Leftover turkey pie recipe

So. It’s Boxing Day or a day or so later abs you’ve made turkey sandwiches. Now what do you do with the rest of the leftover turkey?

I personally love a good pie. Turkey and even the leftover vegetables can be a great pie filling. You can always make short crust but I’m guessing after Christmas you want an easier time.

Ingredients:

4 potatoes (cut into cubes) – these can be leftover roast potatoes

Chunks of turkey (dark and light meat mix the best)

1 onion

1 splash olive oil

Pinch of salt and pepper

Pinch of sage or a fresh leaf chopped

Any leftover stuffing chopped up

Any leftover Christmas vegetables cut up

1 pack frozen puff or short crust pastry

1 egg whisked or 1 tbsp milk to glaze the pastry

Method

  1. Boil potatoes for 10-20 minutes dependant on their size until they are soft (or chop up if leftovers£
  2. Fry onions in olive oil until softened
  3. Add turkey; vegetables and seasoning
  4. Add to a baking tin and cover with pastry
  5. Glaze with egg or milk
  6. Sprinkle with sea salt
  7. Bake for 25 minutes at 200 degree c
  8. Serve

Christmas leftovers – Bubble & Squeek

I’ve never tried making bubble and squeek before but as we had tonnes of leftovers from Christmas Day I figured I had to do something with the turkey and the vegetables. I imagine quite a lot of people this year sadly had too much food due to the COVID restrictions on family sizes.

Apparently the squeek comes from the veggies frying and releasing water and I definitely saw the sprouts do this.

Ingredients:

Leftover chopped up mash; veggies and even pigs in blanket and a little turkey

Egg for frying

Seasoning and a little oul

Method:

1. Simply chop it all and fry off in a pan until brown and cooked through. Season well

2. In parallel fry off an egg

3. I served with beans and it went well but I also felt it needed a texture like toast or fried bread for next time

Tip: A lot of steam comes off so open a window and next time I’m going to do in mini patties to let the steam escape and allow them to crisp up sooner

Enjoy!

Sprout crisps (leftover Christmas) Keto

This recipe is one I’ve been meaning to try for ages and could be a really good use of your leftover sprouts after Christmas or if you are trying to eat a little better as they are super low carb.

I have bought a large bag of sprouts so thought I’d give it a go in advance

Ingredients:

Sprouts

Salt and pepper

Oil

Cumin

Chill powder

Papriks

Method; Very simply cut off the bottom of the sprout and separate the leaves. Place on a lightly spray oiled baking sheet and sprinkle lightly with the spices and seasonings. Bake for about 10 minutes at 180 degrees c but keep an eye on them as they suddenly crisp up.

Perfect roast potatoes

Perfect Roast Potatoes

These roast potatoes are partially taken from a Nigella Lawson cookbook. I was used to cooking my roasties in as much fat as I could as that’s what I’d been given as a kid but I’d never coated them in semolina before. The semolina makes them crunchy and sweet but not in a sickly way. If you cook them slowly and allow them to really brown they are literally the best potatoes in the world and trust me I’ve had a lot of compliments.

As it’s Christmas tomorrow I’d recommend a one off addition of goose fat instead of cooking oil for a Christmas treat.

Ingredients

2.5kg Maris Piper potatoes

2-3 tbsps semolina

Sunflower oil; butter or goose fat (at Christmas)

Pinch of salt and pepper

Method

  1. Pre-heat the oven to 200 degrees
  2. Cut the potatoes into ⅓ pieces and boil in salted water for about 10 minutes
  3. Drain the potatoes and shake them around in the colander to make rough edges
  4. In a roasting tin and the fat and put in the oven for a few minutes before you add the potatoes. You can also heat in on the hob but be careful with hot fat as it splits
  5. Drop the potatoes into the roasting tin and sprinkle over semolina and salt/pepper
  6. Shake the potatoes around so they get covered in the fat
  7. Roast for about 40 minutes shaking the tin occasionally until they are golden brown and crunchy

Turkey brining (quick and easy)

This post is from attempt at an American thanksgiving meal and doing some researching into brining. Brining your turkey basically gives it more flavor and helps keep it moist so I figured it was worth a try. There are wet and dry brines. Nigella Lawson has an excellent recipe of soaking her turkey in a big tub with lots of lovely liquid and spices. As there’s only two of us for Christmas Day (the baby doesn’t count yet as he can’t eat it) I w as bred a simple version.

