Who doesn’t have leftovers at Christmas
Every year, we find ourselves with leftovers at home without fail and this is where our Thermomix kicks into action and helps create an amazing pie.. Although we tend to over-prepare, there’s nothing worse than running out on the day. Our preference is for a traditional roast lunch, so we start by cooking all the meats in the morning. Chris, always the early riser, takes on the task of cooking the turkey at 5 am while I’m still snoring away. I join in early enough to handle the remaining preparations.
We use the Varoma of our Thermomix to cook the chicken, finishing it off in the oven. This method allows us to simultaneously prepare homemade gravy.
To tackle the potatoes, we give them a quick boil. As the varoma can’t accommodate all the veggies, I use it for carrots and pumpkin to steam quickly on top of the chicken.
Everyone enjoys the lunch, but inevitably, there are leftovers. The solution? A simple Leftovers’ Pie.
Hint: This approach works exceptionally well with any leftover meats and veggies.
Thermomix Christmas Leftovers' Pie
What's Needed
- Thermomix
- Oven
- Pie Dish
- Bowl
Ingredients
- 2 leeks washed, trimmed, cut into 3 cm lengths
- 3 rashers bacon or ham
- 30 g Butter
- 100 g white wine
- 6 sprigs fresh thyme leaves only
- 60 g plain flour
- 1 tbsp TM vegetable stock concentrate
- 150 mls water
- 150 mls water
- 800 g Leftovers - SEE NOTES
- 100 g sour cream or creme fraiche
- salt and pepper to taste
Instructions
- Place leek into mixing bowl and chop 5 sec/speed 4. Set aside.2 leeks
- Place bacon and butter into mixing bowl and sauté 3 min/Varoma/speed 1.3 rashers bacon or ham, 30 g Butter
- Add reserved leek and cook 4 min/100°C/speed 1.
- Add white wine and cook 1 min/100°C/speed 1.100 g white wine
- Add thyme, flour, stock and half of the water and mix 15 sec/speed 4.6 sprigs fresh thyme, 60 g plain flour, 1 tbsp TM vegetable stock concentrate, 150 mls water
- Add all remaining ingredients, including remaining water, and cook 10 min/100°C/Reverse/speed 1. Allow filling to cool on the bench for 20 minutes, and then in the refrigerator for an hour.150 mls water, 800 g Leftovers - SEE NOTES, 100 g sour cream or creme fraiche, salt and pepper
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