May 21, 2024

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Manchester chefs share recipes for your leftover Christmas turkey

There are some definitely tasty methods to make use of what’s remaining of your Xmas Working day evening meal.

Potentially you’ve purchased a fowl large more than enough to cater for 3 homes and are now caught with additional turkey than you can take in.

Or it’s possible you can find extra leftovers than you envisioned right after feeding anyone on the massive working day.

Having said that you have ended up with surplus meat, it certainly isn’t going to want to suggest months of turkey sandwiches in advance.

There are some truly flavoursome and alternate strategies to make use of it.

Even if you are unable to bear the considered of consuming turkey for an additional 365 days, it is really in fact actually flexible and can sort the foundation of several delicious meals that are a earth aside from the dry and bland next-day offerings you know so effectively.

We’ve spoken to a few Manchester chefs who have offered us their tips on how to use up that leftover turkey from Xmas Day.

Christmas Turkey Handi



a bowl of food on a plate: Zouk have recreated their popular Handi dish with a Christmas twist


© Zouk
Zouk have recreated their well known Handi dish with a Christmas twist

The cooks at Zouk Tea Bar and Grill in Chester Road have shared a festive variation of their well-liked Rooster Handi – and is an fascinating way to use up any left-more than meat.

This dish can provide up to 4 men and women and is a delight to rapidly whip up in the kitchen area.

Components

  • 500g cooked turkey
  • Vegetable oil
  • 1 large onion
  • Ginger & garlic paste 1 tablespoon (just make this by crushing 3 cloves of garlic and grating a one particular inch piece of peel contemporary ginger and combine with a minimal h2o)
  • 300g tomatoes
  • Tomato puree
  • Spices (all to taste but for a medium spice consider 50 percent a teaspoon of every single)
  • Salt
  • Chilli powder
  • Turmeric powder
  • Garam masala
  • Methi leaves
  • Crushed coriander
  • Crushed jeera (cumin)
  • Refreshing coriander for garnish – about 1 tablespoon
  • Clean ginger for garnish
  • Cinnamon
  • Cardamom (2 or 3 black pods)
  • 1 Bay leaf

Method

Cut the turkey into small/medium parts.

Warmth the vegetable oil in a handi or a deep saucepan with a lid if you dont have a handi.

Add the cinnamon, cardamom, bay leaves and so forth into vegetable oil simmer until eventually the cardamons start to pop.

Add chopped onions, ginger & garlic paste, chopped tomatoes, tomato puree & all spices (salt, chili powder, turmeric powder, garam masala, methi leaves, crushed coriander, crushed jeera)  bring to the boil then minimize warmth and cook for 5 to 10 minutes till the oil begins to separate.

Leave all the ingredients to simmer and increase the cooked turkey.  Cook right until the turkey is very well heated via and the gravy thickens to a sleek masala.

Garnish with freshly chopped coriander and ginger.

Serve with rice or naan bread and a little yoghurt or raita on the aspect.

Roast Christmas Turkey Stew



a bowl of food on a plate: A warming turkey stew could be the perfect way to make use of all your Christmas leftovers


© Getty Visuals
A warming turkey stew could be the perfect way to make use of all your Xmas leftovers

Robert Cooke, former chef at Rhodes & Co recommends a comforting stew that not only tends to make use of the turkey, but anything left on the plate after a Xmas dinner.

He calls it a 1-pot surprise simply because you practically just toss it all in and cook dinner it.

Excellent for those people who are not able to deliver them selves to wash hundreds of pots and pans.

Components

  • Potatoes
  • Leftover turkey
  • Stuffing
  • Gravy
  • To serve: cabbage, brussels sprouts, carrots and crusty bread

System

Butter a casserole dish.

Peel and slice potatoes.

Pull turkey aside into Massive bite dimension parts.

Layer up potatoes, turkey, and lumps of stuffing, (in that order), placing a very small knob of butter and a scant sprinkling of salt and pepper on to the potatoes with every single layer.

Save a layer of potatoes for the best.

Pour gravy (probably thinned down a bit) above all, till it only just addresses, and then insert the reserved layer of potatoes.

Set a knob of butter and some salt and pepper on to each individual potato.

Protect casserole with foil (or a lid) and bake in a lower oven for about an hour (longer if you have accomplished a massive hotpot)- make guaranteed the potatoes are cooked by inserting a knife to see if they are tender.

