Christmas Roast Leftover Remake 7: Omurice (Rice Omelette) with Roast Goose 

Omurice is a genius invention for using leftover rice and meat as introduced many times in this blog. Leftover Christmas Roast also worked well.

Ingredients (for two people)

• 2.5 cups of cooked rice 
• 1/2 large onion
• 3-4 eggs
• green peas (if available)
• 3tablespoons+ of Tomato Ketchup 
• 50g of leftover Christmas Roast Poultry
• salt and peppr
• 1 tablespoon of vegetable oil

Directions

1. Watch the Omurice scene in a cool film "Tampopo". 

2. Chop Christmas Roast and onion into pieces

3. Microwave rice for 1 min (this process makes rice easy to combine with other ingredients). Grease a frying pan with vegetable oil and fry onion and Christmas Roast for 3-4 mins

4. Add rice and combine while frying over medium temperature

5. Season the rice with tomato ketchup and pinches of salt and pepper

6. Place the rice in oval shape on a plate by using a bowl (please refer: http://japanesegourmet.blogspot.co.uk/2012/06/japanese-rice-omelet-omurice-sunday.html)

7. Make a flat omelette in a small frying pan and place it over the top of the rice

8. Draw whatever you like with ketchup over the Omurice.

Time to prepare: 20 mins
Total Cost:????

Christmas Roast Leftover Remake 6: Pumpkin Soup with Goose Bone Stock and Bread Pudding with Plum Compote 

The natural flavour from the stock prepared with leftover Christmas Roast Goose enhances the real taste of vegetables and then the soup becomes very elegant. 

It is definitely different from the one using chicken stock cube (though I enjoy it usually).

Ingredients for Pumpkin Soup (for 3-4 people)

• 1/2 of medium sized pumpkin
• 1/2 onion
• 1/2 branch of celery without leaves 
• 1 tablespoon of butter 
• 1/2 teaspoon of salt
• 400-500cc of goose bone stock (or 400-500cc of water and a half cube of chicken stock. In this case, avoid to use salt)
• (sour cream)
• (dill)

Directions

1. Microwave the pumpkin for 3-4 mins. Peel the skin and chop into rough pieces

2. Chop onion and celery into pieces and fry them in a deep pan with butter for 3-4 mins

3. Add pumpkin and soup stock, gently cook until all ingredients become tender for 5-6 mins

Goose Stock came out from freezer!!

4. Blend the soup for 3 mins. Once it gets smooth, put it back to the pan and add salt. Serve the soup with sour cream and some dill or chopped parsley on top.

I also add plum compote prepared at Le Cordon Bleu Christmas Dinner Workshop into the bread pudding.

Directions:

Cut bread into small bite sized and soak with 200cc of milk. Grease the baking tray with butter. Prepare caramel with 50g of dark sugar with 1 tablespoon of water and spread it on the bottom of the baking tray. Place bread, plum compote and rasin in the tray. Combine 2 eggs, 50g of sugar and 300cc of milk and pour into the tray and grill it in oven over 160C for 25-30 mins.

Total time to prepare: 10 mins for Pumpkin Soup and 40 mins for Bread Pudding

Total Cost: ??? Extremely inexpensive since most of ingredients are leftovers

Christmas Roast Leftover Remake 5: Marinated Salmon with Soy sauce 2

Salmon Flakes on Rice: Keep Calm and Eat Bento

Directions

Grill soy-sauce marinated salmon for 5-6 mins in oven over 200C. Mash the salmon into flakes and top on the cooked rice with some nori (seaweed black paper).

Salmon flakes are nice rice-topping for bento!! 

Hope Mr. Husband could calm himself at his office with this.

Time to prepare: 6-7 mins (except the time to draw letters with black paper)
Total Cost:???? (Extremely inexpensive)

Christmas Roast Leftover Remake 4: Marinated Salmon with Soy sauce 1

Soy Sauce-Marinated Salmon Salad with Wasabi and Avocado

Smoked salmon or citrus marinated salmon is very popular ingredient for Christmas Dinner appetiser.

I usually marinate leftover sashimi or smoked salmon with soy-sauce and mirin. 

This time, I used the leftover citrus marinated salmon other ingredients from the Christmas Dinner Workshop@ Le Cordon Bleu

http://japanesegourmet.blogspot.co.uk/2012/12/christmas-dinner-workshop-le-cordon.html.

Direction to marinate salmon

Put raw/smoked/marinated salmon (roughly 70g) with 2 tablespoons of soy sauce and sake/mirin in a closable container and leave it at least for overnight.

This will last for 2-3 days. 

Ingredients of Soy Sauce-Marinated Salmon Salad with Wasabi and Avocado

• Salmon marinated with soy sauce and sake
• 1/2 avocado
• Whipped cream with lime and horseradish (leftover from the workshop@Le Cordon Bleu) or instead, sour cream
• wasabi
• (leftover blini or pan cake)

Directions

Slice avocado into 5mm and serve with marinated salmon, sour cream topped with wasabi. 

