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18 January 2019 Halesworth & Southwold Community News Leftover Good Food! 901550 PRIVATE HIRE


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IT might be a stand-in joke that the Christmas turkey lingers in the fridge and gets hauled out ever more inventively to use it up, despite the protests from the gathered clan every dinnertime. But I am sure there were millions of households tucking into turkey curry come December 27th. I have to say cold cuts with


GOING cold turkey is no sufferance for Jonny Nicholson of The Sail Loft in Southwold. The Bell At Sax’, High


rather partial to turkey curry. Right on with the leftovers.


With Christmas Dinner and the ensuing overindulgence and/or hangover a thing of rosy-hued memory for another year, what to do with the carcass and tasty remnants. Here are some different


all the condiments is a real treat on Boxing Day, cooked turkey and all the trimmings eat so differently with buttered new potatoes, hearty salads and relishes than when you have the roasted bird and the multitude of veggies, side dishes and festive delights on the groaning dining table. No-one wants to run out


of the main event for your loved ones so of course it is near inevitable that we will always have leftovers and for the record, I have to say I am


ideas to help you conjure up some delicious delights from your leftover cooked bird. They work pretty universally with any cold roasted poultry - chicken, goose, duck, wild game. How about served up with ribbon pasta such as tagliatelle, dried or fresh, boiled until al dente, folded into a cream, stock and white wine sauce with garlic-sautéd mushrooms, broad beans (defrosted) and a scattering of crispy bacon; or as a risotto using a stock from the turkey bones, onion, garlic and white wine with buttery leeks and


butternut squash; perhaps as Mexican fajitas use a packet spice mix or blend your own oregano, cumin, smoked paprika, coriander, cayenne and cinnamon to taste, fried with an onion, chopped courgette, red pepper and sliced mushrooms, spiked with lime juice and served up in tortilla wraps or taco shells; in a classic turkey, ham and mushroom pie, using a shortcrust base and puff pastry top, mixed into a rich, white sauce; last of all is mixed into bubble’n’squeak cakes, crisp-fried and topped with poached eggs. Cooked turkey really is too good to waste…


Happy New Year, enjoy 2019! Jonny


Jonny Nicholson,


Chef – Owner, The Bell At Sax’, Saxmundham and The Sail Loft in Southwold


LEFTOVER TURKEY CURRY If you want to go the whole hog with toasting your own spices in a more authentic Indian style, then there are some good


recipes online, just start googling. The recipe is very flexible as it should be for leftovers, so do throw in those chopped-up roast potatoes, parsnips and carrots,


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cooked leeks, peas or cauliflower (no cheese sauce!) etc. I tend to use whole spices if I have the time, if not, a ready-made madras or a jalfrezi paste works well. Do jazz the recipe up with a couple of handfuls of optional extras for texture and sweetness, things like nuts (flaked almonds, dessicated coconut, crushed pistachios or cooked chestnuts), dried fruits (raisins, sultanas, apricots or cranberries) plus a tablespoon or two of an exotic condiment (mango chutney, hot lime pickle, pineapple relish). Lots of wilted spinach folded in the end really adds something too. Enjoy with plain, steamed rice or even better a jewelled, buttery pilau.


Sunflower, rapeseed or groundnut oil 1 large onion, peeled and diced Home-made turkey stock or a good chicken bouillon cube 1 tbsp chopped garlic 1 tbsp chopped root ginger 1 red chilli, deseeded and finely-chopped Curry paste to taste (2 - 3 tbsp to start) Tin chopped tomatoes 2 tbsp honey 2 tbsp lemon juice 4 handfuls of cooked turkey, cut into large dice Leftover vegetables, roughly diced Optional choice of nuts, dried fruits or condiment Optional baby spinach Few tbsp of Greek yoghurt Handful of fresh coriander, shredded


Over a medium heat, soften the onion in a deep saucepan, covered, stirring regularly. In a separate covered saucepan, bring the ARE YOU DEALINGWITH A BEREAVEMENT OR


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stock or made-up bouillon to the simmer. When starting to lightly brown on the edges, stir in the garlic, ginger and chilli, cover and continue cooking for a few minutes. Turn up to hot, add the curry paste and stir-fry for a few more minutes. When it starts to stick, add the tomatoes, the same volume of hot stock or bouillon, honey and lemon juice. Simmer on a medium heat for a few minutes, then fold in the turkey and leftover vegetables, plus enough extra stock to just cover the solids. Replace the lid and continue cooking, stirring gently and intermittently until the curry is just simmering. Now is the time to fold in the optional extras or spinach. Reheat again to a simmer, stirring gently all the time. Swirl with yoghurt and scatter over the coriander before serving.


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HAPPY to New Year and many thanks to all those who so generously donated food, treats, toys and bedding to our Santa Paws Appeal, supporting local pet rescue. Those donations went to Norfolk and Suffolk Animal Trust, Meadow Green Dog Rescue, The Cat Protection League and Rose Cottage Cats. Donations of money, funds from our Pet Hamper Raffle and the sale of our own special packs of Christmas dog biscuits, totalled a fantastic £831. We would like to ask for nominations of registered pet charities serving this area, which readers think deserve a share of this money. For those who don’t know


Wangford Veterinary Clinic we would like to introduce ourselves. We are a small animal practice that is fiercely proud to be one of the limited numbers of independents still remaining in this area. We understand the special and unique relationship that you share with your pets and although technology, advances and changes are happening all the time the value of


relationships between people and their pets is unceasing. every member of the


Wangford Veterinary Clinic team owns at least one pet and in some cases many more!!! Being animal lovers ourselves, we understand our client’s concerns and needs as they are ours too. We know too that most people consider a pet to be a family member and best friend, this is why we try to take the time to get to know each of our clients and their pet’s needs. Last we were voted finalists


in the Petplan Veterinary Awards and in October we received the news that we had been awarded the title of “Most Trusted Local Vet”, Suffolk, from GHP Animal Health & Wellness Awards 2018 We have so much happening


in the New Year including the addition of another vet, new services such as acupuncture for dogs, more of our puppy parties and pet first aid evenings and much more so have a look at our website www.wangfordvetclinic Small practice – big heart


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