Bubble and squeak recipe made with leftover turkey
Christmas dinner is usually comprised of turkey, roast potatoes, and a selection of vegetables. What should you do with any leftovers? Here are three delicious recipes to try, as well as tips on how to best store leftover food.
Christmas Leftover Curried Turkey, serves 4
By Glenroy Walker, Corporate Senior Executive Chef, Sandals Resorts
Ingredients
3 cups leftover turkey meat – or whatever you have left!
1 medium onion, medium dice
½ spring onion, chopped
2 cups medium-diced Irish potato
2 cups medium-diced carrot
2 cloves garlic, chopped
1 small Scotch Bonnet pepper, chopped (add gradually)
1 tablespoon thyme, finely chopped
1 teaspoon seasoning salt
1 tablespoon turmeric powder
2 tablespoons Jamaican curry powder
1 tablespoon fresh coriander, chopped (optional)
3 tablespoon vegetable oil
3 cups water
½ cup coconut milk
Salt to taste
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Method
Cut-up leftover turkey or chicken meat, depending on what you had with your Christmas dinner, into bites size pieces and set aside.
Season ½ the onion, spring onion, potato and carrot with seasoning salt, curry powder, turmeric, seasoning salt, garlic, ¼ of the Scotch Bonnet, and thyme.
Using a deep pot, heat oil over medium to high heat – when hot, add seasoned vegetables and sear for 3-4 minutes stirring constantly to avoid burning.
Add 1 ½ cups water and stir. Cover pot and let simmer on medium heat for 20 minutes, check frequently (every five minutes) and add small amount of water as needed.
Add the coconut milk, remaining diced potato, carrot and onion, and simmer for another 20 minutes. Add leftover meat, the remaining Scotch Bonnet pepper (if needed) and all other remaining ingredients. Simmer for an additional 5-10 minutes, season to taste with salt and add fresh coriander (optional).
Chef’s Note: Best served over steamed white rice!
Christmas Leftover Vegetable Rundown, serves 4
By Glenroy Walker, Group Senior Executive Chef, Sandals Resorts
Ingredients
3 tablespoons butter
1 small onion, chopped
3 cloves garlic, minced
¼ Scotch Bonnet pepper, sliced
1 teaspoon fresh thyme
6 cups coconut milk
1 cup diced tomatoes, diced
3 spring onions, chopped
1 cup diced & blanched potato
1 cup diced pumpkin, diced
1 cup diced carrots, diced
1 cup diced courgette, diced
1 cup diced yellow squash, diced
1 cup diced broccoli, diced
Salt & freshly ground black pepper, to taste
1 cup toasted coconut flakes, for garnish
Method
In a medium saucepot over medium-high heat, melt butter and fry the onion, spring onions, garlic, Scotch Bonnet pepper and thyme until onion is tender.
Add coconut milk and half the tomato bring to a boil, reduce heat to medium and let simmer until reduced to about four cups of liquid.
Add all remaining vegetables and simmer until the coconut milk thickens and coats them. Adjust seasoning with salt and pepper to taste, and garnish with the toasted coconut.
Leftovers Sandwich Stackers, serves 8
By St Pierre Bakery
Ingredients
6 slices of St Pierre Brioche Sliced Loaf
Leftover roast Turkey, sliced
A handful of rocket leaves
6 slices pancetta or streaky bacon, cooked
Dolcelatte or Cambozola cheese, thinly sliced
2 tbsps spiced chutney
Mayonnaise
Method
Lightly toast the six slices of Brioche Loaf on both sides.
Spread two slices with a thin layer of mayonnaise, then add the sliced turkey and some rocket leaves to each one.
Add a second slice of toasted Brioche Loaf on top of each one, followed by the cooked pancetta or bacon, blue cheese and a couple of spoonfuls of spiced chutney.
Add the last slice of toasted Brioche Loaf on the top of each sandwich and then carefully sliced each one into quarters, securing it with a festive wooden skewer to hold each stacker in place.
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