Waste not. Want not.

LEFT OVER TURKEY OR VEGETABLE SPICY STIR FRY.

This recipe is ideal for using up left overs from the Christmas table. Any left over meat will do.  If you prefer vegetarian leave out the meat & see suggestions below.

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A plump juicy bird.

Add left over meat at the end of the recipe

Serves 2.    Time taken Prep 20mins Cooking 10mins, Gluten & Dairy Free. Vegetarian if you replace the meat with, cooked pulses (chickpeas) or add chopped aubergine chunks (salted for 20mins & drained) with the onion.  ALLERGENS IN BOLD

INGREDIENTS.

Leftover Turkey, Pork etc sliced into thin strips.

1, Red Onion Peeled & Thinly sliced.

4, Celery Stalks, Thinly sliced.

1, small fresh chilli, finely chopped

1/2inch Fresh Ginger,finely chopped

1, Stalk of Lemon Grass, Outer removed & finely chopped.

1, Large Red Pepper, deseeded & cut into strips

2, cloves of smoked Garlic, peeled & crushed

1, tbspn Curry Powder

2, tbspns Sweet Chilli Jam. (Pot of What, Homemade in the Cotswolds is to die for www.potofwhat.co.uk )

1, Vegetable Stock Cube.

3, tbspns Unsalted Cashew Nuts

2, tbspns Flame raisins. (May contain sulphites)

METHOD.

1.  In a large wok heat 2tbspns Ground Nut or Rapeseed Oil.

2.  ( If you are omitting the meat stir fry the Aubergine)

3.  Lower the heat slightly add the lemongrass, ginger, chilli, celery & onion. Continue to stir fry for 2mins.

4.  Stir in the curry powder & crumbled stock cube, fry 1min. If using cooked leftovers add now.)

5.  Add the Chilli jam, smoked garlic, nuts, sultanas, & red pepper. Continue to stir fry for a further 2 mins until piping hot.

NOTE: If you like a more moist dish, add a couple of tablespoons of boiling water.

Serve with wholegrain basmati rice, noodles, pearled spelt or as a filling for baked Sweet Potatoes.

Get creative cookies. Let me know how it goes, leave a comment or ask a question.

 

Get Stuffing.

The season to be jolly is rapidly approaching, so I thought in the run up to Christmas & throughout January I will share with you some of my recipes, hopefully to inspire you and also to help you #loveyourleftovers.

This week, its STUFFING. Three recipes to help you add a different way to “Stuff that bird”.

Always keep in mind that stuffing can be used in numerous ways.   Try stuffing different vegetables & baking them.  A good hearty stew, either with meat, poultry or vegetables can be turned into a flavoursome dish with the addition of some homemade stuffing balls, dropped into the pan 30 mins before the end of the cooking time. A healthier option to dumplings.

APRICOT & PISTACHIO STUFFING  *

50g Butter or Olive oil

1 Large Onion, peeled & finely chopped

2, Stalks Celery, Finely chopped

150g Dried Apricots, chopped

200g Breadcrumbs,

Grated rind & juice of 1 Orange

150g Pistachio Nuts, Shelled & chopped

Chopped, Fresh Parsley & Thyme

Chicken Stock or White wine.

Seasoning.

METHOD:

Heat the oil & better in a pan & fry onion & celery until golden.

Put the remaining ingredients in the pan & mix well until all ingredients are combined.

If you fell the mixture is to dry, add a little stock or white wine.

 

SWEET POTATO & LIVER STUFFING   *

1kg Sweet Potato, freshly cooked

50g Butter Softened

1 Large Onion, peeled & finely grated

Liver from the Turkey, chopped

2 Eggs, beaten

2 Tbspns Chopped fresh, Parsley

1 Tbspn Chopped fresh Sage

Sprinkle of Chilli Flakes, or more according to taste,

Seasoning

METHOD:

Mash the potatoes finely, add all remaining ingredients & mix well. Leave until cold before using.

 

SAVOURY RICE STUFFING.  *

1 Large Onion, peeled & chopped

1 Large Yellow Pepper, deseeded & finely chopped

100g Smoked bacon lardons

1 Tbspn Olive oil

2 Large Tomatoes, skinned & chopped

Finely chopped Basil & Oregano

200g boiled brown basmatti  Rice (cooked weight)

Seasoning to taste.

METHOD:

Heat the oil in a pan & slowly fry the onion, bacon & pepper until the onion is golden.

Remove from heat & stir in the rest of the ingredients until well combined.

Leave until cold before using.

*   Food Hygiene. Always remember when making stuffing in advance, to cover & store in the fridge until needed, especially those containing raw meat or rice.