Delicious Christmas leftover ideas!

I thought you might like a couple of recipes to help you use up your turkey and Christmas pudding leftovers!  A modern day Turkey Coronation and homemade vanilla and Christmas Pudding ice cream (topped with Amarula!).  Happy Christmas! 

MODERN DAY CORONATION TURKEY

½ tablespoon of Elianto oil

½ onion, chopped

1 garlic clove, finely chopped

1 tablespoon curry powder

½ teaspoon each ground cumin, ground coriander and turmeric

125ml coconut milk

125ml chicken stock

200g mayonnaise

425g leftover turkey – shredded or cut into cubes

2 tablespoons desiccated coconut, dry toasted

a handful chopped coriander, to serve

chopped tomato, sliced onion and lettuce leaves, to serve

1. To make the curried mayonnaise: Heat a saucepan and add a little elianto oil.
2. Fry the onion and garlic until both are lightly browned.
3. Add all the spices and let them sizzle for 1 minute, then add the coconut milk and the stock. Allow this to reduce until you have a thick, rich, creamy, spicy onion mixture in the pan.
4. Pour into a bowl, leave to cool, then stir through the mayonnaise. Can be kept in the fridge for up to a week. 

When ready to serve, mix the curried mayonnaise with the shredded turkey.

Toast the desiccated coconut in a dry pan until golden. Sprinkle over the turkey along with some freshly chopped coriander.

Delicious served with thin chapati or those tortillas and made into wraps.  Or make a meal of it and add some mango chunks to the mayonnaise and turkey mixture and serve with hot rice and a mixed salad.

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HOMEMADE CHRISTMAS PUDDING AND VANILLA ICE-CREAM

Ingredients:

200gm of left over Christmas pudding (if you have less then reduce the below ingredients)

400mls of condensed milk

500mls double cream (buy good thick creamy one)

1 teaspoon vanilla extract

seeds of 1 vanilla pod (cut down the middle of a pod and use a sharp knife to scrape out the seeds) THIS IS OPTIONAL BUT MAKES IT LOOK PROFESSIONALLY HOMEMADE!

Instructions:

1.  Put all the ingredients together in a big bowl and stir well – using an electric hand-whisk if you have one (or a balloon whisk if not) to fully mix the ingredients
2. When mixed, pour the ingredients into a plastic container and put into the freezer (coldest part if possible)
3. After 3 hours, or when the edges are starting to freeze, roughly mix the broken up pudding into the mixture with a fork and mix well enough for not fully diluted – you want the pudding to be rather like chunks in the vanilla ice cream (think rocky road ice cream!)
4. Repeat step 3. after another 3 hours – it will be much firmer
5. Return it to the freezer and it will be ready in 8 hours.

To be really decadent, serve with a splash of Amarula over the top! Mmmmmm…. !

Christmas Day Countdown.. some tips!

With five days to go before Christmas Day Lunch, I thought I would share some tips to help you prepare for the big day!

Find the weight of your turkey on the label, or weigh it (use your bathroom scales if they are digital). This will help you work out how long to cook the bird and work out when to put the turkey in, based on what time you want to eat. You can then work the rest of the dishes around this time.

All weights below will feed the number of adults generously with some leftovers for Boxing Day! Make sure your roasting dish is big enough for the size of bird you have bought – to also allow for the chipolatas wrapped in bacon to go around the turkey.

Weight of turkey	Feeds number of people	Cooking times (not including the rest)
3-4kg	4-6 people	4 kgs = 2 hours and 40 minutes max
4-5kg	6-8 people	5 kgs = 3 hours and 25 minutes max
5-6kg	8-10 people	6 kgs = 4 hours and 10 minutes max
6-7kg	10-12 people	7 kgs = 4 hours and 55 minutes max
7-8kg	12-15 people	8 kgs = 5 hours and 40 minutes max

* Rest time is a minimum of 45 minutes. You can rest for an hour if necessary.

Defrosting your turkey:

When defrosting your turkey, you must sit the bird in a deep roasting dish and defrost in the bottom of your fridge for 2 days (remove from the freezer on the morning of the 23^rd December).   To check it is completely defrosted, pull the leg away from the thigh – there should be no resistance.

Cooking times for your turkey:

Calculate your cooking times accurately. Allow 40 minutes per kg for the first 4kgs of weight.  Once the turkey exceeds 4kg, it is 45 minutes per extra kg (ie. 5kg bird = 40 minutes x 4kg + 45 minutes).  The temperature should be 180°C / Gas 4. For the final 30 minutes, with the foil off the turkey, turn the oven up to 200°C / Gas 6.

