After Christmas Leftovers
December 26th 2008 04:36
What to do with cold meat leftovers
In days past, there may not have been the leftovers or ability to keep leftovers to be eaten later so cooks from days gone by were probably more frugal when it came to Christmas cooking. However, having researched my vintage cookbooks I've come across a number of recipes that use cold meat as their main ingredient.
Tonight I am going to try the recipe below so that I can make a dent in the huge ham leg that is taking up valuable real estate in our fridge. Then for dessert we will be eating the Pineapple Trifle that didn't quite all get eaten yesterday. I will leave the leftover prawns for my hubbie to tuck into and the kids have been eyeing off all the lollies and nibbles that are now stored in airtight containers in the pantry for future snacking.
Again the Commonsense Cookery Book came to my rescue as it showed me how to make Cold Meat Fritters (I'll be using hambut you can subsitute pork, chicken, beef etc.).
Ingredients
6 slices of cold meat
A little lemon juice
1/2 teaspoon salt
Pinch pepper
1 dessertspoon chopped parsley
1/4 lb (125g) fritter batter (below this recipe)
Method
1. Lay slices of meat on a plate and sprinkle with lemon juice and pepper.
2. Let it stand for half an hour.
3. Make the batter and add the salt and chopped parsley.
4. Dip each piece of meat into it, using a spoon.
5. Fry in a steel saucepan half full of smoking hot fat (I'd probably use canola oil or something a little healthier)
6. Lift out with a spoon or drainer
7. Drain on kitchen paper and serve.
Fritter Batter
Ingredients
4oz (125g) flour
1 dessertspoon melted butter or oil
1 pinch salt
1 gill (155ml) tepid water (2 parts cold, 1 part boiling)
1 white of egg
Method
1. Sift flour and salt into a basin and make a well in the middle.
2. Pour in oil or butter.
3. Stir flour in gradually with back of a wooden spoon.
4. Add water a little at a time and beat into a smooth batter.
5. Have white of egg stiffly beaten and stir it in very lightly last of all and just before using.
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