to it.

HTH

LavenderBees

flutterbyuk25 wrote: »

Sour cream lasts for ages in the fridge, even once opened. At least a week, if not two. I never go by the date, just check that there is no mould on it! :rotfl:

I don't really use it in recipes, I just plonk it ontop on chilli (on rice/chips/jacket spud or in a wrap). Or use it on the side of a curry - add some mint sauce to it.

HTH

Thanks for this - has helped focus my mind on using up the leftover...I've used some in scrambled egg for brunch (tasted like scrambled egg with...em...soured cream in it...but not unpleasant). I'll use up some tomorrow for a light tea on a baked spud with chives & spring onions (2 very old Spring onions to use up), then the last little bit can go in the hm vege soup - prob won't make that until Friday now, but the veges will last that long easily, I think. I finally read the carton (sometimes, I'm so thick!) and it does say for use in stews and soups, so will give it a whirl.

Cheers!

x

spike7451

LavenderBees wrote: »

Some fab ideas on here, thank you! Though I too can't fully comprehend having left over roast potatoes...:D

I just wondered if any of you have any ideas for using up soured cream. I have about 3/4 carton left (only really used a spoonful to make hm horseradish sauce yesterday). It needs using today, but in true OS style, I'm pretty flexible on this . Most recipes I've googled seem to be for sweet things. I'd prefer a savoury dish if poss.

I have loads of sprouts/carrots left so was going to make a vege soup tomorrow. Can I use the cream in that, do you think? I also have plenty of eggs, so is there a use for breakfast maybe...like really special (weird?) scrambled eggs?

Any ideas greatly appreciated :T

Try this,

Cook some diced bacon,sausages,black pud,mushrooms,cubes of potato,onions,sprouts & leek (or whatever you have,thats just what I have in the fridge,minus the sprouts-throws up at the thought of them) until tender & the meat is brown & cooked thru.Cut the sausages into chunks.
Now the are two ways you can do the next bit.One way you spread the items evenly around the frying pan,make a few wells in the mix & crack an eggs into the wells & fry off till the eggs are set,cut into portions & serve,or you can mix up a couple three eggs & tip into the mix,then stir everything around until it's coated in the egg & it's cooked.

LavenderBees

spike7451 wrote: »

Try this,

Cook some diced bacon,sausages,black pud,mushrooms,cubes of potato,onions,sprouts & leek (or whatever you have,thats just what I have in the fridge,minus the sprouts-throws up at the thought of them) until tender & the meat is brown & cooked thru.Cut the sausages into chunks.
Now the are two ways you can do the next bit.One way you spread the items evenly around the frying pan,make a few wells in the mix & crack an eggs into the wells & fry off till the eggs are set,cut into portions & serve,or you can mix up a couple three eggs & tip into the mix,then stir everything around until it's coated in the egg & it's cooked.

A man after my own heart! I have everything in the overflowing freezer but the leek. Would I add the cream in with the eggs?

But whatd'ya mean "throws up at the thought of sprouts"...they're fab! I'm going to start a fan club. Wanna join?:rotfl:

spike7451

LavenderBees wrote: »

A man after my own heart! I have everything in the overflowing freezer but the leek. Would I add the cream in with the eggs?

But whatd'ya mean "throws up at the thought of sprouts"...they're fab! I'm going to start a fan club. Wanna join?:rotfl:

You could add some cream yo loosen to thin down the eggs a bit for the second way of doing the eggs,or mix some grain mustard (or any mustard) into it to make a mustard sauce,maybe also a handful of grated cheese for a quick cheese & mustard sauce..

LavenderBees

spike7451 wrote: »

You could add some cream yo loosen to thin down the eggs a bit for the second way of doing the eggs,or mix some grain mustard (or any mustard) into it to make a mustard sauce,maybe also a handful of grated cheese for a quick cheese & mustard sauce..

Excellent. I think you've been peeking in my cupboards as again, I have all this in. Thank you for the fab ideas