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Christmas leftovers recipe

Teacher in kitchen standing beside mixing bowl wearing Santa hat  

Christmas day is over but you still have a fridge full of food. Before you head to the fridge to make yet another cold meat sandwich, why not try something a little more creative?

TAFE NSW Hospitality Teacher Cameron Falzon believes a turkey, orange and rocket salad with orange vinaigrette is a simple yet perfect way to use up some of your Christmas leftovers.

“At Christmas it is far too easy to just continue to make cold meat sandwiches, which we know can get a little unexciting after time,” Cameron said.

“Why not trying something a little different and innovative. By using your leftover turkey and creating this salad, you’ll have something exciting and as delicious as the Christmas day meal itself.”

Turkey, orange and rocket salad with orange vinaigrette

Ingredients

  • 2 Oranges. Naval are best. Peeled and sliced (Segmenting is better)
  • 400g leftover roast Turkey ( you could also use your glazed ham if you wanted)
  • 150grams Baby rocket and Spinach
  • 120g pitted olives. (I like Beldi olives, a small and fruity olive which hails from Morocco )
  • ½ a red onion, Finely sliced
  • 1 bunch of flat-leaf parsley
  • ¼ bunch of fresh mint
  • 50grams of Greek fetta, finely crumbled
  • 120grams Almond slithers, slightly toasted
  • 100grams of croutons or stale bread torn up
  • 1 pomegranate

Orange Vinaigrette

  • 60mls Extra virgin olive oil
  • 20mls Raspberry vinegar
  • 15mls Orange juice
  • 5grams Dijon mustard

 Method

  • Make Orange Vinaigrette. Place oil, vinegar, orange juice and mustard in a small bowl. Always season the vinaigrette at the start to dissolve the salt (Salt wont dissolve in oil only in the vinegar and mustard) Whisk until combined.
  • Peel oranges or segment and make sure you remove all the white pith. Slice oranges into rounds if not segmented. Keep any juice for the dressing
  • Place thinly sliced turkey or ham into a bowl and add the oranges, rocket, spinach, olives, onion, parsley, mint and pomegranate, dress with the vinaigrette.
  • Place the mix salad onto a serving dish. Sprinkle with fetta, toasted almonds and the croutons (or crusty bread) and then serve.

Enrolments for a huge range of Hospitality and Commercial Cookery courses for 2018 at TAFE NSW are now being accepted. For information visit tafensw.edu.au or phone 131 601.