You will never be stuck for what to cook for dinner ever again!
Whether you crave pork, fish, tofu or lamb – there is something for everyone. I’m a firm believer in lowering my carbon footprint by eating more vegetarian meals, so there are plenty of those, and although I don’t have any food intolerances I have lots of friends who do so I cook my fair share of vegan and gluten free goodies too.
Well, the big day is over and it’s inevitable you’ll be eating Turkey for at least the next week. While turkey and cranberry sandwiches are pretty nice, there’s really only so many you can stomach. So strip the turkey of all the lovely meat and store it in an air tight container to make these tasty recipes. But don’t throw away the carcass and bones! Boil them to make a tasty stock that you can freeze and use later.
Brunch/Lunch Frittata Saute sliced onions, diced cold roast potato and shredded turkey in a deep non-stick fry pan until onions are translucent, not brown. In a small bowl whisk 3-4 eggs and a dash of milk (or enough eggs and milk to cover the amount of mixture in the pan), season well and pour into the pan. Cook for about 5 mins, dragging the egg that has cooked from the sides to the centre. When the egg is half cooked, top with chopped flat leaf parsley and grated cheese. Place fry pan under a hot grill (broiler) until puffed up, golden brown and cooked all the way through. Slice into thick wedges and serve with a green salad.
Chilled Garden Salad Soup This is a great way to never let soggy salad go to waste. Place leftover garden salad (lettuce, cucumber, tomato, red onion) into a blender. Add half a mashed avocado, 1 cup of vegetable stock (or water), the juice and zest of a lemon, a splash of balsamic vinegar and a cup of ice. Season generously with sea salt and cracked black pepper and blend until smooth. Serve immediately in shallow bowls topped with shredded turkey (optional for Christmas time). This makes quite a thick soup, add more stock or water for a thinner consistency.
Turkey and Potato Bites In a large bowl mix together shredded turkey, mashed potato, a beaten egg, mixed herbs (parsley, basil, mint) and cranberry sauce until well combined. Season and shape into small balls. Roll the balls in breadcrumbs and shallow fry or bake until golden brown. Serve with leftover gravy or cranberry sauce for dipping. These can also be made into larger patties and served as a light meal with salad or steamed vegetables.
Happy cooking, Christie
I love salads at any time, but they’re even better in the summer. Balancing the creamy, salty and sweet flavours with a few ‘crunch’ ingredients is a delicate act.
This salad was inspired by a trip to the James Squire Brewhouse & Restaurant where I ate a peppered rare beef salad with apple and green mango. It got me thinking about the two juicy pears I had sitting in my fruit bowl… Can fruit and meat live happily together? The answer is yes.
I have to say, I think this salad would go down nicely with a tall glass of JS Pale Ale too!
Chicken and Pear Salad
serves 4 for a light lunch
2 skinless chicken breasts
1 baby cos lettuce
2 ripe green pears, thinly sliced
1 avocado, halved and sliced
200g Danish feta, sliced or crumbled
3 tablespoons aged balsamic vinegar
½ cup olive oil
pinch of dark brown sugar
sea salt and freshly cracked black pepper
chives to garnish (optional)
Whisk together the vinegar, oil and sugar. Season and set aside.
Thinly slice the chicken breasts on the diagonal and cook on a griddle pan for about 5 minutes, turning once. Or until crispy caramelised lines appear and the chicken is cooked all the way through on both sides.
Separate and wash the leaves of the baby cos lettuce and place onto serving plates. Divide up and layer the sliced pear, avocado, feta and chicken onto each salad. Whisk the vinegar mixture again and dress sparingly. Garnish with chives if desired.