Easter Leftovers
Making the Most of Our Easter Leftovers!
Ingredients:
Croutons:
- 3-4 cups leftover bread (torn into bite-sized chunks)
- 3 tbsp olive oil
- 1 clove garlic (minced)
- pinch of salt.
Salad:
- 2 cups cherry tomatoes
- 1 cucumber
- 1/2 red onion
- 1/2 cup kalamata olives
- fresh basil leaves.
Vinaigrette:
- 3 tbsp olive oil
- tbsp red wine vinegar
- 1 tsp Dijon mustard
- salt and pepper to taste.
How To Make Spring Panzanella with “Torn” Garlic Croutons
- Crisp the Bread: Toss the torn bread with olive oil, garlic, and salt. Toast in a pan over medium heat or in the oven at 180°C until golden and crunchy but still slightly chewy in the center.
- Salt the Tomatoes: Place the tomatoes in a large bowl and sprinkle with salt. Let them sit for 5 minutes; this draws out the juices which become part of the dressing.
- Toss: Add the cucumber, onion, olives, and toasted bread to the tomatoes.
- Dress: Whisk the vinaigrette ingredients together and pour over the salad. Toss well and let it sit for 10 minutes before serving so the bread can absorb the flavors. Top with fresh basil.
Ingredients:
Filling:
- 2 cups leftover roast chicken (diced)
- 1 cup leftover mushroom sauce
- 1/2 cup frozen peas or sautéed leeks
- Pastry & Assembly 1 roll store-bought puff pastry (thawed)
- 1 egg (beaten, for egg wash)
How To Make Mini Chicken & Mushroom Puff Pastry Pies
- Prep Filling: Mix the chicken, mushroom sauce, and peas in a bowl. If the sauce is too thick, add a splash of cream or milk.
- Cut: Roll out the puff pastry and cut into circles slightly larger than the holes of a muffin tin. Cut an equal number of smaller circles for the lids.
- Assemble: Lightly grease a muffin tin. Press the larger pastry circles into the holes. Fill with the chicken mixture.
- Seal: Brush the edges with egg wash, place the pastry lid on top, and crimp the edges with a fork to seal. Poke a small steam vent in the top.
- Bake: Brush the tops with egg wash and bake at 200°C for 15–20 minutes until the pastry is puffed and deep golden.
Ingredients:
Filling:
- 2 cups leftover roast lamb (finely shredded)
- 1/2 cup cold leftover gravy (thickened)
- 1 cup cold mashed potatoes
- 1 tsp chopped fresh mint or rosemary
Coating:
- 1/2 cup flour
- 2 eggs (beaten)
- 1.5 cups panko breadcrumbs
- Frying Vegetable oil for shallow frying
How To Make Roast Lamb & Gravy Croquettes
- Mix: In a large bowl, combine the shredded lamb, cold gravy, mashed potatoes, and herbs. The mixture should be firm enough to shape.
- Shape: Roll into small cylinders or balls. Chill in the fridge for 30 minutes to firm up (this prevents them from bursting).
- Bread: Dredge each croquette in flour, dip in egg, and coat thoroughly in panko.
- Fry: Heat oil to 180°C. Fry in batches until golden brown and crisp. Serve with a side of mint yogurt or extra warmed gravy.