Research by Boursin shows 38% of Brits admit to wasting more food at Christmas time so what better way to use your leftovers than with these delicious Boursin recipes from MasterChef 2018 Winner Kenny Tutt ?
Christmas Leftovers Recipes – Creamy turkey and Boursin zero-waste pie
Nothing screams comfort like a big golden pie. This is a really versatile affair, and you can pretty much use up all your Christmas Day leftovers. Even adding a spoonful of cranberry sauce isn’t off-limits. The creaminess of the Boursin goes so well with the turkey & do make sure to use brown meat as well for extra flavour.
Serves – 4
Difficulty – Easy
- 500g Pre-made puff pastry
- 600-700g Cooked white or dark turkey meat, chopped
- 2-3 Rashers of bacon, sliced
- 1 Small white onion, chopped
- Mix of leftover cooked vegetables, chopped
- Any leftover stuffing (optional)
- 150g Garlic & Herb Boursin
- 100ml Double cream
- 2 tbsp. creme fraiche
- Few sprigs of fresh thyme
- 1 egg, beaten
- Small splash of oil
Preheat your oven to 180°C fan/200°C non fan/gas mark 4.
Start by making your pie filling. Heat a splash of oil in a large pan and add the bacon lardons, chopped onion and thyme, cook over a medium heat for a few minutes. Add the turkey meat, mixed leftover vegetables and if you have some, the leftover stuffing. If you have any pigs in blankets pop those in too.
In a separate saucepan over a medium heat mix the Boursin, cream and creme fraiche and mix to a creamy consistency. Pour this over your turkey mix and stir through well.
Get a deep large pie dish. Dust a clean surface with some flour and roll your pastry out so it’s just bigger than the size of your dish. Generously spoon the turkey mixture into the pie dish. Carefully place the puff pastry sheet on top of your pie mix and crimp the edges with a fork. Brush the pastry with the egg mix and using a knife make a hole in the centre of the pie to allow the steam to escape for a nice crisp top. Pop the pie in the preheated oven and bake for around 40 minutes or until the pastry is puffed and golden.
When the pie is ready, serve with a nice generous splash of any leftover gravy and some green vegetables or carrots for a delicious no waste meal.
Christmas Leftovers Recipes – Veggie Christmas dinner leftover flatbread (Veg)
I love a Christmas dinner and I’m sure the feeling is mutual up and down the land, however the leftovers and the adventurous ways to use them over the next few festive days is really exciting. This dish takes all of the lovely leftover vegetables and adds a middle eastern warmth for a truly delicious, easy and resourceful meal. A homemade flatbread is a great vehicle for most toppings and a base for a quick easy pizza. The garlicky herby kick from the Boursin adds the final wow.
Serves – 4
Difficulty – Easy
For the flat bread
- 300g Self-raising flour
- 150g Natural or live yoghurt
- ½ tsp Baking powder
- 1 tbsp Vegetable oil or olive
- Pinch of fine salt
- 1 tsp Nigella/onion seeds (optional)
For the topping
- 100g Garlic and Herb Boursin, crumbled
- 1 Medium white onion, finely sliced
- 2 Cloves of garlic, finely sliced
- 1 tsp. Ground cumin
- 1 tsp. Ground coriander
- ½ tsp Chilli flakes
- Any delicious leftover Christmas day veg cut into bite sized morsels
- (Carrots, sprouts, parsnips, roast potatoes, red cabbage)
- Chopped fresh coriander to finish
- Salt & pepper
- Tbsp. of vegetable or sunflower
Firstly, preheat your oven to 210°C fan/230°C non fan/gas mark 8. Put a large baking sheet in the oven or if you have one large pizza stone in the oven to heat up.
For the dough, mix the flour with the baking powder, salt, nigella seeds (optional) yoghurt and oil to form a soft dough. Knead for 2-3 minutes until smooth. Wrap in baking paper and pop in the fridge to rest whilst you assemble your toppings.
Over a medium heat, with a little oil in the pan, sweat down the onions and garlic until nice and golden. Add the cumin, ground coriander and chilli for a little warmth then add your Christmas day leftover vegetables of choice and fry to get some colour. Finish with some salt and pepper to season and put the mix to the side.
Take the dough out of the fridge and roll out on a floured dusted surface to a rough oval or rectangle.
Carefully transfer the flatbread to the hot tray/pizza stone, then quickly top with an even scatter of the spiced Christmas veggies and a generous crumble of Garlic & Herb Boursin.
Bake in the oven for approx. 20-25 minutes until the base is nicely crisp and golden brown. Once finished, slice and serve with a final flourish of aromatic chopped coriander.
Christmas Leftovers Recipes – Sweet chilli cauliflower “wings” with a creamy Boursin drizzle and toasted sesame (Veg)
These Asian-style cauliflower wings are a tasty alternative to traditional wings. They are baked to perfection with a crispy breadcrumb coating meaning they are also healthier but just as delicious. Even if your cauliflower is looking a little sad this is a great way to bring it back to life. The creamy Boursin can be used as a dip or a drizzle and just compliments the sweet sticky coating perfectly. A fantastic movie night or match day snack.
Serves – 4
Difficulty – Easy
For the cauliflower wings
- 1 Whole Cauliflower cut into florets
- 60g Panko or stale breadcrumbs
- 250ml Milk or milk alternative
- 75g Plain Flour
- 2 tsp Garlic Powder
- Salt & Pepper to taste
- Vegetable oil
For the glaze
- 1 tsp Ginger, minced
- 1 tbsp Garlic, crushed
- 2 tbsp Soy sauce
- 2 tbsp Ketchup
- 1 tbsp Runny honey
- 2 tbsp Sweet chilli Sauce
- 1 tbsp Rice Vinegar
- 1 tbsp Sesame oil
- 100g Garlic & Herb Boursin
- 50ml Milk or milk alternative
- 1 tbsp Toasted sesame seeds
- 2 Spring onions, finely chopped
- 1 Red chilli, thinly sliced
Preheat your oven to 210°C fan/230°C non fan/gas mark 8 and line a cooking tray with baking paper.
Mix the milk, flour, garlic powder, salt, and pepper in a mixing bowl until smooth then one by one dip the cauliflower florets into the batter mix, shake off the excess and then dip into the breadcrumbs to give a good coating.
Lay each coated floret in a single layer on the oven tray, drizzle with oil and bake for 20-25 minutes until golden and crispy. Give them a little longer if needed and then remove from the oven and set aside.
Whilst the cauliflower wings are cooking, make the creamy Boursin drizzle by gently heating crumbled Boursin in a saucepan with the milk until the consistency of thick pouring cream. Take off the heat and set aside.
In a bowl whisk all of the glaze ingredients together. After the cauliflower wings have had a few minutes out of the oven to crisp up, place the wings in a bowl, pour over the sauce and toss well until the wings are fully coated and sticky.
Place the wings on your serving dish and garnish with a generous Boursin drizzle, toasted sesame seeds, spring onions and sliced red chillies.
Enjoy and make sure to have plenty of napkins!
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