Leftover turkey mac and cheese with blue cheese pangrattato
Christmas comfort and the leftovers of champions.
If you can't stand the sight of another roast potato—this is the dish for you.
A new way to use any left over Christmas meat this mac & cheese makes a welcome change to a traditional Christmas menu.
For a veggie twist, or more 5-a-day, you can also add sprouts or broccoli to the bake.
This recipe is from Eve Seeman, Head Chef at Apricity, a Michelin Green Star restaurant in the heart of Mayfair with an ethos of conscious cooking and joyful dining.
Here's the method:
Serves 4
- Dice the bread and toast it in a 170°C oven, until dry.
- Pulse it into a food processor into chunky crumbs.
- Spread your crumb onto an oven tray, mix in a generous dollop of EVOO and salt.
- Bake for 10 mins, ensuring to stir regularly.
- Microplane the garlic into the warm crumb, mix in well and add the crumbled cheese.
- Bake for a further 2-3 mins and allow to cool before using.
- Next make the turkey mac and cheese.
- Cook the pasta and reserve (this can be done in advance, as long as you cool in down in cold running water and store it with a little oil to stop it from sticking).
- To make the white sauce, melt the butter in a pan.
- When fully melted, whisk in the flour and allow it to cook off for 3 minutes on a low heat.
- Next add the warm, infused milk little by little, ensuring it is fully incorporated.
- Finish by adding the cheese, working the sauce until all the cheese is melted.
- Mix the pasta, the picked turkey meat and whit should in an oven dish.
- Bake for 15 minutes, and the add the pangrattato and bake for a further 5 minutes until golden and crisp.
Make it yours
This can be done with left over Christmas ham, pigs in blankets or any other meat you fancy. Boxing day is yours!
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