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Simple Christmas Leftovers
Christmas might be over, but the good eating is far from done. If your fridge is still packed with festive leftovers, this blog is here to turn them into simple, crave-worthy meals you’ll actually look forward to. Think a golden Greens & Goat Cheese Tart that makes those Christmas sides shine again, a fresh and crunchy Roast Chicken Waldorf Salad for hot Aussie summer days, a flavour-packed Turkey Banh Mi that gives your roast bird a street-food twist, and easy Porchetta Sandwiches that are perfect for lazy Boxing Day lunches. These recipes are all about low effort, big flavour and zero food waste, so you can keep the holiday vibes going without spending hours back in the kitchen.
Greens & Goat Cheese Tart
using leftover Gorgeous Lemon Greens
- Shortcrust pastry
- Leftover gorgeous lemon greens (broccolini, green beans, lemon, and flaked almonds)
- 6-pack free-range eggs
- 100g goat Cheese
- Drape pastry into a pie tin (approximately 23cm diameter). Gently press pastry up the side of the tin and use a small knife or scissors to trim excess from the edges. Place pie tin in the freezer for 15 minutes and preheat oven to 180°C. To blind bake the pastry, place two large sheets of baking paper, crossways, over the pastry. Fill with baking beads, dry rice or dry beans. Bake for 20 minutes.
- Crack eggs into a jug. Add 1/4 cup water, salt and pepper. Whisk well.
- Roughly chop leftover greens.
- Remove pastry from oven. Carefully remove baking beads and baking paper from pastry.
- Add chopped greens to the pastry shell. Pour over egg mixture and dollop in goat cheese.
- Bake the filled tart for 20-25 minutes until the egg mixture has set. Allow to cool slightly, then slice to serve.
- Switch the goat cheese for grated cheddar, parmesan, or feta if preferred.
- To freshen the tart up, add herbs such as thyme, dill, chives or parsley.
- Bake in muffin tins or a slice tray for easy lunches or Boxing Day platters. Reduce baking time slightly for smaller portions. Alternatively, skip the pastry and bake everything in an oiled oven dish for a frittata.
Want to make this at home? We used Free-Range WA Eggs and Meredith Dairy Marinated Goat Cheese from the Dinner Twist Marketplace.
Porchetta Sandwiches
using Seasoned Porchetta + Gorgeous Lemon Greens
- 2 sourdough rolls
- Butter
- Leftover porchetta
- Leftover gorgeous lemon greens (broccolini, green beans, and lemon)
- Butter sourdough rolls. Roughly chop leftover porchetta.
- Add porchetta and leftover greens to rolls.
- Serve with leftover lemon to squeeze over.
- Saucy extras: Add mayo, garlic aioli, mustard, or salsa verde to cut through the richness of the porchetta.
- Add to it! Pickled onions, fennel, capers or gherkins are great for acidity and crunch. Fresh herbs such as parsley or basil, or rocket leaves are great for freshness and colour.
- Serve with crispy potatoes, coleslaw or leftover salads for a complete meal with zero stress.
Want to make this at home? We used Abhi’s Organic Sourdough Rolls and Organic Times Organic Salted Butter from the Dinner Twist Marketplace.
Chicken Waldorf Salad
using Traditional Roast Chicken
- 100g aioli
- 1 tbsp lemon juice
- 1 tsp honey
- 1 cup walnuts
- 2 green apples
- 200g red grapes, halved
- 3 celery sticks
- 1 packet parsley (approximately 10g)
- 3-pack gem lettuce
- 1/2 cooked chicken
- Add aioli, lemon juice and honey to a large bowl. Whisk to combine.
- Roughly chop walnuts, thinly slice apples and celery, halve grapes, and finely chop parsley (including tender stems). Separate lettuce leaves and rinse well. Use 2 forks to shred leftover chicken or roughly chop.
- Arrange lettuce leaves in a serving bowl.
- Add all remaining ingredients large bowl with dressing. Toss well to combine. Season to taste with salt and pepper.
- Add tossed salad to the serving bowl on top of lettuce leaves.
- Spoon the salad into soft rolls, slices of bread or wraps for easy leftover lunches.
- Substitute the aioli with mayonnaise, Greek yoghurt, sour cream, or a half-and-half combo, whichever you have in the fridge will work!
- Spoon the salad into lettuce cups for a lighter option after big festive meals.
Want to make this at home? We used Fine Food Aioli 2-pack, Seasonal WA Red Grapes, and Local Green Apples from the Dinner Twist Marketplace.
Turkey Banh Mi
using Rolled Sous Vide Turkey + Cranberry Sauce
- 1/4 cup white vinegar
- 1/4 cup water
- 1 tbsp white sugar
- 1 tbsp salt
- 1 large carrot
- 1 Lebanese cucumber
- 2 spring onions
- 1 red chilli
- 1 packet coriander
- 2 small baguette rolls
- 1/4 cup mayonnaise
- 1/4 cup pate (optional)
- 300g leftover sliced turkey
- 2 tbsp leftover cranberry sauce, to serve
- Add vinegar, water, sugar and salt to a bowl. Whisk to combine. Use a vegetable peeler to ribbon the cucumber and julienne carrot, add to the bowl as you go and set aside for a minimum of 5 minutes to pickle. Drain pickles before serving
- Thinly slice spring onions and chilli, and remove roots from coriander stems.
- Cut rolls. Spread mayonnaise on the topside and pate on the bottom side. Fill with leftover turkey and pickled veggies. Spoon in cranberry sauce to taste. Finish with spring onions, coriander and chilli.
- Wrap or bowl style: Skip the baguette and serve fillings in rice paper rolls, lettuce cups or over jasmine rice.
- Use leftover chicken, ham or pork if the turkey is all gone!
- For extra crunch, add sliced radish, shredded wombok or crispy fried shallots for texture.
Want to make this at home? We used Fancy Hanks Original Mayo, Carrots, and Lebanese Cucumbers from the Dinner Twist Marketplace.
