So, apart from finding out that you have been moved to tier 3 or 4, that your children can’t go back to school until mid-January at the latest and that there is now a more contagious strain of Covid-19, did you all have a nice Christmas holiday?

In any ‘normal’ time, this would be enough bad news for an entire year, but after the ‘annus horribilis’ that was 2020, we’ve all become very used to doom and gloom announcements like this on a seemingly, now, daily basis.

It’s fair to say that 2020 won’t go down as the best year on record, so we won’t dwell any further on this.

Instead, we’ll look forward to 2021.

Hopefully, touching wood, not walking under ladders, cracking mirrors etc, we’ll get back to some semblance of normality, even if doesn’t happen from 1st January.

Normality like being able to visit and hug loved ones, popping to the pub with your mates, going to the football, eating a meal in a restaurant with whomever you please and, well you get the drift.

We take a glass half full view here in the SK kitchen so one of our biggest hopes, aside from the number one wish of ensuring that the old and most vulnerable are vaccinated against Covid-19 is that 2021 will be a vintage year for the catering and hospitality industry.

We’re confident people will flock back in their droves to eat out, whether it’s for scampi and chips at the local boozer or something more luxurious at a Michelin starred restaurant,

After all, there’s a reason for the phrase ‘comfort food’ and pubs, restaurants, hotels and other establishments will need your help more than ever in 2021.

To conclude our year, here’s a recipe which will help to use up some of those festive leftovers.

Happy new year, 2021, we’ve never been happier to see you!

Christmas veg waffle with crispy turkey and spicy cranberries

Crispy turkey:

  • 500g leftover turkey cut into large pieces
  • 1 tbsp. brown sugar
  • 1tsp salt
  • 25g gravy granules
  • 1 tsp garlic powder
  • 1tsp onion powder
  • ½ tsp chilli powder
  • 1 tbsp white wine vinegar
  • Juice of ½ lemon
  • 40g left over gravy
  • Cornflour

In a bowl place all the ingredients apart from the cornflour and mix well, leave to marinade for 30 minutes add more gravy if it’s too dry.

Preheat your deep fat fryer to 180oc. Place the marinated turkey pieces in the cornflour and coat well shake off any excess cornflour and deep fry till crispy.

Jalapeno cranberry sauce:

  • 1 jar of cranberry sauce
  • ½ a jar of sliced jalapenos diced

In a pan warm up the cranberry sauce, jalapenos and a dash of the jalapeno brine and leave to one side. 

Veg waffle:

  • 430g leftover mash
  • 225g leftover carrots diced
  • 330g leftover sprouts diced
  • 200g leftover roast potatoes diced
  • 50g plain flour
  • 90g melted butter
  • 1 tsp salt
  • Pinch of black pepper
  • Pinch of dried sage

Preheat your waffle machine or put a frying pan on a medium heat if you don’t have one.

Place all the ingredients in a kitchen mixer and mix together till combined. Check for seasoning. Then spoon the mix into your waffle machine and cook till golden brown and the edges are crispy.

Serve with mounds of crispy turkey, fried eggs and lashings of leftover gravy and spicy cranberry sauce.

About Chris Brown
Sous Chef of SK Foods.
Your food. Our Passion.