Enjoy Christmas lunch leftovers: find out how with 8 delicious recipes!

Christmas Dinner night promotes a real feast with the most delicious typical foodsIsn’t that it? No matter the size of your family, it may be that even separating several marmitinhas for the staff to take home, there’s still some food lying around! And since the Cooking Guide is 100% against waste, we’ve brought you some ideas specifically for using up leftovers!

After all, no one wants to leave the fridge filled with the smell of open dishes or even lose those treats. So if you don’t know what to do with all the leftover food from the night before, we’ll teach you 8 tasty ones recipes to reuse leftovers🇧🇷 So, to avoid waste, enjoy leftover chester, tenderloin, loin, shank and rice – check out these great options!

Farofa fillet with pineapple

Time: 30 minutes

Performance: 8 portions

Difficulty: easy

Ingredients:

• 4 tablespoons of butter
• 1 chopped onion
• 1/2 red seedless pepper, chopped
• 1 can of drained corn
• 1 cup tenderloin (diced)
• 1/2 cup pineapple (diced)
• Salt, black pepper and chopped parsley to taste
• 2 1/2 cups (tea) cornmeal

Method of preparation:

1. Melt the butter in a large large skillet and saute the onion and bell pepper for 3 minutes.
2. Add the corn, tenderloin, pineapple and season with salt and pepper.
3. Sprinkle the flour stirring until smooth.
4. Stir in the green smelt, transfer to a platter and serve.

Escondidinho of ham with cassava

Time: 50 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 4 tablespoons of olive oil
• 1 chopped onion
• 4 minced garlic cloves
• 2 chopped seedless tomatoes
• 3 cups cooked and shredded pork knuckle
• 1/2 cup chopped green olives
• Salt, black pepper and chopped parsley to taste
• olive oil for greasing
• 1 cup of grated provolone

Mashed potato

• 2 cups cooked and pressed cassava (tea)
• 1 cup cream (milk)
• 3 tablespoons of butter
• Salt and grated nutmeg to taste

Method of preparation:

1. For the puree, place the ingredients in a pan over medium heat, stirring until creamy. Reserve.
2. In a skillet, over medium heat, heat the oil and saute the onion and garlic for 3 minutes.
3. Add the tomato and sauté for 3 minutes. Add the shin, the olives, the salt, the pepper, the green herb and sauté for 5 minutes.
4. Transfer to a medium greased refractory.
5. Cover with the puree and sprinkle with the provola.
6. Place in a medium oven, preheated, for 15 minutes or until golden brown.
7. Remove and serve.

Mandioquinha cream soup with loin

Time: 45 minutes

Performance: 5 portions

Difficulty: easy

Ingredients:

• 800g mandioquinha in pieces
• 1.5 liters of water
• 1 cube of vegetable broth
• 2 tablespoons of butter
• 1 chopped onion
• 400 g of cooked and shredded pork loin
• 1 chopped tomato
• 1 pinch of hot paprika
• 1/2 cup coconut milk (tea)
• Salt, black pepper and chopped parsley to taste

Method of preparation:

1. Place the mandioquinha in a pan, cover with the water, the broth and cook for 20 minutes over medium heat or until softened.
2. Leave to cool and blend with the cooking water in the blender until creamy. Reserve.
3. Heat a pan with the butter over medium heat and sauté the onion for 3 minutes.
4. Add the tomato, paprika and sauté for 2 minutes.
5. Remove part of the braised meat and set it aside to decorate.
6. Add the sautéed cassava, the coconut milk, salt, pepper and cook until boiling.
7. Transfer to bowls, decorate with reserved sauce, sprinkle with parsley and serve.

rice tabbouleh

Time: 25min (+3h soaking)

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1 cup of grain (tea) for kibbeh
• 2 cups cooked white rice (tea)
• 2 chopped seedless tomatoes
• 1 chopped Japanese cucumber
• 1 lemon juice
• 1/2 cup mint (chopped)
• 1/2 cup chopped parsley (minced)
• 2 cups lettuce (chopped)
• Salt and oil to taste

Method of preparation:

1. Place the grain in a bowl, cover with warm water and soak for 3 hours.
2. Drain and press well to extract the liquid.
3. Place in a bowl, add the cooked rice, tomato, cucumber, lemon juice, mint, green herb, lettuce, salt and olive oil and mix.
4. Transfer to a salad bowl and serve.

