How to make amazing food from leftovers

If you're like most Norwegians, you've made sure there's more than enough food for everyone, maybe you even have a little too much? If you think it's as bad as we do that kilos of ribs are thrown away every year, then you should read on. Here are our very best leftover recipes!

In collaboration with the Culinary Academy, Mathallen has created a number of recipes for Christmas. Among other things, we have created a step-by-step review of the traditional Christmas rib and in addition we have tried a new twist in the form of a sous vide ribs.

In this article, we focus on what to do with all the leftovers from that delicious Christmas dinner. Read on for recipes for Peking pork, steamed buns and bulgogi with kimchi. Here you can also watch videos of chef from the Culinary Academy, Espen Vesterdal Larsen, making the dishes.

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Peking pig

Snacks for 6 people

This is a simplified version of Peking duck, it is far from the original, but it is at least as good to eat.

For warming up the ribs
1 kg rib leftovers
15 g fresh ginger, finely chopped
1 tablespoon of honey

This is what you do:
Leftover ribs are heated and the meat is torn into strips while still hot.
Fry in a pan before serving and season the dish with a little ginger and honey.

Hoisin sauce with sesame
55 g hoisin sauce
20 g sugar
45 g oyster sauce
15 g sesame oil
5 g black sesame seeds

This is what you do:
Toast the sesame seeds in a dry, hot pan. Mix the remaining ingredients together in a small saucepan and cook until the sugar has dissolved. Add the toasted sesame seeds.

Accessories
2 spring onions, finely chopped
½ cucumber, thinly sliced

Pancakes
Can be bought ready-made, in Asian stores or you can search for the recipe on the internet (search mandarin pancakes)

Serving:
Meat and vegetables are rolled into the pancakes. Served with hoisin sauce and finely sliced ​​spring onions and cucumber strips.

Tip!

• Place the finely chopped vegetables in ice water before serving, they will then become crispy!
• Of course, you don't need to fry ribs here, if you have leftovers from other meat, that's also good!

Steamed Buns with grilled ribs, hoisin, coriander, spring onions and cucumber

Steamed buns are steamed or baked bread. The dough can be used in different variations, such as gua bao, baozi and mantou. Today we will make gua bao. The bun blanks are rolled into ovals, left to rise and steamed. The finished buns can be filled with whatever you want, we filled them with grilled spare ribs, spring onions, cucumber and hoisin.

Hoisin sauce with sesame

55 g hoisin sauce
20 g sugar
45 g oyster sauce
15 g sesame oil
5 g black sesame seeds

This is what you do:
Toast the sesame seeds in a dry, hot pan. Mix the remaining ingredients together in a small saucepan and cook until the sugar has dissolved. Add the toasted sesame seeds.

Steamed bun
Approx. 30 pcs

35 g dry yeast
1 tablespoons sugar
1 dl wheat flour
1,5 dl lukewarm water
Mix together into a batter and let it stand at room temperature for 30 minutes.

3,5 dl lukewarm water
6-9 dl wheat flour
1 teaspoon of salt
6 tablespoons sugar
4 tablespoons vegetable oil or duck fat
2 teaspoons baking powder

This is what you do:
Mix part 1 of the dough with the other ingredients. Knead it in a machine until it forms a dough (approx. 6 min on low speed). Rest under a kitchen towel for 2 hours on the counter until it has risen approx. 3 times its original size.

Knead the dough and divide it into golf ball-sized pieces, about 25-30 g. Roll the dough into balls and let rise on greased trays under plastic wrap for about 30 minutes.

Once the balls have risen, roll them flat so that they become ovals, brush with a little vegetable oil and fold the dough in half.

Let the dough rise one last time under plastic wrap before steaming in a bamboo basket or in a steamer for 6 minutes. They are now ready to serve and should be served hot.

The buns are filled with a slice of rib, cucumber, coriander, spring onion, hoisin sauce and eaten with your hands!

Bulgogi with kimchi

Bulgogi comes from South Korea and means something like grilled meat. As the name suggests, it consists of meat that is first marinated in a marinade of soy, sesame, garlic, and sugar, before being grilled over an open charcoal grill.

The meat is served in a leaf of lettuce with fresh vegetables and preferably kimchi.

Kimchi is South Korea's national dish, and consists of variations on fermented vegetables that are often quite spicy. The fermentation of the vegetables takes 2-3 months, and was traditionally a way to preserve vegetables, so that people also had access to fresh vegetables during the winter months.

We use ribs and make a "quick kimchi", which is easy to make at home.

The meat
1 kg ribs
1,5 dl soy sauce
1,5 dl Korean pear juice – optional
2 tablespoons sesame oil
3 cloves garlic, crushed
2 spring onions, finely chopped
1,5 tablespoon fresh ginger, grated
1 tablespoon brown sugar
1 tablespoon toasted sesame seeds
Freshly ground black pepper

This is what you do:
Mix all the ingredients for the marinade in a bowl.

Cut the meat into thin slices, approx. 1 cm thick and mix the marinade well. Let it marinate for at least 2 hours, but preferably longer. If using tougher cuts of meat, it should be marinated overnight.

Grill the slices of meat on a charcoal grill or use a grill pan/frying pan. Make sure to have high heat!

Grill for 30 seconds on each side, until the meat has a grill crust and serve immediately.

Quick kimchi
1 piece of Chinese cabbage
3 carrots
1/3 radish
30 g salt
Fresh ginger
Kimchi base
Sriracha – optional

This is what you do:
Finely chop the Chinese cabbage and mix the salt well. Let it sit for a few minutes until the cabbage has released some of the liquid.

Grate carrots and radishes coarsely on a grater.

Rinse the salt and cabbage water off the cabbage and dry well, mix the cabbage, radish and carrot and add a little kimchi base. Season with a little grated ginger and sriracha if desired, to make it a little spicier.

Other accessories
Iceberg lettuce
Cucumber
Cooked rice

This is what you do:
Pick large leaves of iceberg lettuce and wash in cold water. Dry in a salad spinner. The leaves should be large enough to be filled with the other ingredients.

Cucumber is thinly sliced ​​and marinated with kimchi base and a few thin slices of green chili with seeds.

Put some cooked rice at the bottom of the lettuce leaf, add some kimchi, a couple of slices of meat and a few slices of cucumber. Eat with your hands!