Chef and Coles ambassador Michael Weldon joined The Morning Show with easy recipes to take leftover meat and vegetables from your Sunday roast and turn them into delicious new meals.
Lamb Rogan Josh with leftover mash top
Ingredients
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400g left over roast lamb chopped roughly400g left over roast vegetables, chopped roughly1 brown onion, sliced3tbs Rogan Josh Paste1 tin tomatoes1 cup yoghurt1 cup chicken stock or gravy½ bunch coriander, chopped600g left over mash potatoes
Method
In a large saucepan fry off the onion in olive oil until softened. Add in the curry paste and fry off until aromatic.Add in the tin of tomatoes, yoghurt, and stock, bring to the boil then reduce to a simmer. Add in the leftover roast lamb and cool for 15 minutes until heated through. Add in the leftover vegetables and cook until softened and the sauce has thickened. Remove from the heat and cool, fold through the coriander.Once fully cooled, add the lamb mixture into an oven safe dish. Top with the mash potatoes and spread into a even layer.Bake in a 180 deg c for 30-40 mins until the potatoes are slightly golden and the filling is heated through.Serve with extra coriander sprinkled over the top.
Roast Chicken Red Curry Pie with a Filo pastry top
Ingredients
600g Leftover Roast Chicken400g Leftover roast vegetables1 onion, sliced3tbs Red Curry paste1 cans Coconut Cream1 cup chicken stock1 lime1tbs fish sauce1 red chilli, sliced2 sheets filo pastry50g butter melted
Method
In a large saucepan fry off the onion in olive oil until softened. Add in the curry paste and fry off until aromatic.Add in the coconut cream and stock, bring to the boil then reduce to a simmer. Add in the chicken and vegetables, cook until the chicken is heated through and the gravy has thickened. Taste and adjust the seasoning with lime, fish sauce and sugar. Add in the curry and cool.Once cooled add into an oven safe dish.Brush the filo pastry with butter and layer on top of the pie tin. Once all the layers are added brush with a little extra butter and bake at 180oC until the filo is golden and the filling is heated through.Serve with extra chilli, coriander and thai basil.
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