28.12.14

Recipe : Using up the Christmas Leftovers with Amoy

I was recently sent some Amoy sauces and noodles along with a supermarket gift card and challenged to create a traditional Winter warmer recipe with a twist. As I received the items so near to Christmas I thought it would be a great idea to use them to create a twist with my Christmas left overs.


The first thing on the menu is parsnips and carrots roasted in black bean sauce. 

For this I used four carrots, two parsnips, a sachet of Amoy black bean sauce, 2 tablespoons of olive oil, 1 tablespoon of Amoy dark soy sauce and a teaspoon of brown sugar. 

I pre-heated the oven to 200°C, peeled and chopped the veg, mixed the sauces, oil and sugar together and poured the sauce into a roasting tray, I then added the veg and tossed it around in the sauce giving it an even coating. This went into the top of the oven for 30 minutes and came out deliciously.



Next up is good old Bubble and Squeak, no Boxing Day is complete without bubble & squeak! 

I always find Bubble & Squeak works best with overcooked veg, so if you are using leftover veg it may be worth boiling it a little more. For mine I just used potatoes and sprouts, but you can literally throw anything into this. 

This one is so simple to make, once your veg is nice and soft drain it from the water, add four tablespoons of Amoy Stir Fry Soy with red chilli, one tablespoon of dark soy sauce and mash together. Transfer into a hot griddle pan with plenty of olive oil and fry to your liking. I also tasted and added more chilli sauce in until I reached the desired level of chilli-ness! 



Last but by no means least is a simple turkey stir fry. I didn't add any veg to this as we were eating the two above with this so had plenty of veg already, again the other items were full of flavour so I kept this quite plain.

Another stupidly easy one to make, if using left over meat your meat will just need a little bit of warming up in the wok with olive oil, once warmed through add dark soy sauce to taste and straight to wok ribbon rice noodles. Stir fry for around three minutes and your dish is ready to eat.


I served all of this as a buffet along with pickled onions, pickle, pringles and cheese. It was the tastiest Boxing Day buffet I have ever served up and received a load of compliments.


1 comment:

  1. Leanne can I just come and live with you please!? Your food posts always look so damn delicious. On a side note I'm going to look out for the noodles as they're gluten free (I've been a little naughty over Christmas & totally paying the price now) Best Wishes for the New Year. Lucy xx
    Lucy at Lucyy Writes

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