These two recipes are ideal with leftovers at any time of the year.
With the two cabbages and the mango, this is an aromatic winter coleslaw and with the maple syrup and the chilli flakes there is a bit of a kick. There is quite a bit of work in this but don’t be put off by all the ingredients.
I often use this recipe with leftover cooked chicken. It is fresh, pungent, delicious and tasty.
It would be perfect to serve for a vegetarian or with cold cuts on the side for anyone who fancied meat.
A risotto is a one-pot dish that is hard to beat.
The key to making a good risotto is to cook it nice and slow and on a low heat. I like to use frozen peas and I have given you a few different options below.
Risotto can be adorned with toppings in an array of crunchy and creamy textures, which will give the finished dish more complex flavours. It is also lovely with grilled chicken.
Simply Better do a great 24-month aged Parmesan cheese. You could use carnaroli rice instead of risotto rice but it is harder to get.
Happy cooking,
Neven
Winter coleslaw with turkey and ham
Winter coleslaw with turkey and ham. \ Food styling: Janine Kennedy. Photography: Claire Nash
Serves eight to 10
100g (4oz) pecan nuts
2 tbsp softened butter
2 tbsp light brown sugar
½ tsp dried chilli flakes
1 small savoy cabbage, outer leaves discarded or used in another dish
1 small red cabbage, trimmed, cored and finely shredded
1 large firm, ripe mango, peeled, finely diced and stone discarded
1 mild fresh red chilli, deseeded and finely sliced
15g (½oz) fresh mint, leaves torn
15g (½oz) fresh coriander, leaves roughly chopped
225g (8oz) leftover cooked turkey, shredded
175g (6oz) leftover cooked ham, shredded
Sea salt and freshly ground black pepper
For the dressing:
Juice of 3 limes
1 lemongrass stalk, finely chopped
3 tbsp maple syrup
1 tsp dark soy sauce
¼ tsp dried chilli flakes
4 tbsp extra virgin rapeseed oil
2 tbsp toasted sesame oil
1 First make the dressing. Put the lime juice in a small pan with the lemongrass, maple syrup, soy sauce and chilli flakes and reduce over a high heat for a few minutes until thick and syrupy. 2 Remove from the heat and allow to cool, then strain into a bowl to remove the lemongrass pieces. Whisk in the rapeseed oil and toasted sesame oil to form a thick emulsion. Set aside until needed.3 To caramelise the pecans, put them in a frying pan and dry roast for a few minutes over a medium-high heat, stirring occasionally, until they are nicely toasted. Add the butter, tossing to coat as soon as it has melted. Sprinkle over the sugar and chilli flakes with a good pinch of salt. 4 Continue to toss the nuts in the pan as the sugar caramelises. Tip them out on to a sheet of non-stick baking paper, quickly spread them out and leave to cool completely, then roughly chop.5 Mix the savoy and red cabbage in a large bowl with the dressing. Fold in the mango and chilli with the herbs. Finally, fold in the turkey and ham (leave out if making for a vegetarian) with the caramelised nuts and season to taste. Spread out on a large platter to serve.Parmesan risotto
Serves four
1.5 litres (2½ pints) chicken or turkey stock or else use veg stock if making for a vegetarian
2 tbsp olive oil
50g (2oz) butter, diced
1 small onion, finely chopped
1 garlic clove, finely chopped
1 tsp fresh thyme leaves
350g (12oz) arborio rice
150ml (¼ pint) dry white wine
5 tbsp freshly grated Parmesan
Sea salt and freshly ground black pepper
1 Pour the stock into a pan and bring up to a gentle simmer. Heat the oil and a knob of the butter in a separate large pan. Add the onion, garlic and thyme and cook over a medium heat for four to five minutes, until softened but not coloured, stirring occasionally. 2 Increase the heat and add the rice. Cook for one minute, stirring continuously, until all the grains are evenly coated and the rice is opaque. Pour in the wine and allow it to reduce for one to two minutes, stirring. 3 Reduce the heat to medium, then add a ladleful of the warm stock and allow it to reduce down, stirring until it has been completely absorbed into the rice. 4 Continue to add the simmering stock, a ladleful at a time, stirring frequently. Allow each addition of stock to be almost completely absorbed before adding the next ladleful. Cook until the rice is al dente – just tender but with a slight bite. This should take 20 to 25 minutes. 5 Just before serving, stir in the remaining butter with the Parmesan and season to taste. Ladle into warmed bowls to serve.Ham & Petits Pois with Blue Cheese
When you’re adding the last ladleful of stock, tip in 225g (8oz) of leftover cooked diced ham with a couple of handfuls of frozen petits pois. Crumble some blue cheese on top and garnish with fresh thyme and finely grated lemon rind just before serving.
Seafood
Use mascarpone cheese instead of Parmesan and then add any leftover seafood you’ve got to hand, such as prawns or shrimp, lobster, crab or smoked salmon. Finish with chopped fresh flat-leaf parsley.
Turkey & wild mushrooms
Soak a packet of dried porcini mushrooms in some hot water. Add the reconstituted mushrooms with the rice and then substitute some of the soaking water for the stock instead. Fold in 225g (8oz) of cooked diced turkey along with some sautéed garlicky mushrooms.
Read more
Neven Maguire: chestnuts roasting
Neven Maguire: entertaining at home – a spread to wow
These two recipes are ideal with leftovers at any time of the year.
