Love your Christmas leftovers with Marcus Wareing

As all great chefs (and home cooks) know nothing is more important when it comes to creating mouth-watering dishes, than valuing the food that you are cooking with.

Restaurateurs are brilliantly adept at keeping food waste down to a minimum, whilst keeping the quality high and books balanced.

However, at home, it can sometimes be a little difficult to know what to do with your leftovers, particularly at Christmas. Overwhelmed with ingredients, limited time and knowledge, it can be tempting to throw it away and cook something new.

But let’s not  forget, not only is this a waste of good food, it’s a waste of your money too.

So where to start?

Despair not, help is at hand and not just any hand, only two Michelin-starred and award-winning chef , Marcus Wareing.

It may not be an all-expenses paid dinner at his second restaurant, The Gilbert Scott, an elegant British brasserie and bar located in the historic St Pancras Renaissance Hotel, London.

But it is one of Marcus’ own delicious recipes that he has especially shared with us so we can all create it at home.

So with a huge ‘thank you’ to Marcus from us all here at Queen of Easy Green™ towers – here’s a mouth-watering dish that you can easily create and enjoy over the festive season.

Turkey and roast vegetable hash

• 500g cold roast potatoes, diced into cubes
• 100g leftover veg, i.e parsnips, carrots, cabbage chopped into cubes
• 3 tbsp olive oil
• 100g sausage stuffing
• 1 onion, finely diced
• 1 garlic clove, crushed
• 340g cooked turkey trimmings
• Salt and freshly ground black pepper, to taste
• 1 tbsp vinegar
• 1-2 free-range duck eggs (per person)
1. For the hash, place the diced potatoes into a large bowl and set aside
2. Heat a frying pan until hot. Add one tablespoon of the olive oil, the onion and garlic and fry for two to three minutes.
3. Add the leftover veg and fry for a further minute.
4. Crumble in the cold turkey and mix together with the veg and potatoes in large bowl.
5. Place mixture into large oven casserole pot and cook at 170 degrees for 40 mins until nice and golden and crispy on top.
6. Bring a pan of water to the boil, add the vinegar and whirl the water around.
7. Crack an egg into a ladle. Pour the egg into the pan and simmer for 3 ½ – 4 minutes, until ready. Remove from the pan and drain.
8. Remove the hash from the oven and top with the egg.
9. Everyone dig in – best served with HP brown sauce.

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