Yelly Writes

For the love of Spam!

I injured myself yesterday and Spam was to blame.  No, not that spam, not the one of the emailed variety.


Yesterday was all about turkey (yes, I’m still trying to rid myself of the leftover turkey that was languishing in the fridge and not preserved cryogenically in the freezer)  fried rice and Spam.  All my joy and anticipation (turkey fried rice was a favourite) melted away when my forearm was splattered with hot oil from the frying Spam.  It hurt.  A lot.  And if I’m honest, I was more worried that my arm will look more speckled than usual because of the Spam battle scars!  My mom warned me yesterday to take care of the blisters as they might be infected.  So I will be careful…or at least, I will TRY to be careful!

But there it is.  Me injured (again) in the name of food and cooking!

cooking injury

Yelly Eats

Turkey hash anyone?

The turkey we bought could have easily fed 10 people (or so it says on the packaging!).  So our tiny fridge is filled to the brim with leftover turkey and the trimmings: roasted potatoes, carrots and parsnips, steamed brussel sprouts and lots of beautiful gravy (I say beautiful because all the skin and bones from the chicken thighs purchased in the past have been languishing in my freezer for the sole purpose of making amazing gravy for Christmas!  The gravy was in a word BEAUTIFUL!).  I’ve made a beautiful turkey and leek pie from the leftover stuff before but my favourite leftover standby recipe really is turkey hash.  This is definitely a no-brainer.

You simply dice the leftover turkey meat, potatoes, carrots and parsnips and slice the brussel sprouts in half.  Dice a large onion and you’re ready to go.  Heat a couple of tablespoons of oil (olive or vegetable, it doesn’t really matter) and sauté the onions until they are transluscent.  Add the turkey meat and stirfry until the meat is heated through.  Add the chopped vegetables and stirfry until the vegetables are heated through.  Add a cup of frozen peas, although this is optional.  Pour about 2 cups of gravy (if you have it, although one cup will do beautifully).  Stir until the gravy is mixed through properly.  Salt and pepper to taste.  I add a liberal sprinkling of tabasco sauce to add a kick to the hash.  I think the spicy tabasco sauce helps kickstart you the morning after a healthy helping (or two) of Christmas Day feasting.  Cook for a further 10 minutes until everything is piping hot and serve.

It might not be a pretty dish but it certainly is a tasty and brilliant way to use up leftover turkey, roasted veg and gravy!

Turkey hash

Yelly Eats

Leftovers anyone?

As the old adage goes, “waste not, want not.”  Am all about recycling so I thought I’d share a post from my old blog.  It’s a bit too early for a Christmas-themed post but c’est la vie, eh?


We’re all plagued with leftovers after Christmas.  There’s only so much turkey you can take.  So I thought I’d do something with the turkey that wasn’t a sandwich.

So armed with pastry and leeks, I made this beautiful turkey and leek pie.

Turkey and Leek Leftover Pie

But, in making the turkey and leek pie, I had leftover pastry, which I was determined not to waste.  The answer to that particular dilemma was mince pies!

Mince pies!

Dinner tonight is going to be GOOD.  If anyone wants the recipes to these, let me know!  🙂

Yelly Eats

Christmas Bread and Butter Pudding

For anyone with surplus mince pie filling, this would be a great option.

3 eggs
280 ml cream
55 ml milk
1 teaspoon vanilla extract
50 grams granulated sugar
100 grams mince pie filling
50 g butter (preferably unsalted)
1 loaf brioche bread (or any sweet bread)

  • Preheat oven to 180C.
  • Beat eggs well with a ballon wire whisk.  Add sugar and beat well until sugar is well incorporated (tip: the lighter the colour of the egg-sugar mixture, the better).  Add the cream and vanilla and whisk well.  Set aside.
  • Slice brioche loaf into 16 slices.  This should form 8 pairs.  For each pair of brioche bread, spread one side with butter and the other slice with the mince pie filling (NOTE: the more generous you are with the mince pie filling, the sweeter the pudding will be).  Arrange sandwiches in a well-buttered baking pan.
  • Pour the milk and egg mixture over the bread slices.  Allow the milk and egg mixture to be absorbed (if you leave the bread for about 5 mins, this will give it time to absorb the milk and egg mixture).
  • Bake in the preheated oven for 30-35 minutes.