Num Num

eat. cook. write.

December 27, 2010

my Cunning Plan

Talking about Christmas on the 27th of December is like drinking apple sours on a hangover. A sour taste in the mouth and sentiments of despair from your stomach.  After weeks of commercial tinsel being thrust in your face, of gift-giving pressure and having to pretend that you are enamoured with every member of your vast extended family; it's understandable that no one wants to hear about it anymore.

However, this leaves the cook with the dilemma of  half a 6kg gammon on her hands and a fridge door that can barely close on all the left overs. What does she do? (Imagine the voice of one of those annoying chirrup-y motivational speakers, revving up as he tries to jive a bunch of bored employees into cheers and smiles at a lame staff retreat.)

Does she skulk around, lower lip to the floor because no-one cares for gammon anymore?
Does she throw a tantrum and give all the food away in a fit of helplessness?
Does she slyly start throwing away the turkey, strip for strip, in the hope that she will soon have empty tupperware containers again?

She does not.
She surveys the fridge, taking it in,
She musters her courage, flexes her muscles and...

Whips out a bundle of raffia.

Post- Christmas wraps

  • 2 packets of 5 wraps (hmmm don't know how to home- make, ideas welcome)
  • Gammon left overs with... 
  • apple sauce
  • celery, finely sliced
  • wholegrain mustard
  • sundried tomatoes (Ina Paarman's are The shiz)
  • Rocket leaves
  • Green peppercorn Camembert (or whatever yum cheese you have floating around)
  • Turkey left- overs with... 
  • Basil pesto ( I'm in love with the 'Pesto Princess' type you can buy in Spar. She's truly royal) 
  • spring onions, finely sliced
  • Hummus
  • salt and pepper 
  • cos lettuce
  • cherry tomatoes, slice and sprinkled with Maldon salt
  1. Gosh. You should know you to make a wrap. Or you should be able to figure it out if you don't. But if you're still hungover from Christmas, and can't get your brain to function, then start by microwaving them one by one for 30- 40 seconds, until soft. 
  2. Spread the mustard on a rectangular area the size of the filling in the top half, centred. Lay down the relevant leaves, then top with the other goodies. 
  3. Fold the bottom up first. (This prevents dripping and mess) then the fold the sides over one by one. Tie with rafia and a pretty bow. Shoo wee! That's nice hey.

No comments: