Aaron Stott has big plans for this year\u2019s Christmas meal – and the leftovers. <\/p>\n
Stott, the head chef at the Old Packhouse Cafe in Kerikeri, tends to have Christmas dinner on Christmas Eve, so he and his wh\u0101nau can spend the next day at the beach. <\/p>\n
Stott is cooking for 12 family and friends this year, including three of his four children and his parents from Wellington. <\/p>\n
They\u2019re in for a treat. <\/p>\n
He\u2019s doing a ham glazed with honey mustard, smoked on the barbecue for eight hours, along with turkey breast stuffed and rolled with bread stuffing, apricots and pistachios, topped with cranberry sauce. <\/p>\n
There will also be a German-style potato salad, a leg of lamb or scotch fillet, and a trifle made by his wife Katy. <\/p>\n
Kerikeri-based chef Aaron Stott is planning a feast for his family this Christmas. Photo \/ Jenny Ling<\/p>\n
The vegetables will include fried cauliflower, and a couscous salad with broad beans and asparagus. <\/p>\n
\u201cThe next day, it\u2019s all of that, cold,\u201d Stott said. <\/p>\n
\u201cWe\u2019ll probably have it on sandwiches, and will take everything to the beach and set up a table, and everyone can graze. <\/p>\n
\u201cIt takes a week to get through the ham, so there\u2019s plenty of that. <\/p>\n
\u201cAnd I\u2019ll make fresh bread.\u201d <\/p>\n
Stott, who has worked in top restaurants in London and Russia<\/a>, will also make a bubble and squeak with the leftovers. <\/p>\n \u201cI\u2019ll chop up and fry onion and all the leftover bits of meat together, and boiled potatoes, and whatever vegetables are left.<\/p>\n \u201cIt all goes into a cast-iron skillet and is fried until caramelised and crispy. <\/p>\n \u201cWe\u2019ll have that on toast with a fried egg on top and plum sauce.\u201d <\/p>\n For Stott, having the Christmas meal a day early means he can relax with the family. <\/p>\n \u201cFor the kids, it\u2019s all about presents and the tree and getting up early in the morning.<\/p>\n \u201cFor me, it\u2019s about sharing a table with the family. <\/p>\n \u201cIt gives us the opportunity to be together … and be grateful for everything.\u201d <\/p>\n Aqua Restaurant head chef Craig Estick <\/p>\n A few years ago, Aqua Restaurant head chef <\/a>Craig Estick and his wife, Suzy, made two decisions to reduce Christmas stress. <\/p>\n The first was to have an open-door policy at their Waipu home, so their three adult children and their partners could come and go as they pleased. <\/p>\n The other was to keep it simple. <\/p>\n The Esticks opt for traditional meats, including ham and lamb, barbecues, and simple salads. <\/p>\n \u201cIf we have people stay over Christmas Eve, we\u2019ll do a breakfast and a late lunch. <\/p>\n \u201cWe keep it light and easy. <\/p>\n \u201cA lot of enjoyment goes out of it if you overcomplicate it.\u201d<\/p>\n Estick is practical and tries to minimise leftovers to avoid food waste, especially as the kids often head off on Boxing Day. <\/p>\n \u201cThere\u2019s so much food wastage because people over-cater. <\/p>\n \u201cYou\u2019ve got to be a bit clever about it and have things that can be utilised the next day.\u201d <\/p>\n Estick keeps the ham in a ham bag for a few days, and uses it in pastas, sandwiches or for breakfast, then cuts the rest up and freezes it.<\/p>\n His favourite recipe for leftover lamb is his North African-inspired grilled lamb rump with grilled asparagus, dressed with dukkah or harissa, and sprinkled with pomegranate and feta.<\/p>\n \u201cIf I\u2019m cooking at home, I go a little bit into chef mode, and get a bit annoyed if my customers \u2013 i.e. my family \u2013 don\u2019t sit around to appreciate the food I just cooked. <\/p>\n \u201cI\u2019ve learned over the years to chill. It\u2019s [the food] important, but it\u2019s not why we\u2019re all there. It\u2019s a family gathering.\u201d <\/p>\n Marcus Berndt from Terra Restaurant <\/p>\n Chef Marcus Berndt likes to put a unique twist on traditional Christmas meals. <\/p>\n This year is no exception for Berndt, who owns Terra Restaurant <\/a>in Paihia with his wife, Sarah Connor, also a trained chef. <\/p>\nAqua Restaurant head chef Craig Estick aims to keep things simple for the festive season.<\/p>\n
Terra Restaurant owners, chefs Sarah Conner and Marcus Berndt, have plenty of ideas for leftover food on Christmas day.<\/p>\n