Christmas Nut Satay Turkey - Hugh Fernley Wittingstall

Christmas Nut Satay Turkey
Christmas Nut Satay Turkey
Recipe kindly shared by Hugh Fernley Wittingstall
This is another great pairing of inevitable Christmas leftovers: roasted salted peanuts - or cashews - made into a tangy satay sauce to serve leftover roast turkey or chicken.
Hugh Fernley Wittingstall

up to 500g Roast turkey

sunflower oil for frying

salt and freshly ground black pepper
For the Satay Sauce
About 100g salted roasted peanuts,
cashew, almonds or mix
1 tsp honey or brown sugar
good pinch of dried chilli flakes
1 garlic clove, chopped
About 50ml coconut milk 
About 2 tblsp lime or lemon juice plus
a little grated zest
about 1 tblsp of soy sauce
dash or two of fish sauce or
Worcestershire sauce   

 First make the satay sauce. Pulse the nuts in a food processor with the honey or sugar, chilli flakes and garlic - you are aiming for a course, crumbly paste. 

Mix together the coconut milk, citrus juice and zest, soy and fish or Worcestershire sauce. Add very gradually to the nut mixture, pulsing between each addition, until you get a nice creamy paste, with a bit of nubbly nutty texture too (you might not need every drop)

Taste the sauce and adjust as necessary, adding more coconut milk or soy or chilli or lime and so on until you have exactly the balance you like. You can then store the sauce in a jar in the fridge until needed. 
Tear the turkey or other mat into strips. Heat a thin film of oil in a pan over a fairly high heat. add the strips of meat and fry hard, shaking or stirring occasionally, until sizzling hot and crisping nicely at the ends and edges.
In a small saucepan, warm the satay sauce over a low heat, stirring occasionally. If it looks to stiff and pasty, loosen with a little warm water or coconut milk.  It should be thick and creamy and almost, but not quite, pourable.
Place the fried meat on warmed plates and generously spoon over the hot satay sauce. Scatter over some freshly grated carrot and a few coriander leaves, if you like, serve with plain boiled rice.
Serves 4
Prep time: about 15 minutes
Cooking time: less than 15 minutes  

English Colonial Curry with Turkey - Delia Smith

English Colonial Curry with Turkey
English Colonial Curry with Turkey
Recipe kindly shared by Delia Smith
There is something about the an uncomplicated, old-fashioned curry-powder curry, after all the Christmas feasting. Its sheer simplicity offers a much needed change of gear.
Delia Smith

600g cooked turkey, chopped into chunks

1 tbsp turkey dripping
1 large onion, finely chopped
2 sticks celery, chopped
1 clove garlic, crushed
1 heaped tbsp plain flour
1 tsp turmeric
1 tsp ground ginger
1 heaped tbsp Sharwoods Hot Curry
Powder (for Madras)
725ml hot stock (made with Marigold
1 medium dessert or Bramley Apple, 
cored and chopped (no need to peel)
25g sultanas
1 heaped tbsp mango chutney
2tbsp grated creamed coconut
A squeeze of lemon

Heat the dripping and fry the onion and celery over a medium heat, tossing them around till softened and well browned at the edges, then add the garlic and toss that around for a minute.

Now stir in the flour, turmeric ginger and curry powder to soak up all the juices, and after that gradually stir in the stock.

When the sauce begins to bubble add the apple, sultanas, mango chutney and grated coconut, plus some seasoning.
Turn the heat down to a gentle simmer and let cook for 30 minutes.
After that, add the turkey pieces and a squeeze of lemon juice, stir well, put a lid on and simmer gently for a further 2 minutes to reheat the turkey.
Serve with Basmati rice, popadums, mango chutney and lime pickle.
This recipe is from Delia's Happy Christmas. 
Serves 4 
Prep time: 15 minutes 
Cooking time: 40 minutes 

