During the Festive Season, there is always a fabulous abundance of food leftover to play with for those other days when friends and family pop in for a quick bite and a glass of bubbles.
I agree with the Chefs Gordon Ramsay and Jamie Oliver and many other well recognized chefs who don’t like any form of waste!
Here are a few great ideas to use up your gammons & turkeys and keep it light in what is normally a rather hot time in the Southern Hemisphere!
Sriracha marinated prawns with fresh rocket and silky slivers of avocado – topped off with the Londolozi Sexy Salad Dressing – deliciously light and festive!
There’s nothing better than a good old Greek Salad – and these ingredients should always be in a nearby fridge! Cherry Tomatoes, Cucumber, Feta Cheese, Red Onion (optional) and pitted Calamata Olives dressed with a simple Rio Largo Olive Oil & Balsamic Vinaigrette is a great ‘go to’ salad.
Along with the Greek salad, the humble Caprese Salad is also always a great and easy one to fall back on. There’s nothing more festive than this bowl of deliciousness! Fresh buffalo mozzarella, cherry tomatoes, avocado, fresh basil and rocket – yum!
One of my favourites and one you can make up at least a day in advance – roasted brinjal with cumin cubes, roasted peppers (you will remember in my last blog – these are always great to keep in the fridge) together with micro rocket shoots or fresh rocket.
There is always leftover gammon in someone’s house! On Boxing Day – I suggest you chop it up, combine with some fresh herbs, delicious grated Emmentaller cheese and a good short crust pastry. Similar to a classic Quiche Lorraine – here is the recipe for the Londolozi version!
Londolozi’s Quiche Lorraine
Ingredients
1 Batch Shortcrust Pastry
1 White Onion, sliced
2 Cloves Garlic, crushed
2 TBSP Dijon Mustard
5 Eggs
200ml Cream
200g Emmentaller Cheese, grated (or any other leftover cheese you have in the fridge)
Leftover Gammon, diced into cubes
½ Bunch Coriander & Parsley & Oreganum chopped
Salt & Pepper
Method
1. Line the quiche tin with the pastry and bake blind in the oven for 10 minutes
2. Sauté the onions and garlic until soft
3. Sprinkle the chopped gammon, onion & herb mix into the baked pastry case
4. Pour the eggs, cream, cheese and mustard mixture over the gammon mix
5. Bake in the oven for 20 minutes or until the egg custard has set
If you have the time to make bread – there is nothing better than crusty baguettes or ciabatta rolls (otherwise buy them fresh from your local bakery) and pair them up with different pestos, olive oils and balsamic vinegar – your friends can then stuff them with leftover slices of turkey!
Take the classic Warldorf Salad and replace the chicken with leftover turkey pieces – light, simply sophisticated and very easy to whip up! Take a selection of salad leaves, thinly slice some green apples, some gorgonzola and ripped turkey breasts – you can add walnuts if you’d like.
Londolozi Warldorf Dressing
Ingredients
3 Eggs
1 Clove Garlic
250ml Olive Oil
125ml Plain Yoghurt
1 TBSP Parmesan Cheese, grated
Handful Fresh Parsley – chopped
Salt & Pepper
Method
1. Make an aioli using the eggs, garlic & olive oil – place all ingredients in a high speed blender until silky and smooth
2. Add the yoghurt, cheese & parsley – season with salt & pepper
Londolozi’s signature Chocolate Cake with gold dusted Lindt Balls is a great cake to satisfy the craving of one’s sweet tooth after many mince pies!
Londolozi’s Chocolate Cake with Butter Icing
Ingredients
170g Butter, softened
1½ cup (265g) Brown sugar
2 Eggs
1½ Tsp Bicarbonate of (baking) soda
1½ Cup (375ml) Milk
2¼ cups (335g) Cake Flour, sifted
3 Tsp Baking powder, sifted
½ cup (50g) Cocoa Powder, sifted
Chocolate Butter Icing
250g Butter, softened
2 cups (320g) Icing sugar mixture, sifted
½ cup (50g) Cocoa Powder, sifted
¼ cup (60ml) Milk
Method
1. Preheat oven to 160ºC (320ºF).
2. Beat the butter and sugar with an electric mixer until pale and creamy.
3. Gradually add the eggs and beat well.
4. Dissolve the bicarbonate of soda in the milk and add to the butter mixture with the flour, baking powder and cocoa. Beat until combined.
5. Spoon into a lightly greased 22cm-square cake tin lined with baking paper.
6. Bake for 1 hour or until cooked when tested with a skewer. Cool on a wire rack.
7. For the buttercream, beat the butter until pale and creamy. Add the icing sugar, cocoa and milk and beat until fluffy. Spread over the cake.
8. Garnish with lindt balls and dust with gold dust for a festive feel!
Thanks Anna for all the wonderful receipts , as I remember all the food was absolutely delicious when we were there in August.
Thank you ! I wish you all a very Merry Christmas and hope to see you back at Londolozi in 2017!
I have to make that chocolate cake anna it was amazing! I also still think about your honey butter! that with gammon on boxing day would be perfect! xx
Always wonder what to do with the left-overs and look forward to trying all these. Thanks for the recipes!
Thank you Anna, these are all totally mouthwatering & even though I won’t be here for Christmas, will try one or two when I am home. Have a very happy Christmas wherever you may be & may 2017 be a healthy & peaceful year for us all
Enjoyed the food on our last trip to Londolozi and we’re booked to come back in April 2017. Have you ever thought of doing a cooking class for the guests? My husband and I would love it!!