C O O K B O O K. T u r k e y l e f t o v e r R e c i p e s. A selection of hassle free recipes to enjoy this festive season

Transcription

1 C O O K B O O K T u r k e y l e f t o v e r R e c i p e s A selection of hassle free recipes to enjoy this festive season

2 Merry Christmas from all at Butchery Exellence Welcome to our superb collection of exciting new and innovative recipes ahead of the busy Christmas season. This edition of our cook book displays handy left over turkey dishes you could cook at Christmas time. We hope you have a wonderful Christmas and enjoy these recipes! If you're reheating leftover turkey or other food, always make sure it's steaming hot all the way through before you eat it. Don't reheat more than once. Ideally, use leftovers within 48 hours.

3 Serves 4 20 Mins Easy Turkey Sloppy Joes Tasty Slaw with Gherkins & 200g leftover cooked higher-welfare turkey meat 200ml leftover higher-welfare turkey gravy 1 carrot 1 apple 1/2 red onion 2 sprigs of fresh mint 2 gherkins 1 fresh red chilli 4 seeded wholemeal buns BBQ Sauce: 2 tbsp tomato ketchup 1 tbsp HP sauce 1 tsp English mustard 1/2 tsp chipotle Tabasco sauce 1 splash of Worcestershire sauce Shred and pull apart your leftover turkey meat and place in a small pan with a splash of water and 4 tablespoons of gravy. Pop a lid on and place on the lowest heat for 10 minutes to warm through. Warm the rest of the gravy in a separate pan, ready to use it for dunking later. Meanwhile, peel and finely shred the carrot, matchstick the apple, peel and finely slice the red onion, and pick and slice the mint leaves. Place it all in a bowl with 1 tablespoon of pickling liquid from your gherkin jar. Finely slice the gherkins, using a crinkle-cut knife if you ve got one, and the chilli, add to the bowl, mix well, lightly season and put aside. Mix all the BBQ sauce ingredients together. O O K B O O K Pop the bun lids on, and you re away. Serve the rest of the gravy on the side for a naughty Split and toast your buns, then spread the BBQ sauce inside them, top and bottom. Pile your pulled turkey on the bun bases, drizzle with a little gravy and top with some of that tasty slaw. dunk, along with any leftover slaw. Chilli, Homemade BBQ Sauce

4 Serves 6 90 Mins Not too Tricky Turkey Stew 2 rashers smoked streaky bacon 2 small leeks olive oil 125 g plain flour 25 g maize flour, or polenta 1½ teaspoons baking powder ½ teaspoon bicarbonate of soda 30 g unsalted butter (cold) 125 ml buttermilk 1 large free-range egg 3 onions 3 sticks of celery 2 sprigs of fresh rosemary 3 sprigs of fresh thyme 3 fresh bay leaves 2 teaspoons English mustard 2 tablespoons plain flour 1.5 litres organic veg stock 150 g leftover stuffing 500 g leftover cooked free-range turkey or chicken meat To start the dumplings, roughly chop the bacon and place in a large frying pan on a medium-low heat to crisp up. Stir them into the pan with 1 tablespoon of oil, then cook for 15 minutes, or until soft and sweet, stirring occasionally. Remove from the heat and leave to cool. Meanwhile, for the stew, peel the onions, trim the celery, then roughly chop both and place in a large, wide casserole pan on a medium heat with 2 tablespoons of oil Add the herb sprigs and bay, and cook for 15 minutes,stir in the mustard and flour, then gradually stir in the stock to make a nice thick sauce. Crumble in the leftover stuffing and turn the heat off. Scoop out and discard the herb sprigs and bay leaves, then shred the turkey or chicken meat, stir it into your stew, taste, and season to perfection. Preheat the oven to 280 C. Place the flours, baking powder and bicarb in a large bowl. add the butter,rub the butter into the flour until it resembles breadcrumbs. Make a well in the middle, pour in the buttermilk, then gradually mix into the crumbs. Stir in the cooled leeks and bacon until just combined, but don t overwork it we want the dough as light as possible. Gently roll it out on a clean flour-dusted surface until 2cm thick, then use a 5cm fluted cutter to stamp out as many round dumplings as you can, Brush the dumplings with beaten egg, then sit them on top of the stew. Bake for 25 to 30 minutes, 46

5 Serves 4 30 Mins Easy Thai Inspired Turkey Meatball and 2 sticks of lemongrass, sliced 2 cloves of garlic, peeled and roughly chopped big handfull of fresh coriander leag handful fresh basil leaves juice of half a lime 1cm thick slice of ginger quarter tsp turmeric Coconut Curry 400g turkey thigh mince 1 tsp coconut oil 2 spring onions (green onions, finely chopped pinch of salt 2 courgetts, trimmed and peeled into strips with a vegetable peeler 400ml coconut milk First, make the curry paste. Put the lemongrass, garlic, basil and ginger and lime juice in a small food processor. Cut the stalks off the coriander bunch and add these in too, reserving the leaves for later. Blitz it all up until you get a citrus-smelling, greenish paste. Put to one side. Gently fry the sliced spring onion in a little coconut oil until slightly softened. Put to one side to cool. Once cooled, combine with the turkey mince and the pinch of salt in a bowl until just mixed and form into small bite-sized meatballs. Brown them in the pan for about 5 minutes, turning regularly and then transfer to a baking tray and bake in the oven at 200 C for about minutes, or until cooked through. To make the sauce, tip the curry paste into the frying pan and fry gently until aromatic and sizzling. Pour in the coconut milk and then add courgette strips and then the turmeric. Simmer for a few minutes until everything has warmed through and the courgettes are soft.