Hoisin glazed Turkey wrap - Paul Kelly

Hoisin glazed Turkey wrap
Hoisin glazed Turkey wrap
Recipe kindly shared by Paul Kelly
The best thing about this recipe is that it is so simple to make. The meat should be at room temperature or warm. If I'm using tortilla pancakes, I pan fry a little chopped garlic and ginger, throw in some hoisin sauce, rice vinegar and a drop of honey, then toss the meat in to heat.
Paul Kelly

200g leftover cooked KellyBronze turkey shredded

using two forks

10 - 12 ready made Chinese style
pancakes (or mini flour tortilla's)
1 bunch spring onions, finely cut into
1/2 cucumber halved, seeds removed
and cut into matchsticks
100ml hoisin sauce (or plum sauce) -
from a jar 

Spread the shredded turkey on a warm plate.

Prepare your vegetables, warm the pancakes as recommended.

Set out the turkey, sliced vegetables and hoisin (or plum) sauce. Fill each pancake with the prepared ingredients, roll up and eat. It's delicious, enjoy!
Serves 4
Prep time: Less than 15 minutes  

Turkey & Mushroom Pie with Herb Mash - Rachel Allen

Turkey & Mushroom Pie with Herb Mash
Turkey & Mushroom Pie with Herb Mash
Recipe kindly shared by Rachel Allen
It's quick and easy and perfect for chilly post Christmas days.
Rachel Allen

 225 - 350g cooked turkey meat cut into cubes

Mushroom a la Crème 
50g butter

75g onion finely chopped
500g mushrooms, sliced
110ml cream
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
a squeeze of lemon
salt and pepper  
Herb & Potato Mash  
900g unpeeled potatoes
300ml creamy milk
1 egg
25 - 50g butter
4 tbsp chopped fresh herbs
eg. parsley, tarragon lemon balm

First make the mushroom a la crème.

Melt the butter in a pan until it foams. Add the chopped onions, cover and sweat on a gentle heat for 5 - 10 minutes or until quite soft but not coloured. Meanwhile cook the sliced mushrooms in a little butter in a hot frying pan in batches if necessary. Season with salt and freshly ground black pepper and a tiny squeeze of lemon juice. Add the mushrooms to the onions in the saucepan, then add the cream and allow to bubble for a few minutes. Taste to check the seasoning and add the parsley and chives.

To make the potato mash.
Scrub the potatoes well, put them in a saucepan of cold water, add a pinch of salt and bring to the boil. When the potatoes are half cooked strain off two thirds of the water, replace the lid on the saucepan, put on a gentle head and allow them to steam until they are cooked. Peel immediately by just pulling off the skins, so you have as little waste as possible, mash while hot. Bring 300ml of milk to the boil. Add the egg into the hot mashed potatoes, and enough boiling creamy milk to mix to a soft light consistency. Add the freshly chopped herbs, butter and seasoning to taste.
Add the turkey to the mushrooms and pour the mix into a pie dish. Spread or pipe a layer of the potato on top. Reheat in a preheated oven 180C/350F/Gas 4 for 15 - 20 minutes until hot and bubbling. Serve immediately.
Serves 6
Prep time: 30 minutes
Cooking time: 20 minutes  

Turkey and Sweet Leek Pie - Jamie Oliver

Turkey and Sweet Leek Pie
Turkey and Sweet Leek Pie
Recipe kindly shared by Jamie Oliver
This comforting pie with gorgeous chestnut and sage puff pastry topping and homemade gravy turns leftover turkey meat into a real crowd pleaser. I'm putting leftover white meat to good use here, but you could also mix brown meet in there too.
Jamie Oliver

1 rasher higher-welfare smoked

streaky bacon, roughly chopped.

