Tag Archives: recipe

Left-overs? What left-overs? Fricassee to the rescue

Sometimes, only sometimes, I feel a little like a rabbit on the go. Perhaps even like the ever-ready bunny, always doing one thing or another, with something always happening in the kitchen at this time of year. From pastries to pies; from cookies to puddings: a one stop shop.

What to do? All the preparation of the festive season and mountains of turkey leftover! Sure, you can have sandwiches which are always great. Curry! Or even pan seared turkey with peppers over a salad. Awesome! But, me being me, I like to stick with something that brings the past to life.

Yup that’s right, a Fricassee. What’s that you may well ask? It is something that has become somewhat of a staple for me every time I roast a chicken, or any bird come to think of it. To many it is seen as a French stew, although without garlic. Weird, I know, but there you have it.

This dish not only allows you to revitalize your turkey, but dare I say even brings it back to life. With a rich creamy sauce, a delicate flavour of fresh herbs, mouth wateringly yummy is all I can say.

6 cups of picked cold turkey
1 small onion, thinly sliced
1 celery stalk, thinly sliced
1 carrot, thinly sliced
4 tablespoons butter
Pinch of salt and pepper (to taste)
3 tablespoons flour
3 cups hot chicken broth
1 cup white wine
4 sprigs fresh thyme
¼ cup finely chopped fresh parsley
1 medium white onion halved and thinly sliced
2 cups of roughly chopped Mushrooms
1 egg
½ cup whipping cream
¼ teaspoon of nutmeg
1 teaspoon lemon juice

In a wide saucepan, cook the onion, celery, and carrot with the 2 tablespoons of butter over a medium heat. Once they have softened ad your leftover turkey pieces.

Sprinkle in the salt, pepper, and flour, ensuring that all sides of the turkey are coated. Cover and cook for 2-3 minutes.

Pour in half a cup of wine, and let simmer for 5 minutes, leaving the alcohol to cook out. Then add the chicken broth, thyme, bay leaf, and parsley. Ensure that there is enough liquid to just cover the turkey. Cover and simmer gently for 10 minutes. Remove the turkey to a serving dish and set aside, while also removing the sprigs of thyme and bay leaf.

In a large saucepan, melt 2 tablespoons of butter then add your thinly sliced white onion and leave to simmer for 2 minutes. Then add your chopped mushrooms again simmer for 2 minutes and finely add to this your remaining ½ cup of wine. Simmer for 5 minutes.
Add your onion and mushroom mixture to your other saucepan and bring to a boil. Cook until the sauce reduces thick enough to coat the back of a spoon.

In a medium bowl, mix together the egg and cream. Slowly drizzle this into the sauce. Turn up the heat and bring to a boil. Once it boils turn off the heat, season to taste, add the nutmeg and lemon juice.
Pour the sauce over the turkey and serve with mashed potatoes and fresh vegetables of choice, now that’s what I am talking about. Enjoy folks.

Toad in the hole: not just a pub

With the cold winters fast approaching and the festive season with its copious amounts of food, how about something a little different. A staple for many from across the pond; not only quick to prepare and cook but very easy on the pocket.

From days of old when the Yorkshire was initially introduced as an appetizer loaded with thick gravy to fill you up, (times were hard). To a regular on the Sunday table with roast beef. The Yorkshire has not really evolved much but served in the house would most definitely be a feast fit for any king who dare knock on the door.

If you have a little time, and are looking for a real home treat delight give this a go.

Toad in the Hole
1 ½ cups flour
4 eggs
Pinch of salt
1 cup of milk
2 tablespoons extra virgin olive oil
8 sausages

The trick here is to make the mix and let it rest first. Sift the flour into a large bowl and add to this the eggs, milk, pinch of salt. Mix well and leave to rest.

Panfry the sausages until golden brown, then leave to one side. Using a large glass oven proof dish pour in your olive oil and brush all over the inside of said dish, then place in a pre-heated over at 375F. After several minutes remove from the oven and pour in your Yorkshire pudding mix. Place your sausages evenly inside the mixture then return to the oven.

Cook for 30 – 40 minutes or until the Yorkshire has risen and is a nice golden brown. Then remove from the oven.

When serving I usually have mashed potatoes, a vegetable of choice and a nice onion gravy.

Ian Leatt is general manager of Pegasus Publications.

Experience gnocchi with its new companions


Gnocchi & CheeseBy Ian Leatt

Through my many travels abroad I have experienced a huge number of flavours. Flavours that take your breath away, from the hot to the cold and the sweet to the sour, and every one of them has been a pleasure. One such easy-to-prepare meal, for lunch or dinner, is this Gnocchi with Roasted Squash and Goat’s Cheese.
A taste of Europe on your doorstep, this colourful dish makes the most of gnocchi’s great pairing with cheese. This simple recipe will fast become a favourite not only for you but for your friends as well.

1 large butternut squash, cut into chunks
1 full garlic clove
3 tbsp olive oil
500 gram pack of gnocchi
200 grams of baby spinach
100 grams of goat’s cheese

Pre-heat your oven to 350 F. Place the squash into a roasting tin with the garlic and oil, salt and pepper, and mix well. Roast for 20 minutes, shaking the pan halfway through, until tender and golden.
Meanwhile, boil the gnocchi according to pack instructions. With a few seconds to go, throw in the spinach, then drain the gnocchi and spinach together. Tip into the roasting tin, and mix everything together well, mashing the softened garlic. Spoon onto warm serving plates, then crumble over the cheese to serve.

Ian Leatt, a former chef in Jersey, Channel Islands, is general manager at Pegasus Publications.