Christmas Pudding & Mince Pie Fritter Balls Leftovers from these form the basis of this recipe, although you can use any leftover homemade or shop bought pud. These are being enjoyed by many of the party-goers who are joining in with our popular Christmas Party Nights.
When we went over to the Toorak kitchens it was apparent that the steamers are working hard to cook batches of the delicious homemade Christmas puddings that Nick and his team prepare to his own special recipe.
Place olive oil into a large frying pan and heat. When hot, fry ham slices and pudding wedges until crispy on both sides. Place ham on a plate, drizzled with syrup and top with pudding.Ĭhristmas Pudding and Mince Pie Fritter Balls Delicious served with cold meats.Ĥ00-500g leftover cooked vegetables, well drainedĬrush vegetables and potatoes in a bowl using a potato masher. Add all the other ingredients, mix well. Take a large spoonful of mixture, place on a floured board, shape and flatten until disc-like. Continue until all mix is used. Place a little olive oil in a large frying pan and heat until hot. Fry bubble and squeak patties on both sides until golden brown and set on to a tray.īubble and squeak may need to be heated through the oven to ensure they are hot all the way through. This recipe just adds a certain something to a classic favourite. To Serve, pour into individual bowls, swirl with a spoonful of cream and serve with croutons. Peel and roughly chop onion and leek, place in a large saucepan with the sprouts and stock. Bring the pan to the boil, and then simmer for 1 hour. Remove from the heat, add cream and horseradish. Blitz the soup in a food processor until smooth. Place back in the saucepan and reheat slowly. It’s worth cooking some extra sprouts to you make sure you have enough left over.ġ heaped tablespoon of creamed horseradish The horseradish adds a top twist to this recipe and elevates the humble sprout to another level. However, now the BBC have adopted “Sprout Boy” as part of their promotional campaign for this year’s Christmas viewing, Nick is completely on trend with his Creamy Green Sprout and Horseradish Soup, which is absolutely delicious. When I asked Nick to come up with some ideas for using up Christmas leftovers, I wasn’t expecting him to top the list with a recipe using the controversial Brussels sprout. Next in the spot-light for our December “foodie” line-up is Nick Coombes, head chef at the TLH Toorak Hotel.
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