Leftover blini was also very nice company for this salad!!

Time to prepare: 5 mins
Total cost: ??? extremely inexpensive

Christmas Roast Leftover Remake 3: Teriyaki Roast on rice with avocado, grilled shiitake and spring onion

• Teriyaki Christmas Roast on rice with grilled shiitake and spring onion
• Grilled aubergine with fried squid salad
• Tofu with sesame oil and sea salt
• Miso soup with turnip

This is very easy, quick, economical and tasty transformation of Christmas roast!!

Ingredients

• 200g of Leftover Christmas Roast  
• 2-3 Spring onions
• 4-5 Shiitake mushrooms
• 1/2 avocado
• 2 tablespoons of soy sauce
• 2 tablespoons of mirin (if mirin is not available, replace it with 2 tablespoons of sake and 1 teaspoon of sugar)
• (cooked rice)
• (sesame seeds)

Directions

1. Chop spring onion, Christmas roast into 1.5cm length. Place all ingredients except soy sauce and mirin on baking tray and grill them over 200C for 5 mins

My Christmas Roast Goose was frozen so I cut it into bite sized after grilling

2. Put soy sauce and mirin in a heat-safe container and condense the teriyaki sauce in microwave for 1 min 

3. Once the roast and veggies are nicely grilled, turn the heat off. Pour the sauce over them and place it back into the oven to cook for another 2-3 mins over residual heat

4. Chop avocado into small bite sized and combine with grilled stuff. Top Teriyaki Christmas Roast and grilled veggies with sesame seeds. You can also enjoy this dish by serving with cooked rice. 

Time to prepare: 10 mins
Total cost: 1.2 pound

Christmas Roast Leftover Remake 2 : Oriental Goose Blini

This recipe was made of leftovers of roast goose and blini prepared previous day at Le Cordon Bleu. 

By using soy-sauce, sesame oil, fish sauce, spring onion, you can instantly orientalise leftover Christmas roast. The fresh and sweet hint of pear is a wonderful combination with this seasoning!!

The idea of this recipe is similar to the CHICKEN TERIYAKI CRÊPE 

Ingredients

• Roast goose/chicken/turkey from Christmas dinner
• Pear
• Spring onion
• Cucumber
• Coriander

<Seasoning>

• 1-2 tablespoon of soy sauce
• 1-2 tablespoon of sesame oil
• 1 teaspoon of oyster sauce (if available)
• 1 teaspoon of honey
• 1/2 teaspoon of fish sauce
• 1 tablespoon of vinegar or lemon juice
• Sesame seeds (if available)

+ pancake/blini/crepe

Directions

1. Slice poultry leftover, cucumber, pear, spring onion into thin string. Chop coriander roughly

2. Put sliced stuff into a bowl and combine with seasoning

3. Serve the orientalised roast with blini/pancake/crepe.

  When the poultry is frozen, you can sprinkle the soy-sauce over the meat and heat it up in the oven for 5-7 mind over 200C then mix with other ingredients!!

Time to prepare: less than 15 mins

Christmas Roast Leftover Remake 1: Roast goose bone stock and soup reicpes

After curving, leftover roast poultry got varieties of ways to utilise. 

Let's start with the bone! 

It makes a beautiful stock!!

Direction 

1. Cut the portion into pieces to fit in a deep pan

2. Add spring onion, ginger, celery, bay leaf, etc. Fill the pan with cold water until the depth of the bone pieces. Cook it over medium temperature until just before it gets boiled

3. Turn the heat into as minimum as possible. Skim scam and fat when they appear over surface. Make sure the stock is not boiled. To attain clear, flavourful stock, it should be cooked very gently!! 

4. Roughly 1 hour later, the stock is reduced into 3/5 amount from the original. Turn the heat off and shift the stock in a bowl through a net. 

A beautiful, golden stock is ready!!

The stock can be preserved in freezer.

Goose Stock recipes

Ginger and corn soup

As ginger keeps your body warm, this soup is perfect in winter.

Ginger Corn soup matches well to chahan (stir fried rice)
For chahan recipe: http://japanesegourmet.blogspot.co.uk/search?q=Chahan

Ingredients (for two people)

• 250cc of goose stock 
• 1 spring onion (thinly sliced)
• 1 tablespoon of grated ginger
• 100cc of sweet corn
• 1/2 teaspoon of sugar
• 1/2 teaspoon of salt
• black pepper
• 1/2 teaspoon of sesame oil
• 1.5 tablespoon of corn flour (to thicken the spoup)
• 1 egg (beaten)

Directions

Put all ingredients except corn flour and sesame oil in a pan and heat it up. Once the soup gets boiled, add sesame oil and corn flour dissolved in 50cc of cold water. Keep cooking until the soup becomes thick. Turn the heat off and pour beaten egg gently and leave a minute to serve.