Belfast Telegraph

Lift your Christmas leftover game to the next level with Lidl

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When Christmas leaves an abundance of leftovers Lidl NI has a host of dishes that make the aftertaste of the festive period one to shout about.

From turkey enchiladas to Brussel Sprout Gratin for the veggies in the family right through to Banana Chocolate Trifles to die for, where there are leftovers Lidl has a way!

Transform that turkey

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The centrepiece of the Christmas dinner has been dressed up and takes on a Mexican theme that will take your casual feasting up a notch.

A filling dish that keeps on giving, Leftover Turkey Enchiladas take the monotony out of plain old turkey.

What you’ll need:

Serves 4

  • 1 tsp Vegetable Oil
  • 1 packet Fajita Dinner Kit
  • 1 whole Onion Diced
  • 1 whole Green Chilli Peppers Diced
  • 230 g Sour Cream
  • 200 g Grated Mature Cheddar Cheese
  • 0.25 tsp Oregano
  • 1 whole Pepper Green
  • 1 pinch Salt & Pepper
  • 1 cloves Garlic
  • 1 sprig Fresh Coriander
  • 300 ml Tomato Passata
  • 400 g Leftover Turkey

Cooking time: 30 Min.

  1. Preheat your oven to 180˚C.
  2. Heat the oil in a large pan over a medium heat.
  3. Cook the onion, pepper and green chilli for 4-5 minutes until just soft, then stir in the turkey with the fajita spice mix, chilli powder garlic.
  4. Next, stir in the sour cream, 120g of the cheddar, coriander, oregano and some seasoning.
  5. Heat until the cheese melts.
  6. Roll even amounts of the mixture up in the tortillas and arrange in a 23 x 33cm baking dish.
  7. Mix the passata with the salsa from the dinner kit and pour over the tortillas.
  8. Sprinkle over the remaining 80g of cheddar.
  9. Bake, uncovered, for 20 minutes.
  10. Allow to cool slightly before serving & top with some more fresh coriander.

https://recipes.lidl-ni.co.uk/Recipes/Leftover-Turkey-Enchiladas

Sproutly Flavour

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The underdog of the Christmas dinner needn’t stay in the background because with some TLC the humble sprout can take on the form of a gastronomic masterpiece with Lidl’s Brussel’s Sprouts Gratin.

What you’ll need:

Serves 5

  • 500 g Brussels Sprouts
  • 1 tbsp Mustard
  • 100 g Cheddar Cheese
  • 450 ml Milk
  • 40 g Butter
  • 2 tbsp Fresh Cream
  • 1.5 tbsp Plain Flour
  • 1 handful Thyme
  • 1 handful Almonds
  • 1 pinch Salt & Pepper

Cooking time: 30 Min.

  1. Preheat your oven to 180°c.
  2. Melt the butter in a large non-stick saucepan, add flour, mustard & thyme and stir well until a thick paste forms, add milk gradually, stirring thoroughly then add the cream.
  3. Bring to a gentle simmer, cook for 10 minutes, or until the sauce has thickened and the flour has cooked, add the majority of the cheese.
  4. Simmer the sprouts for 8 minutes then drain & blanch by putting into cold water.
  5. When cooled add the sprouts to the cheesy sauce, stir well & transfer in to a baking dish.
  6. Top with the remaining cheese, breadcrumbs & almonds and bake for 15 minutes, or until the cheese is golden. 

https://recipes.lidl-ni.co.uk/Recipes/Brussels-Sprouts-Gratin

Wine and dine

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Stuck with a truckload of mulled wine? Overestimated the demand for your festive tipple? Then the Mulled Winter Soup is just the ticket.

What you’ll need:

Serves 4

  • 2 whole Red Onions
  • 2 whole Beetroots Cooked
  • 1 whole Carrot Diced
  • 1 whole Parsnip Diced
  • 1 whole Pear Diced
  • 2 tbsp Butter
  • 1 sprig Thyme
  • 1 whole Stock Cube Dissolved
  • 150 ml Mulled Wine
  • 1 handful Cranberries
  • 1 handful Macadamia Nuts
  • 1 bowl Creme Fraiche
  • 1 pinch Salt & Pepper

Cooking time: 30 Min.

