WWW. Orange and Ginger Turkey and Chocolate-Cake-Bread-and-Butter-Pudding.

Yes, it’s all divine. Didn’t actually have it today, but today was busy and yesterday was not. Today we’re having a much easier but just as tasty turkey balti curry, the recipe for which I will include below as a way of using leftover turkey and trimmings.

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Recipe 1: Orange, Honey and Ginger Turkey.

First of all, mine turned out a bit dry, but that was largely because I kept opening and closing the oven and had to turn it off due to a scheduled lesson.

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Ingredients:

-1 whole turkey

-1 orange

-1 bitter apple

-5tbsp ginger

-2tsp honey

-100ml lemon juice

Utensils:

-deep baking tray

-tin foil

Recipe:

1: Cut the apple and orange in half. Place one half of each inside the turkey cavity, along with the lemon juice.

2: Slice the remaining orange and apple. Lift the turkey’s skin and insert underneath it.

3: Tie the turkey back up so the fruit juices won’t escape. Rub with ginger and honey. Leave to marinate a bit.

4: Place in the tray. Roast at 180C for 2h for a 4kg turkey. Cover with foil once brown.

Recipe 2: Giblet Gravy.

Ingredients:

-turkey neck, heart and liver

-100g butter

-1 large onion

-salt and pepper

Utensils:

-chopping board and knife

-frying pan and spatula

-blender

Recipe:

1:  Chop up the offal and onion.

2: Pan-fry in butter.

3: Strip the meat from the neck, discard the bones.

4: Blend everything with a little water, salt and pepper and turkey fat. Thicken with flour if required.

–The following recipes are for using leftovers as best possible.

Recipe 3: Chocolate Cake Bread and Butter Pudding.

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Ingredients:

-stale cake

-butter icing

-milk

Utensils:

-knife

-deep baking tray

Recipe:

1: Slice the cake into even pieces. 1/2 to 2 inches is good.

2: Either layer across the bottom of the tray (driest side down) or overlap in a spiral.

3: Add the butter icing to the very top. Pour milk over all of it. Soak.

4: Bake until the cake is moist and sticky.

Recipe 4: Leftovers Balti Curry.

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Ingredients:

-leftover turkey, potatoes, assorted vegetables (peas, swede, cabbage, carrots, anything) and gravy

-250g chicken livers

-1 large onion

-Balti curry mix, paste or sauce

Utensils:

-chopping board and heavy knife

-frying pan and spatula

Recipe:

1: Chop up the leftovers, onion and liver.

2: Add to the pan with the gravy.

3: Simmer until the liver and onion is cooked-through.

4: Add the curry  and, if needed, some water.

Ours had potatoes, cabbage and peas.

WWW. Lemon Salmon and Mixed-Fruit Pie.

One hen is ill, the other is stressed. If they don’t resume laying soon it’s vets or put them down ourselves. Doesn’t discourage me from getting more as we were aware that ex-bats can have issues, but is a bit annoying. Depending on how they do I may write a review on how it went. We’re still looking for pullets that are unlikely to have as many issues as ex-bats.

Anyhow, today for lunch we had this.

Lemon Salmon Fry.

Ingredients:

(serves 2)

-2 salmon filets

-200g broccoli florets

-3 small carrots

-1 bell pepper

-100ml double cream

-1tbsp tahina

-1/8tbsp crushed chilis

-150ml lemon juice

-1/2tsp ginger

-1tsp pepper

Utensils:

-chopping board and knife

-frying pan

-cup and fork/whisk

Recipe:

1: Finely slice the carrots, pepper and broccoli. Pan-fry in a little butter.

2: Mix the lemon, tahina, chili and ginger in a cup.

3: Slice the salmon into strips. Add to the pan carefully, so it won’t disintegrate.

4: Once the salmon is sealed, pour the lemon mix over the top. Simmer until reduced.

5: Add the cream. Reduce further.

6: Right before serving, add the pepper and heat through.

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Mixed Fruit Pie.

I used home-made jams and elderberries and raspberries, but really any two fruit jams and two fruits will work.

Ingredients:

(one pie, serves 6-8)

-350g flour

-50g butter

-1 egg

-150g jam 1 (plum)

-150g jam 2 (strawberry)

-50g fruit 1 (elderberries)

-50g fruit 2 (raspberries)

Utensils:

-mixing bowl and fork

-greased or non-stick tray

Recipe:

1: Mix the butter, egg and flour. Add water until the dough is dry to touch and stretchy.

2: Roll it out and fit it to the pie-tray.

3: Bake at 200C for 10-15min.

4: Spoon the jams into the pie. Sprinkle the fruit on top.

5: Bake at 160C for 45min.

6: Reduce heat to 100-120C and bake until the middle’s firm.

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