Lifestyle & Food - What to do with Christmas leftovers
So you're officially over the whole Christmas/New Year period; going back to work will have that effect.
But food-wise, the holidays are still here. Leftovers from those Christmas dinners and parties are bound to be on the menu, even now.
Here are two recipes for you to try.
Ham Bone and Gungo Peas Soup
- 1 pound gungo peas
- 8 cups water
- 1 whole ham bone
- 6 whole pimento berries
2 small onions, chopped
1tbsp celery, chopped
1 cloves garlic, chopped
1 pound yellow yam, diced
1/2 pound Irish potato
1 packet Grace Cock Soup Mix
2 stalks scallion, chopped
1 sprig thyme
1 whole Scotch bonnet pepper
1 cup flour
1/2 cup cornmeal
Enough water to bind
1. Wash gungo peas and remove any unwanted particles.
2. In a pot bring water to boil, then add gungo peas, ham bone and pimento berries.
3. Add chopped onions, celery and garlic.
4. Cover and allow to cook for about 45 minutes or until peas become tender.
5. Peel and dice yellow yam, Irish potato and shape spinners, then add to the boiling mixture.
6. Simmer for five minutes.
7. Mix in the Grace Cock Soup Mix, scallion, thyme and whole Scotch bonnet pepper, and continue to simmer for a further 30 minutes.
Footnote for making spinners: Combine flour, Grace Cornmeal, salt & water, knead until a firm dough is formed. Take small pieces of dough and roll into logs.
Preparation time: 10 minutes
Cooking time: one hour and 15 minutes.
Yield: three to four servings
Ham and Tomato Bruschetta
1 cup fresh tomatoes, roughly chopped
1 cup Grace Country Pride Ham, chopped
1 tablespoon onion, chopped
1/2 teaspoon salt
1/2 teaspoon oregano
1/3 cup fresh basil, finely chopped
2 teaspoons olive oil, approximately
1/2 teaspoon garlic powder, optional
1 packet cheese
1. Wash and roughly chop tomatoes.
2. Add remaining ingredients.
3. Heat frying pan and sautÈ for 60 seconds.
4. Slice baguette and spread with garlic butter.
5. Place under the broiler or toaster oven to crisp.
6. Remove from oven and top slices with bruschetta mixture.
Bruschetta is ready to eat, but you can also top with grated cheese and return to broiler to melt.