With the two cabbages and the mango, this is an aromatic winter coleslaw and with the maple syrup and the chilli flakes there is a bit of a kick. There is quite a bit of work in this but don’t be put off by all the ingredients.
I often use this recipe with leftover cooked chicken. It is fresh, pungent, delicious and tasty.
It would be perfect to serve for a vegetarian or with cold cuts on the side for anyone who fancied meat.
A risotto is a one-pot dish that is hard to beat.
The key to making a good risotto is to cook it nice and slow and on a low heat. I like to use frozen peas and I have given you a few different options below.
Risotto can be adorned with toppings in an array of crunchy and creamy textures, which will give the finished dish more complex flavours. It is also lovely with grilled chicken.
Simply Better do a great 24-month aged Parmesan cheese. You could use carnaroli rice instead of risotto rice but it is harder to get.
Happy cooking,
Neven
Winter coleslaw with turkey and ham
Winter coleslaw with turkey and ham. \ Food styling: Janine Kennedy. Photography: Claire Nash
Serves eight to 10
100g (4oz) pecan nuts
2 tbsp softened butter
2 tbsp light brown sugar
½ tsp dried chilli flakes
1 small savoy cabbage, outer leaves discarded or used in another dish
1 small red cabbage, trimmed, cored and finely shredded
1 large firm, ripe mango, peeled, finely diced and stone discarded
1 mild fresh red chilli, deseeded and finely sliced
15g (½oz) fresh mint, leaves torn
15g (½oz) fresh coriander, leaves roughly chopped
225g (8oz) leftover cooked turkey, shredded
175g (6oz) leftover cooked ham, shredded
Sea salt and freshly ground black pepper
For the dressing:
Juice of 3 limes
1 lemongrass stalk, finely chopped
3 tbsp maple syrup
1 tsp dark soy sauce
¼ tsp dried chilli flakes
4 tbsp extra virgin rapeseed oil
2 tbsp toasted sesame oil
1 First make the dressing. Put the lime juice in a small pan with the lemongrass, maple syrup, soy sauce and chilli flakes and reduce over a high heat for a few minutes until thick and syrupy. 2 Remove from the heat and allow to cool, then strain into a bowl to remove the lemongrass pieces. Whisk in the rapeseed oil and toasted sesame oil to form a thick emulsion. Set aside until needed.3 To caramelise the pecans, put them in a frying pan and dry roast for a few minutes over a medium-high heat, stirring occasionally, until they are nicely toasted. Add the butter, tossing to coat as soon as it has melted. Sprinkle over the sugar and chilli flakes with a good pinch of salt. 4 Continue to toss the nuts in the pan as the sugar caramelises. Tip them out on to a sheet of non-stick baking paper, quickly spread them out and leave to cool completely, then roughly chop.5 Mix the savoy and red cabbage in a large bowl with the dressing. Fold in the mango and chilli with the herbs. Finally, fold in the turkey and ham (leave out if making for a vegetarian) with the caramelised nuts and season to taste. Spread out on a large platter to serve.Parmesan risotto
Serves four
1.5 litres (2½ pints) chicken or turkey stock or else use veg stock if making for a vegetarian
2 tbsp olive oil
50g (2oz) butter, diced
1 small onion, finely chopped
1 garlic clove, finely chopped
1 tsp fresh thyme leaves
350g (12oz) arborio rice
150ml (¼ pint) dry white wine
5 tbsp freshly grated Parmesan
Sea salt and freshly ground black pepper
1 Pour the stock into a pan and bring up to a gentle simmer. Heat the oil and a knob of the butter in a separate large pan. Add the onion, garlic and thyme and cook over a medium heat for four to five minutes, until softened but not coloured, stirring occasionally. 2 Increase the heat and add the rice. Cook for one minute, stirring continuously, until all the grains are evenly coated and the rice is opaque. Pour in the wine and allow it to reduce for one to two minutes, stirring. 3 Reduce the heat to medium, then add a ladleful of the warm stock and allow it to reduce down, stirring until it has been completely absorbed into the rice. 4 Continue to add the simmering stock, a ladleful at a time, stirring frequently. Allow each addition of stock to be almost completely absorbed before adding the next ladleful. Cook until the rice is al dente – just tender but with a slight bite. This should take 20 to 25 minutes. 5 Just before serving, stir in the remaining butter with the Parmesan and season to taste. Ladle into warmed bowls to serve.Ham & Petits Pois with Blue Cheese
When you’re adding the last ladleful of stock, tip in 225g (8oz) of leftover cooked diced ham with a couple of handfuls of frozen petits pois. Crumble some blue cheese on top and garnish with fresh thyme and finely grated lemon rind just before serving.
Seafood
Use mascarpone cheese instead of Parmesan and then add any leftover seafood you’ve got to hand, such as prawns or shrimp, lobster, crab or smoked salmon. Finish with chopped fresh flat-leaf parsley.
Turkey & wild mushrooms
Soak a packet of dried porcini mushrooms in some hot water. Add the reconstituted mushrooms with the rice and then substitute some of the soaking water for the stock instead. Fold in 225g (8oz) of cooked diced turkey along with some sautéed garlicky mushrooms.
Read more
Neven Maguire: chestnuts roasting
Neven Maguire: entertaining at home – a spread to wow
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