There’s a gray set of vlogs from Bon Appetit on YouTube where they make the perfect thanksgiving and this is inspired by all their hard work.

Quite simply you fry off your bird with paper towels and sprinkle liberally in a dry mix of salt (kosher/sea) and brown sugar. Leave uncovered in a cold place such as your fridge overnight. That’s it!

Christmas Chutney (for cheese & crackers)

Wandering around the local national trust market we picked up a lot of new cheeses to try at Christmas. Imagine cheddar with chilli or lime; honey soft cheeses and various hard cheeses with fruits like cranberry and apricots. As we were going to the one off effort of the cheeses I figured the least I could do is make some fruity chutney to go with it. I also had a load of Christmassy mixed fruits and spices leftover from making mincepies (https://modernmrsbeeton.blog/?s=mince+) and my pudding recipe.

Serve up with a lovely mulled wine!

https://modernmrsbeeton.blog/2018/10/01/cheats-mulled-wine-recipe/

Ingredients:

  • 1kg dried fruit (I had sultanas; raisins and cranberries)
  • 450g white onions
  • 1 pint cider vinegar
  • 1 heaped spoon ginger
  • 50g sea salt
  • 1 pinch all spice (and any other Christmassy spices you have)
  • 450g brown sugar
  • 1 litre jar

Obviously tailor the quantities up and down to how much you want to make. This makes just over a 1 litre but I’m planning on keeping it until next year to see if ages well (or not).

Method:

  1. Chop everything into small pieces.
  2. Put all in a big pan or slow cooker if you don’t have one big enough.
  3. Cook on low for 1.5 hours.
  4. Test the jam on a cold plate to see if it firms up to a good consistency.
  5. Seal in the sterilised (dishwasher or boiling water) jar.

Mince

Mince

If you prefer something more sweet and fruity go for my pear jam to have on your Christmas crumpets.

https://modernmrsbeeton.blog/2018/06/05/pear-jam/

Serve with lots of cheese; crackers, pate and butter.

If you want similar jars to mine to store it in you can find them at:

https://amzn.to/2X1lcvP

Get Ahead Christmas Gravy (Jamie Oliver recipe)

After spending a Sunday afternoon lost completely in Jamie Oliver ‘Foodtube’ on ‘Youtube’ I came across his recipe for getting ahead on Christmas day gravy by making a mini batch now and adding it to the turkey tray on Christmas day. I love gravy and pride myself on it even having my own jar at home of gravy browning mix which is a mix of lots commercial brownings; my favourite spices and seasonings so I just have to add a spoon to the tray on Sunday lunch alongside the other ingredients. Therefore, the ability to an extra depth of gravy flavour on Christmas Day making it even more special really appealed to me.

 

I’ve taken his recipe almost literally except I was already making a roast chicken anyway on Sunday so I used that instead of especially buying chicken wings.

