Here is the traditional turkey risotto recipe ready for boxing day. It is adapted from Risotto! Risotto!
- 1 onion
- 1 celery stick
- 75g butter
- 400g left-over turkey, diced
- zest and juice of 1/2 lemon
- 200ml dry white wine
- salt and pepper
- 1.2 litres of stock or gravy from the turkey
- 400g risotto rices
- 5 tbsp single cream
- 50g parmesan cheese, grated
- 2 tsp chopped fresh parsley
The above quantities will feed 4 to 6 people. If you are cooking larger quantities, use multiple pans, with around 400g rice cooking in each pan.
- Gently the onion and celery together in 30g of the butter, until the vegetables are soft.
- Add the meat, cook through and then add the lemon juice and lemon rind, the wine and seasoning, and simmer together to create a tasty stew
- Add the rice, mix together, and then start adding the hot stock, a ladleful at a time, stirring constantly and keeping the risotto at a simmer. When the liquid has been fully incorporated into the risotto, add another ladleful.
- After around 20 minutes, the rice will be firm but cooked, and the sauce will be creamy and coating the rice. Take the risotto off the heat, and add the rest of the butter, the cream and the parmesan. Give this all a good stir, and leave it to rest for a few minutes.
- Serve on a warmed platter, garnished with parsley.
A good recipe for left-over mashed potato.
- Mashed potato, seasoned well with salt and pepper – around 250g
- 50g plain flour
- Add the flour to the mashed potato, stirring it at first and then pulling the mixture together to form a dough the consistency of pastry. It doesn’t look like it is going to work at first
- Roll the pastry out very thin, and cut into portion-sized triangles
- Fry in hot butter, turn with a fish-slice to ensure each side is cooked to crispy brown. We used dripping this morning, in place of the butter.
Serve as part of a very ill-advised and delicious fried breakfast.
We made this curry with left-overs.
- 1.25 kg left over roast venison, chopped into large cubes
- 4 tsp whole coriander
- 1 tsp whole cumin seed
- 1 tsp whole fennel seed
- 1/4 tsp whole fenugreek seed
- 4 tsbs olive oil or other vegetable oil
- 1 cinnamon stick
- 1 onion, finely chopped
- 5 cm piece of grated fresh ginger
- 4 cloves of garlic, crushed
- 2 tbsp red wine vinegar
- 350ml stock (beef, chicken or marigold
- 1/2 tsp cayenne pepper
- 125ml creamed coconut
- Salt and pepper
- In a small heavy pan, roast the cumin, coriander, fennel and fenugreek over high heat for 30s, set aside to cool, and then grind in a pestle and mortar.
- Meanwhile, heat the oil in a large pan, and fry the onion, garlic, ginger and cinnamon over a medium heat for five minutes
- Add the stock, meat, vinegar, cayenne pepper, 1/2 tsp salt, lots of grated black pepper, all the ground spices, and bring to a simmer.
- Stir every so often, and heat through for around 30 minutes
- Stir in 125ml creamed coconut (or 250ml coconut milk)
I served this with rice. You could make this with brisket of beef, and cook in a slow oven for around 2 hours.