Wednesday, December 29, 2010

Turkey Cottage Pie

Leftover turkey is always a problem at Christmas and by the 28th December most people are sick of eating cold meat & salad. I decided that this pie might make an interesting alternative dinner (& the weather has been a bit cooler, so an oven dish was not such a problem)

2 medium brown onions, peeled & finely sliced
100g unsalted butter
1/4 cup plain flour
1 tsp mustard powder
1 1/2 cups chicken stock
2 cups leftover roast turkey, finely diced
2 tbs Hanks 4 Turkey sauce (cranberry & orange sauce)
4 sebago potatoes, peeled & quartered
1/4 cup milk (warmed)
Murray River Salt Flakes & freshly ground black pepper to taste.

Lightly grease a 6 cup capacity oven dish.
Place potatoes in saucepan, cover with cold water & bring to the boil. Allow to boil until they slide off a knife when tested.
Add 50g butter to a non-stick frypan, melt butter, then add onions. Cook until onions brown and are soft.
Lower heat.
Pre-heat oven to 180C.
Add plain flour & mustard powder to the pan, stir until the mixture has no lumps.
Gradually add chicken stock, stirring well after each addition.
Add turkey meat & Hanks 4 Turkey sauce, stir until mixture is well combined.
Taste - season as required. Add to oven dish.
Drain potatoes, mash with 50g butter & 1/4 cup warmed milk.
Cover the meat mixture with the potato mash & bake in oven for about 20-25 minutes or until top has browned.
Serve with lightly steamed green beans.

Monday, December 13, 2010

Christmas Turkey Stuffing

This year The Fresh Ingredient family will enjoy a 4kg turkey with pistachio & cranberry stuffing, served alongside beautiful roast vegies - or course!!

Ingredients (all available from The Fresh Ingredient)
1 1/2 tbs olive oil
2 small brown onions, halved, finely chopped
1/2 cup dried cranberries, finely chopped
1/3 cup unsalted pistachio kernels, finely chopped
2 garlic cloves, crushed
3 1/2 cups fresh sourdough breadcrumbs (made from day-old bread)
2 Free-Range eggs, lightly whisked
1/3 cup finely chopped fresh continental parsley

1. Heat the oil in a large non-stick frying pan over medium heat. Add the onion, Craisins, pistachio and garlic and cook, stirring, for 8-10 minutes or until onion softens. Set aside for 5 minutes to cool slightly.
2. Place the pistachio mixture in a bowl. Add the breadcrumbs, egg and parsley and stir to combine.
3. Season with salt and pepper.
4. Form into balls (about the size of golfballs) & stuff your turkey with these. Any remaining stuffing balls can be wrapped in foil & cooked alongside the turkey - however don't add them to the roasting dish until the last 45 minutes or so of cooking.