#ChristmasScraps – Leftover turkey 3

DSC05678 1 blog

making a sandwich!

Brioche bun & Turkey sandwich

For 2

Ingredients:

  • 2 Brioche buns – 25p each Tesco
  • Turkey meat – leftover
  • Mayonnaise
  • Coriander or Salad
  • Tomato – leftover
  • Salt & black pepper

Total spend: 50p

Prep:

Pull the meat off the bone and season with salt & pepper.

Rinse the coriander and flick water out of it. Cut the tomato in 4 slices.

Cut the buns in two and generously spread the mayonnaise on all 4 sides. On the bottom sides of the buns, first layer the coriander, then meat, and then tomato. Put the cap on and enjoy.

 

Brioche bun & Turkey sandwich 1

Brioche bun & Turkey sandwich 1

Brioche bun & Turkey sandwich 2

Brioche bun & Turkey sandwich 2

Brioche bun & Turkey sandwich 3

Brioche bun & Turkey sandwich 3

Brioche bun & Turkey sandwich 4

Brioche bun & Turkey sandwich 4

Can also be enjoyed with mustard instead of mayonnaise.

Love this sandwich! The buns can be found in Tesco. 4 cost £1.

To see the whole leftover series, just type ChristmasScraps or XmasScraps in the search box.

Next, we will be using the left over Christmas pudding! There is Ice creeeeeam!

Advertisements

#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.

XmasScraps and NoelByHJ

Leftover mash = Pomme Duchesse

Leftover mash = Pomme Duchesse

Christmas is around the corner!

I have been asked by a media Co to come up with few ideas on how leftovers could be used after the big Christmas dinner… I thought you might be interested too!

You know? After you have emptied you bank account and slaved in the kitchen to cook for 20 people (15 of which you only see when there is a family party with serious food).

After they’ve gone, you are out of pocket but, what can you create with that left over mash, leg of turkey, roast potatoes for your household?

How about a little “chuck-all-In” turkey and vegetables stir fry served with some pomme dauphine or duchesse? How about a turkey & roast potato stew with coconut milk? The one I could wait to eat was the Brioche & Turkey sandwich… couldn’t resist. Didn’t want salad in it, used coriander… yum!

I won’t tell you what I’ll be doing with the leftover Christmas pudding and cheese board. You’ll just have to check in later using XmasScraps in the search box. On twitter it will be #XmasScraps.

Turkey & coriander scraps = Brioche sandwich!

Turkey & coriander scraps = Brioche sandwich!

For my next show on Croydon radio next Saturday, I am looking at doing a simples dinner for 2…

If you are on a budget you are not going to decide to invite the world and its children round to yours are you? Don’t do like the Jones, your purse ain’t just not full enough.

So as a couples who has made an effort to save a bit for this special Christmas dinner, it is not about overeating, but making sure that every single mouthful is fully enjoyed. There might not be gifts, but food will square that off! It is called contentment!

The menu might have salmon, pate, lobster (from Iceland or Lidl not sure yet), maybe some wine? Not a fan of fizzy, so champagne is off the menu. I am doing it á la Française… Oh and there will be a yule log… Just because I cannot understand the British Christmas pudding.

During the show, you will get to hear a bit about how the French celebrate the food is all special and dinner is after midnight mass… Christmas day is just the follow up to the night before and people eat lighter. The hashtag for my Christmas show on Croydon radio will be #NoelByHJ. Use it on twitter and in the search box to find all related recipes.

Do check-in in a few days to see how much it will cost.

Joyeux Noël! x

 

#TurkishByHJ – Dolma

HJ Dolmas ready for steaming

HJ Dolmas ready for steaming

Meze for 5 people

Including: Babaganoush, Broad beans hummus, Fresh tomato & almond Dip, Dolma and flat crusty breads.

Ingredients:

  • 6-8 cabbage leaves (10p)

    Cabbage, tomato, potato, olives

    Cabbage, tomato, potato, olives

  • Small bunch of mint and coriander (50p)
  • 2 tomato (5p)
  • Salt
  • 2 big (any) potato (50p)
  • 10 black olives (20p)
  • Chilli flakes
  • 2 tablespoon vegetable oil
  • 6-8 toothpicks

Cost: £1.35.

Method:

The Dolma is usually made in Turkey with vine leaves stuffed with rice and other ingredients. For my version, I used Cabbage leaves and potato.

Since losing a % of the use on my left arm, I have learnt quite a lot about the peeling of some vegetables. Potato is one of the vegetables I no longer need to peel unless really essential… Did you know that potato skin is full of fibre and hold 20% of the nutritional value of the whole potato? I recommend reading on that.

Dolma mix

Dolma mix

So, for my dolma. I rinsed the potato them grated them in a bowl. To that I added: Chopped mint, Olives, coriander, tomato salt and 2 tablespoons of vegetable oil. Combine and set aside.

Remove the greenest (& strongest) leaves of the

Dolma mix 2

Dolma mix 2

cabbage and place in a deep bowl, then pour over it boiling water and leave it to soften for 5 minutes then remove from the water. Flick out the water and set aside to cool down for few minutes.

