A simple, speedy canapé that uses up leftovers and is ideal for a Boxing Day get-together
- 350g leftover turkey
- 150ml natural yogurt
- 2 tbsp mayonnaise
- 1 tbsp mango chutney
- 2 tsp mild curry powder
- zest and juice ½ lemon
- 1 small diced mango
- handful chopped coriander
- 3 Baby Gem lettuces
- toasted flaked almonds
MethodIn a large bowl, combine the natural yogurt, mayonnaise, mango chutney, mild curry powder and the zest and juice of the lemon. Season well.
- ½ tbsp vegetable oil
- ½ onion, chopped
- 1 garlic clove, chopped
- 1 tbsp curry powder
- ½ tsp each ground cumin, ground coriander and turmeric
- 125ml coconut milk
- 125ml chicken stock
- 200g mayonnaise
- 425g leftover turkey
- 2 tbsp desiccated coconut, toasted
- handful chopped coriander, to serve
- chopped tomato, sliced onion and lettuce leaves, to serve
- 350g wholemeal flour (or roti flour), plus extra for dusting
- 1 tbsp vegetable oil
- Heat a saucepan and add a little vegetable oil. Fry the onion and garlic until both are lightly browned. Chuck in all the spices and let them sizzle for 1 min, then add the coconut milk and the stock. Allow this to reduce until you have a thick, rich, creamy, spicy onion mixture in the pan. Pour into a bowl, leave to cool, then stir through the mayonnaise. Can be kept in the fridge for up to a week.
- To make the chapattis, put the flour and 1 tsp salt into a large bowl. Pour in the oil and rub into the flour with your fingertips. Pour in 250ml lukewarm water, mix to form a firm dough, then knead for about 10 mins until springy. Place back in the bowl and leave to rest for 30 mins. Cut into 8 walnut-size pieces and roll out into thin discs on a lightly floured surface. Pan-fry the discs in a dry heavy-based pan for about 1 min on each side. They should colour and blister – use a clean cloth to press flat in the pan while cooking.
- To serve, mix the curried mayonnaise with the turkey. Toast the desiccated coconut in a dry pan until golden. Sprinkle over the turkey along with some coriander, then serve alongside the chapattis with some tomato, sliced onion and lettuce, if you like.
- 1/2 cup firmly packed fresh cilantro leaves
- 1/2 cup firmly packed fresh flat-leaf italian parsley leaves
- 1 tablespoon butter, melted
- 1 tablespoon chopped shallot
- 1 teaspoon finely shredded lime peel
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 12 pound fresh or frozen Turkey, thawed if frozen
- Kosher salt and ground black pepper
- 4 sprigs fresh cilantro
- 2 carrots, peeled, halved lengthwise, and halved crosswise
- 1 medium onion, quartered
- butter, melted
- 1/4 cup butter
- 2 tablespoons honey
- Cilantro-Lime gravy (optional)
- Turkey broth or reduced-sodium chicken broth
- Pan drippings from Cilantro-Lime Rubbed Turkey
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper
- Preheat oven to 325 degrees F. In a food processor combine cilantro leaves, parsley leaves, 1 Tbsp. melted butter, shallot, lime peel, salt, and pepper. Cover; process with on/off pulses until a chunky paste forms. Divide mixture in half. Set aside.
- Remove and discard neck and giblets from turkey. Rinse turkey; pat dry with paper towels. Loosen the skin from the breast meat by sliding your fingers underneath it, being careful not to tear it. Slide your hand as far as you can toward the opposite end of the turkey, separating the skin from the meat. Rub half of the herb mixture underneath the skin over the entire breast, working toward the thighs as much as possible.
- Sprinkle inside of body cavity with kosher salt and pepper. Fill cavity with cilantro sprigs, carrots, and onion. Pull neck skin to back and fasten with a small skewer. Tuck drumstick ends under band of skin across the tail, if available. If there is not a band of skin, tie drumsticks securely to the tail using kitchen string. Twist wing tips under back. Place turkey, breast side up, on a rack in a shallow roasting pan. Brush melted butter over turkey. Insert an oven-going meat thermometer into center of inside thigh muscles. The thermometer should not touch bone. Cover loosely with foil.
- Roast for 2 3/4 hours. Meanwhile, in a small saucepan melt 1/4 cup butter. Stir in honey and remaining cilantro mixture. Set aside. Remove foil from turkey. Roast for 15 to 45 minutes more or until thermometer reaches 175 degrees F, brushing occasionally with the honey mixture. Remove from oven.
- Cover turkey with foil; let stand for 15 minutes before carving. Transfer turkey to a cutting board. Remove and discard vegetables from inside turkey. Carve turkey. If desired, serve with Cilantro-Lime Gravy and top with additional cilantro and oregano.
- Stir broth into pan drippings from roasted turkey in roasting pan, scraping up any browned bits from bottom of pan. Strain and pour drippings into a 2-cup glass measure. Skim and reserve fat from drippings. If necessary, add enough melted butter to the reserved fat to make 1/4 cup. Add enough broth to the drippings in measuring cup to make 2 cups total liquid.
- Pour the 1/4 cup fat into a medium saucepan (discard any remaining fat). Stir in flour. Cook and stir over medium heat for 1 minute. Add broth mixture all at once to flour mixture in saucepan, stirring until smooth. Cook and stir over medium heat until bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper. Makes 2 cups.
- 1 recipefruited Turkey brine (optional)
- 1 10 pound Turkey
- 1 recipe orange and Herb Butter Rub and glaze (optional)
- Salt and ground black pepper (optional)
- 1 recipe desired stuffing (see recipes, pages xx-xx)(optional)
- 1 recipe Turkey Aromatics (optional)
- Vegetable oil
- If desired and if not using the Orange and Herb Butter Rub and Glaze, prepare Fruited Turkey Brine. Preheat oven to 325 degrees F. If not brining, remove neck and giblets from turkey; discard. Rinse the turkey body cavity; pat dry with paper towels. If desired and if turkey was not brined, use Orange and Herb Rub and Glaze according to directions or sprinkle body cavity with salt and pepper. If desired, spoon desired stuffing or Turkey Aromatics loosely into body cavity. Skewer neck skin to back. Tuck drumstick ends under band of skin across the tail if present or tie drumsticks securely to the tail using 100-percent-cotton kitchen string. Twist wing tips under back.
- Place turkey, breast side up, on a rack in a shallow roasting pan. Brush with oil; sprinkle with additional salt and pepper. Insert an oven-going meat thermometer into the center of an inside thigh muscle (the thermometer should not touch bone). Cover turkey loosely with foil.
- Roast turkey for 2 1/4 hours. Remove foil; cut band of skin or string between drumsticks so thighs cook evenly. Roast for 30 to 45 minutes more (60 to 75 minutes if stuffed) or until the meat thermometer registers 175 degrees F; if stuffed, the center of the stuffing should register 165 degrees F. (The juices should run clear and drumsticks should move easily in their sockets.) If desired, during the last 15 minutes of roasting, brush turkey twice with glaze. Remove turkey from oven. Cover with foil; let stand for 15 to 20 minutes before carving. Transfer turkey to a cutting board and carve. Serve with Perfect Turkey Gravy.