Ultimate Leftovers
BANG BANG TURKEY SALAD
INGREDIENTS
Serves 4-6
1 Chinese lettuce, shredded
1 carrot, pared into ribbons
1 courgette, pared into ribbons
1 packet radishes, trimmed and thinly sliced
2 tbsp Simply Better Italian Extra Virgin Olive Oil
Juice of 1 lime
400g roasted turkey, cut into slices
For the satay sauce
1 can Simply Better Thai Coconut Milk
120ml Simply Better Irish Made Soy & Ginger Sauce
200g crunchy peanut butter
2 tbsp Simply Better Irish Made Sweet Chilli Sauce
3 cubes Simply Better Thai Palm Sugar
Juice of 1 Lime
4 tbsp chopped fresh coriander
NEVEN’S TIP
This is the ultimate leftover Christmas turkey recipe. Fresh, light and packed full of flavour. The sauce can be made in advance and the rest is just a quick assembly job.
METHOD
1. To make the satay sauce, heat the coconut milk in a small pan with the soy and ginger sauce, peanut butter, sweet chilli sauce, lime and palm sugar over a low heat until smooth. Stir in the coriander, then pour into a jug and leave to cool. This can be covered with cling film and kept in the fridge for up to 3 days.
2. To assemble the salad, arrange all the vegetables on a large serving platter and toss in the oil and lime juice. Put the slices of turkey on top and drizzle over some of the satay sauce. The remainder of the sauce can be served at the table so everyone can help themselves.
CHRISTMAS DINNER PIE
INGREDIENTS
Serves 8-10
1 pack Simply Better All Butter Irish Shortcrust Pastry
Plain flour, for dusting
2 packs Simply Better Irish Made Whiskey Smoked Irish Bacon, Spring Onion & Cracked Black Pepper Sourdough Stuffing
1 pack Simply Better Irish Pork Sausage Meat
1 jar Simply Better Irish Made Cranberry Sauce
300g leftover cooked turkey slices
300g leftover cooked ham slices
1 Simply Better Corn Fed Free Range Egg, beaten with 1 tbsp water
NEVEN’S TIP
This is perfect if you are planning a buffet or would like to make something on St. Stephen’s Day morning with your leftovers so you can relax for the day. I like to serve it with a nice fresh salad, chutney and some extra cranberry sauce.
METHOD
1. Preheat the oven to 180C (350F/Gas Mark 4). Roll out two-thirds of the packet of pastry on a lightly floured board and use to line a 23cm springform tin with a little overhang at the top. Mix the stuffing with the sausage meat and press half into the bottom of the pastry lined tin. Cover with a few small dollops of the cranberry sauce and then add a layer of the turkey. Press over the rest of the stuffing and cover with a layer of the ham.
2. Roll out the rest of the pastry to make a lid. Brush the overhanging edges with egg wash. Top with the lid, pinching the edges to seal and then trim off the excess. Use the trimmings to decorate, sticking them on with egg wash. Give the pie top another layer of egg wash and put the tin on a baking tray. Bake for 1 hour until the pastry is golden brown. Leave to cool in the tin for 15 minutes before carefully removing from the tin and leave to cool completely. This can be chilled and cut into slices to serve or it is also good reheated. The remaining cranberry sauce can be served alongside.
CATHAL MCBRIDE’S PAIRING RECOMMENDATIONS
