- Left over meals made since Christmas: 3 (plus 2 more in freezer)
- Post Christmas day food thrown away so far: Two bags of rocket and a punnet of sweaty mushrooms.
The fridge was still looking full a few days ago and I was especially keen to use up the leftover beef that was taking up a good half of one of the shelves! Jo (my other half) had politely requested something fresh and zingy to lift the spirits during the crimbo limbo period that is 27th to 30th of Dec. Uncle Simon had generously provided us with a fine rib-eye roast on Christmas day and there looked to be enough leftover for at least a couple of meals.
I set about trying to find a decent Thai salad recipe and ended up cobbling three or four recipes together. The final result was a cracking Thai salad that belied it’s roots as Christmas leftovers and would be a good use of any leftover roast meat the following day.
For the dressing:
- Tsp fish sauce
- 1 dried kaffir lime leaf (crushed in a pestle and mortar by my 20 month old daughter)
- Tsp sugar (caster or palm sugar)
- Juice of 1 lime
- 1 Garlic clove finely chopped
- Chilli flakes (to taste)
- 2 tsp ground nut oil
- few drops of sesame oil
Combine ingredients in a bowl and set aside, let 20 month old daughter stir ingredients at least three times to avoid toddler mealtdown. Slice the left over beef and then finely slice some veggies (I used yellow pepper, shallots and cucumber (peeled and deseeded)). Explain difference between an onion and a shallot to 20 month old daughter. Combine in a large bowl (exclude the daughter) with rice noodles (prepared as per instructions). Pour over the dressing and mix together. Finish with chopped coriander, spring onion, extra flaked chili (if you really want to give yourself that extra lift) and a final explanation of the tricky shallot/onion recognition problem!
Jo’s constructive critique: “…hmmm, this is lovely, next time maybe think about adding another texture like peanuts!” – I’ll take that as a success then!