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6 Meaty Recipes for Christmas Leftovers

By the time Christmas dinner is over, you might feel sick at the sight of turkey, pigs in blankets and brussel sprouts, but it’s worth keeping a hold of your leftovers to create some tasty post-Christmas dishes. Curries, soups and stews are a good way to keep the meat tender, but steak sandwiches, sausage rolls and lamb flat breads are equally as effective in using up extra Beef, lamb or Specially Selected Pork.

Leftover lamb shepherd’s pie – Delicious Magazine
Donal Skehan’s shepherd’s pie is a perfect Boxing Day dish if you’re looking to feed the family for round two. After prepping, the pie only takes 20–25 minutes in the oven and will serve 6 people. Add a good sprinkling of parmesan and enjoy! The filling and mash can be made in advance and if you end up with the leftovers, leftovers then you can freeze the remaining pie for up to 3 months.

You’ll need: leftover slow-roast lamb, olive oil, onion, carrots, celery sticks, garlic cloves, thyme, lamb or chicken stock, Worcestershire sauce, tomato ketchup, tomato puree, potatoes, butter, eggs and parmesan. Steak Sandwich
This simple recipe from The Scotch Kitchen takes roughly a minute to put together and will feed two of you. Serve the meat in ciabattas, French baguettes or crusty rolls with some mustard mayo or caramelized onions for a delicious Boxing Day sandwich.You’ll need: 2 small baguettes, 1 Scotch Beef sirloin or rib-eye steak, salt, pepper, garlic, pesto, Romain lettuce, 1 tomato, 1 small red onion, gherkins, cress and mustard.

Harissa lamb and houmous flatbreads – BBC Good Food
Deliciously spicy, aromatic and full of flavour – these harissa lamb and houmous flatbreads will keep everyone in high spirits. If a leg of lamb featured on your Christmas dinner table, save the leftovers and pop them in a flatbread with plenty of houmous and carrot for a middle eastern twist on Christmas.

You’ll need: lamb leg steaks, harissa, wholemeal flatbreads, houmous, carrots and parsley.

Lamb and Tomato Curry

Use up any leftover lamb to make this hot, flavoursome curry for when you’ve finally worked up an appetite again. It serves 4–6 people and can be served alongside poppadoms or rice. It take roughly 40 minutes to cook and prepare, so you’ll be back on the couch again in no time.

You’ll need: Scotch Lamb, garlic cloves, sunflower oil, root ginger, green chillies, cumin seeds, tomatoes, lamb stock, hot curry paste, spinach, mango chutney and basmati rice or poppadoms.

Specially Selected Pork

Vietnamese-style braised meat – The Guardian
This Vietnamese cooking technique requires you to first blanch the meat in boiling water before slicing and immersing it in a vinegar, soy and fish sauce marinade. It works great with meat that’s already been cooked too, though it won’t need slow cooked, just warmed through.

You’ll need: leftover roasted pork, coconut milk, palm sugar, sea salt, black pepper, garlic, fish sauce, 1 shallot, sugar and boiling water.

Chilli sausage rolls – Jamie Oliver
If you’ve got to feed a house full of snackers on Boxing Day then give these neat sausage rolls a go. They’ll use up any any leftover sausage meat and the chilli heat will warm the bones right through. They’re super easy to make, will cook in 45 mins and feed a group of 10.

You’ll need: red chillies, pork sausage meat, paprika, puff pastry, eggs and cumin seeds.

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