Freshen up Christmas leftovers of turkey, carrots and parsnips with ras el hanout in this sweet and spicy Moroccan stew
- 1 tbsp olive oil
- 1 red onion, thickly sliced
- 3 carrots, thickly sliced on the diagonal
- 3 parsnips, thickly sliced on the diagonal
- 2 garlic cloves, crushed
- 2 tsp ras el hanout
- 500ml turkey or chicken stock
- 400g can chopped tomatoes
- 400g can chickpeas, drained and rinsed
- 140g mixture of dried apricots and prunes, roughly chopped
- 300g leftover turkey, cut into chunks
- good drizzle of clear honey
- ½ small bunch coriander, roughly chopped
- 1 tbsp flaked almonds
- couscous, to serve
- Greek yogurt, to serve
MethodAdd the carrots and parsnips, and cook for 8 mins until starting to soften and brown a little. Stir in the garlic and ras el hanout, and cook for a further 30 secs. Tip in the stock, tomatoes, chickpeas, dried fruit and 150ml water. Season, bring to a simmer and cook for 25-30 mins until the vegetables are tender.
- 2 tbsp olive oil
- 500g lean diced lamb
- 1 large onion, roughly chopped
- 2 large carrots, quartered lengthways and cut into chunks
- 2 garlic cloves, finely chopped
- 2 tbsp ras-el-hanout spice mix (see tip, below)
- 400g can chopped tomato
- 400g can chickpea, rinsed and drained
- 200g dried apricot
- 600ml chicken stock
- 120g pack pomegranate seeds
- 2 large handfuls coriander, roughly chopped
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.
- If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it’s not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.
- 4 carrots, peeled and cut into thin batons
- 3 red onions 2½ cut into chunky wedges (roots intact) and ½ grated
- 2 tbsp olive oil
- 200g quinoa
- 2 tsp coriander seed
- 2 tsp cumin seed
- 400g turkey mince
- 25g fresh wholemeal breadcrumb
- 3 garlic cloves, crushed
- 4 tbsp 0% fat Greek yogurt
- few dashes of Tabasco sauce
- 1 pomegranate, deseeded over a bowl to catch the juices
- 2 oranges, segmented
- large pack parsley, roughly chopped
- Heat oven to 220C/200C fan/gas 7. Tip the carrots and onion wedges into a roasting tin. Toss in 1 tbsp olive oil, season and roast, stirring once, for 30 mins or so until tender.
- Meanwhile, cook the quinoa following pack instructions, drain and put to one side. Heat a large, non-stick frying pan and toast the seeds for 1-2 mins until aromatic. Pop into a pestle and mortar and grind before tipping into a large bowl. Add the turkey, grated onion, breadcrumbs, most of the garlic and seasoning, then mix. Shape into 12 small patties. Heat the remaining oil in the same pan and fry the patties for 3-4 mins on each side until browned and cooked through.
- In a small bowl, mix the yogurt, remaining garlic, Tabasco, 1 tbsp of water and seasoning. Toss together the drained quinoa, pomegranate seeds and juice, orange segments, parsley and roasted veg and some seasoning. Serve with the patties and spiced yogurt.
- 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.