Turkey Tetrazzini

Coping with leftover turkey...

an annual challenge:

Over the years of cooking for a large family I've collected a small number of good recipes for using up that festive bird.

The best follow:

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Turkey Tetrazzini

You’ll need these ingredients...quantities given at the end of recipe

Cooked turkey meat, cubed or chopped to spoon-size pieces

Some of the gravy, if possible: otherwise, stock or soup, etc.

Mushrooms

cream

sherry

spaghetti

butter for frying mushrooms and for making sauce.//also a little flour

Method:

Boil the spaghetti or macaroni until just tender: Drain:

Meanwhile in another pan, saute the mushrooms (whole if small, halved or quartered etc as needed) in butter until brown.

Place the pasta in a large casserole and mix the mushrooms into it. (Turn on your oven to 180C)

Now make a cream sauce:

melt butter, stir in flour, add half a pint or more of good turkey broth (or a substitute: soup, or stock from a cube, etc: but the real thing is best)

Stir and heat until smooth and savoury.

Add to this a cup of cream and a dash of sherry.

Pour HALF of the sauce over the pasta/mushroom mix in the casserole, stir to blend.

Mix REST of the sauce with leftover cubed turkey meat. (Put the meat into the sauce, is easiest)

Make a hollow on top of pasta mix and pour the turkey mix onto this. Level off with spoon.

Sprinkle Parmesan thickly on top: Bake - uncovered - for 15 or 20 mins at around 180C

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Footnotes

Since this is a “leftovers” dish, quantities are necessarily approximate:

However the following is a very rough guide:

To feed 8 people

500 g pasta

150 g mushrooms

sauce - 2 tablesp butter, 2 tablesp flour, 400 ml of turkey gravy or stock. [APPROX]

salt, pepper, 200 ml cream, 1 or 2 tablespoons sherry. (dark sherry is best)

500 ml cut-up turkey meat

100 ml grated Parmesan

Postscript: don’t cheat and leave out the sherry - it may sound strange but it's totally worth it. White wine may be used instead.

Colcannon

Colcannon

Seasonal food for Hallowe'en (or Patrick's Day).

Of course you can make Colcannon at any time of year. But it is hallowed by tradition to this night of all nights.
It is really a very simple dish: a mixture of mashed potato and cooked shredded greens, flavoured with onion and served with melted butter.  Sounds too plain to be interesting? Follow these instructions for a really delicious Irish experience.

Tastebud testing: kale or cabbage?
Undoubtedly the most authentic and traditional ingredient is Curly Kale. But it can be tough and coarse and bitter, taking a long time to cook. Conversely, it can also sometimes be very light and collapse completely like spinach.
For these reasons, tender green cabbage is frequently chosen, .

How much to use? about two-thirds mashed potato to one-third cooked greens.
[I put out a survey question on Facebook to  establish public preference. Kale or cabbage? And in what proportion?]
The answers were well tilted in favour of the above, though the traditional kale has a loyal following still.

Here's how you do it:

Make Mashed Potatoes:
Peel and boil enough spuds for your family (plus a few guests, if you think the doorbell may ring) Allow about 2 potatoes per head.
Cover with plenty of cold water, bring to the boil, reduce heat a little and simmer briskly until tender. Drain immediately, and leave under a folded dry cloth with a saucepan lid on top, to dry off.
Meanwhile wash a head of cabbage; remove the large outer green leaves, wash them, remove the midrib with a knife, and shred.
The remaining "head" may be just quartered and chopped.
Boil it all until just barely tender, don't use too much water and don't cook until soggy. Drain very well.
And meanwhile, heat half a pint of milk in a saucepan.
Finely chop half an onion and add to the milk while it heats. Also add salt and pepper, maybe a very little nutmeg.

When the milk is hot, just below boiling, mash the potatoes adding the milk to achieve a tender but firm mash (not wet!)
Mix in the chopped cooked cabbage in about the proportion of 1/3 cabbage to 2/3rds mashed potato.
Combine carefully and thoroughly, than taste for seasoning.
It should taste savoury and look pleasantly speckled with green; if the cabbage was very pale, you may like to add chopped scallions or chives, at this stage, to get the correct appearance.

Traditionally, some people add charms, the kind of little tokens that are also hidden by some in the brack or in Christmas puddings; eg, a ring for marriage, etc.
In my family the only tradition is for a coin; if you get the coin in your portion, you'll win money during the coming year.

Pile the Colcannon in a dish and smooth the top with a fork: make a hollow on top and in this place a generous chunk of butter (good salty Irish butter is a must, of course)

The butter will melt into a golden pool, and each person should get some of this in their serving.
Almost always served with boiled bacon
Ah, good times!

NOTES
Often eaten on St Patrick's Day, too.
The hot milk can be further enriched by adding cream, and the classic onion seasoning can be enriched by adding garlic (mash thoroughly), or leeks (probably the original form of the recipe)

Vegetable Soup

Vegetable Soup

Deceptively plain-sounding, this is a very good method for soup.

I'm indebted to Staunton Nutrition for the excellent  soup recipe, as well as sage advice on many other topics.

https://www.facebook.com/stauntonnutrition/

You start, as so often, with a large pot and a glug of olive oil, and a chopped onion.

You also need...

A variety of vegetables: use whatever you have in the kitchen but be attentive to the balance of flavours; not too sweet or too peppery - though of course it is a matter of your own taste, too.
Some stock, or water,
A can of coconut milk - light or full-fat as you prefer -
Some flavourings and spices: salt, pepper, chilli flakes, turmeric and herbes de Provence are my own favourites.

Let us imagine that you have an onion or two, a few sticks of celery, a carrot, a sweet potato, a courgette, a few tomatoes, half a pepper and the last of the rather old mushrooms. This would be a typical end-of-week fridge in my house, and about the right quantity for this recipe.
I might also add a potato and some garlic.

Proceed as follows:

Peel any veg that need peeling and wash any that don't.

Heat a dollop of good oil in your large pot. Say 2 or 3 tablespoons.

Chop the onion and commence to fry it, not too fast.
Meanwhile cut up the other vegetables into rough chunks, slices or cubes: add them to the pot, stir it so they don't scorch.

Add the hardest ones first, and the softest ones last. Stir from time to time until they begin to soften and smell good.

Then add a pint or two of the best stock you have, or water. Salt and pepper.
Bring up to the boil, reduce heat, and let simmer for twenty minutes or more until all the vegetables are cooked.

Take off the heat, and blend with a stick blender.

You can also put the soup into a traditional blender goblet and purée in batches, but this is much messier and creates more washing-up!

When the vegetables are reduced to a smooth creamy texture, add the can of coconut milk and the spices: taste as you go and season carefully to your own preference.

I often add a teaspoon of soy sauce, or Worcestershire sauce: a little lemon juice or a pinch of sugar to bring up the flavour: or butter, cream etc if you like those.

Reheat, stir and taste until it pleases you.

Cool and pot into tubs for fridge or freezer. Delicious!

NOTES
The use of sweet potato gives a very good texture and colour, and is recommended. 
For extra protein, you can add some cooked or tinned chickpeas, beans or lentils before the pureeing stage.
Tofu can be used and the fine texture blends very well.
I am advised by one reader who uses this recipe that adding too many sulphurous vegetables can cause the soup to smell and taste a bit strong; so, don't add too much of broccoli, cabbage or Brussels sprouts etc. A handful is probably enough, of this plant family,.