6 Serves 6 25 Mins Easy Leftover Turkey in Creamy Mushroom Sauce 2 Tbsp olive oil 1 lb mushrooms, sliced 1 small onion, finely chopped 4 Tbsp unsalted Butter 3 Tbsp all-purpose flour (gluten free flour works well too) 1½ to 2 cups low sodium chicken broth Salt and Pepper to taste 4-6 Cups leftover turkey meat, torn into bite-sized pieces Parsley to garnish, optional Heat a large non-stick pan over medium heat. Add 2 Tbsp olive oil and diced onions and sauté until soft and golden (4-5 minutes, stirring frequently). Add mushrooms to the pan and sauté until soft and golden (5-7 min, stirring frequently). Remove mushrooms and onions from pan. In the same hot pan (no need to wash it), add 4 Tbsp unsalted butter. Once melted, whisk in 3 Tbsp flour. Cook, whisking continually until golden brown (1½ to 2 min) then whisk in 2 cups chicken broth. Bring to a simmer and season to taste. Add add mushrooms/onions back to the pan. Stir in turkey and heat until turkey is just heated through. Garnish with finely chopped parsley if desired.

7 Serves 4 45 Mins Easy Teriyaki Turkey Meatballs 1 pound ground turkey 2 cloves garlic, minced 3 green onions, diced 1 egg beaten 1/2 cup bread crumbs 1 teaspoon kosher salt 1/2 teaspoon ground ginger 1 teaspoon sesame oil 1 teaspoon hot oil 2 tablespoons olive oil 2 cloves garlic minced 1 cup teriyaki marinade 1 teaspoon soy sauce 1 teaspoon siracha sauce (optional) Combine first nine ingredients together in a bowl. Mix well. Form into about 20 meatballs. Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides, about 6 minutes, they will finish cooking in the sauce. Depending on the size of your pan you made need to do this in batches. Combine remaining ingredients in a bowl. Once the meatballs have browned, return all of them to the pan. Pour sauce over and gently stir to coat. Cover and simmer for minutes..

8 Serves 4 20 Mins Easy Turkey Thai Curry 1 tsp olive oil 1 red bell pepper, deseeded and chopped 1 yellow bell pepper, deseeded and chopped 2 cloves garlic, peeled and minced 1 tsp minced ginger 1 tsp lemongrass paste (optional) 2 Tbsp red thai curry paste (or replace with Indian tikka paste if you don t want a hot curry) 14oz can coconut milk (full fat) ¼ cup chicken stock (water with half a stock cube is fine) 1 tsp brown sugar 1 tsp fish sauce Juice of 1 lime Small bunch fresh cilantro, roughly torn 2 cups leftover sliced turkey Heat the oil in a large skillet and add in the chopped red and yellow peppers. Cook on a medium heat for two minutes, then add in the garlic, ginger, lemongrass paste and cooked turkey. Stir gently for one minute, then add in the curry paste. Stir to coat the chicken and allow to heat through for one minute. Add in the coconut milk and stock and bring to a gently bubble (but don t let it boil). Let it simmer gently for 10 minutes, then stir through the brown sugar, fish sauce and lime juice. Taste and add more lime juice if required, then turn off the heat and sprinkle over the chopped cilantro. Serve immediately with boiled rice, lime wedges and extra cilantro.

9 Serves Mins Easy Leftover Turkey Shepard's Pie 2 tb unsalted butter 3/4C onion, chopped 1/3 celery, chopped 1/3 carrots, chopped 1 clove garlic, minced 2 1/2 leftover turkey meat 1/4 peas or green beans 1/4 Corn 1/2 tsp Salt 1/2 tsp ground black pepper 1/2 tsp dried basil 1C gravy 2C Mashed potatoes 4oz cheddar cheese, shredded Drain the pan drippings for the roasted turkey through a fine strainer into a glass measuring cup. Add in chicken broth or water if necessary to make 2 cups of liquid total in pan. You may have enough drippings in the pan to omit extra liquid. Whisk cold water into the all-purpose flour until you get a smooth, but thick liquid. Bring the drippings to a boil over medium-low heat and slowly add the flour mixture, whisking until bubbly and thickened. Serve immediately or keep warm over low heat and whisk again before serving.

10 Serves 2 25 Mins Easy Christmas Pizza 145g pizza base mix 6 tbsp tomato pasta sauce large handful (about 100g) leftover stuffing (a sausage stuffing works well for this) large handful (about 100g) leftover cooked turkey, shredded 100g mozzarella, sliced small pack sage, leaves picked 1 tbsp olive oil Heat oven to 220 C. Prepare the pizza base mix following pack instructions. Once rolled out, leave to rest for 10 mins, then top with the pasta sauce. Scatter over the stuffing and turkey, then top with the mozzarella. Toss the sage leaves with the oil, then scatter over the pizza, drizzling over any remaining oil. Bake for mins until the crust is crisp and the cheese has melted. B O O K 1

11 Serves 4 10 Mins Easy The Perfect Turkey Gravy from Scratch ¼ Cup turkey drippings (fat & juices from roasted turkey ¼ Cup all-purpose flour 2 Cups liquid (chicken broth or water) ½ tsp salt ½ tsp ground black pepper Drain the pan drippings for the roasted turkey through a fine strainer into a glass measuring cup. Add in chicken broth or water if necessary to make 2 cups of liquid total in pan. You may have enough drippings in the pan to omit extra liquid. Whisk cold water into the all-purpose flour until you get a smooth, but thick liquid. Bring the drippings to a boil over medium-low heat and slowly add the flour mixture, whisking until bubbly and thickened. Serve immediately or keep warm over low heat and whisk again before serving. 4

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