I know it's not Christmas yet, but you know what's going to happen the day after - you'll have prepared so much food for everyone, you'll likely end up with some leftovers. Things like extra meat and gravy, and cranberry sauce.
The folks at Park Bench Deli not only have delicious gravy and sauce for the season, they also have got some clever ideas on how to stretch those leftovers into amazing bites in the days that follow:
Brown Butter and Truffle Gravy - 600ml @ $10A reimagining of the staple turkey gravy, Park Bench Deli's version is a stock made from chicken and a vegetable trio of onions, garlic and celery. The gravy is finished with brown butter and truffle oil.
Instructions: Place in small saucepan over low-medium heat and whisk until smooth and just simmering. Serve hot.
What to do with this gravy?
i) Lubricate your mashed potatoes.
ii) Use to moisten crusty ends of bread loaves - sourdough, for instance.
iii) Pair with a well-seared leg of chicken for fun times.
iv) Add to sauteed mushrooms and caramelised onions.
v) Obtain a roast bird. Carve. Coat bits of meat liberally.
Cranberry Sauce - 200g @ $10Park Bench Deli’s take on a classic Cranberry Sauce. A classic accompaniment to your meat selection.
Instructions: Place in small saucepan over low-medium heat and whisk until smooth and just simmering. Leave to cool before serving.
What to do with this sauce?
i) In a pinch, use it as a replacement for jam.
ii) Add it to yogurt with cinnamon, lemon juice and some fruit for a parfait.
iii) Pair it with some vinegar, virgin olive oil, salt and pepper for a salad dressing.
iv) Mix some into pancake batter for a berry twist.
v) If all else fails, make a negroni with it.
With scrumptious ideas like these, you'd want to stock up on a few more packs just to make sure you HAVE leftovers!
Park Bench Deli is located at 179 Telok Ayer St, S068627.
Tel: 6815 4600.
Mon- Fri 10:30am - 4pm & 5pm-9:30pm