Tesco Northern Ireland – the number one retail champion of local produce – is challenging households to have a very Northern Irish Christmas this year.
With its largest selection of local produce to date, and some mouth-watering Christmas fayre, it has never been easier to buy and serve local.
Tesco Northern Ireland has local Christmas all wrapped up and here are some tasty leftover recipes to make sure none of it goes to waste.
Products available in Tesco stores across Northern Ireland subject to availability.
Leftover Frittata with gammon, peas and feta recipe.
- handful mint leaves, finely chopped
- 50g (2oz) frozen peas, defrosted
- 100g (3 1/2oz) leftover roast Cookstown gammon, cut into cubes
- 4 Skea eggs, beaten
- 15ml (1tbsp) Broighter Gold olive oil
- 100g (3 1/2oz) feta cheese, broken into chunks
- tomato ketchup, to serve (optional)
Preheat the grill to high. Stir the mint, peas and gammon into the eggs and season.
Place the oil in a 20cm (8in) non-stick frying pan over a medium heat and once hot pour in the egg mixture. Cook for a minute, moving the egg mixture around to help it cook, then scatter over the feta. Cook for another 2‑3 minutes.
Put the pan under the grill for 3–4 minutes, until the top of the frittata is golden and cooked. Turn out onto a plate and serve with ketchup, if using.
Sprout gratin with mustard and bacon
- 750g (1½lb) Loughgall’s Brussels sprouts, halved
- 1 x 250g pot crème fraîche
- 1 tbsp grainy mustard
- 50ml (2fl oz) semi-skimmed milk
- 100g (31⁄2oz) Gruyère, grated
- 4 rashers Cookstown smoked bacon, chopped
Preheat the oven to gas 4, 180°C, fan 160°C. Cook the sprouts in a large pan of boiling salted water for 3 minutes, drain and refresh in iced water. Lightly butter a large 28cm x 22cm oven-proof dish and add the sprouts.
Fry the bacon pieces in a frying pan over a medium heat until crisp. set aside. Mix together the crème fraîche , mustard and milk and pour over the sprouts. scatter with the gruyere and the bacon. Bake for 15- 20 minutes, until bubbling and golden. Serve immediately
Winter Vegetable and Barley broth recipe
- 1 Gilfresh leek, thinly sliced
- 2 sticks of Gilfresh celery, finely sliced
- 2 Gilfresh carrots, peeled and diced into 1-2cm pieces
- 1 medium parsnip, peeled and diced into 1-2cm pieces
- 1 medium Glens of Antrim potato, peeled and diced into 1-2cm pieces
- 2 bay leaves
- 2 stalks of thyme
- 100g pearl barley
- 1½tbsp tomato puree
- 1 litre hot vegetable or chicken stock
- 40g (1½ oz) butter
- 2tbsp chopped flat leaf parsley
Turn the slow cooker on to high or low. Put all of the vegetables, bay leaves, thyme and pearl barley into the slow cooker dish. Mix the tomato purée into the hot stock and pour over the vegetables. Mix well and cover with a lid. Cook for 4 hours on high or 8 hours on low.
Remove the bay leaves and thyme stalk then stir in the butter and chopped parsley. Add seasoning to taste and serve hot.