Christmas leftovers, Sichuan-style

Posted by Fuchsia on December 30, 2011
Cooking, Festivals

As usual, some of the leftovers of my family’s Christmas turkey ended up in a Sichuanese dressing on Boxing Day (as mentioned in Time Out): tamari soy sauce, Chinkiang vinegar, sugar, ground roasted Sichuan pepper, home-made chilli oil and a little turkey stock. A scattering of toasted sesame seeds would have been a nice garnish, but I forgot to bring them with me to my parents’ house. We served it alongside ham, potato salad, green salad, Chinese kohlrabi salad, carrot salad, chicory with pear, walnut and blue cheese and other delicious leftovers. And then for pud, apple crumble, leftover Chinese mince pies (little mince pies made in the shape of jiaozi dumplings – a stop-gap invented one Christmas in Chengdu when there were no mince pie trays to hand, and used ever since), meringues and plum compote made with plums from the garden. Oh – and these marzipan and walnut balls, made in memory of my wonderful grandmother, who used to make them every year.

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1 Comment to Christmas leftovers, Sichuan-style

Laura@howtocookgoodfood
20 January 2012

Your feast at Christmas does sound delicious, turkey dressed in so many Chinese flavours can only improve it. I like the idea of combining the food cultures with lots of interesting dishes .

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