Next in the spot-light for our December “foodie” line-up is Nick Coombes, head chef at the TLH Toorak Hotel. When I asked Nick to come up with some ideas for using up Christmas leftovers, I wasn’t expecting him to top the list with a recipe using the controversial Brussels sprout. However, now the BBC have adopted “Sprout Boy” as part of their promotional campaign for this year’s Christmas viewing, Nick is completely on trend with his Creamy Green Sprout and Horseradish Soup, which is absolutely delicious.
Creamy Green Sprout and Horseradish Soup
Go on – try it. The horseradish adds a top twist to this recipe and elevates the humble sprout to another level. It’s worth cooking some extra sprouts to you make sure you have enough left over.
https://www.youtube.com/watch?v=XnoxGr_sTz4
Ingredients:
500g leftover sprouts
1 medium onion
1 small leek
2 litres vegetable or chicken stock
¼ litre cream
1 heaped tablespoon of creamed horseradish
Salt and pepper
Method:
Peel and roughly chop onion and leek, place in a large saucepan with the sprouts and stock. Bring the pan to the boil, and then simmer for 1 hour. Remove from the heat, add cream and horseradish. Blitz the soup in a food processor until smooth. Place back in the saucepan and reheat slowly.
To Serve, pour into individual bowls, swirl with a spoonful of cream and serve with croutons.
Spicy Bubble and Squeak
This recipe just adds a certain something to a classic favourite. Delicious served with cold meats.
Ingredients:
400-500g leftover cooked vegetables, well drained
400-500g leftover cooked potatoes
1 whole egg
1 dessertspoon tomato puree
1 dessertspoon cranberry sauce
1 teaspoon cracked black peppercorns
1 teaspoon chilli flakes
1 teaspoon smoked paprika
2 crushed cloves of garlic
Sprinkle of salt and pepper
Plain flour for shaping
Method:
Crush vegetables and potatoes in a bowl using a potato masher. Add all the other ingredients, mix well. Take a large spoonful of mixture, place on a floured board, shape and flatten until disc-like. Continue until all mix is used. Place a little olive oil in a large frying pan and heat until hot. Fry bubble and squeak patties on both sides until golden brown and set on to a tray.
Bubble and squeak may need to be heated through the oven to ensure they are hot all the way through.
After Christmas Breakfast
Ingredients:
Cooked ham – cut into thick slices
Christmas pudding – cut into thin wedges
Maple syrup or honey
Olive oil
Method:
Place olive oil into a large frying pan and heat. When hot, fry ham slices and pudding wedges until crispy on both sides. Place ham on a plate, drizzled with syrup and top with pudding.
Christmas Pudding and Mince Pie Fritter Balls
When we went over to the Toorak kitchens it was apparent that the steamers are working hard to cook batches of the delicious homemade Christmas puddings that Nick and his team prepare to his own special recipe. These are being enjoyed by many of the party-goers who are joining in with our popular Christmas Party Nights. Leftovers from these form the basis of this recipe, although you can use any leftover homemade or shop bought pud.
Ingredients:
Christmas pudding left over
Mince pies left over
200g Self raising flour
1 Can beer or lager
2 Eggs
Milk if required
Large saucepan of oil or deep fat fryer
Method:
Place flour, eggs and beer in a bowl and beat until smooth, if batter is too thick add a little milk. Mix pudding and mince pieces in a bowl with your hands, then shape mixture into balls.
Heat oil to 160C.
Roll balls in a little flour, then place into batter mixture.
Cook in oil until golden brown, remove and place on some kitchen roll. Serve on a plate dusted with icing sugar accompanied with vanilla ice cream.
Thanks to Nick for putting these recipes together and to Rob for preparing a batch especially for us to photograph and sample! Our final selection of dishes will be published next week, together with a leaflet for you to download containing all of our festive food leftover recipes.