Are you wondering what to do with all your Christmas leftovers? These three recipes from some of IndyEats’ favourite chefs will help clear out the fridge – and let you experiment with new flavours.
By: Shuko Oda, head chef at Koya
“There seems to be a version of ‘hearty root vegetables in broth’ in every culture, and when your heart is set on eating it, there’s really nothing else that can replace it. Here’s a version that appears on our specials boards when the days are icy cold, to warm your heart and body. At the restaurants, we like to cook the vegetables until tender and crumbly.”
Serves: 2
Ingredients:
380g udon noodles
600ml dashi
2 dried shiitake mushrooms
1 tbsp roasted sesame oil
½ carrot
50g daikon
120g kabocha (squash)
1 sheet (40g) of fried tofu (also known as usu-age, this can be bought from most Japanese or Chinese supermarkets)
½ leek
½ tablespoon of soy sauce
To drink
Niepoort Vinhos Conciso 2018
A beautiful rich white made mainly from the local Encruzado grape which is round and fruity enough to balance with this dish. Buy now
½ tablespoon of sake
Spring onion (optional)
Method:
Soak the dried shiitake mushrooms in 200ml of water overnight. When you are ready to cook, take the shiitake out, cut them into quarters and keep both the shiitake water and shiitake for later.
Turn leftover turkey into a delicious and flavourful curry
Give your bread and butter pudding an upgrade with leftover pannettone (if you have any!)
