This month we offer you two recipes to use up turkey leftovers:
1 tbsp. cooking oil, 1 large onion thickly sliced, 1 green pepper deseeded & chopped, 1 jar ( bought) curry sauce of your choice, 2 garlic cloves crushed, 400g chopped tomatoes, 1 apple sliced, 2 tbsp. currants, 2 tbsp. mango chutney, 300 g turkey leftover diced, 300 g leftover potatoes roast or boiled, diced small pack coriander roughly chopped, 100ml turkey gravy.
Method:
Heat oil in pan add onion & pepper & cook for 3-4 mins. Stir in curry sauce & garlic, cook for 1 min and add tinned toms, gravy & sliced apple & cook for 3 mins. Add turkey, potatoes, currants & chutney and cook for 2-3 mins. If too thick add a little water. Scatter with coriander & serve naan bread & rice.
For the cheese pastry:
50g cheddar cheese, grated 175g self-raising flour, 75g butter, ½ tsp mustard powder, salt & freshly milled black pepper
For the filling:
275-350 g cooked turkey, plus ham (optional) thinly sliced, salt & pepper, 450 g leeks sliced, 100g cheddar cheese grated, 40g butter plus 1 tsp, 425ml mixture milk & cream, pinch grated nutmeg, 2 eggs beaten, cayenne pepper
Method:
To make pastry, rub flour & butter together till crumbly. Add cheese, mustard & seasoning & just enough cold water to make a dough, cover & place in fridge. Place the tsp.of butter in pan with leeks & gently cook for 6 mins, strain over a bowl & set aside. Roll out pastry to line 25cm quiche tin, prick with fork & pre-bake for 15mins @190c/gas mark 5.
Put butter, milk & flour in pan & bring to boil, whisking all the time until you have a smooth thick sauce. Add seasoning & nutmeg & leave to simmer for 5 mins.
Remove pastry from oven & arrange leeks over the base followed by slices of turkey, ¾ of cheese & egg & mix well. Pour sauce onto flan & sprinkle remaining cheese & a dusting of cayenne. Bake flan for 25-30mins or until nicely browned on top.
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