'Twas the day after Christmas
THE Northern Star's resident cook, Maggie Cooper, sends this favourite recipe for utilising Christmas leftovers.
It's perfect for a hearty brekkie or brunch.
For four people, take one tablespoon of butter, four finely sliced green onions, half-a-cup of chopped mushrooms, eight free-range eggs, ¼ cup milk or cream, 1 ½ cups chopped ham, cooked turkey or smoked salmon, eighttortillas and either taco sauce or Tabasco to serve.
Preheat oven to 140 degrees.
Melt the butter in a non-stick frypan. Beat the eggs with the milk or cream, season to taste and pour into the pan.
Scramble eggs for 2-3 minutes, stirring gently.
Add green onions, mushrooms and ham, turkey or smoked salmon, stir through the eggs.
Divide the mixture onto each tortilla and roll up like a wrap.
Place on a lightly greased oven tray and bake at 140 degrees for five minutes.
You may need to zap the tortillas in the microwave for a few seconds to make them pliable, depending on the brand.
Serve with taco sauce or Tabasco.
IF the biggest question you have on Boxing Day is what to do with leftovers from a 2kg turkey, we have the answer.
Chef Joseph Griffin, of Harvest Cafe in Newrybar, says you can keep a well-refrigerated, cooked bird for up to three days.
He suggests you serve leftover slices as part of an Asian salad featuring a piquant nam jim dressing.
Assemble six cloves of garlic, two bullet chillies, two long red chillies and a knob of garlic and grind them using a mortar and pestle.
Add a cup of lime juice, ¼ cup of fish sauce, mix it all together and strain it.
You now have a delicious dressing you can pour over a salad that combined snow peas, bean shoots, julienned carrots and other crunchy, fresh vegetables, along with your leftover turkey.
IF it's ham you're stuck with after Christmas Day, you should have plenty of fodder for several days, or weeks, for sandwiches, or sliced ham with mustard and salad.
Ham is well-preserved to last a long time in the fridge - check the use-by date and keep at the correct temperature.
Griffin says his favourite way to use left over ham is to make a pea and ham soup.
First, boil up the leftover leg to make a stock. Next pick the last of the meat from the bone and add it to the stock, along with finely chopped carrots, celery and onions and a ¼ cup of soup mix.
Simmer it for long enough to soften the barley and split peas and enjoy.
The UK's Waitrose executive chef, Neil Nugent, offers this recipe for Christmas cigars to liven up leftover Christmas pud.
Break up 200g leftover, cooked Christmas pudding into pieces and mix with about 50ml of whipped cream until smooth. Spoon into a piping bag with a straight nozzle.
Lay out the four filo pastry sheets and pipe a cigar-sized line of the pudding mix lengthways along the middle of the pasty.
Fold over the pastry lengthways and roll into a cigar shape.
Place on a baking tray and sprinkle with cinnamon sugar.
Bake in a 200-degree oven for 8-10 minutes or until crisp and serve with ice-cream, cream or fruit.