#ChristmasScraps – Leftover turkey 1

With turkey, like chicken, you can do anything you want, you can strip the meat from the bones and make a sandwich wrap, make it crispy and add it to a salad, or top a noodle soup, why not? With my leftover roast turkey, I made a vegetable stir fry, a coconut milk stew and a brioche sandwich… All quick and easy to make… See the first recipe below.

Turkey & Orange stir

Turkey & Orange stir

Turkey & orange stir fry

For 4

Ingredients:

  • 400g roast turkey – Leftover
  • 1 red pepper – 20p
  • 1 orange – leftovers
  • Thyme
  • 3 spring onions -10p
  • 250g chestnut mushrooms – £1
  • Dry garlic
  • Chili flakes
  • Black & green olives – leftovers
  • Butter

Total spent: £1.30

Prep:

Remove the meat off the bone and cut as big or small as you wish.

Pulled meat - Turkey leg

Pulled meat – Turkey leg

Rinse and cut the mushrooms as your mood dictates. Keep separate. Slice the red pepper, remove the seeds and cut as you wish. Do the same for the spring onion.

Cut 4 large peels of orange and 3-4 slices of the peeled orange.

Measure a handful of black and green olive and rinse the vinegar off them.

The idea of this dish came out of a Cuban menu I made earlier this year. The final taste will have a very slight bitterness with a hint of orange.

Method:

Heat a large enough pan with 30g of butter, in it, fry the orange peels for 2 minutes, then add thyme and the turkey. Dry fry until the turkey starts to brown. This should take 4-5 minutes for all the pieces to start being crispy.

Add the mushrooms with chili flakes, dry garlic, salt and stir fry for 5 minutes allowing the water that came out of the mushrooms to dry out again. Now add the spring onion, pepper, olives, and orange slices. Toss stir continuously until the pepper softens.

It should take 5 minutes. Aside from the mushrooms, the red pepper is the only element in this dish that would take long to soften. Once

the hardest vegetable is soft, then the dish is ready.

Turkey and Orange Stir with Duchesse

Turkey and Orange Stir with Duchesse

Remember to remove most of the orange slices and peels to avoid the dish being more bitter than necessary.

Once it is done, remove from heat and allow to seat few minutes before serving

Turkey and Orange Stir with Dauphines

Turkey and Orange Stir with Dauphines

I served mine with some Pommes Duchesse (piped mash potato) and Pommes Dauphines (deep fried).

More leftovers Turkey ideas here and here.

#Whats4Lunch – The Salads 1

Mackerel Salad 1

Mackerel Salad 1

Smoked mackerel salad (total cost 90p)

Ingredients:

Salad ingredients

Salad ingredients

  • ¼ flaked smoked mackerel – 50p
  • 1 fresh medium tomato – 10p
  • 1/2 a whole lettuce gem – 10p (pack of 2 whole gems cost 37p)
  • 10 pieces of Italian mushroom antipasti – 20p
  • 1 leftover roast potato
  • Salt, dry garlic & black pepper

Method:

Separate the leaves from the lettuce and rinse off the earth on them. Cut roughly the leaves in 3 and set aside.

Rise and cut the tomato. Sprinkle it with freshly grinded pepper, salt and garlic Toss to combine and set aside.

Mackerel Salad 2

Mackerel Salad 2

Remove the mushroom needed from the jar.

Flake the portion of mackerel needed for the salad and check that there is not bones left in it. Set aside.

Mackerel Salad 3

Mackerel Salad 3

Since the salad is not being consumed immediately, place all the elements in the lunch box in a way that all of them will still be fresh and crispy at lunch time (4 to 6 hours away). The most fragile of them must be at the top and anything else that can remain wet and unchanged should be at the bottom of the lunch box.

So, layer the mushrooms first at the bottom of the lunch box with one teaspoon of oil from the

Mackerel Salad  layered

Mackerel Salad layered

mushroom jar, followed by the generously seasoned tomato. The mushroom will marinate in the tomato juices and seasoning. Now on top of the tomato, layer the cut potatoes, then the fish and the lettuce.

At lunch time, take your bowl, open it and cover it with a serving plate then turn it over to empty the content of the bowl upside down as if flipping an omelette. What this action will do is allow the juices that were at the bottom of the bowl to filter throughout the salad while acting as a vinaigrette.

These salads are called “salades composees” in France and often serve as a full lunch… nothing else is needed apart

Mackerel Salad 5

Mackerel Salad 5

from a small piece of baguette. If you make enough for lunch it should keep you full until the goûter time around 3.30 – 4pm when you can have an afternoon snack.

Do try to make it and let me know how you got on.

Et voila!

Next up, pulses salad and Chicken salad.

See the sandwich series here, here and here.

Poelee of vegetables

Ready poelee

Ready poelee

Poelee of vegetables for 4

Ingredients:

  • 200g butternut squash (50p)
  • 200g aubergine (69p)
  • 250g closed chestnut mushrooms (99p)

    the poelee ingredients

    the poelee ingredients

  • 150g French beans (69p)
  • 50g onion (from the cupboard)
  • 2 medium tomatoes (22p)
  • 3 garlic cloves
  • Olive oil
  • Salt
  • Pepper
  • Dry thyme
  • Herbs de Provence

Total spend:

The Butternut squash cost £1 but I only used half of it. The green beans cost £1.40 and I only used half of it. The cost of the poelee is £.3.09 for 4 or £0.77p per person.

 

Method:

The poelee of vegetables is a very simple dish to cook.

Cut squash

Cut squash

Start by cutting and clearing the seeds of the butternut squash. Rinse and cut in small pieces of 2cm thick. Keep separate.

Rinse and cut the aubergine in about the same size, do the same for the mushrooms also.

Cut the hard end of the French beans and halve them.

Peel and dice the garlic, dice the onion and set aside.

In a large frying pan, add 4 tablespoons of olive oil. Once it has heated, add the onion and thyme. Brown for 2 minutes. Add the butternut squash with salt and fry until brown all the sides of the squash. I will take about 3 minutes for all the sides of the squash to brown and crisp.

Ready poelee

Ready poelee

Now add the aubergine and mushrooms as well as the garlic, herb de Provence, stir continuously until the water that came of the aubergine and mushrooms dries out. This will take 5-7 minutes and by now, squash should be soft. The last element to add to the mix are the green beans. They soften quite quickly so, add them and stir from bottom to top… meaning lifting the ingredients from the bottom of the pan to the top in order to distribute the heat. Do this for 3-5 minutes on high heat. Check that the squash is soft, but firm, and that the beans are soft, but still bright green to bring colour to the dish. Adjust the seasoning and turn off the heat.

Serve hot.

I served mine as an accompaniment for chicken.

This recipe is part of my French menu click here to see the Starter and dessert