Leftovers

loujsully

Hi! Can anyone tell me what I can do with the following leftover food from new years day dinner:
Chicken (can I freeze it? How long will it keep in the fridge?)
Stuffing balls (made with a little butter)
Leftover veg (carrots and broccoli)
Yorkshire puds (homemade type)
and roast potatoes

Want to stop throwing so much away in 2008! :A Just a tad paranoid about food poisoning though...:eek:

I've seen 'turkey curry' mentioned on here before (using leftover xmas turkey). Can I do this with chicken? How?

So many questions!! Sorry!

Penelope_Penguin

I made a Thai green turkey curry, which will also do with chicken. Fry a finely chopped onion with some crushed garlic. Add some tinned coconut milk, and a spoon or 2 of thai green paste (I use Bart's from Tesco) and bring to simmer. Add shredded cooked meat and heat through. Serve with noodles and salad.

For the veg and potatoes, I'd warm them in the oven and serve with stuffing and yorkshires.

I eat cold yorkshires for breakfast with HM raspberry jam.

Penny. x

thriftlady_2

Roast dinner hash -yummy

Chop all your roast spuds and veg up and fry till beginning to crisp. Add the chopped chicken and stuffing. Get really hot and add some gravy if you've got any or a spot of water if you haven't. A splash of sherry is good here too

Serve piping hot.


Leftover chicken will keep 3 days in the fridge. You can freeze but only once.The rule about freezing meat is to freeze once raw and once cooked. This means that you can stick a raw chicken in the freezer, take it out, defrost and cook it and freeze the cooked meat.

Turkey and chicken are interchangeable in recipes, so yes you can most definitely make a curry with leftover chicken. What I would do is to fry a chopped onion gently in a bit of butter or veg oil. When it is soft I would add whatever curry spices/powder I had (tbh I think Patak's curry pastes are really good), I'd also add a crushed clove of garlic here too. Next add the chopped chicken and some sort of liquid -water/tomato passata/chicken stock. Don't add too much, just enough to make a sauce consistency for your curry. I like to add yogurt and coconut cream to my curry but they're not essential. Let it bubble away until the chicken is thoroughly hot.