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Christmas Leftovers?

Keeping our food waste out of the bin this Christmas will help save the planet. Food waste that goes to landfill breaks down producing methane –  a greenhouse gas 21 times more harmful than carbon dioxide. If you compost at home or use our community composting scheme that’s a great start!

This year everyone in the 2000m² Project team is aiming to reduce our impact on the environment (and save money!) by trying out a new Christmas leftovers recipe. You are invited to share the recipes we’ve found. Don’t forget you can always use a search engine to look up your own leftover recipes online! Just type in your leftovers e.g. “mash potatoes” and “cheese” and the word “recipe” and see what comes up. Share your creation on our Facebook page https://www.facebook.com/whitmuircommunityfarm

Toasted Sesame Sprouts

Found by Sarah Sall at BBC Good Food

Prep: 15 MINS, Cook: 5 MINS, Serves 4

Ingredients

3½ tbsp sesame seed
1 tbsp low-sodium soy sauce
1 tbsp mirin or Sherry
pinch of sugar
500g Brussels sprout, roughly chopped
1 red chilli, shredded (optional)

Method

  1. Toast the sesame seeds and, while they are still hot, use a pestle and mortar to grind all but ½ tbsp until almost powder-like. Mix the soy and mirin into the crushed seeds, along with the sugar and 2 tsp water.
  2. Heat a large wok, then stir-fry the sprouts with a splash of water until softened but still crunchy. Stir through the sesame paste, then scatter with the remaining sesame seeds and the chilli, if using.

Or, my rescue dog Brett is happy to help use up leftovers..!

Pat Tweedie’s Herb Potted Cheese on Toast

Ingredients

100-150g (4-6ozs) left over cheese coarsely grated
50g (2ozs) butter
Pinch salt
Freshly ground pepper to taste
1 teaspoon fresh herbs thyme OR chives works very well
4 tablespoons of sherry or brandy or apple juice
½ teaspoon wholegrain mustard

Method

  1. Mix cheese into softened butter
  2. Add seasoning mix in herbs
  3. Beat in the sherry, brandy or apple juice
  4. Press into a small earthenware dish
  5. Place a piece of waxed paper on the surface of the cheese,
  6. Cover the dish with a lid or foil and put it in the fridge for several hours before serving with hot toast or Melba toast,

 

I like to take it out if the fridge for a while before serving.

Pat Tweedie’s Christmas Lunch Loaf

Ingredients

1 large bloomer style bread
Leftovers from Christmas dinner (or any other roast dinner)
25g butter
25g plain flour
1 pint milk
Salt and pepper

Method

  1. Slice off the top of the loaf and scoop out the centre to create a vessel.
  2. Put the scooped out bread into a freezer bag and save for when you need some breadcrumbs at a later date (grate when frozen).
  3. Layer up the bread with leftovers the neater your layers the better it will look when sliced.
  4. Make a white sauce – melt the butter in a saucepan. Stir in the flour and cook for 1-2 minutes. Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and, stirring all the time, bring to the boil. Simmer gently for 8-10 minutes and season with salt and pepper.
  5. Pour into the bread to fill the gaps.
  6. Cover in foil and bake for 20-30 mins at 180C/350F/ Gas mark 4  (I keep the bread top off to enable the sauce to thicken, but it can be added after cooking.)
  7. Slice and serve. 

In my family we take the warm bread out with us on our Boxing Day walk with flasks of mulled juice to wash it down.

 

Pat Tweedie’s Christmas Cake (or pudding) Truffles

Ingredients

Leftover Christmas cake or pudding
Chocolate of your choice melted
(1/2 the amount of chocolate to cake)
Cocoa powder for dusting

Method

  1. Melt chocolate (following microwave instructions or in a bain marie/double boiler).
  2. Crumble cake or pudding into the melted chocolate
  3. Mix
  4. Form into balls
  5. Dust in cocoa powder
  6. Leave to set.

This makes an excellent gift for Hogmanay and is great fun to do together!

Warm Cauliflower salad

Found by Sarah Sall at BBC Good Food.

