turkey leftovers pie

Not everyone is in love with the favoured Christmas turkey. There are those who cannot fathom what the fuss is about at all, and opt for a Christmas beef or gammon joint, bravely straying from tradition! But most people, like myself, are happy to eat it that one day. It’s Christmas, and turkey is the something that makes dinner different from any other, the something that makes it special. It only happens once year, let’s make an effort here! But as much as we’re content to eat it on December 25th, with mounds of crispy potatoes and little sausages wrapped up in bacon, by December 26th, personally I’m done with the novelty.

Every year the days following Christmas are interesting to say the least, as my favourite childhood meals have been changed not-for-the-better with unwelcome surprise appearances from turkey. This year, rather than enduring such a dish simply to reduce the amount of leftovers in the fridge, I tried to find a recipe that I thought I might like! And this was once such recipe – Jamie Oliver’s turkey and sweet leek pie. I didn’t quite have all of the ingredients, so I played about with quantities. It’s a fantastic pie: after softening leeks to tease out their moisture and flavour, the turkey is added, before stock. After simmering it away to give tenderness back to the turkey, it’s strained through a sieve, producing a brilliant creamy homemade gravy separate from the pie filling. And stuffed pastry! I made my own shortcrust rather than puff, and stuffed it with chopped mushrooms over chestnuts, but it was inspired wholly by Jamie Oliver’s recipe. Who knew leftover turkey could be such a treat. It’ll definitely be making an appearance again next year…

Ingredients – serves 4, my modifications in bold. 

• 2 rashers smoked streaky bacon, finely chopped
• Dried thyme
• Olive oil
• 3 leeks, washed, trimmed; white end chopped into thin slices
• Sea salt
• Freshly ground black pepper
• Cooked leftover turkey, shredded (either white or dark meat, or both!)
• 1 heaped tablespoon of plain flour, for the gravy
• 1 pint of vegetable stock
• 1 heaped tablespoon of natural Greek yoghurt
• 100g mushrooms, finely chopped
• Butter, half the amount of plain flour used 
• Plain flour, for the pastry, double the amount of butter used 
• Cold water, as necessary, to bind together the butter and flour 
• Dried sage
• Splash of cold milk

Method

1. In a large pan that has an accompanying lid (I used a wok), over a medium heat, add dried thyme. Toast the dried herbs until they become aromatic, and then add the sliced bacon. Add a little olive oil, and fry for a few minutes. Add the finely sliced leeks, and fry them for about 3-5 minutes.
2. Season, then add the lid, turn the heat down to low and let them fry gently for 25-30 minutes. The moisture in the leeks will come out, but make sure you stir them regularly to prevent them sticking to the bottom of the pan.
3. Whilst the leeks are cooking, make your shortcrust pastry. Placing the flour and the butter in a bowl with cold hands. Using only your fingertips, gently rub the two ingredients together, until they resemble ‘breadcrumbs’. Do this gently and lightly – with each ‘rub’, lift the flour and butter a little out of the bowl to introduce air. Once breadcrumbs are achieved, add small amounts of cold water and stir in until a ball is formed. Wrap this in clingfilm or silver foil, and place aside in the fridge until later.
4. When the leeks are done, add the shredded turkey and stir. Scatter over the flour, mix it well to coat all the ingredients, then pour in the vegetable stock and stir again.
5. Add the natural Greek yoghurt, and then bring everything to the boil. Season to taste, then remove from the heat.
6. Pour the mixture through a sieve or colander over another large empty pan; let the gravy from the mixture drip into the pan while you roll out your pastry.
7. Get a deep pie dish roughly 22 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so it’s double the size of your dish.
8. Crumble the chopped mushrooms over one half of the pastry then sprinkle over some dried sage. Fold the other half of pastry on top then roll it out carefully and evenly so it’s the same size as the pie dish. The mushrooms will poke through the surface and you may need a bit more flour, as they will release moisture, making the pastry catch a little on the surface.
9. Spoon the leek mixture from the sieve into the pie dish and spread it out evenly. Lay your pastry on top, and tuck it down the sides of the dish. Score with a large, sharp knife.
10. Wash the top of the pastry with milk, and season. Place your pie in the oven for 40 minutes, until the pastry is golden brown.
11. When the pie is ready, re-heat the gravy and serve with your pie, along with some fresh green vegetables. Enjoy!

recipe by Jamie Oliver. 

best for a picnic pt.2

CHICKEN SATAY SKEWERS

Again, using Jamie Oliver’s 30 Minute Meals cookbook, chicken satay skewers are perfect picnic food. Attempting to eat a meal outdoors with knives, forks and plates would certainly prove impractical; the use of the skewer stick here provides happy munching, widely avoiding the removal of grass and insects from your plate!

This satay skewer paste has a wonderful smell: its aroma is released as soon as the blender stops, circulating fresh lime and spice from the chilies, with a sweet nuttiness from the peanut butter. The paste is massaged into the chicken, allowing the flavours to permeate the meat during the cooking period, ensuring the finished product is evenly coated in flavour. However, for the paste stays on the meat, the consistency has to be spot-on. It is important to monitor its viscosity, adding water if the paste seems too thick, or a tiny bit more peanut butter if it is too runny. This means the chicken will wholly soak up the satay paste, and unlike my first attempt, won’t have to resort to having ‘satay crumbs’ served alongside the chicken!

