Wednesday, 28 December 2011

Left-Over Christmas Pudding Strudel

I know it's a crime to have left over Christmas Pudding, but if you can hold back about four slices of your homemade pudding you will be rewarded by this moreish, just can't get enough strudel and what's even more grand is that you still get to drown it in custard!

This is once again thanks to Jamie Oliver's Christmas special on the TV!

Ingredients

6 sheets of Filo pastry
4 slices left over Christmas Pudding
25gm melted butter
2 tbsp brown sugar
6 pieces of dark chocolate (I used milk and it was great)

Method
  • Preheat oven to 180 degrees
  • lay out a sheet of filo and brush with butter, sprinkle with sugar
  • Repeat layering until you have used all the sheets
  • Sprinkle over the broken up Christmas Pudding leaving a gap at the top and along the sides
  • At the top put your chocolate in a row
  • Starting at the top roll the pastry over your chocolate and then continue rolling until it is all rolled up.
  • Tuck the ends under and place on a greased tray
  • Brush the top with butter and sprinkle with sugar
  • Bake for 20-30 minutes until crispy and brown
  • Serve with custard and/or cream

Tuesday, 27 December 2011

Left-Over Turkey and Leek Pie

I was watching the Jamie Oliver Best Ever Christmas special the other night with my husband (under protest) and I saw him make this fantastic looking Turkey and Leek pie from left-over turkey and I thought was a great idea. So yesterday I made it and let me tell you it was fabulous! Wold make it again next year as well.

Ingredients

2 x Large Leeks
3 rashers bacon
2 tsp dry Thyme
1 tbsp Olive Oil
2 tbsp butter
500gm cooked leftover turkey
2 tbsp plain flour
1 litre chicken stock
2 tbsp cream
3 sheets puff pastry
50gm crumbed walnuts (or chestnuts if available)
1 egg, lightly beaten

Method
  • Preheat the oven to 180 degrees
  • Put olive oil and butter in a hot pan
  • Add the bacon and fry until crispy
  • Add the thyme
  • Add the leeks that have been chopped and washed well (a little extra water is fine)
  • Season with salt and pepper
  • Turn down the heat and cook lid on for half an hour
  • remove the lid and add the chopped up turkey
  • Sprinkle over the plain flour and stir through
  • Add the chicken stock and the cream and bring to the boil
  • Now remove and drain through a sieve, this part is important because it gives you a gravy and makes sure your pie is not soggy
  • Place this mixture into a large rectangular dish (20x30)
  • Place a sheet of your pastry on the bench and sprinkle over 2/3 of the walnuts, press another sheet on top and place over the mixture. Don't worry about the gap we will use the last sheet to cover it.
  • place the last sheet of pastry on the bench and cut it in half, sprinkle over the remaining walnuts and place the other half on top and press firmly. Use this to cover the remaining mixture and go round and tuck in all the edges.
  • Brush over with the beaten egg
  • Bake for 30-40 minutes
  • While the pie is baking, place the liquid you drained off into a small saucepan and reduce slightly.
  • Serve the pie hot with the gravy poured over the top, it is yummy!

Thanks Jamie, a fantastic use of left over turkey!