1/2 Bunch fresh thyme, leaves picked
Olive oil
2kg leeks, washed and trimmed, white end
chopped into chunks, green end finely sliced
sea salt
freshly ground black pepper
800g white turkey meat torn into big chunks
2 heaped tablespoons plain flour, plus extra for dusting
2 pints organic turkey, chicken or vegetable stock
2 tbsp. crème fraiche
500g puff pastry
12 jarred or vac-packed chestnuts
roasted and peeled 
2 sprigs fresh sage, leaves picked
1 free range egg, beaten

2       Preheat your oven to 190C/375F/Gas 5. Put your bacon in a large pan on a high heat and add your thyme leaves. Add a lug of olive oil and let it all fry off for a few minutes. Add all of your prepped leeks and fry them off for about 3 minutes. Add a pinch of salt and pepper, then pop the lid on top, turn the heat down to medium heat and let them cook away gently for 30 minutes, stirring every 5 - 10 minutes to make sure they don't catch. There's going to be enough moisture in the leeks to keep them happy in the pan so they should be soft and melt in your mouth once they're done.

When your leeks are ready, add the turkey meat to them and stir. If you've got a bit of stuffing mixed in there you can put that in too. Add the flour, mix in well then pour in your stock and stir again. Add the crème fraiche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it then turn the heat off. Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.

Get a deep baking dish roughly 22 x 30cm. Dust a clean surface and rolling pin with a bit of flour and roll your pastry out so its about double the size of your dish. Crumble the chestnuts over one half of the pastry, then tear a few of the sage leaves over the chestnuts. Fold the other half of the pastry on top and then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray.  Don't worry if a few bits stick out here and there. Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly.  Lay your pastry on top, tuck the ends under then gently score the pastry with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the lovely gravy and serve with your pie, along with some peas tossed butter, lemon, salt and pepper and everyone is happy!
Serves 8
Prep time: 1 hour
Cooking time: Less than 35 minutes

Turkey Cranberry and Mayo Layered Loaf - Paul Kelly

Turkey Cranberry and Mayo Layered Loaf
Turkey Cranberry and Mayo Layered Loaf
Recipe kindly shared by Paul Kelly
Half sandwich, half pie, this is the easiest Boxing day lunch and looks so impressive too. The combination of flavours works really well and its a great way of using up turkey - or to use up whatever leftovers you've got.
Paul Kelly

 1 round crusty loaf of your choice

200g leftover KellyBronze turkey meat

Jules & Sharpie Hot Cranberry Jelly
rocket leaves
flat leaf parsley
salt & pepper  

Slice off the top third of the bread and scoop out the soft inside until you have a shell approximately 2cm thick.

Brush the inside with mayonnaise - homemade if you have it.

Shred the turkey into bite size pieces and layer the inside of the loaf with all the ingredients, season with salt and pepper. Replace the lid of the loaf when the bread is so dull that you have to push it firmly down. Wrap tightly in cling film and leave for an hour. Serve in slices or segments.
Serves 6 - 8
Prep time: 15 minutes  

Turkey Flan with Leeks and Cheese - Delia Smith

Turkey Flan with Leeks and Cheese
Turkey Flan with Leeks and Cheese
Recipe kindly shared by Delia Smith
This can be made with leftover turkey and pieces of cheese. Serve the flan warm with a tossed green salad.
Delia Smith

For the cheese pastry:

2 oz (50g) Cheddar cheese, grated

6 oz (175g) self-raising flour
3 oz (75g) butter
1/2 level teaspoon mustard powder
Salt & freshly milled pepper
For the filling: 
10 - 12 oz (275 - 350g) cooked turkey
thinly sliced  
Salt and freshly milled pepper
1 lb (450g) leeks, washed thoroughly
and sliced
3 oz (75) cheese, grated
1 1/2 oz (40g) plus 1 tsp butter
15 fl oz (425ml) breakfast milk or a mixture of milk and left over cream
1 1/2 oz (40g) plain flour
A little freshly grated nutmeg
1 Large egg
Cayenne pepper  

First make up the pastry by rubbing the flour into the butter till crumbly, then add the cheese, mustard and seasoning together with just enough cold water to make a dough that leaves the bowl clean. Place the dough in a polythene bag and leave to rest in the refrigerator for 20 minutes or so.

Meanwhile melt the teaspoon of butter in a frying pan, swirl it around the pan and then, keeping the heat low, add the leeks and let them gently cook for about 6 minutes and exude some of their juice. After that place the leeks in a sieve, strain off any juices into a bowl and set aside.

