Friday, 11 December 2015

Recipes: Turkey take two

Not sure what to do with all that left over turkey? Why not try some of these great Christmas left over recipes.

Crispy Turkey Wraps (pictured above) 

Serves 4
Ready in 40 mins

500g roast turkey leg, breast or both
2 tsp allspice
1 olive oil
3 tbsp dark brown sugar
120ml dark soy sauce
1 x 400g jar Medium & Tangy Silverskin Onions (or 454g Haywards silverskins) , drained, reserving 4 tbsp of vinegar, and chopped
60g smooth peanut butter
2 tbsp sesame seed oil
½ tsp chilli powder
1 cucumber, sliced into thin sticks
8 ready-made Chinese pancakes
Ground black pepper

1. Preheat the oven to 200C/180C fan/gas 6. Place the turkey in a roasting tin and sprinkle with the allspice, then coat with the olive oil.
2. Roast for 25-30 mins, until crispy, turning over halfway through the cooking time.
3. Meanwhile, in a small saucepan, mix together the sugar, soy sauce and reserved vinegar and bring to the boil. Stir in the peanut butter, sesame seed oil and chilli powder, and simmer for 2-4 mins, until thick and glossy. Transfer to a serving dish to cool.
4. Serve the turkey, along with the shredded onions, cucumber, pancakes and hoisin sauce.

Mediterranean Tomato Bubble & Squeak Cakes

Looking for something to do with all those leftover veggies post-Christmas day? Well, look no further. With this bubble and squeak brunch, you'll have your family's five a day sorted and tummies full in no time


Makes 8
Ready in 20 mins

300g roast potatoes, chopped
300g leftover broadbeans and courgettes or any other leftover boiled vegetables, roughly chopped
1 clove of garlic, crushed
1 red chilli (optional), deseeded and chopped
100g watercress, plus extra for garnish
1 egg, beaten
1 tbsp plain flour, plus extra for dusting
2 tbsp Branston Mediterranean Tomato Chutney, plus extra to serve
4g fresh curly parsley or any delicate fresh herbs you have leftover
Vegetable oil, to shallow fry
Ground black pepper
Serve with griddled bacon and mushrooms

1 In a large bowl, combine the potatoes, leftover vegetables, garlic, chilli, watercress, eggs and flour. Season with pepper and loosely mix in the Branston Mediterranean Tomato Chutney and parsley. Dust your hands with flour and then shape the mixture into palm-sized cakes, dusting your hands further, if needed. If you have time, place the cakes on greaseproof paper and chill for 10 mins.

2 In a large saucepan, heat enough oil to shallow fry the cakes. When the oil is sizzling, add the cakes and fry for 1-2 mins, until golden, then turn over and cook the other side for the same amount of time. You may have to do this in batches, depending on the size of your pan. Drain on kitchen paper. Serve with griddled bacon and mushrooms and extra chutney.

Christmas tree chips

Makes 8
Ready in 30 mins


1 tbsp olive oil
1 clove of garlic
4 x 400g tins of plum tomatoes
100ml Sarson's Distillers Malt Vinegar
100g sugar
1 cinnamon stick (optional)
5 Maris Piper potatoes, peeled and chopped
1 large onion, grated
1 egg, beaten
2 tbsp plain flour
2 tbsp rapeseed oil
Salt and ground black pepper
Sarson's Malt Vinegar, to dress

In a large saucepan, sauté the garlic in the olive oil for 1 min, then add the tomatoes and bring to the boil. Pour in the vinegar and sprinkle in the sugar and add the cinnamon stick, if using, then bring to a simmer just below boiling point. Hold the heat at this point, stirring occasionally, for 25 mins. Allow to cool and store in clean, sterilised bottles. It will keep, stored in the fridge for 1 week.

Meanwhile, place the potatoes in a saucepan of cold water and bring to the boil. Cook for 10 mins, then drain and cool. In a large bowl, mash the cooked potatoes, then mix in the onion, egg and plain flour.

In a large frying pan, heat the rapeseed oil until sizzling. Add the potato mixture and flatten out into a large, thick potato cake. Cook for 3-4 mins on each side, until golden. Turn out onto a board and cut out the Christmas tree chips with a tree-shaped cutter. Serve, dressed with Sarson's malt vinegar and the tomato sauce.

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