Leftovers always great to renew and recreate

some of her classic recipes with a little modern twist. Here is one that will leave you wanting leftovers that much more often. Typically, around Eas- ter time when we were young, turkey was always on the menu. What fol- lowed, normal


aside from the sandwiches


pie, would be “fricassee”, a dish made up of poul- try and a sauce and served with


Ian Leatt Foodies

The aroma would drive my palate


potatoes. Gran

would call out, “Supper’s made,” and I was always the first to the table. I would always want sec- onds.

Nowadays, when I prepare this dish, it could be with rice or fries, sometimes with herbed dumplings and, of course, fresh French bread and butter for dipping and clearing the plate.

Turkey fricassee

4 tablespoons all purpose flour 2 tablespoons extra virgin olive oil 5 cups cooked chopped turkey (brown or white


2 medium onions sliced 4 medium carrots peeled and sliced “Julienne” 3 cups small button mushrooms halved 3 garlic cloves crushed ½ cup dry white wine 1 quart chicken stock 1 teaspoon chopped oregano 2 teaspoons fresh tarragon chopped 3 egg yolks

¾ cup whipping cream 1 tablespoon lemon juice Salt and pepper to taste

Directions Using a frying pan, heat the oil, then add carrots and

onions and fry for 5 minutes or until the onion is clear. Add the mushrooms and garlic, and stir for a further 5 minutes or until the mushroom is tender. Pour in the wine and reduce until nearly all the wine

has evaporated. Stir in the chicken stock and bring to a boil. Add the tarragon and salt and pepper for taste. Leave to simmer Place the turkey in a large bowl and dust with flour

and oregano. Shake the bowl, allowing all the turkey to be lightly covered with the flour. Whisk the egg yolks with the cream then pour into the simmering ingre- dients. Stir, then add floured turkey. Continue to stir until the sauce thickens. Remove the pan and place all ingredients into an oven proof dish. Place inside the oven for 30 minutes. Remove from the oven. Serve with your choice of mash, fries or rice. Ian Leatt is general manager of Pegasus Publications and a trained chef.

The biggest and most luxurious Oxbow yet!

Explore the benefits of living a

worry free lifestyle in natural luxury at beautiful Tuxedo Point.

OXBOWCONDOS.COM 204.999.5067 or 204.999.4363

Developed by: Laura Ross and Marnie Ross

The RossSisters & Associates

e all have influencers in our lives when it comes to spending time in the kitchen. Mine was my gran, and I have tried to emulate

Fricassees are a delicious way to deal with leftovers. 2 WORTH THE WAIT

April 2018 11

Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20