Next roll out the pastry and use it to line the prepared quiche tin. Prick the base with a fork, then bake on the centre shelf  of the oven for 15 minutes.
While that's happening put the 1 1/2 oz (40g) butter, milk and flour in a saucepan and bring up to the boil, whisking all the time, until you have a smooth thick sauce. Season with salt and pepper and a little nutmeg, then leave the sauce to simmer gently for 5 minutes.
Remove the pastry case from the oven and arrange the leeks over the base, followed by the slices of turkey. Now pour the reserved leek juice in the sauce, add three-quarters of the grated cheese and the beaten egg and mix well. Pour the sauce evenly over the contents of the flan and sprinkle the remaining chesse on top together with a dusting of cayenne. Bake the flan at 375F/190C/Gas 5 on the baking sheet for 20 - 30 minutes or until nicely browned on top.
This recipe is from Delia Smith's Christmas. 
Serves 6 - 8
Prep time: 30 minutes 
Cooking time: 30 minutes 

Turkey Hash Cakes with Poached Eggs - Phil Vickery

Turkey Hash Cakes with Poached Eggs
Turkey Hash Cakes with Poached Eggs
Recipe kindly shared by Phil Vickery
This is the perfect Boxing Day breakfast, it's a great way to use leftover turkey and mashed potato.
Phil Vickery

1 lb (450g) dry, warm mashed potatoes

350g Chopped cooked turkey, thigh is

best for this.
1 small onion, peeled and chopped
25g unsalted butter
300g cooked cabbage or spinach 
roughly chopped
3 tbsp olive oil
Salt and freshly milled black pepper
Vegetable oil for cooking
2 tbs flour
1 egg lightly beaten
Dry breadcrumbs
4 lightly poached eggs
150g watercress or 2 small bunches

Cook the onions in the unsalted butter for a couple of minutes until slightly soft and translucent. Place the mashed potatoes, cooed onions, turkey, cabbage and salt and pepper into a bow and mix well. Add the olive oil and a few dry breadcrumbs to form a firm but not stiff mixture.  Form into 4 balls and flatten slightly, dust with flour and reserve.

Using a pastry brush,paint egg on both flat sides of the cakes and sprinkle with breadcrumbs, pat down lightly. To finish, heat a couple of tablespoons of vegetable oile in a frying pan and cook the cakes on both sides for 3 minutes.

Place a little watercress on a warm plate. top with a cake, a little more watercress and a poached egg.
This recipe is from Phil Vickery.
Serves 4
Prep time: 35 minutes 
Cooking time: 15 minutes  

Turkey Korma with Cardamom and Orange - Nigel Barden

Turkey Korma with Cardamom and Orange
Turkey Korma with Cardamom and Orange
Recipe kindly shared by Nigel Barden
This is a dish to remember when facing leftover Christmas turkey, the aromatic, fruity seasoning's with the turkey and lentils make a wonderful combination.
Nigel Barden

 2 Large onions

2 tbsp vegetable oil

9 Cardamom pods
400 - 600g leftover dark turkey meat
250g cooked puy lentils
2 large navel oranges
1 lemon
100g pomegranate seeds 

 Halve, peel and finely chop the onions.

Heat the oil in a spacious sauté pan, stir in the onions and cook steadily, stirring often until soft and golden, allowing at least 20 minutes.

While the onions cook, crack the cardamom pods, extract the seeds and pound them to a powder.
Tear the turkey into large bite-size pieces.
Stir the cardamom into the softened onion and stir fry for a couple of minutes before adding the turkey, stir-fry for one minute, then fold in the lentils.
Squeeze the joice from the oranges and lemon over the top and stir-fry to heat through and send the juices through the food.
Fold in the pomegranate and serve immediately.
This recipe is by Lindsay Barham from The Trifle Bowl and Other Tales, and recommended and cooked by Nigel Barden oon BBC Radio 2.
Serves 4 - 6
Prep time: 15 minutes
Cooking time: Less than 30 minutes 

