a chance to love those christmas leftovers! balinese-style curry (with roast duck)

Balinese-style curry with roast duck

It makes sense to me that when London skies are leaden, when we are morosely peering through a damp grey mist and remembering fondly, through our rose-tinted glasses, last year's White Christmas, that what I really want to eat is food laden with south east Asian spices. Perfect warm-you-up and kick-you-into-action spicy sense.

Most people I know find the thought of leftovers, especially Christmas leftovers, profoundly depressing. I don't know whether there is something wrong with me, or just because I am constantly worrying about where my next meal is coming from, but I love the challenge. And to be honest, finding a good use for roasted meat isn't really much of predicament.

This Christmas we had a roast duck (not my choice, but hey ho), which personally I think can only be improved by cooking with spices and chillies. Add whichever vegetables you like - I threw in a few mushrooms, tomatoes and some red pepper, as that is what I had. Now I wish I'd added some frozen peas too, they are always lovely in a curry.

Serves 3
Skill level: Easy

ingredients:
sambal paste
2 x red chillies
4 x garlic cloves
4 x shallots, or 1 x red onion
2cm fresh ginger, peeled
2cm fresh galangal (optional)
vegetable oil
100g brown mushrooms, quartered
1 x red pepper, diced
2 x tomatoes, de-seeded and diced
1½ tsp ground coriander
½ tsp ground black pepper
½ tsp ground cumin
½ tsp ground turmeric
¼ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground fennel
¼ tsp ground nutmeg
1 x tin of coconut milk (400ml)
salt
leftover roast duck (or turkey or chicken - any leftover roast meat will do!)

directions:

1. First make the sambal paste by blending up the chillies, garlic, shallots, ginger and galangal (if using).
2. Heat about 2 tablespoons of oil in a heavy-based pan. Add the sambal paste and fry for 30 seconds, before adding the chopped vegetables. Stir well and gently fry for 5 minutes before adding the ground spices.
3. Continue to fry for 2 minutes before adding the coconut milk.
4. Bring the liquid to a gentle simmer; (don't boil as the coconut milk has a tendency to separate). Simmer gently for about 10 minutes, or until the vegetables are beginning to soften.
5. Add the cooked duck (or other leftover roast meat) and cook for a few minutes until warmed through.
6. Check the seasoning and serve with plain steamed rice.

tip:

• Although I would typically serve this with rice, we actually ate it with bubble 'n squeak cakes made from leftover roast potatoes!