Turn Your Leftovers Into One Of These Delicious Meals

HAM, ROASTED CAPSICUM AND FETA MACARONI

Serves 6 Prep And Cook: 30 mins

• 3 large red capsicums (1kg), cut into 3cm pieces
• 1 tsp sweet paprika
• ¼ cup olive oil
• 300g macaroni
• 1 tblsp lemon juice
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 3 00g sliced leg ham off the bone, cut into 1cm pieces
• 1 cup grated Tasty cheese (120g)
• 150g soft feta, crumbled
• ¼ cup chopped fresh chives

1│Toss capsicums with paprika and 2 tblsps of the oil in a large roasting pan.
2│Cook in a hot oven (200°C) for about 20 minutes, or until tender. Remove. Cool.
3│Meanwhile, cook pasta in a stockpot of boiling, salted water, until tender. Drain, reserving ¼ cup of the cooking liquid.
4│Blend capsicums in a blender until finely chopped. Add juice and reserved cooking liquid. Blend until smooth. Season with salt and pepper. Transfer to a jug.
5│Heat remaining oil in a large, deep, frying pan over a medium heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add ham. Stir for about 2 minutes, or until hot.
6│Add pasta, capsicum mixture and Tasty cheese. Stir for about 1 minute, or until cheese
is melted. Transfer to a platter.
7│Sprinkle with feta and chives. Serve immediately.

GREEK TURKEY FILO SPIRALS HAM, SPINACH AND JARLSBERG COB LOAF

Makes 6 Prep And Cook: 1 hour, 10 mins

• 500g leftover cooked turkey, shredded
• 1 cup seasoned stuffing mix
• 200g feta, crumbled
• 1 cup pitted kalamata olives
• ½ cup fresh oregano leaves, plus extra to garnish
• 2 spring onions, thinly sliced
• 1 tblsp finely grated lemon rind
• 2 tblsps lemon juice
• 2 cloves garlic, crushed
• 12 sheets filo pastry
• 150g butter, melted
• ¼ cup pine nuts

1│Place turkey, stuffing mix, feta, olives, oregano, onions, rind, juice, garlic and 2 tblsps water in a
food processor. Season with salt and pepper. Process until combined.
2│Place one sheet of pastry on a clean, dry bench with the long side facing you. Brush with butter. Place another sheet on top and brush with more butter.
3│Place a generous ½ cup of turkey mixture down one long side of pastry. Mould into a tube about 2cm in diameter. Roll to enclose. Place on lined oven tray and shape into a spiral. Repeat to make
6. Brush with butter. Sprinkle with nuts.
4│Cook in a hot oven (200°C) for about 20 minutes, or until golden brown.
5│Garnish with extra oregano. Serve with lemon cheeks, if desired.

HAM, SPINACH AND JARLSBERG COB LOAF

Serves 4 Prep And Cook: 45 mins

• 450g round cob loaf
• 150g tub herb and onion light spreadable cream cheese
• 250g shaved leg ham off the bone
• 50g baby spinach leaves
• ⅔ cup drained, sundried tomato strips
• 150g packet sliced Jarlsberg cheese (10 slices)
• 4 dill cucumbers, thinly sliced lengthways
• 2 tblsps American mustard

1│Using a serrated knife, cut the top quarter off cob loaf to form a lid. Pull away the soft bread from inside the loaf, leaving a 2cm-thick shell. Remove bread from inside the lid.
2│Spread the cream cheese over base and up the side of the cob and inside the lid.
3│Arrange half the ham over the base of cob. Top with half the spinach, tomatoes, cheese and cucumbers. Spoon over half the mustard. Repeat layering with remaining ingredients. Replace lid.
Wrap tightly in plastic wrap. Refrigerate for 6 hours, or overnight.
4│Just before serving, unwrap the cob and discard plastic wrap. Place cob on an oven tray.
5│Cook in a moderate oven (180°C) for about 15 minutes, or until golden and crisp.
6│Serve cut into wedges.

LOADED SPICED TURKEY NAAN

Serves 2 Prep and Cook: 20 mins

• 1 tblsp Tikka Masala curry paste
• 4 tblsps natural yoghurt
• 2 00g leftover cooked turkey, cut into large pieces
• ¼ tsp ground turmeric
• 1 tsp mint sauce
• 2 naan breads
• 3 tblsps mango chutney
• ½ red onion, sliced
• 1 tomato, chopped

Pea relish:

100g frozen peas
3 green spring onions, finely chopped
¼ cup fresh mint leaves
½ red chilli, finely chopped
1 tsp olive oil
1 tblsp lemon juice

1│To make the pea relish, cook peas in microwave oven until tender. Cool. Toss all ingredients in a bowl. Season with salt and pepper.
2│Meanwhile, combine curry paste and 1 tblsp of the yoghurt in a bowl. Stir in turkey.
3│In a separate bowl, combine the remaining yoghurt with the turmeric and mint sauce.
4│Cook turkey on an oiled, heated grill pan over a high heat until charred and heated through.
5│Warm the naan breads according to packet directions.
6│To serve, spread naan breads with chutney. Top with the turkey, onion, tomato and pea relish. Drizzle with mint yoghurt.

ASIAN PULLED CHICKEN SALAD

Serves 4 Prep: 20 mins

• 2 cups leftover shredded roasted chicken
• ½ red cabbage, shredded
• 3 carrots, coarsely grated
• 5 green spring onions, finely sliced
• 2 red chillies, thinly sliced
• ⅓ cup roughly chopped fresh coriander stems and leaves
• 3 tblsps roasted salted peanuts, roughly crushed

Dressing:

• 4 tblsps hoisin sauce
• 1½ tblsps sesame oil

1│To make dressing, combine hoisin and sesame oil in a small bowl. Set aside.
2│Place chicken in a large bowl with cabbage, carrots, spring onions, chillies and half the coriander. Toss well to combine.
3│To serve, transfer salad to a serving plate. Drizzle with dressing. Scatter over the remaining coriander and peanuts.

PORK AND PRAWN FRIED RICE

Serves 4 Prep and Cook: 30 mins

• 1 cup long-grain rice
• 2 eggs
• 2 tsps chilli jam
• 1 tblsp peanut oil
• 1 50g peeled, cooked leftover prawns, chopped
• 2 50g sliced leftover pork, chopped
• 1 tblsp hoisin sauce
• 1 tblsp plum sauce
• 1 tblsp soy sauce
• 100g snow peas, thinly sliced
• 6 spring onions, thinly sliced

1│Place the rice in a medium saucepan with 1½ cups water. Bring to a boil, stirring occasionally. Cover and simmer gently for about 12 to 14 minutes, or until the water has evaporated and rice is tender. Remove from heat. Let stand, covered, for 5 minutes. Spread rice evenly on a large tray. Refrigerate for about 30 minutes, or until cold.
2│Place eggs and chilli jam in a medium bowl. Beat until combined.
3│Heat half the peanut oil in a large hot wok. Add egg mixture. Swirl ok so egg forms a large omelette. Cook for about 2 to 3 minutes, or until set. Slide onto a chopping board. Roll up and thinly slice. Cover to keep warm and set aside.
4│Heat remaining oil in the same wok. Add the prawns and pork. Stir-fry for 2 minutes, or until prawns and pork are heated through. Add rice. Stir-fry until hot. Add combined sauces with peas and half the onions. Stir-fry for a further minute.
5│Top fried rice with sliced omelette and remaining spring onions. Serve with extra soy sauce, if desired.