Top Bird

Posted in : Home Chef, Life On Lantau Articles on by : Around DB , , Comments: 0

Rather than freezing all your leftover Xmas roast, get stuck into these tempting, easy-to-make turkey recipes

Photo courtesy

Turkey paté  (Serves 4)

2oz back bacon, diced
4½oz liver paste
4oz cooked turkey, finely chopped
1 garlic clove, crushed
1tsp parsley, finely chopped
1tsp chives, finely chopped

Fry the bacon, without extra fat, for about 5 minutes over a medium heat. Pour off the fat and blend it with the liver paste. Mix in the turkey, garlic, parsley and chives. Season well. Pack the paté in a small earthenware dish. Cover and refrigerate for at least 30 minutes. Serve with hot toast.

Photo courtesy

Turkey á la king (Serves 4)
4oz mushrooms, sliced
4oz green pepper, sliced
2oz butter
2oz all-purpose flour
½ chicken stock cube
¼ pint single cream or milk
10oz cooked turkey, chopped
3oz red pepper, diced

Fry the mushrooms and green pepper in butter over a medium heat for 5 minutes. Remove from the heat and stir in the flour and half a chicken stock cube.  Return to the heat, stir for 1 minute then add the cream. Bring to a boil, stirring constantly until slightly thickened. Add the turkey and red pepper, season well and heat through. Serve with buttered pasta or rice.

Photo courtesy

Turkey enchiladas (Serves 4)
5tbsp chilli powder
2tsp ground cumin
3½ cloves garlic, minced
1tsp cinnamon
¼tsp ground cloves
2oz all-purpose flour
4oz turkey stock
1 medium onion, chopped
2 jalapenos, minced
12oz cooked turkey, chopped
15oz can black beans, drained
2oz coriander, chopped
2tbsp lime juice
8oz cheddar cheese, grated
8 flour tortillas

To make the enchilada sauce, fry the chilli powder, cumin, half a clove of garlic, cinnamon, cloves and flour in a little oil. Add the stock, simmer and remove from the heat.

To prepare the filling, fry the onions, jalapenos and 3 cloves of garlic in oil. Remove from the heat and mix in the turkey, black beans, coriander, lime juice, 4 ounces of cheese and a little of the enchilada sauce.

Dip the tortillas in the enchilada sauce and divide the filling between them. Cover with the remaining sauce and cheese. Bake uncovered for 15 minutes at 175°C. Serve with sour cream, lime juice, coriander and pomegranate arils.



Tags: , ,

Add New Comment


× Thank you for your comment. Your feedback has been submitted to an administrator for approval.