Christmas Day is over, but the festive season certainly isn’t, and for most of us, the next few days are about sleeping, eating, and watching films. But what should you do if you can’t face another turkey sandwich, but can’t face throwing away good food either? We’ve got some really simple leftover hacks to cut waste and your food shopping bill in the New Year...
Turkey
Turkey can be dry, and after a few days even the biggest fans of the traditional Christmas bird are bored. But there are so many different recipes to liven it up - we prefer the ones where you can throw in all your uneaten Christmas dinner veg too. Add some root vegetables like butternut squash or celeriac for a hearty winter stew, or add potatoes to make a mean curry. A few spoons of cranberry sauce mixed with the meat and some vegetables, lined with shortcrust pastry makes a delicious pie that can be frozen to eat later.
Can’t face any more turkey for the time being? Pop the cooked meat into individual freezer bags and label with the date on – it can be defrosted and used to make any suggested recipes later.
If you like to reheat the turkey leftovers, stock is your friend. Separate the pieces with bones from the boneless ones, as these will take longer to cook. Place them in a small frying pan on the hob, and cover with half an inch of stock. Warm on a medium heat and place a lid on top (if you don’t have one, covering with silver foil also works well). The turkey will be done when the thickest part of the meat reaches 74 degrees Celsius.
Wine
Do you find that as party season draws to a close, you’re left with the dregs of various bottles of wine that would never be enough to fill a glass? Fear not, it doesn’t all need to go down the sink. Pour the wine into ice cube trays and freeze – and use them in sauces, stews and risottos in the future.
Stilton
Stilton is a bit like marmite – your guests either love it or hate it and there always seems to be some leftover. It doesn’t just have to sit stinking the fridge out though – it freezes really well. Just chop into portions, wrap in foil or cling film and keep in the freezer for up to three months. Defrost in the fridge for roughly 24 hours before use to stop the cheese becoming crumbly. Perfect for blue cheese tarts or broccoli and stilton soups in the new year.
Potatoes
Got loads of potatoes and worried about them sprouting? Store with an apple – the ethylene gas they give off will prevent any sprouts from forming.
Herbs
Did you buy fresh herbs to garnish your roast, and now don’t know what to do with them? Why not make an herb butter you can melt on fish or meat at a later date, or jazz up veggies in the New Year?
Just bring good quality butter to room temperature, then take leftover herbs and chop finely before combining (parsley, thyme or dill work well). Put the mixture onto a sheet of non-stick baking paper and roll up into a cylindrical shape. Store in the freezer for up to three months.
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