Turkey Leftover Recipes

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1 For expats of all colours, shapes & sizes Turkey Leftover Recipes The Cooking Coach Love Food, Live Healthy Karen at The Cooking Coach offers healthy cooking lessons, food shopping tours and much more. To find your culinary way around Amsterdam have a look at her website or contact her at karen[at]thecookingcoach[dot]eu.

2 Chinese Turkey Stir-Fry 600gr turkey - torn into thin strips 4 x banana shallots cut into thin strips 2 x garlic cloves chopped finely Thumb sized piece of ginger, grated 400gr of mange tout cut thinly length ways 4 x spring onions chopped into 5 cm pieces and then chopped thinly lengthways About a third of a cucumber cut into 5cm pieces and then chopped lengthways into strips A handful of fresh coriander leaves chopped roughly 4 x tbsp of light soy sauce 2 x tbsp of honey 3 x tbsp of Shao Shing Chinese rice wine (or dry sherry) Ground white pepper to taste 2 x teaspoons of Chinese 5 spice powder 1 x dessert spoon of sunflower oil 2 x teaspoons of sesame oil to dress 1. Heat the oil over a high heat. If you have a wok use that, if not a non-stick frying pan works fine. 2. Add the shallots, cooking them quickly and keeping them moving, after a couple of minutes add the garlic and ginger. Cook and move around the pan for about a minute. 3. Add the 5 spice powder and the white pepper, cook for 30 seconds. 4. Add the Shao Shing, soy sauce and honey, stir to make a kind of sauce and until the wine has more or less evaporated. 5. Turn down the heat to a medium high heat, and add the cooked turkey, turn it round in the spices and flavouring until covered. 6. Add the mange tout and cook for about 1 to 2 minutes. 7. Add the spring onions and cucumber, move around until they are covered and warm, then add the coriander. 8. Check for seasoning and adjust with pepper, honey and soy sauce if needed. 9. When you serve sprinkle a little sesame oil over each plate. Tips The cooking goes really quickly so make sure you have everything ready and to hand. Great served with noodles or rice. Get creative with vegetables. Great with carrots or peppers chopped into thin strips. Or, I often add radishes at the same time as the cucumber for some colour and crunch. Dress with some sesame seeds, or for more luxury, add some toasted cashew nuts at the end of cooking. Spice it up by adding some chili at the stage when you are cooking the garlic.

3 Sweet and Sour Turkey For the Stir-fry Approx 600 gr of cooked Turkey,chopped into bite-sized pieces. 2 x dessert spoons vegetable oil 3 x banana shallots chopped into strips 2 x large garlic cloves chopped finely Thumb sized piece of ginger, grated 1 x teaspoon 5 spice powder Splash of Chinese Shao Shing wine (or dry sherry) ½ teaspoon white pepper (more if you want it hot) 2 x red bell peppers cut into quite thin strips 1 x carrot cut into thin strips 150 gr of sweetcorn 1 x tin of pineapple chunks Handful of spring onions (about 5 or 6) cut into 2cm lengths on a slant To dress, some cucumber cut into thin strips For the Sauce Syrup from the tin of pineapple chunks 2 x dessert spoons of tomato ketchup ¼ of a chicken stock cube (2 blocks of my recipe) 2 x dessert spoons light soy sauce 2 x dessert spoons rice wine vinegar 1 x dessert spoon honey 1 x teaspoon of corn flour (dissolved in 2 x teaspoons of water) 1. Drain the pineapple chunks of their syrup into a saucepan and bring the syrup to the boil. Reduce the syrup a little (about 20%). 2. Add the rest of the sauce ingredients (except for the corn flour) and keep simmering gently on a low heat. 3. Using a non-stick frying pan heat the vegetable oil, then add the shallots, ginger and garlic. 4. Add the pepper and the 5-spice. 5. Turn the mix over, keeping it moving until the chicken is cooked. This should be done on a relatively high heat. 6. De-glaze with the Shao shing wine. 7. Add the turkey, red peppers and the carrot. Allow these to cook for a couple of minutes. 8. Add the pineapple chunks, spring onions and the sweet corn. 9. Add the corn flour slake to the sauce and mix through, once thickened add to the stir fry. 10. Check for seasoning, I often add a little salt before serving.

4 Turkey and Leek Pie 1 x dessert spoon of olive oil 2-3 x leaves of ready made puff pastry 1 x egg, beaten About 600 gr of cooked turkey meat chopped or torn into into bite sized pieces 1 x medium leek chopped into thin rings 2 x cloves of garlic chopped finely 1 x punnet of mushrooms (250gr) A stock cube Splash of white wine A few tarragon leaves chopped finely 2 x dessert spoons of light crème fraiche Salt and freshly ground black pepper to taste. 1. Heat the oil in a non-stick frying pan and add the leek and garlic, cook on a medium heat until they are soft and lightly browned. 2. Add the mushrooms, turn them over in the leeks cook for about 2 to 3 minutes. 3. De-glaze with the wine and add the stock, the tarragon and a little salt and pepper. 4. Add the turkey and stir through allowing the turkey to warm through and make sure the mushrooms are cooked, but not soft and mushy. 5. Add the crème fraiche, stir through, check for seasoning and add as required. 6. Put this mix into your pie dish. 7. Flour a cool surface and a rolling pin, roll out the pastry so that it is big enough to cover your pie dish. 8. Cover the dish with the pastry, remove any excess pastry by trimming the edge with a knife. To neaten it up, I just tuck the pastry down the edges, or you can stick it to your bowl with a little of the beaten egg. 9. Brush the top of your pie with the beaten egg, cut a couple of little air holes in the middle to let the steam out. 10. Place the pie in a pre-heated oven at 200 degrees for about 25 minutes or until the crust has become nice and golden and crispy. Note You will need an oven proof pie dish to make this. The one I use has a volume of about 1.25 liter, its round, has a diameter of approx 23cm and a depth of approx 5cm - the above quantity fills this dish.

5 Turkey Curry 600gr cooked turkey chopped or torn into bite sized pieces 1 x standard red chilli with the seeds removed and chopped finely 3 x large garlic cloves chopped finely 1 x thumb sized piece of ginger grated 3 x large onions sliced thinly 2 x tbsp vegetable oil 1 x tin of chopped tomatoes 1 x tin of coconut milk 2 x tsp turmeric 2 x tsp gram masala 2 x tsp black mustard seeds ½ tsp ground fenugreek (optional) 1 x tsp cumin seed 1 x tsp ground cardamom 1 x tsp ground coriander 2 x tsp tomato puree Salt to taste Fresh corriander leaves chopped roughly to dress 1. Heat the oil in a non-stick pan and when hot add the mustard seeds. 2. When the mustard seeds pop add the onions, cook for a few minutes and then add the garlic, ginger and chilli. 3. When the onions have softened add the ground spices, and the tomato puree on a medium low heat and allow to heat through for about a minute, just to release the aroma and oils of the spices. If at any point the mix gets too dry add a splash of water. 4. Add the turkey and turn it around in the spice mix until covered. 5. Add some salt the tin of tomatoes and the coconut milk, mixing through and cook this on a medium high heat, simmering quite vigourously for about 15 to 20 minutes. 6. Check for salt and serve. Sprinkle some fresh corriander over each portion. Tips Best served with some simple rice. If you want a lighter version, substitute the coconut milk with another tin of tomatoes - you may find this version needs a bit of honey to balance the flavour.

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