Once the leaves have cooled down. Lay them flat and place 1-2 tablespoons

Dolma mix 3

Dolma mix 3

of stuffing on each of the leaves before rolling tightly. Now secure the roll with a toothpick. Repeat until all the leaves are done.

Place all the dolma in the steamer, cover and cook for 20 minutes.

You can serve them whole or cut in 2.

Done.

#TurkishByHJ – Tomato and almonds dip

Meze - Tomato & almond dip

Meze – Tomato & almond dip

Meze for 5 people

Including: Babaganoush, Broad beans hummus, Fresh tomato & almond Dip, Dolma and flat crusty breads.

Ingredients:

Tomato dip ingredients

Tomato dip ingredients

  • 10 small tomato (50p)
  • 10 leaves basil (59p)
  • 10g red onion
  • Salt
  • 10g roasted almond flakes
  • 2 garlic cloves
  • 50ml groundnut oil or any other vegetable oil

Cost: From time to times, Lidl sells groundnut oil from 99p for 250ml during their Asian week promotion. I already had this oil, so didn’t need to buy some. For this dip, I only had to buy tomato and basil. I have flaked almonds left over from a previous recipe. They are essential to this recipe and they give it the dippy taste. This dip cost £1.09.

Method:

Cut the quantity of onion needed, peel, dice and place it in the blender. Rinse the tomatoes, quarter them and place them in the blender. Rinse and chop the basil, peel the garlic and add all in the blender as well as the almonds and groundnut oil. Put the lid on the blender and mince the content in 2-3 bursts.

This dip is not meant to be smooth and should still have visible bits in it…

Once you are satisfied with the consistency, pour in a serving bowl, cover with the cling film and chill.

Done.

Turkish Meze - 3 dips

Turkish Meze – 3 dips

Next, the dolma and flat bread.

#TurkishByHJ – Broad beans hummus

Beans Hummus w/toasted sesame oil

Beans Hummus w/toasted sesame oil

Meze for 5 people

Including: Babaganoush, Broad beans hummus, Fresh tomato & almond Dip and flat crusty breads.

Ingredients:

Beans oil and lemon

Beans oil and lemon

  • 500g beans (64p)
  • Juice of a half lemon (25p)
  • Garlic granules
  • Salt
  • Black pepper
  • 90ml toasted sesame oil (or olive oil)

Cost: Olive oil can be found at the 99p store. From time to ties, Lidl sells toasted sesame oil from 99p for 250ml. I already had both, so didn’t need to buy some. For this dip, I only had to buy the beans and lemon. Some hummus require tahini paste, but it is not a must. This dip only cost 89p.

Method:

Made with a hand blender

Made with a hand blender

Drain and rinse the beans (I have mixed white beans and broad beans) then pour them in a bowl. Add garlic, black pepper, salt, the juice of a half lemon and 80ml toasted sesame seed oil. Blend everything until you obtain a very smooth paste.

Scoop the hummus in a serving bowl, cover with cling film and chill until serving time.

Done.

Next, the fresh tomato and almond dip.

#TurkishByHJ – Babaganoush

Babaganoush - Happy scooping

Babaganoush – Happy scooping

Meze for 5 people

Including: Babaganoush, Broad beans hummus, Fresh tomato & almond dip and flat crusty breads.

Ingredients:

  • 600g or 2 big aubergines (66p)

    Looks like a smile - Babaganoush

    Looks like a smile – Babaganoush

  • 100g or 1 small red onion
  • 3 garlic cloves
  • 1 Turkish pepper (6p)
  • Cumin
  • Paprika
  • Vegetable oil
  • Sesame seeds to garnish

Cost: The vegetables were bought on Surrey Street market; 3 Aubergines cost £1.00 and the Turkey peppers cost £1 for a bowl of 15 long green ones. Total cost of this dip 0.72p

Method:

The babaganoush is normally made with peeled aubergines, but I chose to keep the skin because of its nutritious value. Do you know fibre, potassium and antioxidants can be found in the purple robe of this vegetable? Just google it and see what else you can find.

The only downer about using the skin on this dip is the colour at the end. Not the greatest looking.

So, to make the babaganoush, peel and roughly cut the onion and the garlic. Cut the bottom of the aubergines, rinse and cut them in small pieces (cut each in about 12 pieces). Also remove the tail of cut the Turkish green pepper, rinse and cut in 3 pieces. Keep the elements separated.

In a pan which has a lid, heat 3 tablespoons of vegetable oil and put in the aubergines in it fry for 5 minutes until the pieces start to brown.

Now add the onion pieces, Turkish pepper garlic, cumin, paprika and salt. Add 100ml water, cover the pan and simmer for 10. The onion, which is the hardest should be the softness by the time the pan dries out. Taste and adjust the seasoning before mashing the whole content of the pan with a hand blender.

Pour the dip in a bowl and drizzle over it 2 tablespoons of vegetable oil or any flavoured oil of your choice.

Enjoy.

Next, the broad beans hummus

Meze by HJ

Meze by HJ