\nA delicious breakfast meal that serves 2<\/p>\n
Ingredients<\/u>
\n2 parsnips
\n2 potatoes
\n2 handfuls\u00a0Brussels sprouts
\n6\u00a0eggs
\n2\u00a0sprigs of fresh rosemary, leaves picked and chopped
\n2\u00a0cloves of garlic, crushed
\n200g\u00a0cooked turkey breast, shredded
\n2 tbsp\u00a0coconut oil
\nSalt and pepper to taste<\/p>\n
Method<\/u>
\nPeel the potatoes and parsnips and grate them both into a bowl. Grate or finely slice the Brussels sprouts and add to the bowl. Put the veg in a sieve or cloth and squeeze out as much of the liquid as possible. Return the mixture to the bowl, add the shredded turkey and crack in two of the eggs. Mix and season, then add rosemary and garlic.
\nShape the mixture into four r\u00f6sti patties, equal in thickness. Heat the coconut oil in a separate frying pan and cook the r\u00f6stis for 3 mins each side until golden brown.
\nIn a separate pan, fry the remaining four eggs to your liking, although soft eggs work better.
\nPlace two r\u00f6stis on each plate and add a fried egg on top of each one. Tuck in!<\/p>\n
*Chef’s Note: Turkey can be replaced with chicken<\/em><\/p>\n Leftover Ham & Peas Muffins\u00a0\u00a0<\/strong>(makes 12) Ingredients<\/u> Method<\/u> More ideas …<\/strong><\/p>\n Ham<\/strong> – Leftover Christmas ham is a great addition to a homemade pizza, especially when combined with fresh mozzarella, cherry tomatoes and fresh basil leaves. You can also use your ham to make gourmet sandwiches, along with pickles, rocket and a good mayo. Or why not make up a platter of sliced ham with gherkins, caper berries, pickled onions and cranberry sauce – served with crusty bread.<\/p>\n Turkey \/Chicken<\/strong> – Stuff leftover turkey or chicken into croquettes, along with your favourite cheese, chopped fresh herbs and a little lemon zest. Both are also delicious in fried rice, as the meat absorbs the flavours of the sauce. Add a few fresh veggies and fresh coriander to completely re-invent the dish. You can also use up cold roast chicken and turkey by adding it to sandwiches or stir-fries. Toasted roast turkey sandwiches with cranberry sauce is sublime.<\/p>\n Lamb, Beef or Pork<\/strong> – Turn leftover meat into South American empanadas. Cut circles from pre-made pastry and stuff them with a mix of chopped meat, saut\u00e9ed onions, hardboiled egg and green olives. Seal them up like a little pie, add an egg wash and bake in the oven until brown and crispy. You can also use leftover meat to make a spicy filling for tacos, by shredding the meat and add to a spicy sauce, giving it plenty of time to soak up all the flavours. Serve with warm tortillas, sour cream and a punchy salsa.<\/p>\n Vegetables<\/strong> – Transform your leftover veggies into an egg-filled frittata. Leftover roast pumpkin or butternut is ideal in salads, especially when paired up with goats cheese, beetroot and baby spinach. Or make a simple roast vegetable lasagne to turn all your veggies into a delicious and filling meal to serve the next day.<\/p>\n","protected":false},"excerpt":{"rendered":" No-one feels like spending hours in the kitchen on the Day of Goodwill and besides, there’s so much food left over from that festive day meal that needs to be used up. So we asked the chefs at Capsicum Culinary Studio – SA’s largest culinary education institution with six campuses across the country – for […]<\/p>\n","protected":false},"author":24,"featured_media":13205,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2060],"tags":[1564],"class_list":{"0":"post-13203","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine","8":"tag-capsicum-culinary-studio"},"yoast_head":"\n![\"\"](\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/12\/Ham_platter-400x267.jpg\")
<\/p>\n
\nAn easy peasy muffin recipe using leftover peas and ham. A great dish for Day of Goodwill brunch<\/p>\n
\n300g all-purpose flour
\n2 heaped tsp baking powder
\n1 egg
\npinch of salt
\n200ml plain yoghurt
\n100ml sunflower oil
\n150g cooked peas
\n3 spring onions, finely chopped
\n12 cubes leftover ham
\n55g cheese, grated<\/p>\n
\nHeat the oven to 180\u00b0C.
\nGrease 12 holes of a muffin tin with Spray n Cook
\nSift the flour and baking powder into a mixing bowl.
\nBeat together the egg, salt, yoghurt and oil. Quickly stir into the dry ingredients until just combined. Stir in the peas and spring onions.
\nSpoon the mixture into the lined tins, to half fill them. Place a cube of ham in each and cover with the rest of the mixture.
\nSprinkle with cheese and bake for about 30 minutes until golden brown. Cool for 5 minutes, then place on a wire rack to cool completely.<\/p>\n