CHRISTMAS LEFTOVERS – Mushroom and Ham Toasts

This week’s recipes come from a Herald Sun cooking page with the title ‘Second time around’.  After all the Christmas cooking it’s great to have leftovers, but you do start to run out of ideas on how to serve them.  These toasts can be made using ham, turkey or chicken and that makes them a winner.

CREAMY CHICKEN LOAF

As more and more Australians are deciding that a hot Christmas lunch is a bit silly in our climate, this 1970s cold Chicken Loaf could be worth trying.  It has the added benefit of being made the day before and you only need turn it out and slice it on Christmas Day.  A great way to cut down the stress of the big day.

CHRISTMAS ROAST DUCK with BREAD SAUCE

When I was young the Christmas treat was a roast chicken this could involve killing, plucking and cleaning the bird and was a major job.  There was no such thing as frozen chicken so the effort in cooking a chicken made it very special.  From chicken we seemed to have moved onto turkey for Christmas, but it’s not everyone’s favourite, especially the dried out leftovers.  I found this old 1968 roast duck recipe in the collection and I thought it might be of interest.  It has Bread Sauce to go with it, something I’ve never tried.  So maybe it’s time for a change and return to the 1960s!!!

FISH, MEAT AND VEGETABLE SKEWERS

I always run out of ideas about what to combine on skewers for the barbecue and usually end up making sate chicken ones.  This recipe from McCormick uses their Spicy BBQ Seasoning to add some zing to prawns, steak, chicken and vegetables.  Happy barbecuing!!!

CRUSTY CURRIED LAMB AND APRICOT CASSEROLE

With the price of lamb having risen so much recently, a recipe where you can use cheaper cuts, like the forequarter chops in this recipe, seems like a great idea.  There’s quite a mix on flavours here lamb, apricot, curry, soy sauce, peanut butter and all topped with crusty breadstick pieces.  Haven’t made it myself, but it would certainly make a hearty meal.

HONEY & SESAME DRUMSTICKS

Chicken drumsticks cooked on the bbq can often take a lot longer than other meats to cook all the way through. So I usually cook them in the oven and that way I’m sure they’re fully cooked  – there’s nothing worse than discovering the drumstick you’re munching into is still pink in the middle.   This honey and sesame version is always enjoyed.