Nigel Slater’s holiday leftovers recipe


Tonight, look forward. Will the goose juice? Excuse me, is the pudding a fire? Will Santa come? Tomorrow, let me assure you, it will be great. (the first cooking chef recently told me she was scared, and I told her not to worry, we were all). But my thoughts are in the coming days. In my opinion, this is a real feast.
There will be a sandwich that will have a beautiful annual appearance, baked with baked birds or nuts, fillings, applesauce and fresh watercress, along with the plum pudding brandy butter followed by the plate. Fortunately, we will put in the refrigerator spare Fried, or in the old cast iron pot with the rest of the potato, bean sprouts and the rest of the best sausage and bacon into a bubble and the squeak.
Inevitably, we will buy something that I bought too much raw material. (I’d better remind myself that Christmas is a celebration, not a siege.) European windgrass, such as bean sprouts, blue cheese or potatoes. The truth told me that I was suspicious, and I deliberately overbought something, taking into account these days of April fools’ day.
In this house, there must be soup on boxing day: a casserole with bones and beans, and some Brussels sprouts, made with a small piece of chestnuts and thyme. Goose – out from beneath the body to eat baby, chopped avocados and herbaceous plants – will always be a winner, especially if you have a decent frost, soup hot enough to burn our lips.
This year, I already knew there was a glut of European radishes and blue cheese. I know, because I made shopping. One of my cunning decisions made a can of wind-proof soup, and the Stilton pool melted deep into the ivory.
Roast European parsnip and stilton soup, beetroot crisps
First of all, roasted European radishes are not pretentious. Their caramel taste gives the soup a strong sweetness.
Provide four
Onions 2, medium sized
5 tablespoons olive oil
European radish 1kg
500 ml milk
250 grams of beetroot
1 tablespoon olive oil
Blue cheese 250g
Peel the Onions, then roughly chop them. Warm, 2 TBSPS of oil in a heavy skillet, stir in chopped onion, left in low temperature, until Onions are pale gold, translucent and tender (it takes more time than you might think, occasionally good for 10 to 15 minutes). Set the oven to 200C/gas mark 6.

Strip the European radish and cut them in half lengthwise, then cut into short, thick chunks. Pour the remaining 3 tablespoons of oil into the pan, then gently shake it evenly and bake in the oven for about 45 minutes. Check the progress until golden and glossy. The fast rotation of the cooking will ensure that all parties have uniform gold.
Boil the milk in a softened onion. Remove the European radish from the oven and add the milk and onion. Use a stick mixer to reduce milk and vegetables to creamy puree. Check the seasonings (to be generous with pepper) and make sure the mixture is hot before scooping into the bowl.
To make beetroot chips, peel the beetroot and slice it as thinly as possible – certainly not more than a thin crisp. Place the slices in a bowl and place them on a single layer of baking dish with 1 tablespoon of olive oil and a pinch of salt. Bake for 25 to 30 minutes at 200C/gas mark 6 until crisp.
Crush the cheese and place it on the surface of the soup before adding beet root chips and eating. When you eat, stir the cheese into the soup.
Brussels sprouts and bacon cakes
Part 2
Honey 1 tablespoon
2 teaspoons of chili sauce
2 teaspoons of soy sauce
One tablespoon of oyster sauce
The onion 1
A wide range of bacon 125 grams
Brussels sprouts 250 grams
20 g butter
One egg
Milk 100ml
100 ml water
Trim the Brussels sprouts, remove the yellowing or bruising leaves. Finely chop and then place in a bowl.
In a small bowl, mix honey, best summer, soy and oyster sauce, then set aside. Cut the shallots and keep it.
Cut the bacon into a filling, then cook it in a dry non-stick pan until their fat begins to flow and make them crispy. Add the butter to the pan, then add the chopped Brussels sprouts as it melts and combines with the bacon fat. Toss the sprouts and bacon with the fat, lightly season with black pepper, and continue cooking until the tender green shoots are tender.
Gently pat the egg with egg yolks and white, then pour in milk and water. Remove the Brussels sprouts and bacon and place them in a batter mixture.
Prepare several oil fryers, then pour a thin layer of oil, enough to make the base wet. Divide the mixture between the pans, smooth the surface level, then leave a low to medium heat until the light gold below. Use a palette knife (if you’re using a larger pot, then use a fish slice) carefully flip the small cake, then continue cooking until lightly touched.
Remove from heat and sprinkle with chopped onion. Then add the sauce to the surface and serve.


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