TURKEY, CRANBERRY & CIDER CASSEROLE
Full of festive flavours this is a delicious sweet and creamy casserole – the perfect use of your Christmas leftovers for all the family. Ideal for freezing too this makes a great standby meal.
Serves 6
TURKEY BUBBLE & SQUEAK CAKES WITH POACHED EGGS
These bubble and squeak cakes make a delicious mid-week supper, and are another great way to use up leftover roast meat.
25g unsalted butter 1 small onion, peeled and finely chopped 450g potatoes, cooked and mashed 350g cooked British turkey thigh, chopped
300g cooked cabbage or spinach, chopped
Salt and freshly ground black pepper 3 tbsp olive oil Dry breadcrumbs 2 tbsp flour 1 egg lightly beaten Vegetable oil for cooking 4 lightly poached eggs Jar of hollandaise sauce 1 bag of watercress 150g French beans, cooked
1 Heat the butter in a frying pan and cook the onions for 2-3 minutes, until slightly soft and translucent.
2 Place the mashed potatoes, cooked onions, turkey, cabbage and salt and pepper into a bowl and mix well.
3 Add the olive oil and a few dry breadcrumbs to form a firm but not stiff mixture. Form the mixture into 4 balls, flatten on both sides to make thick cakes and dust with flour. Brush the cakes all over with egg and coat with more breadcrumbs.
4 Heat a couple of tablespoons of vegetable oil in a frying pan and cook the cakes on both sides for 3 minutes until golden brown.
5 Place a little watercress on a warm plate, top with a cake, and a poached egg on top. Serve with French beans and hollandaise sauce.
© Phil Vickery
www.britishturkey.co.uk
2tbsp olive oil 900g turkey thigh, diced 3 tbsp flour 1 tsp dried parsley 8 shallots, peeled and halved 200g button mushrooms 300ml English apple cider 200g cranberry sauce 200g organic crème fraiche 2 tbsp fresh parsley, chopped
1 Heat the oil in a large casserole dish. Place the flour and parsley on a large plate
and roll the turkey in the flour to coat. Add to the pan and brown for 5-8 minutes. You may need to do this in batches. Stir in the shallots and mushrooms and brown lightly. Add the cider and cranberry sauce, bring to the boil then simmer, covered for 40 minutes.
2 Remove the lid, add the crème fraiche and simmer uncovered for a further 20 minutes. If you fancy a thicker sauce mix 2 tsp cornflour with one tbsp water to make a smooth paste then add to the pan and simmer until thickened.
3 Season with a little black pepper. Sprinkle over the fresh parsley and serve.
TOP TIP
If you don’t want to use cider, simply substitute apple juice instead. For additional flavour
and colour add a few handfuls of spinach with the crème fraiche and allow it to wilt in the sauce.
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