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Turkey Kedgeree

SPICED TURKEY KEDGEREE

I love to make this on boxing day for brunch. It’ s a perfect way to use up any leftover turkey without having to go to too much time and effort, and is full of delicious flavour.

Serves 4

300g Tilda basmati rice

upto 350g  cooked turkey – torn/cut into strips

250ml milk

2 onions, finely chopped

75g butter

1 tsp ground cumin

1 tsp ground coriander

1 tbsp chopped fresh root ginger

2 fresh red or green chillies (green ones are a lot milder), de-seeded and finely chopped

1 tsp mustard seeds (optional)

small bunch of coriander or parsley, chopped

salt and freshly ground black pepper

4 free range or organic eggs, hard boiled

coriander and sliced spring onion to garnish

Cook the basmati rice according to the packet. Either leave to cool, or speed the process up, by cooling under the cold tap. Darin well.

Cold leftover turkey can be a little dry, so put it in a saucepan with the milk. Bring to the boil, remove from the heat, cover with a lid and leave for 5 minutes.

In a frying pan, melt the butter and slowly cook the onion with the cumin, coriander, ginger, chilli and mustard seeds, until the onion is lovely and soft but not browned.

Remove the turkey from the milk and add it to the onions along with the rice. Stir over the heat until the rice has heated through again. Add the milk, coriander and seasoning. Stir to combine and serve with the eggs, chopped coriander or parsley and spring onion to garnish.

Serve straight away.

Childrens’ Christmas Baking

With school Christmas holidays upon us, plan some creative fun by making these tasty biscuits. They are a fabulous thoughtful gift to give to friends or family. They’re also perfect to hang on your Christmas tree as pretty edible decorations.

GINGERBREAD SNOWFLAKES

Makes 26 x 8 cm biscuits (or more or less, depending on the size of your pastry cutter).

375g plain flour, plus extra for rolling

2 tbsp ground ginger

1 tsp ground cinnamon

1 tsp baking powder

1 tbsp cocoa powder

125g butter, softened

125g light muscovado sugar

1 tbsp black treacle

1 tbsp golden syrup

1 large egg, lightly beaten

glitter writing icing tubes, to decorate

Pre-heat the oven to 180C/160C fan ovens/gas 4

Sift together the flour, ginger, cinnamon, baking powder and cocoa powder.

In a separate bowl beat together the butter and sugar with an electric hand whisk until it is slightly creamy. Add the treacle, golden syrup and egg. Beat until smooth.

Using a wooden spoon, gradually add the flour mixture, a little at a time so the flour doesn’t go everywhere, and then finish off with your hands, to form a smooth dough, kneading lightly on the worktop.

Roll the gingerbread dough out on a lightly floured surface to around the thickness of a £1 coin.  Using a pastry cutter, cut out as many small or large biscuit shapes as you can, and place on greased baking sheets. There is no need to space them well apart as the dough won’t spread while cooking.

Place in the pre-heated oven and cook for 10-12 minutes until they are starting to firm up. If you want to hang them on your Christmas tree, make a hole with a skewer, near the edge while they are still hot.

Transfer to a wire rack to cool.

Once cold the gingerbread biscuits can be decorated like snowflakes (or of course whatever pattern you like).

PS…

Once made these will keep, un-decorated, for 3 weeks in an airtight container and decorate when required. If they are decorated too soon, they will become soft.

Photography: Gareth Morgans

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The Gorgeous Kitchen

Next time you are flying from or travelling through London Heathrow’s Terminal 2, then please do come and visit this stunning restaurant and room with a view. Order some of my recipes from our innovative menu’s using fresh, seasonal produce or relax with a drink at our stylish bar.