Turkey slices with spelt, watercress and dried cranberry salsa - Alex Macay

Turkey slices with spelt, watercress and dried cranberry salsa
Turkey slices with spelt, watercress and dried cranberry salsa
Recipe kindly shared by Alex Macay
This salad is a delight if you fancy something quick, fresh and light. Not that any of us do at Christmas time, but it would leave a little more room for cheese and pudding.
Alex Macay

1 small red onion peeled and thinly sliced

Zest and juice of 1 and 1/2 lemons (5tbsp)

1 Small mild red chilli, de-seeded and finely chopped
2 tbsp grated ginger
4 tbsp dried cranberries
6 tbsp extra virgin olive oil
2 heaped tbsp sliced basil
250g ready to each Merchant Gourmet
400g leftover turkey, thinly sliced
1 x 80g pack watercress
10 fresh walnuts, cut into quarters
1 small Cox apple, very thinly sliced
Salt, sugar and freshly ground black

Start with the salsa. Get a medium sized bowl. Mix the sliced red onion with the lemon zest, lemon juice, chopped chilli and grated ginger. Mix the cranberries. Stir in the olive oil. Add the sliced basil then season to taste with salt, sugar and black pepper.

Mix half the salsa with the spelt. Season to taste then spread it over a large platter. Top with the sliced turkey. Toss the watercress with the apple and walnuts and scatter them over the top. Finally spoon the salsa over everything and serve.
Serves 4
Prep time: 15 minutes
Cooking time: 15 minutes  

Turkey Treat - Patrick Anthony

Turkey Treat
Turkey Treat
Recipe kindly shared by Patrick Anthony
The taste bud thrilling combination of cardamom, lemon and chilli bring added excitement to your KellyBronze leftovers.
Patrick Anthony

350g cooked turkey, finely chopped or


50g Fresh white breadcrumbs
1 Heaped tbsp chopped parsley or
coriander leaves
4 Spring onions, finely chopped
Grated zest of one lemon
8 Cardomom pods, seeds removed and
1 egg beaten
A few dashes of Tabasco chilli pepper
sauce to taste
1 tbsp oil
25g Butter

In a bowl mix together the turkey with the breadcrumbs, chopped herbs, spring onions, lemon zest, cardamom seeds, beaten egg, chilli sauce and salt. Mix everything well together and then form the mixture into balls or patties (with wetter hands to prevent sticking)

Heat the oil and butter in a pan and gently fry the turkey balls or patties until hot right through. Ideal to serve with a salad and a homemade tomato sauce.

This recipe is from Patrick's Simple, Special Recipes for Family and Friends
Serves 4
Prep time: 30 minutes 
Cooking time: 10 minutes

Yorkshire turkey cake on crushed peas - Brian Turner

Yorkshire turkey cake on crushed peas
Yorkshire turkey cake on crushed peas
Recipe kindly shared by Brian Turner
kids will love these deep fried nuggets of leftover Christmas turkey, they also work well as party nibbles.
Brian Turner


500g plain flour

200g self-raising flour 
1/2 tsp baking powder
1 ltr chilled water
1tbsp malt vinegar
flour to coat
turkey slices
1 tbsp soy sauce
1/2 tsp grated ginger
large potatoes
oil to fry
Crushed peas
350g frozen peas
1 finely chopped shallot
50g butter
2tbsp chopped mint
Splash of malt vinegar
Salt & pepper  

Mix the soy sauce  and grated ginger. Add the slices of turkey.

Peel and wash and slice the potatoes thinly.

