Christmas turkey leftovers – a light, full flavoured recipe


Christmas turkey leftovers - a light, full flavoured recipe

Full Description


Perky turkey

Nigel Slater

      Nigel Slater dresses leftover turkey up with a sweet-and-sour marinade and a zingy citrus salad, courtesy of BBC Food.

From Nigel Slater’s Simple Suppers.

 

Ingredients

  • 4-6 good handfuls leftover roast turkey meat
  • 3 garlic cloves
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • a tablespoon sweet chilli sauce
  • a tablespoon tomato ketchup
  • a tablespoon grain mustard
  • black pepper
  • 225-250ml/8-9fl oz turkey stock
  • a little vegetable oil, preferably ground nut oil.
For the salad:
  • 2 oranges, preferably blood oranges.
  • a pomegranate
  • 4 handfuls watercress

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.
  2. Strip the cooked meat from the turkey, keeping the pieces as large as you can. They will stay juicier that way.
  3. Peel and crush the garlic and put it in a mixing bowl. Stir in the honey, soy sauce, chilli sauce, ketchup, mustard, turkey stock and a drizzle of ground nut or vegetable oil. Season with a little black pepper, then add the turkey meat. Toss gently to ensure that all of the turkey meat is covered in the sauce, then tip everything into a baking dish. Bake for 20 minutes, or until the meat is glistening as the sugar in the sauce has begun to go sticky.
  4. Meanwhile make the salad. Peel the blood oranges and pomegranate with a sharp knife, then slice the oranges thinly. Separate out the pomegranate fleshy bits (“arils“) and break into a pile of individual arils.  Create a base for the dish of blood oranges, place the watercress on top.
  5. To serve, pile the hot turkey onto the salad and sprinkle with pomegranate arils, and serve.
Pomegranate arils

Pomegranate arils

 

As an alternative, you can use grapefruit instead of pomegranate, and make the base of the dish from alternate overlapping pieces of orange and grapefruit.

As a small portion, this would make a good starter, or as a larger portion it makes an excellent light and refreshing lunch.