Ingredients

• 1 tsp. ground coriander seeds
• 1 red chili, stalk removed
• ½ glove of garlic, peeled
• 3 heaped tbsp. of crunchy peanut butter
• Splash of soy sauce

  

  avoid the need to serve ‘satay nibbles’ alongside the chicken – monitor the consistency of the paste!

• 1 tsp. of ground ginger
• 1 lime, lightly rolled on a flat surface
• Runny honey for drizzling
• 4 skewer sticks

Method

1. Into a food processor, add the ground coriander seeds, ginger, peeled whole garlic, the peanut butter and the soy sauce. Take the lime, and grate the zest into the processor. Slice the zested lime in half, and squeeze in the juice.
2. Add a small splash of water, and blitz to a spoonable paste. Here, check the consistency of the paste to ensure it will coat the chicken evenly! If it is too thick, add more water; too runny, add more peanut butter.
3. Line the chicken breasts up on a chopping board, alternating the ends. Carefully push the skewers through the breasts – horizontally, ensuring the skewer goes through each chicken breast as they are laid out vertically.
4. Slice down in between each skewer so that you have 4 kebabs. Thread any stray pieces of chicken back on the skewers! Score it lightly on both sides, to give a crispy texture after cooking.
5. Take the satay paste, and scoop it into a roasting tray. Add the chicken skewers to the tray, and massage the paste into the meat to ensure it soaks up the nutty infused flavours of garlic, chili and lime! Drizzle with olive oil, and grill for 8 to 10 minutes each side.
6. Half way through the cooking process of the chicken (after the first 10 minutes), before turning, drizzle the skewers with runny honey. After the second lot of 10 minutes, drizzle the remaining side of the skewers with honey, and replace in the grill for a final 5 minutes to ensure they are cooked through.
7. Allow to cool, wrap in foil, and place in the hamper!

000

CRUMBED-MOZZARELLA SALAD

I found this recipe on the ‘Delicious’ food magazine website, and thought it an ideal vegetarian option for a picnic! Although original recipe advocates serving the mozzarella balls with roasted vegetables and a fuller salad, with the intention of being a main meal, adapting this to a simply dressed salad makes it more accessible for outdoor enjoyment.

For the best flavour, I would absolutely recommend using as many fresh ingredients as possible – lemon zest could not be substituted for lemon juice due to the undesired liquid it would bring, but dried thyme and dried chili could easily be used in lieu. Although this would not have negative consequences in terms of taste, it is undeniable that the flavour of fresh chili and fresh thyme cannot be beaten – the smell of the breadcrumbs alone supports this, as zesty aromas fill the kitchen, with a notable fragrance from the thyme. The culminated essence of these ingredients is far stronger, and far more appetising, when fresh ingredients are used over dried.

The biggest tip given that makes this dish, however, is the instruction to double dip the mozzarella balls in the breadcrumbs. This forms a thicker outer coating, which once deep-fried, produces a crispy shell that characterises the dish, protecting the soft and stringy cheese inside. Moreover, in using this for picnic grazing, the extra layer of breadcrumbs will help keep these snacks intact as they are transported from home to outdoors!

Ingredients

• 100g wholemeal breadcrumbs
• The zest of 1 lemon
• 1 red chili, deseeded, and finely sliced
• Fresh thyme leaves, to taste
• 50g plain flour
• 2 eggs
• 150g baby mozzarella balls
• Fresh rocket
• Fresh pea shoots

Method

1. In a medium sized bowl, mix the breadcrumbs with the thyme leaves, chili slices and the lemon zest. Season, and stir well to combine. In a smaller bowl, sieve the flour; in a final bowl, whisk the eggs.
2. Remove the mozzarella balls from their packaging – drain them, and pat them dry. Roll them firstly in the flour, then dip them in the egg, before rolling in the breadcrumbs. To create a thicker layer of flavour, and a crisper shell, dip the breaded mozzarella ball back in the egg, and then again into the breadcrumbs.
3. Repeat this method for each mozzarella ball, placing each onto a piece of kitchen towel.
4. In a container, place the peashoots and rocket. Dress immediately before serving the with olive oil and lemon juice – do not do this before you set out for the picnic, as it will cause the salad to go limp!
5. Fill half a medium saucepan with olive oil, and heat. Keep the heat medium, and using a slotted spoon lower each mozzarella ball into the oil, being careful to ensure the hot oil does not splash or spit.
6. Deep fry each mozzarella ball until golden brown – this should take around 4 minutes. Remove each breaded mozzarella, and place back on the kitchen towel, allowing the excess fat to run off.
7. When complete, store the mozzarella balls in a container, and put in the hamper! Once you have arrived at your al fresco destination, place the breaded cheese amongst the dressed salad, and enjoy!

