28 December 2015

How to get rid of Christmas leftovers: Asian-inspired wrap

I do love Christmas food. Turkey, beef, the spices, cranberries, nuts and all... We hosted Christmas this year so we had plenty of leftovers, even after sharing some out, so I have been getting some lovely flavours in my tummy this whole holiday period. But as it can get a bit samey eating the same food for several days in a row I thought I'd share a little recipe for Christmas leftovers we tried today. An Asian-inspired warm salad, which we served in tortillas as a wrap - it was seriously yummy, Christmassy and something new for our turkey-stuffed taste buds.

We used the leftovers of a rib of beef (originally cooked medium rare) but you could also use turkey or gammon. Otherwise the recipe calls for lots of other things that are left over from traditional Christmas dinners, like clementines, pomegranates, cranberries and nuts, and all the extra you need is some fresh herbs and salad. We served this in tortilla wraps, but you could also serve it as a warm salad.




Ingredients:

Salad:
3 large handfuls of a rib of beef, sliced into strips of about a chunky chip size (The rib of beef was originally cooked to medium rare, so when you cook it again it doesn't get too dry! You can also use leftover turkey or gammon for this recipe.)
Handful of mixed nuts
Handful of dried cranberries
2 tsp ground allspice
Half a handful of fresh mint leaves
Half a handful of fresh coriander leaves
Bag of mixed salad (ours had rocket, spinach and radicchio)
2 tbs of runny honey
1 large fresh red chili, de-seeded and chopped

Dressing:
2 clementines, zested and juiced
1 lime, zested and juiced
1 pomegranate, halved (get the seeds from one half, and from the other half squeeze the juice out)
4 shallots, peeled and finely chopped
3 tbs olive oil
1 tbs soy sauce
tiny splash of sesame seed oil
half a thumb of fresh ginger, grated

+ tortillas to serve it in (or you can serve it as a salad too)



Method:

First make the dressing. Fry shallots on a pan, on medium heat with a splash of olive oil. Once they are softened and lightly browned, put them on the side to cool. Then combine the rest of the dressing ingredients in a bowl, and mix with a fork. Mix in the shallots once they are cooled. 

Now the salad: Heat a large pan on a high heat, once hot add a glug of olive oil, toss in the meat with the nuts, cranberries and the allspice. Make sure that's nicely combined and let that fry for around 5 minutes, tossing it every once in a while so nothing sticks. After about 5 minutes, add honey. Keep tossing the mix occasionally. While that is cooking, get a large salad bowl, toss in your salad leaves, with mint and coriander leaves and the chopped chili, mix, put half the dressing in, combine well with your hands.

The beef mix is ready after about 8-10 minutes of cooking, you're looking for a crisp outside to the beef and nuts to be nice and toasted. Put the meat on the salad, drizzle with the rest of the dressing and serve with some warm tortillas. Yum!






Quite simple, gets rid of a few leftovers and is so damn tasty it is amazing!

Do you have any other good Christmas leftover recipes? 






4 comments:

  1. They look absolutely delicious. What a fab recipe to use for leftover! #recipeoftheweek

    ReplyDelete
    Replies
    1. This was a good one! I really wish we had some more leftover now ha ha :D

      Delete
  2. I am loving your dressing, I bet it was really tasty. Great way to use leftovers

    ReplyDelete
    Replies
    1. This was - and it isn't in any way Christmassy, even though a lot of the glavours come from leftovers, so definitely something you can have at other times of the year too!

      Delete

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