 

Ingredients:

  • Pack of chicken wings (or the wings and legs off a cooked chicken)
  • Couple of sage and bay leaves
  • 1 pint chicken stock or even hot water
  • Trivet of chopped carrots; celery, onion, garlic
  • Salt and pepper
  • 1 tablespoon cranberry sauce or some sweet jam sauce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Worcester sauce
  • 1 tablespoon plain flour

 

Method:

  1. Add the trivet vegetables and the leaves to the tray
  2. Top with wings (or chicken if you are cooking it)
  3. Cook the chicken for as long as it needs
  4. Remove the wings and legs from the chicken and place back in the dish (I removed the breast for Sunday dinner)
  5. Add the plain flour
  6. Add the liquid ingredients and fill up with hot water
  7. Simmer for 20-30 minutes
  8. Drain through a sieve
  9. Allow to cool and freeze until Christmas eve when you remove ready to add the turkey dish after cooking on Christmas Day so you get double the flavour

IMG_2666

Honey Rum Butter (not brandy for Christmas puddings)

I’m in complete Christmas preparation mode at the moment and I had to include this but it is absolutely not a recipe just a throw together of ingredients to melt on top of your Christmas pudding.

Ingredients:

175g butter

175g brown sugar

6 tablespoons brandy (or in my case honey rum as I thought the sweetness would go very well indeed)

IMG_2536

 

Method:

  1. Blend the butter and sugar together with an electric whisk
  2. Add the alcohol
  3. Freeze if it’s before Christmas and bring out on Christmas morning to melt a little before applying to your cooked Christmas pudding that you’ve hopefully given a little flame!

Merry Christmas!!

 

Cheat’s Mulled Wine Recipe

It’s almost time for the annual Christmas markets in Manchester. Every year we attend and every year I spend a ridiculous amount on buying the cups as they have the year of the market on them. I have almost 10 cups, however I do love a good mulled wine. Now apart from buying my favourite flavour gluwein I have on occasion made it home (using the cups bought from the special market). Making mulled wine can be as elaborate or complicated as you like.

 

The simplest method is buy it! Simply go to a good Marks & Spencer’s supermarket and buy it.

 

Option 2, which probably yields the easiest results are to buy a bottle of good quality red wine. It doesn’t have to be expensive but don’t buy the really watery stuff. Then you can buy mulled wine spice mix (see picture below) and sprinkle some spoons of it in a pan with some of the red wine and warm through (don’t boil as you can boil off the alcohol). You can make it more elaborate by adding a few chopped oranges; lemons or a sprinkle of sugar and it’s starts to look a lot more homemade.

 

Option 3 which is where I am now is to make your own spice mix. I have a jar that I keep and use each year topping up and refreshing each year with a mix of:

 

  • Cinnamon
  • Cloves
  • Nutmeg
  • Ground all spice
  • Ginger
  • Brown sugar
  • Dried orange and lemon peel

 

Basically put all your classic Christmas spices in a jar and mix it up. If you particularly like cinnamon add more of that or you hate ginger then leave it out. If you prefer your it sweet then a little more sugar. Don’t put too much sugar though as you can always add that later once you’ve tasted your mix in your red wine as your wine of choice will make it taste different each time.

 

Option 4 which is the final flourish is to then a large or very large splash of your favourite spirit such as honey rum; cherry brandy or even chocolate liqueurs. This is dangerous element as you can make your mulled wine so alcoholic you only manage a glass full!

Some links if you want to copy this recipe:

Pre-made

https://www.amazon.co.uk/gp/product/B0785L4MBL/ref=as_li_tl?ie=UTF8&tag=melmosparkly-21&camp=1634&creative=6738&linkCode=as2&creativeASIN=B0785L4MBL&linkId=406ea15df4fc22b182afc8b058a026d1

Cheat’s Spice Mix

https://www.amazon.co.uk/gp/product/B0759S1STQ/ref=as_li_tl?ie=UTF8&tag=melmosparkly-21&camp=1634&creative=6738&linkCode=as2&creativeASIN=B0759S1STQ&linkId=ae11407806ab2168b5e0fee98cbf2d98

Nice cups to drink from

https://www.amazon.co.uk/gp/product/B07JFDKGLG/ref=as_li_tl?ie=UTF8&tag=melmosparkly-21&camp=1634&creative=6738&linkCode=as2&creativeASIN=B07JFDKGLG&linkId=cc4ad3101622e8939b1eed8fb1a22dbb

mulled wine 2