Festive leftovers recipes

Make the most of the last of the turkey, potato and veg

Etienne Truter of Café Chic
Etienne Truter of Café Chic
Etienne Truter of Café Chic
Etienne Truter of Café Chic
Olivier Biles of Reflets par Pierre Gagnaire
Olivier Biles of Reflets par Pierre Gagnaire

For all the effort you put in slaving over a hot oven to make Christmas dinner, what are you left with? A lot of bloated friends and relatives, and a week’s worth of leftovers. But there’s only so many turkey sandwiches you can cope with, which is why Time Out has talked to two of the city’s top chefs – Etienne Truter of Café Chic, and Olivier Biles of Reflets par Pierre Gagnaire – to share some simple yet innovative and, most importantly, delicious recipes for all your Christmas leftovers. After all, it would be a shame to waste them.

Etienne Truter of Café Chic

You’d be forgiven for being sick of the sight of turkey by now, but chef de cuisine Etienne Truter has forged two tasty and effortlessly simple recipes to help you finish off those last remnants of turkey in style (and, best of all, they can be whipped up in just 10 minutes).

Green pea and turkey soup

Chef Etienne says: ‘Use your leftover turkey bits in a tasty pea and turkey soup. It’s simple, cheap and easy to make, and perfect for a light lunch.’

(serves four)
1 litre turkey stock
2 leftover cooked onions, chopped
2 leftover cooked carrots, chopped
500g frozen peas
150g cooked turkey, cut into chunks

1 Place the turkey stock into a large pan, then add the onions, carrots and peas. Bring to the boil and simmer for 10 minutes until the peas are tender.

2 Use a stick blender or a food processor to whizz everything together until smooth.

3 Add the turkey chunks, warm through and serve.

Turkey and shiitake mushroom omelette

Chef Etienne says: ‘This dish is perfect to make in the evening when you’re tired after a long day of cooking – and eating – Christmas lunch. The tasty turkey and shiitake mushroom omelette is also surprisingly easy to prepare and involves none of the usual madness of Christmas cooking – it can be put together in a matter of minutes.’

(serves one)
1 tbsp olive oil
2 tsp unsalted butter
1 tbsp chopped shiitake
1 shallot, finely chopped
¼ tsp salt
1 fresh sage leaf, minced
¼ tsp crushed red pepper flakes
100g shredded cooked turkey
2 eggs
1 pinch ground white pepper
2 tsp olive oil
1 tbsp crème fraîche

1 Heat one tablespoon of olive oil and butter in a skillet over medium-low heat, and stir in the shiitake mushrooms, shallot, salt, red pepper flakes and sage.

2 Cook over a medium heat, stirring gently, until the shallot is translucent (it should take about five minutes). Add the turkey pieces and stir for a minute or two to ensure the meat is heated through, before removing the pan from heat.

3 Beat the eggs in a bowl using a fork until they’re well blended, and season with a pinch of salt and white pepper. Heat two teaspoons of olive oil in an omelette pan over medium heat until hot, and pour the beaten eggs into the pan.

4 Use a spatula to gently stir the eggs until they just begin to set (it should take about one to two minutes), then shake the pan to cover the bottom completely with egg. Smooth out the top of the partially set eggs using the spatula. Cook the omelette until the bottom is firm and the top is still slightly soft, then turn off the heat.

5 With the omelette still in the pan, spoon the turkey filling into the centre of the omelette (but be careful not to overfill the omelette with turkey) and dot with a few small dollops of crème fraîche.

6 With the spatula, fold the upper third of the omelette over the filling, and gently tip the skillet and shake the omelette towards the edge of the skillet. Using the spatula, fold the omelette over one more time, forming a loose cigar shape, and gently tip the omelette onto a plate.

Olivier Biles of Reflets par Pierre Gagnaire

If anyone can convince us that sprouts can be eaten any time other than Christmas, it’s Olivier Biles of Reflets Par Pierre Gagnaire. The French chef has concocted an oh-so-easy recipe that can be made in less than 20 minutes for a hearty Brussels sprout soup, as well as a turkey and roast potato croquette.
Brussels sprout cream

Chef Oliver says: ‘For Christmas dinner, everyone always uses fresh food. However, you can create equally mouthwatering dishes from so-called leftovers too. Cooking with leftover food is a completely different experience; you can be really creative and maximise what you get out of your Christmas shop. It also brings a new dimension on how you see and experience food. For example, everyone knows the Brussels sprout as having a crunchy, cabbage-like texture, so by creating something like a delicious cream you can surprise your guests.’

500g cooked Brussels sprouts
200g cream
100g milk
30g butter

1 Put all the ingredients into a pot over a medium heat, stirring well. Cook for 10 minutes.
2 Place the mixture into a blender
3 Blend until it becomes liquid, then season with salt and pepper.
4 Serve in a soup bowl.

Turkey and potato croquettes

Chef Oliver says: ‘This recipe has a real homely, feelgood factor to it. It reminds me of something my grandmother would make. The recipe is also very versatile, so if you decide to put a different twist on your festive feast this year by serving ham or beef, for example, you can substitute those ingredients for the turkey. When served with the Brussels sprout cream, it is the perfect addition to a Boxing Day banquet.’

250g turkey leftovers
560g potatoes
80g flour
2 eggs
100g cranberry leftovers
Romaine lettuce to garnish

1 Boil the potatoes in salted water with the skin left on until they’re soft.
2 Drain and peel, then mash the potatoes well.
3 Dice the cooked turkey and add to the mashed potato.
4 Mix the flour, eggs and 50g of the cranberries in a large bowl. Add the turkey and potato mixture and mix well, and then roll into a croquette (cylindrical) shape.
5 Coat the croquettes in a little white flour.
6 Pan-fry the croquette with a little butter for a few minutes.
7 To serve, place in a bowl on top of the Brussels sprout cream. Cover the croquette with the remaining 50g of cranberries and a touch of vinegar, and finish by garnishing the plate with Romaine lettuce.

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