LEVEL UP YOUR FESTIVE LEFTOVERS.
JAMES & AIDAN Make the most of your Aldi ingredients and reduce waste by following these delicious leftover recipes.
LEFTOVER TOASTIES SERVES 2 | PREP 5 MINS | COOK 6 MINS
Ingredients 4 slices of Specially Selected Spelt & Seed Sourdough Cob 175g of leftover Cheese Board Cheeses, e.g. crumbled Blue Cheese or grated Hard Cheeses
2 tbsp Mayonnaise 2 tbsp Butter Cranberry Sauce Leftover Ham Gravy
Method Spread 1 side of each slice of bread with
mayonnaise. The mayonnaise is the ultimate trick to a crispy and golden toastie. On the other side of the bread, spread ½ tbsp of soft butter. On 2 of the buttered sides, cover with half of the cheese mix, pieces of ham and a drizzle of gravy. Finish with a final layer of cheese. On the other 2 buttered pieces, spread some cranberry sauce on top. Then, top the layered slices with the cranberry slices, mayonnaise side up. Heat 1 tbsp of butter in the base of a large frying pan over a medium-high heat. Add 2 of the toasties, mayonnaise side down, and fry for 3 minutes, using a spatula to press them down so they become golden and crisp. Flip and cook the other side for another 3 minutes. Cut in half and get stuck in!
LEFTOVER PLATTER WITH CRANBERRY MUSTARD SAUCE SERVES 4 | PREP 15 MINS | COOK 15 MINS
Method Pre-heat the oven to 180°C. Quarter the pickled onions.
Ingredients 25g Parsley 400g leftover roasted Veggies 300ml Crème Fraîche 80g Pickled Onions Sauce 60g Cranberry Sauce 20g Wholegrain Mustard 3 tbsp Pickled Onion Brine
In a bowl, mix the cranberry sauce, wholegrain mustard, pickled onion brine, 2 tbsp extra virgin olive oil and a pinch of salt. Add the roasted veggies to a bowl with the pickled onions and parsley, toss together. Spread the crème fraîche on a large platter, top with the roasted veggies and drizzle over the cranberry mustard sauce.
Place the leftover veggies on an oven tray and drizzle with olive oil, toss together with salt and pepper. Reheat for 15 minutes in the oven or until hot. Pick the parsley leaves. Season the crème fraîche with black pepper – be generous!
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