Posts Tagged ‘Turkey’

So we’ve started on our stock of turkey leftovers from the freezer. Last year we made a clear Vietnamese broth so this year we thought we’d try a creamy coconut tom ka gai to ring the changes. This is delicious!

Turkey tom ka gai – to serve 2

  • 50g flat rice noodles
  • 1 x 400ml tin half-fat coconut milk
  • 300ml chicken stock
  • a small chunk of ginger, shredded
  • 1 stalk lemongrass, discard the woody outer leaves and chop
  • 1 red chilli, shredded
  • 200g cooked turkey
  • 50g mangetout, shredded
  • 1 lime, juiced
  • 1 tsp brown sugar
  • 1 tbsp fish sauce
  • a handful of coriander leaves

Cook the noodles according to the pack, then drain and rinse with cold water. Bring the coconut milk and stock to a simmer, add the ginger, lemongrass and half the chilli and simmer for a few minutes. Add the turkey and mangetout and simmer for another couple of minutes to heat through. Stir in the lime, sugar and fish sauce, divide the noodles between two warm bowls, ladle over the soup, then scatter the rest of the chilli and coriander over the top.

Wine Suggestion: This works superbly with a good Riesling from the Mosel which combines a sweetness, pure fruit flavours, acidity to balance and a lovely lightness to both the alcohol and body … you want to match the chilli with sweetness and complement the clear and defined flavours of the soup without overwhelming it! Our choice of the evening is the Max Richter (the maker) Wehlener Sonnenuhr (the vineyard) Riesling (the grape) Spätlese (the ripeness at harvest) from the Mosel in Germany. The German naming system may seem impenetrable and intimidating but don’t be put off, the wines are usually fantastic, as long as you spend a bit more than the big brands!

(Original recipe from BBC Good Food)

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A dish that is super-healthy and easy to cook makes this a great weeknight dinner and lunch (if you make too much the night before). It’s a tiny bit dry on it’s own even with the juicy orange in the couscous so we recommend you serve some Tzatziki on the side – even though that’s Greek. The Moroccans will forgive us.
Serves 4

  • 500g turkey mince (they have it in Tesco)
  • 2 tsp each chilli powder, ground cumin and ground coriander
  • 1 tsp cinnamon
  • 1 onion, coarsely grated
  • zest 1 orange, then peeled and orange segments chopped
  • 250g coucous
  • 250ml hot chicken stock
  • 2 tsp olive oil
  • small bunch coriander, roughly chopped
  1. Mix the mince, spices, onion and orange zest together in a big bowl with your hands. Roll the mixture into about 20 walnut-sized meatballs.
  2. Put the couscous in a bowl, pour in the hot stock, cover with cling film and leave to stand for 10 minutes.
  3. Heat the olive oil in a frying pan. Add the meatballs and fry for about 12 minutes until nice and brown all over and cooked through.
  4. Fluff the couscous up with a fork, stir in the chopped orange, coriander and some seasoning. Serve with the meatballs and some tzatziki.

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The turkey in the freezer is finally finished. We actually feel a bit sad… no more free food! So once again, if you have any leftover turkey from Christmas, here’s something else to do with it.

Inspired by Vietnamese Pho broth, which is usually made with beef. The recipe comes from BBC Good Food.

Asian noodle & turkey soup (feeds 4)

  • 1.5 litres turkey or chicken stock
  • a thumb size piece of ginger, peeled and sliced
  • 2 star anise
  • 1 cinnamon stick
  • 3 cloves
  • 200g dried rice noodles, any sort
  • 2 limes, one juiced, one in wedges to serve
  • 2-3 tbsp fish sauce
  • 400g roast turkey, shredded
  • 100g bag of bean sprouts (we used a bit more than this)
  • bunch of coriander
  • bunch of mint
  • 4 scallions, thinly sliced
  • 2 red chillies, sliced (seeds in or out whatever you prefer)

Heat the stock in a large pan and add the ginger and spices, then simmer for 10 minutes.

Soak or cook your noodles according to what it says on the pack, then drain and rinse.

Add the fish sauce and lime juice to the stock and taste for seasoning – add more fish sauce if you think it needs it.

Divide the noodles between 4 bowls, then top with the shredded turkey, beansprouts, herbs, scallions and chillies. Ladle the hot stock over the bowls and serve with the lime wedges.

Hey presto!

Wine suggestion: Go for a simple, fruity Sauvignon Blanc. We had a leftover glass from Trentino in Italy, which is better known for its Pinot Grigio, and it went perfectly.


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We still have some even after this – so expect another turkey post next week. We were finding it hard to get excited about cooking more turkey until we caught a whiff of this cooking. It tasted so good that Jono had to restrain himself from having two dinners (he just had one and a half in the end). It’s another healthy one too.

Turkey, tomato and coriander curry to serve 3-4 (or less if Jono is over)

  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • small knob of ginger, grated
  • 2 tbsp of balti curry paste (we like Pataks)
  • 400g of leftover turkey, shredded
  • 310ml vegetable or chicken stock
  • 2 ripe tomatoes, chopped
  • 1 cinnamon stick
  • 3 tbsp natural yogurt
  • 25g fresh coriander, chopped

Heat oil in a medium pan and cook the onion until softened. Stir in garlic and ginger and cook for 30 seconds before adding curry paste; stir for another 30 seconds.

Add turkey, stock, tomatoes, cinnamon and a big pinch of salt. Bring to a simmer and cook gently for about 10 minutes.

Turn off the heat and stir in the yogurt and coriander.

Serve with steamed basmati if you want it to look like our pic.

Wine suggestion: we actually had an off-dry Pinot Gris from New Zealand and it went perfectly (Te Mara from Central Otago) or you could have any off-dry aromatic white like Riesling.





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