Make It Scotch has teamed up with Lauren Gourlay of Lauren’s Cravings on Instagram to bring you a perfect Boxing Day leftover sandwich like you’ve never seen before…
Rivalling Ross from Friends’ Thanksgiving Moist Maker sandwich, Lauren has put all her Christmas Day leftovers together to bring you the perfect Boxing Day leftover sandwich, an easy-to-follow recipe with a Lauren’s Cravings twist.
This six-layer sandwich is part of a series of festive hacks, tips and red meat inspiration created for Make It Scotch’s ‘Make it a Christmas with Cred’ campaign and hopes to inspire people to turn their leftovers into something totally different this Boxing Day.
Lauren’s recipe takes her homemade leftover carrot and parsnip chutney and pairs it with slices of Specially Selected Pork Porchetta and rosemary salted veg peeling crisps to help you make the most of Christmas Day leftovers, so you can minimise waste without compromising on flavour.
Lauren Gourlay, of Lauren’s Cravings on Instagram, said: ‘Having leftovers is the best part of Boxing Day and I love thinking up new ways to use them so they don’t go to waste, so it was great fun to use Ross Geller’s iconic Moist Maker as my inspiration when putting all the elements together.
‘The best part of this recipe is that you can add your best bits and really make it your own – I hope people enjoy giving it a go!’
For more Scotch Beef, Scotch Lamb and Specially Selected Pork recipe videos and inspiration visit makeitscotch.com.
The Perfect Boxing Day Leftover Sandwich, by Lauren’s Cravings
Element 1: Carrot & Parsnip Chutney
Ingredients:
- 100g of leftover carrots & parsnips
- 50ml cider vinegar
- 300ml cider
- ½ x tsp ginger paste
- ½ x star anise
- ¼ x tsp powdered cardamom
- ¼ x tsp powdered cinnamon
- 25g demerara sugar
Method:
- Chop carrots and parsnips into small cubes
- Add all ingredients into pot, bring to boil – drop down to medium heat and simmer for approx. 30-40mins (ideally we want some liquid remaining so it blends together)
- Add to blender and blend gently to combine
Note: would ordinarily use fruit (e.g. pear, apple etc.), which breaks down in the cooking process, but because these veggies have already been roasted – they don’t break down as well and need a little ‘helping’ hand
Element 2: Sliced Pork
Method:
- Cut slices of leftover Specially Selected Pork porchetta as thinly as possible
Element 3: Crispy Veg Peelings in Rosemary Salt
Ingredients:
- Leftover vegetable peelings from Christmas Day e.g. potato, carrot, parsnip etc. (Storage: you can store the peelings in water overnight in the fridge, then pat dry with kitchen paper before using for this recipe)
- Olive Oil
- Salt & Pepper
- Fresh Rosemary
- Garlic
Method:
- Finely chop leaves from 2 x stems of fresh rosemary
- Add peelings, chopped rosemary, salt & pepper to a large mixing bowl
- Grate (using a micro planer – if you don’t have one, just finely chop) 1 or 2 x cloves of garlic into the mixing bowl
- Drizzle in olive oil and mix through (just enough to lightly cover the peelings as they’ll crisp up the best this way)
- Add to pre heated oven at 200 degrees for 18-20 mins
Deep Fry Option: fry in hot oil for approx.. 3 – 4 minutes (until veg rises to the surface and turns golden brown)
Element 4: Leftover Veggie Fritter
Ingredients:
- 40g plain flour
- ½ x tsp baking powder
- 100g mashed potato
- 65ml milk
- 75g finely chopped brussels sprouts
- 50g finely chopped carrot
Method:
- Finely chop any leftover veg you want to use – I’ll be using brussels sprouts & carrots
- Add all ingredients into a mixing bowl and stir to combine (if you need to add either more milk or more flour to get the correct consistency, then do so, as individual’s mashed potato consistency will vary)
- Add dollops of the mixing into a dry, non-stick frying pan and fry on medium/high heat until golden brown & crispy on each side
Note: hopefully you’ve already seasoned the mashed potato you’re using, but if not, considering adding a pinch of salt.
Element 5: Pork ‘Bits’ In A Cranberry Glaze
Cranberry Glaze Ingredients:
- 3 x tbsp cranberry sauce
- 1 x tbsp red wine vinegar
- 1 x veg stock cube in 200ml water
- 50g cubed cold butter
Method:
- Add cranberry sauce, vinegar & vegetable stock in pot – bring to a boil, then reduce down to a medium heat
- Simmer until liquid has reduced by approx. 1/3 then add cubes of cold butter – 2 at a time – until sauce is glossy
Pork Pieces / Bits Method:
- Slice some pork from your leftover porchetta and render down the fat in a frying pan – the fat will breakdown further and create crispy slices of pork
- Once cooked, chop these into small pieces to create your pork ‘bits’
- Mix these through your cranberry glaze
Element 6: Salad Leaves
Use any leftover salad you have from the big day as the final element in your perfect Boxing Day leftover sandwich!
Enjoy!
