A hearty clean sweep

Plum cake ballsUsing leftover plum cakeIngredientsLeftover plum cakeA few spoons of buttercream pound Melted chocolateSprinklers of your choiceMethodCrumble the plum cake Mix a few spoons of buttercream to combine the cake Roll them into balls and refrigerate for 30 minutes Dip the balls into melted chocolate and let them set on a plate While the chocolate is still soft add some sprinklers over itSheetal Dedhia founder Sheetalrsquos Baked with LoveTom Kha GaiUsing leftover chicken or turkeyIngredients12 pound 220 g cooked turkeychicken shredded2 cups turkeychicken stock 1 stalk lemongrass5 kaffir lime leaves3 inch knob galangal sliced 6 Thai or regular chilliespound 2 shallots 6 dried shiitake 1 pack of Hon Shimeji or straw mushrooms or button mushrooms 1 can fullfat coconut milk1 tbsp palm sugar or brown sugar pound 3 tbsp fish sauce pound 3 tbsp lime juiceMethodPour the stock in a vessel add bruised and roughly chopped lemongrass and galangal kaffir lime leaves chillies and sliced shallots Bring to a boil and gently simmer for 10 to 12 minutes Strain the stock To it add the dried shiitake and the straw button or Hon Shimeji mushrooms Let that simmer till the shiitake is hydrated and the Hon Shimeji mushrooms are cooked Tip in the coconut milk and other ingredients It should have the sweetness of the milk and sugar spice of chillies and sharpness of fish sauce Throw in the shredded turkeychicken and cook for 10 minutes Serve hot topped with crispy fried onions chopped scallions cilantro sprigs and chilli oilChef Dane Fernandes executive chef The St Regis MumbaiSmoked turkey barquettes with cranberry caviarUsing leftover turkey chunksIngredientsFor pastry dough112 cups allpurpose flour pound 10 tbsp cold unsalted butter cut into halfinch cubes pound 12 tsp salt3 to 5 tbsp ice waterFor filling14 cup red onion diced pound 2 tsp lemon juice312 oz leftover smoked turkey chunks pound 12 tbsp unsalted butter melted1 tsp lemon zest pound 14 tsp black pepper pound Cranberry caviardill leaves for garnishMethodFor the dough blend the flour butter and salt or pulse until most of the mixture resembles coarse meal with small butter lumps Drizzle three tbsp ice water and gently stir with a fork until incorporated Squeeze a small handful of the mixture if it doesnrsquot hold together add the remaining ice water half a tbsp at a time and stir until just incorporated Then test again Place the mixture onto a lightly floured surface and divide into four portions With the heel of your hand smear each portion once or twice in a forward motion Gather the dough together with a pastry scraper and divide into two pieces flatten each piece into a fourinch square Chill the squares and put in plastic wrap until firmFor the barquette shells keep the remaining dough chilled roll out one piece on a lightly floured surface into a 13inch square Arrange 12 barquette moulds close together and drape the rolledout dough over the moulds Roll a rolling pin over the moulds to cut the dough and then lightly press them into the moulds Prick each shell several times with a fork and chill all shells in a shallow baking pan until firm for 30 minutesPreheat the oven to 375degF Arrange the barquette moulds together in a shallow pan and cover with parchment Put pie weights on top of the parchment and bake until the edges of the shells are pale golden in about 15 minutes Remove the parchment and weights and bake shells until golden Cool the shells then remove from the moulds and cool completelyStir together onion lemon juice and a pinch of salt in a bowl and let it stand at room temperature for 30 minutes Stir in the smoked turkey butter zest and pepper Fill each barquette shell with a scant tsp of turkey mixture and top with 14 tsp of cranberry caviarChef Parimal Sawant Tiara at Meluha The Fern HotelCaramel and peanut ballsUsing leftover biscuitscookies and toffeesIngredients150 g leftover biscuits100 g unsalted roasted peanuts pound 135 g chewy toffees12 cup cream 13 cup dark spirit 200 g white chocolate chopped 100 g dark chocolate chopped 112 tbsp sunflower oilMethodFinely pulse the biscuits and peanuts Whisk the toffees cream spirit and 12 tsp salt in a saucepan over medium heat Bring to a boil and cook for three minutes or until reduced slightly Stir in the white chocolate Transfer the mixture to a bowl combine with a cup of the biscuit mixture Let it stand for two hours or until itrsquos at room temperature Line a baking tray with baking paper With wet hands take a tbsp of the mixture and place on the tray Chill for 30 minutes With wet hands roll the caramel pieces into balls Let them chill on the tray for 30 minutes Melt dark chocolate and oil in a bowl over a saucepan of simmering water Place remaining biscuit mixture on a tray Using two forks dip the balls into the melted dark chocolate and rollcoat with thebiscuit mixtureChef Ghulam Rabbani head chef 1522 Bar and Kitchen