Brought to you by Bord Bia
Let potatoes win the crowd this Christmas season.
Even though we all love going all out on Christmas Day cooking, the leftovers the next day are just as delicious.
This Christmas, there are plenty of ways to savour the leftover trimmings while reducing food waste. We have teamed up with Bord Bia’s ‘Potatoes, Prepare to be Surprised’ campaign and searched through their website www.potato.ie to bring you three tasty recipes to enjoy your leftovers this Christmas.
From a tasty potato and leek pie to a delicious potato and stuffing bake, the potato is the hero ingredient, carrying all of the other flavours and tastes. All you must bring is your appetite!
Turkey, ham, leek and potato pie
Ingredients
- 2-3 Rooster potatoes
- 100g cooked turkey
- 400g gammon of ham
- 2½ large leeks, trimmed and sliced
- 50g cheese, grated
- 1 egg, beaten
- 135ml chicken stock
- 250g sheet light puff pastry
- 1 tbsp tarragon, chopped
- 10g butter
- 200g white sauce
Method
- Preheat the oven to 170°C.
- Cut the peeled potatoes into equal pieces and boil until tender. Drain the potatoes and leave to drain.
- Put the gammon of ham in a roasting tin and fill with one litre of cold water.
- Cover and cook for three hours, turning the gammon halfway through.
- Drain the liquid and discard. Return the gammon to the tin, increasing the heat to 220 degrees. Roast for 10-15 minutes.
- Shred the gammon with a fork and set aside.
- Lower the oven temperature to 200°C.
- Melt the butter in a pan, add the leeks, cover and cook for 15 minutes. Season with salt and pepper.
- Add the white sauce and chicken stock. Cook until the sauce is smooth, stirring regularly.
- Chop the pre-cooked potatoes.
- Add the pulled gammon, potatoes, turkey to a baking dish. Pour over the leeks and the white sauce and finish with chopped tarragon.
- Sprinkle the grated cheese on top.
- Unroll the sheet of pastry and cover the pie. Pierce with a knife and brush with beaten egg. Trim off the extra pastry.
- Bake for about 30 minutes until it is crispy and golden brown.
- Serve and enjoy.
Potato and Stuffing Christmas Bake
Ingredients
- 400g leftover roasted potatoes
- 150g leftover stuffing crumbled into small chunks
- 1 sprig of rosemary leaves, picked and roughly chopped
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 2 cloves of garlic, crushed
- 2 tbsp olive oil
- 1 large carrot, grated
- 1 large onion, finely chopped
- 20g dried cranberries
- Salt and pepper
Method
- Preheat the oven to 180°C Place the dried cranberries in some water and let them soak.
- Place the potatoes, carrot and onion into an ovenproof dish and break the potato into small chunks with a spoon.
- Crumble the stuffing over the top. Add in the rosemary, parsley, garlic, olive oil and some seasoning, then mix well to combine everything. Bake for 25 minutes until golden. For the last 10 minutes, sprinkle with the dried cranberries and place back in the oven.
- Serve and enjoy.
Ingredients
- 4 Rooster potatoes
- 4 parsnips
- Handful of Brussels sprouts
- 1 egg
- 1 clove of garlic, crushed
- 100g cooked turkey
- Cranberry sauce for serving
- 1 tbsp olive oil
- 1 sprig of rosemary
Method
- Peel the parsnips and potatoes and grate them into a bowl. Finely slice the Brussels sprouts and add to the bowl. Crack the egg into this mixture and combine. Then, add the garlic and rosemary.
- Use your hands to shape the mixture into four rösti patties of the same size. Slice the cooked turkey breast.
- Put the turkey into a pan over a low heat and warm through.
- Heat the olive oil in a separate pan and add the röstis. Cook the röstis until golden brown, for three minutes on each side.
- To serve, put the röstis on a plate, layer the turkey slices and add cranberry sauce on top.
Sponsored by Bord Bia.
