We all know portion sizes are at a premium over Christmas – you end up cooking to feed the five thousand, let alone the five…Well fear not! We’ve got three recipes to make your leftovers lovable for all the family!
Starter – Turkey Samosas
- 3 tablespoons of curry paste
- 2 tablespoons of mango chutney, plus extra to serve
- 2 tablespoons of natural yogurt from a 150g pot (serve the remainder)
- 200 grams of cooked potatoes (roasted or boiled are fine), cut into small chunks
- 250 grams of cooked turkey, chopped into small pieces
- 250 grams frozen peas
- Bunch of coriander, chopped (plus a few leaves picked to serve)
- 270 gram pack of filo pastry (6 sheets)
- 4 tablespoons of vegetable oil
- 1 egg, beaten
- 1 tablespoon of sesame seeds
- In a large bowl, combine the curry paste, mango chutney and 2 tbsp yogurt, and mix well. Fold in the potatoes, turkey, peas and coriander, then season well.
- Heat oven to 200C/180C fan/gas 6. Cut the sheets of filo in half lengthways so you have 12 strips – keep the pastry covered with a tea towel while you work so it doesn’t dry out. Layer up 3 sheets of filo, brushing a little oil between each sheet. Pile a quarter of the filling in the top corner of the pastry in a triangle shape. Fold the pastry over to encase the filling, then keep folding until the parcel is sealed and the filo is used up. Brush the final edge with a little beaten egg to help stick the pastry together. Repeat to make all 4 jumbo samosas.
- Lay your samosas on a baking sheet and brush each one with more beaten egg, then sprinkle with sesame seeds. Bake for 35 mins or until the samosas are golden brown and the filling is piping hot. Serve with the remaining yogurt, some mango chutney and coriander leaves.
Thanks to the BBC Good Food Guide for this suggestion!
Main Course – Morrocan Spiced Turkey Pie
- Two teaspoons of coriander seeds
- Two teaspoons of cumin seeds
- A pinch of ground cinnamon
- Two tablespoons of olive oil
- Two Aubergines – diced
- Two banana shallots – halved and sliced
- Two tablespoons of harissa
- Two peppers – any colours – deseeded and diced
- 227g tin of chopped tomatoes
- One chicken stock cube
- 500g of leftover turkey – mix of leg and breast is fine
- 100g of butter – melted (keep a little extra for greasing)
- 250g pack/10 large sheets of Filo pastry
- 25g of flaked almonds
- Heat a large non-stick pan over a medium heat and toast the coriander and cumin seeds for 1-2 mins until fragrant. Add the cinnamon, olive oil, aubergine and shallots. Coat the veg in the spices and cook on a medium-low heat for about 10 mins until the aubergine has softened slightly.
- Add the harissa and peppers. Give everything a good stir, then add the tomatoes and crumble over the stock cube. Simmer, uncovered, for 20 mins until the veg is tender and the mixture is nice and thick.
- Stir through the turkey meat and season well. Set aside to cool.
- Heat oven to 200C/180C fan/gas 6 and grease a 23cm springform tin with a little butter. Lay two sheets of filo over the base of the tin and brush with the melted butter. Cross over another two layers of filo and brush again with butter. Repeat once more, then put the cooled filling in the centre. Using the remaining four pastry sheets, cover the filling and brush with more melted butter. Scrunch the top of the pie together and bake for 30-35 mins.
- Remove from the oven and scatter the pie with the flaked almonds. Cook for a final 10 mins until the pie is golden and piping hot. Serve straight away.
Thanks to the BBC Good Food Guide for this recipe!
Dessert – Espresso Cherry Triffle
(Don’t worry, this ones not got turkey in it – we just thought it would be nice to finish with something sweet that’s got a quick to keep you going)
- 2 tablespoons marsala*
- 2 tablespoons caster sugar
- 1/2 cup strong espresso coffee, cooled slightly
- 4 mini jam sponge rolls, cut into 5mm-thick slices
- 50g good-quality dark chocolate, grated
- 1/2 cup thick vanilla custard
- 425g can black pitted cherries, drained
- Combine marsala, sugar and coffee in a jug. Stir until sugar dissolves.
- Divide the sponge slices between four 400ml-capacity whisky glasses. Reserve 1 tablespoon of the coffee mixture. Drizzle remaining coffee mixture over the sponge slices.
- Top with half the chocolate, and all the custard and cherries. Drizzle with the reserved coffee mixture. Sprinkle with the remaining chocolate and serve.
*(Marsala is a fortified Italian wine available from liquor stores. You could use dry sherry, Tia Maria liqueur, Kahlua liqueur or brandy instead.)
Thanks to Taste for this amazing recipe
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