By Chef Joey
Here’s that awkward period between holidays – kids home, shorter work week, lingering merriment, tighter waistbands … . But the show must go on! We are conditioned to have a good time regardless. Many people have “left overs” from holiday feasts … why not try something new with all that extra food?
I call this recipe: “Empty the Fridge Burritos”!
1 tbsp vegetable oil
1 red or white onion
4 spring onions, chopped
1 pound mixed vegetables of your choice (we used carrots, red pepper and sweetcorn)
½ pound leftover chicken, ham, beef or pork, chopped into small chunks
1 pound cooked rice
1 can red kidney beans in chili sauce
1 avocado, chopped
6 large wraps
½ cup grated cheddar cheese
1 egg, beaten
Sour cream, to serve
Heat the oil in a large pan.
Add the onion and cook for 5 minutes until soft, then add your chosen veggies and continue cooking for another 5-10 minutes or until tender.
Add the leftover meat, the rice and beans, along with the sauce from the can.
Stir everything together and cook for 5 minutes until piping hot.
Heat another frying pan or a griddle pan, until hot, and heat oven to 350
2. Now assemble the burritos.
Warm a wrap for 10 seconds on the hot pan (keep the pan hot, you’ll need to use it again).
Pile roughly a sixth of the rice mixture onto the center of the wrap.
Top with a little avocado and some cheese, then brush beaten egg around the edge.
Fold the ends over the filling, then fold in the sides, like an envelope.
Flatten a little to a parcel, then place, seam-side down, in the hot pan.
Cook for 2 minutes until the underside has sealed shut and is toasted a golden brown. Flip over and cook for a few minutes more.
Keep the burrito warm in the oven while you continue assembling and cooking the remaining burritos.
Serve with sour cream.
Here is another quickie! It takes 10 minutes to prep and an hour to cook – “Turkey Cacciatore!”
2 small or 1 large onion, chopped
2 garlic cloves, crushed
3 tbsp olive oil
2 tsp dried oregano or Italian seasoning
3 x cans chopped tomatoes or cherry tomatoes
1 tbsp sugar
little splash of vinegar
about 500 g leftover turkey, shredded into chunks
1 x 125 g balls mozzarella cheese
2 good handfuls of fresh breadcrumbs
Fry the onion and garlic in the oil until softened.
Add the tomatoes and sugar, a little splash of vinegar and oregano, then simmer for 20 minutes until really thick.
Stir in the turkey and transfer to a baking dish.
Heat oven to 375.
Tear over the mozzarella in chunks, then scatter over the breadcrumbs with a bit more ground pepper.
Bake for 20 minutes until turkey is piping hot through and the top is golden and bubbling.
Serve with pasta, mashed or baked potato, or even rice.
Moral of this holiday story: Anything can be turned into a delicious dinner with a little creativity!
And whatever you decide to do with your leftovers, be thankful that you have them! And, finally – every experiment this holiday season can turn into next year’s family tradition!