The season for festive feasting is upon us, and after the celebrations the fridge is often brimming with leftovers. Rather than letting those delicious meals be forgotten, why not turn them into picnic delights that can be enjoyed wherever you take it outdoors. Here are some ideas from Love Food Hate Waste NZ for transforming those Christmas leftovers into mouthwatering picnic delights!
Let’s start with the heart of many Christmas feasts — the roasts. Sliced ham, succulent roast lamb, and tender chicken and turkey can all be transformed into mouthwatering sandwiches or wraps. Pack them alongside a selection of spreads, chutneys, and leftover salad or fresh greens.
You can also combine leftover roast and barbecue meats or fish and vegetables with eggs and make a frittata or quiche, and if you don’t have time to make pastry or have a ready-made one handy, use bread slices to line the dish or muffin tin.
Leftover mashed potatoes, pumpkin and kumara are great starting ingredients to make savoury muffins or scones. You can even add some steamed veges to the mix for a delicious mash muffin or scone, flavoured with herbs and spices, mustard, or cheese. Got some diced ham? Get them in the mix too!
What’s great about muffins and scones are that they are relatively quick to prepare and super easy to transport too. Or try out this delicious mashed potato roulade recipe from our friends at Misfit Garden!
Now on to the sweet treats! Meringues, pavlova chunks, custard, and Christmas cake can be assembled into a delectable parfait. Layered in a portable jar, this dessert is not only visually appealing but also easy to transport. Alternative, you can bring the individual dessert elements along with some bowls and everyone can make their own dessert bowl.
If you’ve got an abundance of berries and fruits why not begin the day with a breakfast smoothie or freeze them in a labelled reusable container or freezer bag for future baking or smoothies.
Picnicking in the summer requires some thoughtful preparation to keep your culinary creations fresh. Invest in a good cooler bag and chilly bin and pack it with ice packs. The key summer tip for outdoor eating is to keep food cool.
Plus remember the 2-2-2 rule for food safety and storage of leftovers, so you can enjoy the Christmas treats for the days to come! You’ve got two hours to put them in the fridge. You should eat them within the next two days. They’ll last two months in the freezer.
As the summer sun invites us outdoors, there’s no better way to extend the festive fun than by turning Christmas leftovers into a delightful picnic spread. So, gather your family and friends, pack your picnic basket, and savour the flavours of Christmas in the heart of summer. After all, good food and good company are the perfect recipe for a memorable celebration.
Mashed potato roulade
Ingredients
2 cups of leftover mashed potato
3 whole eggs
¾ cup of any flour (plain, gluten-free, chickpea, etc) more or less
1 tsp smoked paprika, or your favourite spice
Any dried or fresh herb you might own, I added 2 tsp of fresh oregano
Method
1. This is a super easy recipe, just mix all ingredients in a bowl! The most important thing is that you achieve the right consistency, not too runny and not too thick, you want it to look like a thick cake batter (it should be easy to spread).
2. Line an oven-proof tray with baking paper, and spread the mixture until half a centimetre thick, line with baking paper then top with another baking tray.
3. Bake for 15-20 mins at 190°C.
4. Once it is ready, let it cool down.
5. Now’s your time to shine! Fill it with anything from your fridge that will make an epic meal. We used cream cheese, lettuce, tomato, avocado, red onion and had it for lunch.
Filling inspiration
What about filled with bacon and eggs for brekky? Or fill with roast veges and chicken for dinner.
For more
- For more tips, inspiration, and recipes, visit www.lovefoodhatewaste.co.nz or follow us @lovefoodhatewastenz on Facebook and Instagram