Serve with cabbage, brussels sprouts, carrots – whatever veg you like, and, for the piggies among us, some crusty bread and have a merry Xmas time.

Xmas Leftover Japanese Gyoza Dumplings



a tray of food on a plate: Gyozas. Japanese dumplings.


© Getty Illustrations or photos
Gyozas. Japanese dumplings.


 

Open Kitchen MCR in West Didsbury have an astounding recipe for Japanese gyoza dumplings that are only delightful and a sure hearth way to make confident not a single scrap of that turkey is gone to waste.

This recipe can make all over 10-12 dumplings.

Substances

Gyoza Wrapper

  • Salt
  • Sunflower or vegetable oil (any oil devoid of potent flavour)
  • 150g Strong white bread flour (plus additional for dusting surfaces when kneading and rolling out)

Dipping sauce

  • 100ml of soy sauce
  • 50 ml of sesame oil
  • Juice 1 lime or lemon

Gyoza Filling

  • Approx. 140g of totally almost everything left above from your festive meal. Cooked meat, veg, chuck it all in there! Almost certainly finest to prevent something with a specially potent flavour, e.g. fennel, that may well battle with instead than complement the flavourings.
  • A significant pinch of grated clean ginger
  • 2 garlic clove – grated or crushed
  • Sesame oil – 1 tsp
  • Soy sauce – 2 tsp
  • Teriyaki sauce – 2 tsp
  • Salt and pepper to taste

Technique

Make the dough for the gyoza wrappers:

Sieve flour into bowl

Include a pinch of salt

Insert 5 – 8 tablespoons of freshly boiled water

Combine with fork or knife until the combination comes with each other, and then get your hands in and merge into a clean dough. Incorporate in a teeny little bit much more h2o or flour as wanted to get the suitable regularity.

Transfer to a area and knead for 5 minutes.

Roll into a ball and depart in a bowl, included by a wet tea towel.

Gyoza filling seasoning sauce:

Peel and grate 1cm sq. of contemporary ginger

Peel and grate 2 cloves of garlic

In a bowl include 1 teaspoon of sesame oil, 2 teaspoons of Teriyaki sauce, and 2 teaspoons of soy sauce.

Insert the refreshing garlic and ginger.

Stir effectively.

Prep your filling:

Chop up meat and veg finely

Incorporate pre-ready seasoning sauce to your chopped meat and veggies

Mix!

Depart in bowl to relaxation

Dipping sauce recipe:

Stir nicely. Done!

Make your gyoza:

Roll out your dough as thinly as feasible, about 2mm slim and minimize out into 10cm circles. Ideas for what to do with still left around dough later on!

Get a smaller dish of chilly drinking water.

Spot 1 tsp of filling in the center of your initial dumpling dough circle. Use your index finger to soaked the exterior of the circle. H2o = glue, so make confident the outer edge is evenly soaked.

Fold the wrapper in 50 % more than the filling and pinch it in the centre with your fingers (but really don’t seal nevertheless!).

Working with your thumb and index finger, make 3 pleats across the appropriate hand facet of the dumpling on just one facet of the dough. After all 3 pleats are in place, pinch the front side of the wrapper versus the back again to seal.

Do the very same with the still left facet of the dumpling.

Pinch and press the two edges of the dumpling together and condition into a crescent condition.

Repeat, repeat, repeat

Lastly – cook dinner your dumplings:

Incorporate 1 tablespoon of unflavoured oil (e.g. sunflower oil or vegetable oil) to a significant sauté pan and put on a superior heat. Though the pan is nonetheless heating incorporate your dumplings a person by one particular, giving them a littler in the oil to enable protect against sticking. Prepare dinner the dumplings on a large warmth for 3 minutes.

Soon after 3 minutes reduce the warmth in the pan to a low placing. Increase 100ml of cold water and right away place the lid on the pan.

WARNING! When you include the water to the pan, it will straight away commence to spit and steam. Add the h2o immediately and be prepared to quickly drop the lid on the pan. It may also be valuable to put an extractor on if you have one. Depart to steam on a lower warmth for 3 minutes.

Get rid of the lid of the pan soon after 3 minutes and make it possible for any remaining liquid to evaporate. If your dumplings have caught to the bottom of the pan a little don’t be concerned, you can scrape them loose with a steel serving tongue, and pop them on a plate to serve with your dipping sauce.