Transform your turkey...
Christmas can be a gluttonous time, but no one likes to see food go to waste. Make the most of all your Christmas trimmings and cook-up delightful dishes for all the family. Barbora Ormerod from The Devilled Egg Cookery School inspires us with some creative ways with turkey leftovers that will keep you full right into the new year.
Once October is behind us and the days get darker and colder, our attention inevitably turns towards Christmas. Decorating, shopping and cooking – there’s so much to organise for the big day that we oſt en neglect to prepare for the downtime that comes aſt er. Not least, among these questions is: what happens to all that leſt over turkey? No one wants to be toiling in the
kitchen aſt er Christmas, but it would be a shame to waste the leſt overs from such an anticipated meal. T e following ideas are all pretty simple and quick, but a bit more interesting than the usual options. Best of all, they taste great.
BANH MI Vietnamese for bread, ‘banh mi’ also oſt en refers to a sandwich fi lled with meat, sauce and pickles. T e bread used is traditionally a baguette (not quite the French style, but it will do). Turkey makes a great fi lling because it is quite succulent and goes with a wide range of fl avours. It works beautifully with mayonnaise mixed with tamarind, but will also stand up to strong pickles and even chilli. Aſt er an indulgent few days, this is quite a satisfying and refreshing dish.
TORTILLA T is familiar food originated in Central and North America as an unleavened cornbread. It’s a classic way to make a tasty snack out of anything; from vegetables to meat or even cheese. I like to pan fry chunks of leſt over turkey with a few slices of avocado (frying adds fl avour and gives the avocado a lovely buttery- ness), before wrapping in a tortilla with a slice of fresh mango, which complements the white meat and avocado very nicely.
62 | THE WEST COUNTRY FOODLOVER
PIZZA Another classic, but rarely seen with turkey topping. It’s actually a great way to use up leſt overs and scraps from the fridge, especially if the meat is a little dry. Simply spread pizza dough with tomato passata, add ingredients like mushroom, peppers and red onion, then add the turkey and cheese, and bake on a bread stone preheated to 230C for 4–5 mins until crispy and golden. If dry, just drizzle the meat with a little extra passata, oil or cheese...or all three.
Pro tip: Save your turkey
carcass and turn it into stock.
FRITTATA Another great way to revitalise dry leſt overs is to turn them into a frittata. It doesn’t take much work and is deliciously rewarding, working well as a light meal or just an exciting snack or starter. Best of all, it is extremely fl exible – you can swap out ingredients to suit what you have available, and it will last if kept in the fridge. Simply fry a selection of chopped vegetables (more leſt overs will do nicely) to add a bit of colour, then mix in a bowl with the turkey meat and a few eggs. Pour the whole lot back into the hot pan, top with a little cheese (optional) and bake in the oven until set.
QUESADILLA If you have more
ingredients than just turkey meat to use up, for instance, cheese
and cranberry sauce, it’s dead easy to sandwich them between two tortillas and fry until the cheese is completely melted, and the tortilla is golden and crispy. Quesadillas always make a delicious snack and are easy to tweak depending on what’s in the fridge. Of course, if you’ve had altogether too much roast bird over Christmas and need to take a break, it’s still worth portioning the meat and freezing in sandwich bags for the new year.
TURKEY SAMOSAS Serves 8
FOR THE PASTRY
150g plain fl our, plus extra to dust Quarter tsp salt Quarter tsp baking powder 1 tbsp vegetable oil 4 tbsp water
FOR THE FILLING 100ml vegetable oil
1 medium onion, peeled and fi nely chopped
2cm piece of fresh ginger, peeled and grated
1 tbsp Madras curry powder Quarter tsp cayenne pepper 1 tsp chaat masala Quarter tsp coriander seeds
Seeds of 6–8 crushed cardamom pods 200g cooked turkey, shredded
Small bunch of fresh coriander, chopped Pinch of salt
1 To make the pastry, combine the dry ingredients, add the oil and water, and mix to a stiff dough. Wrap in cling fi lm and
refrigerate for at least 30 mins.
2 For the fi lling, heat the oil in a pan and sauté the onion and ginger. Add the curry powder, cayenne pepper, chaat masala, coriander seeds and cardamom, then fold in the turkey and chopped coriander. Season with salt to taste. Allow to cool.
3 Remove the cooled pastry from the fridge. Lightly fl our a work surface, roll the dough out into 4 rectangles approximately 30 x 20cm and cut in half lengthways.
4 With a long edge towards you, fold the right side in and up, and then repeat with the left side, overlapping the folds to make a cone.
5 Add a spoonful of fi lling, dampen the open edges with water then fold down the top and seal to make a triangle- shaped parcel.
Deep fry in hot oil until crisp and golden in colour.
www.lakeland.co.uk
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