One of the best bits about Christmas is the food. Not just the fact that you can legitimately have chocolate for breakfast (hello selection box) and start drinking early doors (mimosa with that full English anyone?) but it’s the dinner itself.
Whether you’re a traditionalist, or like us do something different every year, it’s that full on roast, with all the trimmings.
And that can get a bit calorific. I’m currently in the midst of a bit of a training diet as it appears I’ve, er, accidentally taken up powerlifting along with my running. For me, that means no carbs til teatime. When it comes to Christmas dinner, this gives me two options. Move it later in the day, or miss out on roast potatoes.
I think you all know which I’m going to be doing.
It also means I’m eating more lean protein – and whilst I’ve long been a fan of Heck Food Sausages, just in time for Christmas they have something extra for you.
OK, these aren’t the kind you’re going to want on your tree, but they go rather nicely on your plate. We trialled both the Festive Pork (pork sausage meatballs with Wensleydale and cranberry and the Traditional Chicken (chicken meatballs with sage and onion), but veggies don’t have to miss out and may want to check the Super Greens version with spinach, kale and quinoa. Oh who am I kidding? I fancy giving them a go, so am keeping an eye out for them.
We did, of course, do the closest to a Christmas dinner as we’re going to get for now, and really enjoyed them. They’re lean, but still tasty and were perfect with our Sunday roast. But it did get me thinking. We always have leftovers after the big day. I don’t know anyone who doesn’t over cater, and then spend the next day not wanting to go anywhere near the kitchen. Aside from keeping them in the fridge and using them as a random snack alongside that glass of beer you’re going to have while watching a festive movie or two, what can you do with them?
So this is a quick, easy peasy, but utterly satisfying treat that you can throw leftover veggies, meat and the baubles into. Add some chilli for extra spice, or just use it to warm yourselves up after a long frosty walk.
- 500ml good stock (A cube will work, but if you have homemade, even better)
- 1 inch of ginger, peeled and julienned, or grated.
- 2 cloves of garlic, finely sliced or grated.
- 2 tablespoons soy sauce
- 6 Christmas baubles (or 100g leftover roast meat from dinner finely sliced, or both if you're hungry!)
- Mixed veggies of choice - as much or as little as you like. Use leftovers from the roast dinner, or finely slice mushrooms, onion, carrot and add small broccoli florets.
- 100g of dried noodles - I used mung bean thread noodles, but rice noodles are also great.
- Finely sliced chilli to serve
- Optional: 2 tablespoons of Hungry Ghecko Pad Thai sauce
- Pop the stock into a pan and add the ginger and garlic.
- Put on the hob, turn on the heat and bring it to the boil.
- Add the Baubles and/or the leftover roast meat so that they can warm through.
- Let them simmer for two minutes.
- In the meantime start finely slicing the veggies and add them to the bottom of a soup bowl.
- Add the noodles to the pan - they will only take around 2 minutes to soften and take on the flavour of the stock.
- Once the noodles are cooked, turn off the heat, and add the soy sauce (and the optional sauce if using)
- Ladle everything into the bowls and top with a little shredded chilli for a spicy kick.
- Eat with big slurps of appreciation!
- This is easily translated for veggies, just add more vegetables and goodies like tofu, Quorn, or the Super Green Balls from Heck Food and change the stock to vegetable stock.
With thanks to Heck Food for the Baubles!