  1. Fry the onions gently in the butter over a medium heat.
  2. After 5 minutes add the peeled and diced carrots, parsnips, beetroot & thyme and continue to cook for another 5 minutes.
  3. Add the pear, stock & mulled wine.
  4. Bring to the boil and simmer for 30 minutes.
  5. Once the veggies are tender, blend till smooth & season.
  6. Serve in warm bowls with a spoonful of crème fraîche and a scattering of the cranberry and macadamia mix.

https://recipes.lidl-ni.co.uk/Recipes/Mulled-Winter-Soup

Chocolatey Mess

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When you’re home’s chocc-block with the cocoa stuff then variety is the real spice of life and Lidl’s Banana Chocolate Trifle is packed with potassium (thanks to its banana fix) as well as some delectable chocolatey yumminess!

What you’ll need:

Serves 4

  • 50 g Dark Chocolate
  • 1 medium Egg
  • 120 g Cream Whipped
  • 40 g Icing Sugar
  • 100 g Chocolate Chip Cookies
  • 2 tbsp Whiskey Cream Liqueurs
  • 180 g Bananas

Cooking time: 30 Min.

  1. Chop the chocolate and melt over a hot water bath. Remove and allow to cool. Separate egg, whip egg whites stiff. 90g Cream also stiff. Egg yolks and sifted icing sugar for 2-3 minutes until thick. Add the remaining cream.
  2. Add the chocolate slowly and stir well. Beat the whipped cream and the egg whites and leave to cool for about 30 minutes.
  3. Crumble cookies and distribute them in 4 evenly portioned glasses. Sprinkle with liqueur. Peel 1 banana and cut into thin slices. Spread over the cookies and pour over chocolate. Cover the glasses for at least 2 hours.
  4. Before serving, peel the remaining banana and cut into slices. 

https://recipes.lidl-ni.co.uk/Recipes/Banana-Chocolate-Trifle-in-Glass

Spud you’ll like

Spud You'll Like.JPG
When there’s a few kilo of potatoes outstaying their welcome in your kitchen and the rich and luxurious Christmas menu has you craving a dish that’s a little lighter in its makeup then opt for Lidl’s Potato and Celery Salad with Spicy Meatballs.

What you’ll need:

Serves 4

  • 600 g Beef Mince
  • Salt & Pepper
  • 1 Onion
  • 2 Breadcrumbs
  • 3 tbsp Sunflower Oil
  • 15 g Garlic wild
  • 300 g Celery
  • 1 pinch Sugar
  • For the salad
  • 800 g Potatoes
  • 1 pinch Salt
  • 150 g Natural Yogurt
  • 1 pinch Pepper
  • 2 - 3 tsp Mustards multigrain
  • For the meatballs
  • 1 egg

Cooking time: 70 Min.

  1. Wash potatoes and simmer in boiling salted water for 20-25 min.
  2. Meanwhile, wash the celery and dab dry.
  3. Cut the celery into small slices, chop and refrigerate.
  4. Mix the mayonnaise with the yoghurt and the mustard and season with salt, pepper and sugar.
  5. Drain the potatoes, let cool, then peel and cut into thick slices.
  6. Mix with celery slices and dressing and let it sit in the refrigerator for several hours or overnight.
  7. Peel the onions and finely chop them. Wash and finely chop the garlic.
  8. Combine both with mince, egg and breadcrumbs as required and season with salt and pepper.
  9. Mix the meatballs and fry in the hot oil in a large pan over medium heat for about 20 minutes. Let cool down.
  10. In the morning, season the lettuce, add the celery. Take the meatballs in a separate container.

https://recipes.lidl-ni.co.uk/Recipes/Potato-and-celery-salad-with-garlic-meatballs

Visit https://www.lidl-ni.co.uk/en/christmas.htm for more inspiration for your holiday season.

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