chester sausage

Time: 25min (+2h of fridge)

Performance: 6 portions

Difficulty: easy

Ingredients:

• 2 cups peeled potatoes (diced)
• 1 green apple, chopped
• 2 tablespoons of lemon juice
• 1 cup (tea) of chopped Chester
• 1 cup celery stick (diced)
• 1 grated carrot
• 1/3 cup raisins (tea)
• 1 cup mayonnaise (tea)
• Salt and black pepper to taste
• Grated carrots and whole green olives to garnish

Method of preparation:

1. Steam the potato for 10 minutes or until al dente and pour into a bowl.
2. Water the apple with lemon juice.
3. Pour into bowl along with potato, add chester, celery, carrot, raisins, mayonnaise and season with salt and pepper to taste.
4. Mix with a spoon, cover and refrigerate for 2 hours.
5. Pour into a serving dish, garnish with carrots and olives and serve.

Fricassee of legs with corn cream

Time: 40 minutes

Performance: 6 portions

Difficulty: easy

ingredients

• 3 tablespoons of oil
• 1 chopped onion
• 2 minced garlic cloves
• 3 cups cooked and shredded pork knuckle
• 2 chopped seedless tomatoes
• 1 cup of chopped green olives
• Salt and chopped parsley to taste
• 1 cup cream cheese (cream)
• 1/2 cup Parmesan (grated)
• Butter for greasing

Cream of corn

• 2 cans of drained corn
• 1 cup of milk (tea)
• 1 tablespoon of corn starch
• 2 tablespoons of butter
• salt to taste

Method of preparation:

1. For the corn cream, beat half the corn, the milk and the cornstarch in a mixer. Reserve.
2. Over medium heat, heat a skillet with the butter and sauté the remaining corn for 2 minutes.
3. Add the beaten corn, season with salt and cook until thickened slightly. Turn off and reserve.
4. Heat a pan with the oil and fry the onion and garlic for 3 minutes.
5. Add the shank, the tomato, the olive, the salt, the green herb and sauté for another 3 minutes.
6. Transfer to a greased refractory and coat with the creamed corn.
7. Spread the ricotta over the top, sprinkle with the Parmesan and place in a medium preheated oven for 10 minutes.
8. Serve immediately, if desired, sprinkled with straw potatoes and decorated with parsley leaves.

minced sirloin farofa

Time: 30 minutes

Performance: 8 portions

Difficulty: easy

Ingredients:

• 6 tablespoons of oil
• 2 cups pork loin (diced)
• 1 chopped onion
• 2 chopped seedless tomatoes
• 1 teaspoon(s) of lemon zest
• 3 cups cornmeal (coarse)
• 1/2 cup chopped green olives
• 1/2 cup chopped parsley (minced)
• Salt and black pepper to taste

Method of preparation:

1. In a skillet, over medium heat, heat the oil and fry the sirloin steak until golden brown.
2. Add the onion, tomatoes, lemon zest and saute for 3 minutes.
3. Add the flour, the olives, the green perfume, season with salt and pepper and mix.
4. Turn off the heat and serve immediately.

fillet risotto

Time: 1 hour

Performance: 4 portions

Difficulty: easy

Ingredients:

• 1.5 liters of water
• 2 cubes of vegetable broth
• 4 tablespoons of butter
• 1 chopped onion
• 1 1/2 cups arborio rice (tea).
• 1 glass of dry white wine
• 2 cups leftover tenderloin (diced)
• 1/2 cup apricots (chopped)
• 1 jar of cream cheese (150 g)
• salt to taste
• Freshly grated Parmesan for sprinkling

Method of preparation:

1. In a pan, heat the water and dissolve the vegetable broths.
2. Keep warm over low heat.
3. In another skillet, melt the butter over medium heat and saute the onion for 3 minutes.
4. Put the rice, sauté for 2 minutes and add the wine.
5. Saute, stirring until evaporated.
6. Add the tenderloin and drizzle with a little stock.
7. Lower the heat, stir occasionally, and water the rice whenever the water starts to dry.
8. Repeat the procedure until the rice is soft.
9. Turn off the heat, stir in the apricot and cream cheese, cover the pan and let sit for 5 minutes.
10. Hit the salt, sprinkle with Parmesan and serve after.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.