Post-Christmas Left Over Turkey Curry Nom

Everyone has turkey left over and doesn’t always know what to do with it and there’s only so many turkey sandwiches one can eat (apparently?). This curry is pretty easy and quick to whip up.

Grab a tablespoon of mustard seeds and heat them in a large pot or casserole dish with a couple of glugs of vegetable oil until the seeds start popping. Throw in two chopped chilis and a teaspoon of fenugreek seeds and 1-2 chunks of fresh ginger (I grate it, but chopped is fine too). Stir quickly, don’t let the spices burn and then throw 3 chopped red onions on top.

Let  this cook until the onions are wonderfully golden and softened. 

Then add a teaspoon of chili powder and a teaspoon of tumeric. The colour change of the onions is noticeble, as the tumeric starts staining everything a lovely yellow.

Then a tin of chopped tomatoes (or blitz a can of whole plum tomatoes) is added to the pot and two glasses of water.

Whack 400ml of full fat coconut milk in (if you use reduced fat coconut milk, it looks as if its split, although its still edible!). Add a teaspoon of rock salt to season. I added a handful or two of chopped coriander at this point. 

This is the perfect base sauce for a curry and anything can be added to it at this point, fish, chicken.. turkey!

Chop the turkey (600g) up into small strips and bit size chunks, this is great because you can use all the bits of the turkey that people don’t like using on their post-christmas turkey sandwiches.  In a pan heat a tablespoon of lightly crushed coriander seeds and toss the turkey in it.

Then add the turkey to the sauce and simmer for 15 minutes until the turkey is soft and has soaked up the colour and spice from curry. Serve with rice for post-christmas noms (or just annual noms). 

White Chocolate and Fresh Cranberry Muffins

I was making a HUGE batch for a party, so adapt to suit yourselves. I also add A LOT of cranberries and white chocolate. The smoothness of the chocolate is wonderfully balanced by the fresh tartness of the cranberries. Nom!

300g butter

6 eggs

vanilla bean paste

2 cups of brown sugar

3 cups of selfraising flour

600g fresh cranberries

400g white chocolate, chopped

Mix the soft butter (unsalted preferably) in with the sugar until light and fluffy and then mix in the beaten egg, the vanilla bean paste. Sieve the flour into the mixture and stir until its well combined, it should be a loose but pastey consistency.

I heated my cranberries to soften them a tiny tiny bit, but don’t cook them or the skin will go soggy. (Your muffins will just be pink muffins with white chocolate in them, rather than plain muffins with scatterings of chocolate and cranberries!). Once lightly heated, spoon your cranberries (avoiding any juices at the bottom of the pot!) into your mixture and fold them gently into the muffin mix. Add the white chocolate pieces and similarly fold them in.

Spoon muffins in to cases and (ideally, which of course I forgot to do) bake them in a muffin/cupcake tin at 180 degrees for 35 minutes, or until golden all round.

Silly me!

Delicious!

Cranberries and White Chocolate Chunks

I have also made amazing white chocolate and cranberry oat cookies which go down super well too! But sadly I forgot to take pictures during the process, I have found a similar recipe by Nigella, but mine are much much oatier!