PREP: 15 MINS

COOK: 35 MINS

SERVES 4

Ingredients

1 cauliflower, broken into florets
2 tbsp olive oil
1 red onion, thinly sliced
3 tbsp sherry vinegar
1½ tbsp honey
3 tbsp raisins
small bunch dill, snipped
3 tbsp toasted, flaked almond
50g baby spinach

Method

  1. Heat oven to 200C/180C fan/gas 6. Toss the cauliflower with the olive oil, season and roast for 15 mins. Stir in the red onion and carry on roasting for 15-20 mins more until tender.
  2. While the cauliflower is roasting, mix the vinegar, honey and raisins with some seasoning.

When the cauliflower is done, stir in the dressing, dill, almonds and spinach, and serve.

Roast veg salad

Found and adapted (slightly!) by Catherine Kwella at Delicious Magazine

Ingredients

Knob of butter
1 large garlic clove, finely chopped
About 800g leftover roast veg
1½ tbsp extra-virgin olive oil
Grated zest and juice of ½ lemon
Small bunch of fresh flatleaf parsley, leaves chopped
Small bunch of fresh mint, leaves chopped
100g feta, crumbled

Method

  1. Heat the butter in a large sauté pan over a medium heat. Fry the garlic for a couple of minutes before adding the vegetables. Fry for a few more minutes until warmed through.
  2. Meanwhile, whisk together the oil, lemon zest and juice, then season to taste. Add to the pan to warm through. Transfer the vegetables to a serving plate and stir through the herbs and crumbled feta.

Boxing Day Soup READY: 30 to 45, MINS SERVES 4

Adapted from BBC Good Food.

Ingredients
1 tbsp sunflower oil
1 medium onion, chopped
2 celery sticks, chopped
2 medium potatoes, about 350g/12 oz total weight, peeled and cut into small chunks
1 tbsp curry paste
1.2l vegetable stock, made from a stock cube
550g leftover roasted or boiled vegetables, such as Brussels sprout, carrots, parsnips and squash, chopped
natural yogurt or crème fraîche, to serve

Method

  1. To fry the vegetables, heat the oil in a large saucepan and fry the onion for 5 minutes until golden. Stir in the celery and fry for 5 minutes, then tip in the potatoes and fry for a further 1-2 minutes, stirring often.
  2. Stir in the curry paste, let it cook for a minute, then pour in the stock. Bring to the boil and stir well. Lower the heat, cover and simmer for 15-20 minutes until the potatoes are tender. To serve, tip the leftover veg into the pan and warm through for a few minutes. Pour the soup into a food processor or blender and blitz to a smooth purée. Thin down to the consistency if  you like with hot water or  stock (we added 300ml) then taste for seasoning. Cool and freeze, or serve in bowls with spoonfuls of yogurt or crème fraîche swirled on top.

Winter Panzanella Salad

PREP: 20 MINS, COOK: 40 MINS, SERVES 4
Found at BBC Good Food.


Ingredients

½ large butternut squash, cut into chunks
4 tbsp extra virgin olive oil
6 sage leaves, chopped
2 apples, cored and sliced into slim wedges
3 tbsp clear honey
4 tbsp red wine vinegar
200g leftover crusty bread, torn into chunks
100g hazelnuts, roughly chopped
200g bag chopped kale
100g dried cranberries

Method

 

  1. Heat oven to 200C/180C fan/gas 6. Put the squash on a baking tray, drizzle with 1 tbsp oil and scatter over the sage and some seasoning. Toss together, then bake for 30 mins.
  2. Add the apple slices to the tray, drizzle over the honey and toss with the squash. Put the bread on a separate tray and return both trays to the oven. Bake for another 10-15 mins until the squash and apple are tender and starting to caramelise, and the bread is crisp. Meanwhile, toast the hazelnuts in a small pan until golden. Remove the trays from the oven and set aside to cool a little.
  3. Whisk the remaining oil, the honey and vinegar in a large bowl with some seasoning. Add the kale, cranberries, hazelnuts, squash, apples and toasted bread. Toss everything together, then transfer to a platter or plates to serve.

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    West Linton, EH46 7BB