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Love Your Leftovers This Christmas

Tis the season for eating. No matter how much we (over) indulge on Christmas Day, there always seems to be leftovers.

Leftovers are a precious part of Christmas, with many Kiwi families counting on leftovers to feed themselves for Christmas dinner, Boxing Day and beyond. But there inevitably comes a point when you can’t handle another ham sandwich. This is where your freezer steps in.

Instead of throwing away your leftovers, freeze them.

You may be surprised by just how many Christmas foods can be frozen such as cooked turkey, ham and lamb. Once frozen, the texture changes slightly, so they may no longer be great for sandwiches but will be perfect for using in things like pasta, pies and quiches. With the exception of salads, other leftover vegetables, including new potatoes, can be frozen to be used in later meals.

Fill your freezer with the last of your Christmas cake, pudding and mince pies. You’ll thank yourself when you are enjoying a Christmas sweet treat in Autumn.

Too many berries or cherries? Free flow freeze them on a tray, then bag them. The texture will be soft once thawed, but they will still be great for topping a pav with.  

There are a couple of things to remember when it comes to freezing. Freezers work like a giant pause button, so the fresher food is when it goes into the freezer, the fresher it will be when it comes out.

Always wrap the food well and label it clearly so you know exactly what it is a few months down the track.

Cranberry Christmas Kebabs

These cranberry kebabs turn Christmas meats into barbecue treats. Try it with turkey, if you prefer.

Ingredients:

  • Approx 300g ham off the bone, cut into large chunks
  • 1 zucchini
  • 1 capsicum
  • 1 red onion, cut into large chunks
  • ½ cup cranberry sauce or jelly

Method:

  1.  Cut all of the ingredients into cubes of equal sizes, about 2-3cm.
  2. Thread the ham and vegetables onto skewers.
  3. If using cranberry jelly, heat it in the microwave for 20 seconds until it has gone runny.
  4. Use a pastry brush to coat the ham and vegetables with the cranberry sauce or jelly. Make sure you coat all sides.
  5. Heat the BBQ or pan over a medium heat and then grill the kebabs until the vegetables are cooked and the sauce has caramelised.

Tips:

  • Increase the quantities of ham and vegetables depending on how many people you need to feed.
  • You can add other things to the kebabs such as mushrooms, cherry tomatoes or halloumi.