DON’T know what to do with the turkey leftovers this Christmas?
Kieran Hunt, Head Chef at The Wood Norton in Evesham, provides top recipe ideas perfect for Boxing Day lunch.
BORED of Bubble and Squeak on Boxing Day? Then why not opt for something a little different – Turkey and Sprout soup has been a family favourite in my household for years.
Not only does it use all meat remainders, and remove the predicament of turkey boredom come December 30, but it also provides a lighter option ideal for post-Christmas Day indulgence.
For the stock, you will need:
1 Medium Turkey Carcass
1 large white onion diced
2 carrots sliced
1 bunch of celery sliced
1 sprig of thyme
1 chilli
1 bay leave
4 cloves
Method:
1. Remove the useable meat from the carcass (and leave all meat to one side)
2. Place all bones and carcass into a large pan
3. Fill with cold water until all bones are submerged in 1 inch of liquid
4. Add all other ingredients
5. Bring pan to boil and then turn to low simmer
6. Skim the surface to remove all fat and impurities
7. Repeat process every 30 mins
8. Simmer for 3-4 hours
9. When finished pass through a muslin cloth or fine tea towel
For the Soup, you will need:
1.25 litres of made stock
2 egg whites
2 banana shallots diced
1 carrot cut into fine cubes
1 potato cut into fine cubes
1 tea spoon of olive oil
2 cloves of garlic crushed into paste
100ml of white drinking wine
The outer leaves of 4 Brussels sprouts
Method:
1. Heat the olive oil in the pan
2. Sweat off the garlic and shallots
3. Wait 3 mins
4. Add carrots to sweat
5. Wait 2 mins
6. Add potatoes to sweat
7. Allow pan to now retain heat and ensure ingredients are well combined
8. Put pan on full heat for 10 seconds and deglaze with the white wine
9. Add the turkey stock, and turn down to a simmer until all veg is nearly cooked and stock has reduced to 1 litre
10. Add in meat according to preference
11. Whisk egg whites in bowl with a good pinch of salt
12. Create a whirlpool effect in the soup and add in the egg whites and keep whirlpool going
13. Remove from the stove
14. Garnish with the sprout leaves
15. Rest for 2 mins before serving
If you’ve overdone it on the Christmas pudding, why not try a lighter but equally delicious chocolate mousse, served with baked white chocolate crumb and no-churn mince pie ice cream?
It’s easy to make and a definite melt in the mouth dish, guaranteed to be popular with all members of the household!
For the Chocolate Mousse you will need:
6 egg yolk
90g sugar
90g water
375g chocolate
750g whipping cream (whipped)
Method:
1. Boil the water and sugar to make a stock syrup.
2. Whisk the egg yolks when boiling
3. Melt the chocolate
4. Fold the chocolate into the whipped eggs
5. Then fold the mix into the ice cream
For the Baked White Chocolate crumb, you will simply need white chocolate
Method:
<b>
</b>1. Bake in oven until it crumbles
2. Sprinkle on mousse
For the No-Churn Mince Pie Ice Cream, you will need:
½ a can of sweetened condensed milk
600ml pot of double cream
1 tsp vanilla extract
6-8 mince pies
Method:
1. Place the condensed milk, double cream and vanilla extract into a large bowl.
2. Crumble the mince pies into small pieces and add to the mixture.
3. Beat with an electric whisk until soft peaks form.
4. Place into an airtight container and freeze overnight before serving.
Thank you for reading and happy cooking this Christmas!
