Just in case you didn’t totally pig out at Christmas and have lots of leftovers.
Leftover Christmas loaf … Source – Guardian Food
Online jigsaw target time 2:57
- 500g leftover cooked vegetables (potatoes, carrots, sprouts, etc)
- 200g cooked turkey breast or thigh, chopped into roughly 2cm pieces
- 220g raw pork sausagemeat
- 20g parsley, roughly chopped, plus 1 tbsp extra chopped, to serve
- 1 tbsp thyme leaves, roughly chopped
- 4 garlic cloves, peeled and crushed
- 100g mature cheddar,roughly grated
- 2 large eggs
- 50g dried breadcrumbs
- ⅛ tsp freshly grated nutmeg
- 1 tbsp yellow mustard
- Salt and black pepper
- 3½ tbsp olive oil
- FOR THE GRAVY (optional)
- 40g unsalted butter
- 1 large onion, peeled and thinly sliced (200g net weight)
- 2¼ tbsp plain flour
- 5 thyme sprigs
- 750ml chicken or turkey stock
- 3 tbsp Worcestershire sauce
- Heat the oven to 220C (200C fan)/425F/gas 7. Line a standard 20cm x 10cm x 7cm deep loaf tin with a piece of greaseproof paper large enough to cover the base and sides.
- Put the vegetables in a large bowl, and use your hands to crush them into a chunky mash. Add all the other ingredients bar the oil, add three-quarters of a teaspoon of salt (or to taste) and plenty of pepper, and mix to combine (again, your hands are the best tool for the job). Transfer to the lined loaf tin, press down to compress, then drizzle over a tablespoon of the oil. Bake for 45 minutes, or until golden and cooked through, then leave to cool for at least 30 minutes before unmoulding (or refrigerating): the longer you leave it, the easier it will be to cut.
- If you’re making the gravy, put the butter in a medium saucepan on a medium-high heat. Once melted, add the onion and saute for eight minutes, stirring occasionally, until browned and softened. Stir in the flour and thyme, then add the stock, Worcestershire sauce, three-quarters of a teaspoon of salt and a generous amount of black pepper, and bring up to a simmer. Turn down the heat to medium and leave to simmer for 20 minutes, until thickened slightly. Discard the thyme sprigs and keep the gravy warm until you’re ready to serve.
- With a serrated knife, carefully slice the loaf into 10 2cm-thick slices. Put a tablespoon of oil in a nonstick frying pan and, once hot, fry the slices in three batches for about two to three minutes each, carefully flipping the slices halfway, until golden on both sides. Transfer to a tray and repeat with the remaining loaf slices and oil.
- Pour half the gravy on to an long platter with a slight lip. Lay the seared loaf slices along its length, overlapping them slightly, sprinkle with the extra parsley and serve with the remaining gravy.