MAKE IT SCOTCH: The Ultimate Christmas Day Leftovers Recipe - Boxing Day Sandwich Using Porchetta

Make It Scotch

BOXING DAY LEFTOVERS SANDWICH
Bread / Butter
Element 1: Carrot & Parsnip Chutney
Ingredients
100g of leftover carrot & parsnip
50ml cider vinegar
300ml cider
½ x tsp ginger paste
½ x star anise
¼ x tsp powdered cardamom
¼ x tsp powdered cinnamon
25g demarera sugar
Method
1.       Chop carrots and parsnips into small cubes.
2.       Add all ingredients into pot, bring to boil – drop down to medium heat and simmer for approx. 30-40mins (ideally we want some liquid remaining so it blends together)
3.       Add to blender and blend gently to combine
Note: would ordinarily use fruit (e.g. pear, apple etc.), which breaks down in the cooking process, but because these veggies have already been roasted – they don’t break down as well and need a little ‘helping’ hand
Element 2: Sliced Pork
Cut slices of leftover porchetta as thinly as possible
Element 3: Crispy Veg Peelings in Rosemary Salt
Ingredients
Leftover vegetable peelings from Christmas Day e.g. potato, carrot, parsnip etc. (Storage: you can store the peelings in water overnight in the fridge, then pat dry with kitchen paper before using for this recipe)
Olive Oil
Salt & Pepper
Fresh Rosemary
Garlic
Method
1.       Finely chop leaves from 2 x stems of fresh rosemary
2.       Add peelings, chopped rosemary, salt & pepper to a large mixing bowl
3.       Grate (using a micro planer – if you don’t have one, just finely chop) 1 or 2 x cloves of garlic into the mixing bowl
4.       Drizzle in olive oil and mix through (just enough to lightly cover the peelings as they’ll crisp up the best this way)
5.       Add to pre heated oven at 200 degrees for 18-20 mins
Deep Fry Option: fry in hot oil for approx.. 3 – 4 minutes (until veg rises to the surface and turns golden brown)
Element 4: Leftover Veggie Fritter
Ingredients
40g plain flour
½ x tsp baking powder
100g mashed potato
65ml milk
75g finely chopped brussel sprouts
50g finely chopped carrot
Method
1.       Finely chop any leftover veg you want to use – I’ll be using brussel sprouts & carrots
2.       Add all ingredients into a mixing bowl and stir to combine (if you need to add either more milk or more flour to get the correct consistency, then do so, as individual’s mashed potato consistency will vary)
3.       Add dollops of the mixing into a dry, non-stick frying pan and fry on medium/high heat until golden brown & crispy on each side
Note: hopefully you’ve already seasoned the mashed potato you’re using, but if not, considering adding a pinch of salt
Element 5: Pork ‘Bits’ In A Cranberry Glaze
Cranberry Glaze Ingredients
3 x tbsp cranberry sauce
1 x tbsp red wine vinegar
1 x veg stock cube in 200ml water
50g cubed cold butter
Method
1.       Add cranberry sauce, vinegar & vegetable stock in pot – bring to a boil, then reduce down to a medium heat
2.       Simmer until liquid has reduced by approx. 1/3 then add cubes of cold butter – 2 at a time – until sauce is glossy
Pork Pieces / Bits Method
1.       Slice some pork from your leftover porchetta and render down the fat in a frying pan – the fat will breakdown further and create crispy slices of pork
2.       Once cooked, chop these into small pieces to create your pork ‘bits’
3.       Mix these through your cranberry glaze
Element 6: Salad Leaves
Use any leftover salad you have from the big day as the final element in your Ultimate Boxing Day Sandwich!