Sieve the flours together with the baking powder. Whisk in the chilled water to make a single cream consistency, then add the vinegar and place into the fridge and leave to stand for 30 minutes.
Heat the oil in a deep fat fryer (alternatively a deep sided pan).
Lay a slice of potato on a chopping board. Lay a slice of turkey on the potato, sandwich a second piece of potato on top. Repeat with each slice of turkey. Dust each "cake" with flour to coat, then dip into the batter and lower carefully into the oil and fry for 6 - 8 minutes.
Meanwhile melt 2oz butter and add the shallot and sweat, do not colour. Add the peas, mint, vinegar and water and cook for 3 minutes. Season and take half of the peas out, then crush the rest with a potato masher. Put the rest of the peas back in and check seasoning. When the cakes are cooked take out, drain and serve on the peas.
Serves 4 
Prep time: 30 minutes
Cooking time: less than 10 minutes  

Turkey Salad with warm Clementine Dressing - Jamie Oliver

Turkey Salad with warm Clementine Dressing
Turkey Salad with warm Clementine Dressing
Recipe kindly shared by Jamie Oliver
The perfect leftover turkey recipe - the crispy meat is to die for.
Jamie Oliver

2 banana shallots

olive oil

2 Clementine's
2 tbsp red wine vinegar
sea salt
freshly ground black pepper
250g leftover free range turkey
100g mixed nuts and seeds such as
hazel nuts, pistachios pumpkin seeds
50g friend cranberries  
1 tspn runny honey
2 red chicory
75g watercress
75g rocket
2 tbsp low fat natural yoghurt
1 pomegranate

Peel and finely dice the shallots, then add to a small frying pan with a splash of olive oil and cook over a medium heat for around 5 minutes, or until golden and sticky. Finely grate in the zest from the clementines, then squeeze in the juice and cook for a further 5 minutes, or until reduced to a nice syrupy consistency. Pour in the vinegar and 4 tablespoons of olive oil, season to taste, then reduce the heat to low and leave to simmer until needed. 

Heat a lug of olive oil in a large non-stick frying pan over a medium-high heat. Shred and add the turkey (I use brown and white meat) and fry for around 5 minutes until crispy. Roughly bash the nuts and seeds in a pestle and mortar, then add to the pan with the cranberries and honey.  Season with salt & pepper and cook for a further couple of minutes, or until sticky and caramelised. 

Meanwhile, trim the nice tops of the chicory, leaving them whole, then trim and finally slice the base. Place the chicory leaves onto a serving platter with the watercress and rocket. Drizzle over the warm dressing, pile the sticky, caramelised turkey on top and spoon over the yoghurt. Halve the pomegranate, then hold one half cut side down in your hand and bash the back with a spoon so the seeds fall over the salad.  Serve and enjoy!
Serves 8
Prep time: 40 minutes
Cooking time: 10 minutes  

Sweet & Sour Turkey - Brian Turner

Sweet & Sour Turkey
Sweet & Sour Turkey
Recipe kindly shared by Brian Turner
For a wonderful balance or tastes and textures, substitute left over turkey in a popular Chinese dish and serve with rice.
Brian Turner

1lb of cooked turkey meat

1tbsp of dry sherry

1 tbsp of light soy sauce
1 tbsp of sesame oil
2 green peppers
4 spring onions
1 egg
2 tbsp cornflour
Oil to fry
1/2 pint chicken stock
1 tbsp dark soy sauce
1 tbsp  sesame oil
Salt & pepper
1 tbsp cider vinegar
2 tbsp tomato ketchup
1 tbsp cornflour
1tbsp satsuma juice  
satsuma segments  

Cut the turkey into even sized 3/4" cubes. Mix the dry sherry, soy, sesame oil and salt, then marinade the turkey in this mixture for 2 minutes. 

Cut the pepper into the same size as the turkey and cut the spring onions into 3/4" sticks

Heat the oil
Dip the turkey into the corn flour and shake off any excess. Make a batter with the mixed egg and 2 tbsp of the corn flour. Place the turkey into it and coat. Carefully lift the turkey out of the batter and into the oil to deep fry until light brown.  Take care not to fry too many at once. When golden brown take out and drain on paper.
Put stock, soy, sesame oil, vinegar and ketchup into a pan and bring to the boil. Add peppers and spring onions and simmer for 2 minutes. Mix in corn flour and Satsuma juice and pour in to thicken the stock, bring to the boil and simmer.
Mix well for one minute and serve.
Serves 4
Prep time: 30 minutes
Cooking time: less than 20 minutes  
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