December 2002
Alternative Christmas menu: Leftovers | |
|  | | Get rid of the leftover turkey with style |
| | Local chefs run through some interesting alternative ways of getting through the leftover turkey on Boxing Day and beyond. |
| | SEE ALSO | | | Christmas Index | | | FACTS | | Contributor details:
Antalya
Foreman Street
Nottingham
0115 941 8420
Aquarium
16-22 Hockley
Nottingham
0115 950 0111
The Pearl
42-44 Bridgford
West Bridgford
Nottingham
0115 945 5048
Petit Paris
2, Kings Walk
Nottingham
NG1 2AE
0115 947 3767
Punchinello
35 Foreman Street
Nottingham
NG1 4AA
0115 941 1965
Skinny Sumo
11-13 Carlton Street
Nottingham
0115 952 0188
Topo Gigio
58-59 Long Row West Nottingham
NG1 6JE
0115 958 0909
Vision
92-96 Upper Parliament Street
Nottingham
0115 912 2000 | | | PRINT THIS PAGE | | | View a printable version of this page. | |  |
| | | Turkey, Cranberry and Orange Salad | | This is a great recipe for using up the leftover turkey and cranberry sauce from Christmas Day. - Recipe contributed by the chef at the Travellers Rest, Mapperly. | Ingredients (Serves 4):
1x200g pack mixed salad leaves
2 lg oranges, peeled and segmented
250g cooked turkey, diced
25g chopped walnuts
For the dressing:
2 tbsp cranberry sauce
6 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp freshly chopped
1 tbsp dried parsley or coriander
salt and fresh ground black pepper to taste | Preparation:
1. Arrange the salad on a large serving plate and scatter the orange segments on top.
2. Top with the diced cooked turkey and sprinkle on the nuts.
3. Blend together the dressing ingredients and drizzle over the salad
4. Serve immediately with warm crusty bread |
| Salmon fishcakes with dill & cream sauce | | Aquarium head chef, Jonathan Bingham shares his tasty and healthy solution to use up some of those leftovers. | Cooking time: approximately 30 mins
Ingredients (serves 2):
4oz of salmon fillet
1b of potatoes
1 tea spoon of dill
1 tea spoon of salt and pepper
1 egg
1/4 pint of milk
1/4 pint of double or whipping cream
1 handful of breadcrumbs
I handful of flour
25ml of Pernod
1/2 teaspoon of sugar
1/2 chicken stock cube | Preparations
Fishcakes
1. Prepare fish for flaking (grill if uncooked)
2. Crush potatoes and mix with salt pepper and dill
3. Form the mixture into 4 cakes, around 1/2 an inch thick
4. Whisk egg and milk together
5. Coat the fish cakes in flour, then egg and milk mixture and then cover in breadcrumbs
6. Heat pan with some vegetable oil, cooking the fishcakes for 4 minutes on each side on a high heat
Sauce
1. Combine the cream, sugar,and Pernod with a pinch of dill
2. Bring to the boil, then reduce heat and simmer for 5 minutes
Final preparations
1. Cover the fishcakes in the cream and dill sauce
2. Serve with left over stir-fried vegetables or salad |
| Warm Bang Bang Chicken Salad | | Another delightfully different dish from the chef at the Travellers Rest, Mapperly. | Ingredients (Serves 1):
Chicken breast
100g Cos Lettuce
Saté marinade
57g medium egg noodles
14ml pure rapeseed oil
3g sesame seeds (toasted)
1 sachet saté sauce
1/2 red pepper curls
1 celery tree
1 spring onion tree
Sprig of flat leaf parsley
Pain Rustique | Preparation:
1. Cut the chicken breast into five even pieces.
2. Marinade the chicken strips in the saté marinade for a minimum of three hours.
3. Grill the marinated chicken strips evenly until well cooked.
4. Wash the cos leaves. Drain well and cut into thick slices.
5. Top and tail both the celery and spring onion, wash and cut small strips half way up keeping the tail end.
6. Immerse the pepper, celery and spring onion in some cold water and store in the fridge until needed.
Those final preparations:
1. Shred the Cos lettuce, and arrange on the plate
2. Drain the noodles and place into a bowl, add the ail and toasted sesame seeds, then arrange on the lettuce 'nest'
3. Position the cooked hot chicken strips around the noodles
4. Drizzle with the hot saté sauce
5. Garnish with the remaining toasted sesame seeds, celery tree, red pepper curls, spring onion tree and sprig of flat leaf parsley |
| Turkey & Ham Risotto with glazed baby onions | | This is a great recipe for using up the leftover turkey and ham at Christmas. This recipe comes from Des Sweeney, head chef at the oldest restaurant in Nottingham, Punchinello's. | Cooking time: approximately 1 hour
Ingredients (Serves 2):
60g of diced onion
180g left over turkey
120g left over ham
6 small pickling onions
240g aborio rice
1 vegetable stock cube
30mls of olive oil
60g of cold butter
50ml of white wine | Preparation:
Risotto
1. Dilute vegetable stock cube in boiling water
2. Sweat onions in a frying pan or saucepan in a little olive oil (add salt to stop them burning)
3. Add Aborio rice and stir over low heat for 1 minute
4. Add white wine and mix in
5. Cover the rice with the vegetable stock, and cover
6. Cook on a low heat, so the rice absorbs the stock, stirring to prevent it sticking
7. Add ham and turkey and stir through, the rice should be sticky
8. Add cold butter - helps rice to gloss
Garnish
1. Drain the pickled onions and place in a frying pan with sugar, butter and white wine
2. Simmer slowly until onions are glazed
Final preparation
1. Place garnish around the outside of the risotto
2. Season to taste and serve with shaved parmesan |
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