Each year I review my Christmas catering efforts to see what worked, what didn’t and what could be changed.

As I have explained, this year was quite different as I catered for a small family gathering of 4 in an unfamiliar kitchen with limited ingredients.  I shopped with a view to minimal leftovers as well as a very simple menu.  You can see the menu in my previous post.

This was the entree – grilled asparagus and prosciutto-wrapped haloumi.  There was a roasted capsicum sauce to accompany it.

Here is the table set for the main course with grilled salmon, chestnut and cranberry stuffed chicken roll and 3 different salads.

It was very enjoyable and there is nothing that I would change.  The menu could easily be used for a bigger group with minimal additional effort.

We visited relatives on Boxing Day so the leftovers had to wait until the following day when I used them to  create a main meal salad.  I do not have a photo but here is the ‘recipe’.

Potato & Salmon Salad

6 tiny potatoes
1 small piece of grilled salmon
1 stick of celery
1/4 red capsicum (bell pepper)
Herb mayonnaise

Boil the potatoes until just tender.  Cool and cut into small pieces.  Flake the salmon and add to potatoes.  Add finely sliced celery and diced capsicum.  Toss ingredients and stir mayonnaise through.  Chill and serve on a bed of salad greens with tomato wedges.

The recipe is based on exactly what I did and it served 3 adults for lunch.

What creations have you made with leftovers during the festive season?