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Turkey |
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The
week between Christmas and New Year’s Day is filled
with bargain hunting, gift exchanges, parties - and leftovers.
Most of us will have turkey, ham, potatoes, roast beef
or cranberry sauce sitting in the fridge, and some of
the most delicious meals of the year are the results of
a hard day’s Christmas cooking.
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| Don’t
waste your leftover turkey on the usual post-Christmas
curries. |
Big
chunks of turkey are too good to waste, but boring if
not treated with imagination. You don’t have to spend
the week making turkey sandwiches - salads and soups,
for example, are great ways to transform your leftovers
into delicious meals.
Turkey should be used quickly and for food safety reasons
be eaten within two or three days.
So, instead of the traditional Boxing Day turkey curry,
try these delicious recipes.
Thai Turkey Salad
by Antony Worrall Thompson (serves 4)
Ingredients
2 tbsp fresh lime juice
55ml Kikkoman soy sauce
1 tbsp Ginger, grated
1 tsp ground star anise
2 tbsp nam pla (Thai fish sauce)
2 tsp Honey
450g cooked turkey meat, cut into half-inch strips
2 red chillies, seeded and finely chopped
4 Spring onions, sliced
1 Cucumber, peeled, seeded and sliced into 1cm half moons
3 Tomatoes, cut into wedges
2 tbsp chopped fresh mint
2 tbsp coriander leaves
2 tbsp basil leaves
salt and fresh ground black pepper
mixed salad leaves, to serve
Method
In a saucepan combine the lime juice, soy, ginger, star
anise, fish sauce and honey.
Cook for 2 minutes over a medium heat and allow to cool.
Add the remaining ingredients, except the salad leaves.
Season to taste and serve on the dressed salad leaves.
Perky Turkey Soup
by Good Food Magazine (serves 4)
Ingredients
1 tbsp Olive oil
1 large onion, halved and sliced into thin strips
1 red pepper, seeded and sliced into thin strips
2 tsp ground coriander
0.5 tsp chilli flakes
3 tbsp Basmati rice, or long grain rice
1.5 litres turkey or chicken stock, hot
250g Turkey, cut into thin strips (leg meat will have
the most flavour)
410g canned chick peas, drained and rinsed
1 handful fresh coriander, or flat-leafed parsley, roughly
chopped (optional)
Method
Heat the oil in a large pan, add the onion and fry for
5 minutes or so, stirring every now and then until it
starts to soften.
Add the red pepper, ground coriander, chilli and rice
and stir round the pan for about a minute.
Pour in the hot stock, stir in the turkey and chick peas
and season well. Bring to the boil, cover and simmer for
8-10 minutes, until the vegetables and rice are tender.
Stir in the coriander or parsley and it’s ready.
The soup may now be cooled and frozen for up to one month.
 Turkey
Hash
by Antony Worrall Thompson (serves 4)
Ingredients
1 small red onion, finely diced
1 red pepper, de-seeded and finely diced
2 waxy potatoes, peeled and finely diced
155ml Olive oil
250g Turkey, diced
2 tbsp tarragon, finely chopped
5 free-range eggs, beaten lightly
8 rashers Bacon, rinds removed
4 tbsp crème fraîche
salt and fresh ground black pepper
Method
Cook the red onion, red pepper and potatoes in 125ml olive
oil in a non-stick frying pan until tender and lightly
browned (about 12 minutes).
Put the turkey and tarragon into a mixing bowl and season
to taste. Add the eggs to the bowl and combine well.
Heat the 2 tablespoons of olive oil in the non-stick frying
pan. Spoon in the mixture to cover the whole pan. Cook
for about 5 minutes, then turn and lightly brown the other
side.
Meanwhile, grill the bacon rashers until crisp.
To serve, cut the hash into wedges. Put dollops of crème
frâiche at the side with some crispy bacon. |
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