Turkey leftovers

We’ve just finished opening our presents and the excitement of new toys is now (almost gone) but on the table, we are still to eat turkey (again?!?!).  If the sight of turkey makes you cringe after eating lots of them, here are two easy recipes to re-cook them.

TURKEY PIE

Ingredients:

• 1lb cooked, diced turkey
• 1 small onion, chopped
• 2 oz butter
• 1tbsp sherry
• 1 tbsp chopped parsley or chives
• 1  1/2 lb mashed potato beaten with 1 egg
• 15 oz. can of condensed soup of your choice
• 1/4lb sweetcorn
• black pepper to taste

To cook:

Set oven to 160 degrees Celsius.Stir fry the onion in butter until transparent then stir in turkey, sweetcorn and herbs. Season with pepper.

Gradually stir in soup and sherry and continue stirring until heated. Place in an ovenproof dish, top with mashed potato and bake for 30-40 minutes.

Serve with a green vegetable and chutney.

Serves 4.

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If you keep vegetables in your fridge, here is another one that will keep your belly warm this cold winter.

TURKEY BROOTH

Ingredients:

• 8 oz. cooked turkey, diced
• 2 oz butter
• 1 finely chopped onion
• 1 finely cubed carrot
• 1 stick celery, chopped
• 4 oz runner beans, sliced
• 1 oz flour
• 1 tsp curry powder
• 1 1/2pints game stock
• 1/2 pint creamy milk
• pinch of mixed herbs
• salt and pepper
• pinch of paprika to garnish

To cook:

Melt the butter in a pan and add all the vegetables except the peas and beans. Stir in the curry powder and cook for a few minutes.

Add the flour and gradually stir in the stock. Add the herbs and simmer gently for 40 minutes.Add the peas, turkey meat and beans and simmer for another 15 minutes. Add milk and parsley.

Serve hot into bowls and sprinkle paprika to garnish.

Serves 6.

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In the Philippines we also have this “salad” recipe called Chicken Macaroni Salad. I will replace the chicken with Turkey  but i still  is not what you would expect.. learn why…

TURKEY MACARONI SALAD

Ingredients

• shredded turkey meat
• cooked & cold pasta – macaroni, penne, bow ot twirls are best. Cook enough for everyone.
• 1 small jar Mayonnaise
• 1 can condensed milk
• 1/2 jar sugar plum fruit, cut into small(er) pieces
• 3 tbsp glazed cherries
• 1 small can pineapple chunks, cut into small(er) pieces
• 1 cup raisins
• grated cheese

Preparation:

Mix all ingredients together in a large bowl  and chill for a couple hours.

Serve as dessert.

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The above macaroni salad receipe is sweet and the quantities of the ingredients depends on you – nothing is fixed. You can even add slices of hardboiled eggs, sweet pickels, sweet corn. Bare minimum or as colourful as you like – basically whatever or however  you like it to be. My Italian friends, please forgive me for this.

Ginger and Shrimp Lumpia (Spring Roll)

Ingredients:

• 1.5 kg uncooked shrimps
• 100 grams grated ginger
• 3 pcs crushed garlic
• 1 tbsp lime zest
• 65 gram sugar
• 80ml mild chili sauce
• 80 ml water
• 12 pcs. spring roll wrapper
• 125 ml soy sauce
• batavia/lettuce leaves

Procedure:

1. Skin, devein and clean the shrimps. Cut them into large slices. In a salad bowl, mix the shirmps, ginger, crushed garlic, lime zest and sugar
2. Cover and marinate for at least 3 hours in the fridge
3. In large pan, heat oil and stir-fry the shrimps until they are cooked. Set

food for the brain

Fine egg noodles with stir fried sardines in tomato sauce from a can.

Sardines is the best source of omega-3 fatty acids, which is good for brain, heart and blood. They are good source of vitamin D, calcium and B12. So do not be put off by it’s smell, like most of what’s good for us, we have to make an effort.

Colombian Pineapple Custard

Ingredients:
350g fresh peeled and sliced pineapples
150g castor sugar
4 eggs, lightly beaten

For caramel:
4tbsp granulated sugar
juice of 1 lime

1. Put pineapple in blender (or food processor), blend until smooth. Scrape into a pan and add sugar. Cook until reduces by one-third. The mixture should be thick but not jam-like. Add water if too thick. Transfer to a bowl and leave to cool.

2. Meanwhile make caramel. Place sugar in a heavy pan over medium heat. Shake pan to mix melted sugar, do not stir. Remove from heat once all the sugar has dissolved and caramel has become golden brown. Immediately stir in lime juice. Hot caramel will spit when juice is added but this will soon stop. Divide caramel among 6 ramekins and turn them lightly so that they are coated evenly.

3. Preheat oven to 180C/350F. Stir the eggs into the cool pineapple mixture. Divide mixture among the ramekins. Place the moulds in a roasting pan and pour warm water to come halfway up their sides. Cover with foil and bake for 45 minutes or until set. Allow to cool.

4. Just before serving, unmould the custards diretly into dessert plates. Loosen the edges with knife, invert a dessert plate on top of each mould and turn both over.

Recipe makes 6.
From The Caribbean, Central & South American cookbook
ISBN: 0-681-64274-2

Christmas left overs

This time of the year everybody complains of eating too much over Christmas   Well, must help out finish what we prepared with love won’t we? Anyway, remember that nice glazed chicken I cooked yesterday? There were lots of them left since M1 and myself are the only ones to eat them. Today (boxing day) I used the chicken leftover and braised it, Filipino style and let me tell you M2 finished every last bit of chicken off What’s left of the brussels sprouts and veggies were made into Bubble Squeak. The whole ensemble is rather good. I think I should do it again sometime in 2008… briased meat, fine egg noodles and bubble and squeak.

Now, to work everything out before the New year!