 

best for a picnic pt.1

Although there was light rain causing my last picnic to take place indoors, the flavours and variety of food were not affected by the lack of a gingham blanket! Dining ‘al fresco’ has a certain excitement to it, which often means that avid picnickers never deviate from the usual assortment found in their hamper – “if it ain’t broke, don’t fix it”. But actually, whilst most of us wouldn’t turn our noses up at the opportunity to nibble a few soggy tomato sandwiches in a field, there exists a huge array of picnic inspiration to tap into – simple to make recipes, which are easily transported and kept, so that the sociable atmosphere can be prolonged by effortlessness grazing throughout the afternoon! Rifling through countless picnic suggestions, I decided to shortlist these 4, as not only being easy to produce, but as recipes that are different from the archetypal squashed sandwiches and limp lettuce; your next picnic now promises to be a change from the ordinary.

SAUSAGE ROLLS

Turning to Jamie Oliver, these sausage rolls are a far tastier and ‘homelier’ option over a shop bought sausage roll. Although they take a little initial preparation, with practice the production will become perfect, learning the knack for grounding down fennel seeds and acquiring speed for slicing the sausages. The sausages are infused with fennel, and coated with a light layer of parmesan cheese, before being wrapped in light puff pastry. The use of the fennel really sets these sausage rolls apart – the slight liquorice taste gives each bite a freshness, and a flavour that cannot be found in your average shop bought comparison. Moreover, the sesame seeded pastry lends an extra crunch, introducing a new texture alongside the soft cheese and sausage.

The benefit of home baking these is the opportunity to select your sausages – the variety of sausages available in most supermarkets means that you can infuse different flavours with each batch. For example, a chili-infused sausage would work well with a small sprinkling of cumin instead of fennel; using an apple-infused sausage would pair excellently with a few sprigs of sage. As a result, you are able to create an array of different pairings, suitable for any occasion!

Ingredients

• Plain flour, for dusting
• 375g of puff pastry
• 1 egg
• 12 chipolata sausages
• 1 tsp fennel seeds, ground
• Parmesan cheese, grated
• Sesame seeds

Method

1. Heat the oven to 220 degrees. Begin by preparing a baking tray: drizzle it lightly with olive oil, and use your hands to spread the oil across the tray, to give an even coating. Sprinkle some flour on the tray, and shake it from side to side, allowing the flour to stick to the oil. Tip away any loose flour, once the tray has a full coating.
2. Dust a clean surface with plain flour and unroll puff pastry. Slice the pastry in half lengthways. Beat the egg in a bowl, and paint each pastry half with a pastry brush.
3. Taking 6 sausages, lay them lengthways on a slight diagonal on one half of the pastry. Do the same for the remaining 6 sausages and the other half of pastry. Ensure that the sausages are laid out slightly to one edge of the pastry, as you will later fold the pastry in half to form the ‘roll’.
4. Crush the fennel seeds in a pestle and mortar, and sprinkle evenly over the sausages. If using, finely grate a layer of parmesan cheese over the fennel seeds.
5. Take the side of the pastry furthest away from the sausages, and fold it over to create a ‘roll’, where the sausages are near central.
6. Use a fork to crimp the edges of the pastry, so two long sausage rolls are created. Paint these with the remaining egg wash, and sprinkle with the sesame seeds.
7. Roughly cut each long sausage roll into 8 to 10 smaller rolls. Lay these on the baking tray, and bake in the oven for 15 minutes, or until golden brown with fully risen pastry.

000

CREAMY POTATO AND RADISH SALAD

Adapted from a Sainsburys’ recipe, this dressing for potato salad combines the creaminess of mayonnaise and the tanginess of horseradish to create a blend of flavours that are incredibly moreish. The quantities here are key – once the base ratio of 2:1 mayonnaise and horseradish has been achieved, tasting is crucial to ensure the addition of lemon juice and chives are harmonious, and not overpowering either way. The radish slices match the horseradish for taste, ensuring the salad has a tangy dimension to it, preventing it from being too creamy and rich. So, have a teaspoon for tasting at the ready!

Ingredients

• 500g new potatoes
• 2 tbsp. of mayonnaise
• 1 tbsp. of horseradish sauce
• Juice of a lemon, to taste
• Handful of chives, finely sliced
• 10 radishes, finely sliced

Method

1. In a medium sized pan, bring a pan of salted water to the boil. Add the new potatoes, and boil for 12 to 15 minutes, until they are tender and soft.
2. Whilst the potatoes are cooking, prepare the creamy dressing: firstly, whisk together the mayonnaise and horseradish sauce, until fully combined.
3. Squeeze in the juice of half a lemon to taste – if too sour, add more horseradish sauce to taste.
4. Snip in the chives, and stir to combine. Wash the radishes, and cut into thin slices.
5. Once the potatoes are tender, drain them and slice into halves. Allow cooling, and adding the radish slices – drizzling in oil, and seasoning.
6. Pour half the creamy dressing onto the potatoes, and serve the rest in a bowl. Cover, and place in the hamper. Enjoy!