We’re well into that limbo period between Christmas and New Year’s, but many families may still have leftover food and snacks lying around.

On Late Breakfast this morning, Stefanie Preissner was joined by Chef Andrew Rudd who told her the best things to do with the bits you find at the back of the fridge post-Christmas.

He came up with three recipes to get you through the post-Christmas lull: Bacon & Turkey Sausage Rolls, Meringue Roulade and Leftover Chocolate Assortments Mousse.

Stefanie was also joined by Premier International Beers Chief Dean McGuinness who supplied her with the best non-alcoholic beers on the market as people prepare for the New Year.

Bacon & Turkey Sausage Rolls

Bacon & Turkey Sausage Rolls 

Ingredients (makes around 10 large portions)

• Two tsp cumin seeds
• Two tsp fennel seeds
• Two tsp juniper berries
• One tsp salt
• Two tsp ground pepper
• 200g cooked turkey, finely diced
• 150 g cooked bacon, thinly sliced
• 100g sausage meat & bread stuffing (include herbs of choice)
• One pack of shop bought puff pastry
• One egg, beaten
• Three tsp sesame seeds
• Cranberry sauce for garnish

Instructions

1. Preheat oven to 180 degrees, fan assisted
2. In a non-stick frying pan, dry fry the spices (cumin, fennel, juniper berries).
3. Add the salt and pepper. Crush with a Mortar & Pestle then allow to cool
4. Combine the remaining ingredients, then add the spice mix. Then mix really well with your hands (gloves help)
5. Roll out the puff pastry on a well-floured surface
6. Using your hands, work the sausage meat into a roll or tube lengthways across the middle of the pastry.
7. Carefully, roll the tube so that its completely covered with the pastry.
8. Gently, press together the pastry creating an envelope, of sorts.
9. Leaving a 2cm overlap, cut the unused pastry. Brush the edges with a little egg wash and pinch the entire length with a fork.
10. Cut into 10 cm lengths and brush with the remaining egg wash, then sprinkle with sesame seeds. Finally cut a small incision into each of the rolls
11. Transfer onto a baking tray, lined with parchment
12. Bake for approx. 30 to 35 mins
13. Serve with cranberry sauce

Meringue Roulade recipe. Image: Chef Andrew Rudd.

Leftover Chocolate Assortments Mousse 

Ingredients (makes around 10 portions)

• 100g Cadbury Crunchie Rocks, 100g Cadbury Dairy Milk Caramel Nibbles
• 100g salted butter
• One tbsp Cointreau Orange Liqueur Triple Sec (optional)
• Two tsp vanilla extract
• Four large eggs, separated
• 200ml cream, lightly whipped

Leftover Chocolate Assortments Mousse

Instructions

1. Empty the contents of the packs into a small glass bowl.
2. Place into a saucepan of water and simmer until melted.
3. Add the butter, liqueur, and vanilla extract.
4. Beat in the egg yolks and cook for a further two minutes.
5. Set aside and cool
6. In a clean dry mixing down, whisk the egg whites into soft stiff peaks.
7. Fold this into the chocolate and then combine in the whipped cream.
8. Pour the mix into a good pouring jug, and then dispense into ramakins, glasses, or a decedent serving dish of your choice. To set, place in fridge for a few hours, or overnight
9. Serve and dust with icing sugar.