Is your turkey ready?

Push a skewer into the thickest part of the thigh, then catch the juices in a spoon or onto a white plate.  The juices should be clear, with no sign of pink. If they are pink, return to the oven for another 20 minutes, then test again.   Remember all ovens vary so it is important to test the bird rather than taking it as done by the time in the oven.

Always leave the turkey to rest for 45 minutes, covered in tin foil, with a few tea towels on top. Resting allows the juices to settle back into the meat. This guarantees a moist bird.  This also allows for you to cook the vegetables and gravy, during this period.

If you find that you have overcooked your turkey, fear not, carve the bird in the kitchen – away from prying eyes! – and place onto a gorgeous platter and pour a little watered down gravy all over the bird to give it some juices before serving.

Preparations and to do on Christmas Eve – 24^th December:

·       Chill the champagne and white wine in the fridge

·       Sharpen the carving knife

·       Make sure you have enough tin foil and a large enough roasting dish for the turkey

·       Make sure you have brandy to light the Christmas pudding!

·       Make the giblet stock (to use on Christmas day for the gravy)

·       Make the cranberry sauce

·       Peel the potatoes, cut them and keep them in water in the fridge

·       Make the stuffing and keep in the fridge

·       Wrap the chipolatas in the bacon and keep in the fridge

·       If you are making bread sauce, infuse the milk with the herbs etc. the day before and keep the infused milk in the fridge

·       Make extra ice

·       Prepare and locate your serving dishes, plates, tablecloth, napkins, glasses, cutlery, salt & pepper pots – work out which plate/platter you will use for each dish (avoids last minute panics!)

·       Get the Christmas crackers out of the cupboard! 

Merry Christmas and a peaceful and happy 2013!

Don't be afraid of the tangy tree tomato!

The look of surprise and curiosity on my nanny’s face when I set about peeling and preparing a bowl full of tree tomatoes, led me to ask her if everything was alright!  She couldn’t believe that I was prepared to use tree tomatoes in a recipe on my own volition, telling me that where she comes from, tree tomatoes are only eaten out of sheer desperation but are also picked off trees because no-one regards them to be of monetary value! This surprised me, as I have seen it stocked in shops in Nairobi… so someone must be eating them!

Upon researching the fruit on the internet, I discovered quite a bit, and that the tree tomato is more commonly known as a Tamarillo in most parts of the world.  Although its place of origin is not certain, the tree tomato is generally believed to be native to the Andes of Peru and probably also Chile, Ecuador and Bolivia where it is extensively grown, as it is also in Argentina, Brazil and Colombia. It is cultivated and naturalized in Venezuela and grown in the highlands of Costa Rica, Guatemala, Jamaica, Puerto Rico and Haiti.  Not dissimilar climates and altitudes to us here in Kenya.  There is thought that it must have been carried at an early date to East Africa, Asia and the East Indies, as it is well established in the Nilgiri heights and the hills of Assam in southern India, and in the mountains of Malaya, and was popular in Ceylon and the Dutch East Indies before 1903. 

They are commercially grown and very popular in New Zealand and Australia, although the Kiwi fruit has, over time, become more popular.  Tree tomatoes are a great source of Vitamins A, B6, C and E and are rich in iron and potassium.  Low in calories (when served without sugar!) and high in dietary fibre. The skins are tough and therefore basically inedible, most preparations call for blanching in boiling water for several minutes to remove the skins, however you can scoop out the flesh with a spoon.

As a taste, I think there is nothing like it, it has an initial tangy zing, yet a sweet aftertaste.  When opened it looks exactly like it’s cousin, although the tree tomato’s flesh is orange and the seedy flesh is blood red.    Due to it’s diverse flavours, tree tomatoes are great for chutneys, savory additions, and also make a delicious sorbet, best served after a heavy meal to refresh the palate!  Why not experiment with your next recipe that calls for a tomato, and substitute it for a tree tomato, you might even surprise yourself! (although.. make sure you remove all the seeds or you will need a visit to the dentist to have a few teeth replaced!) 

Here are two very easy puddings using the tree tomato! 

TREE TOMATO SORBET

Ingredients:

500ml drinking water

100gms caster sugar

1 large juicy orange – use all the zest and squeeze for the all the juice

8 ripe tree tomatoes – remove the skins by placing the tree tomatoes into boiling water for 10 minutes.

Method:

1. Boil the water in a saucepan with the sugar, stir until dissolved
2. Remove the skins of the tree tomatoes, and cut in half and carefully remove every little seed. Then chop finely.
3. Add the Orange juice and zest and chopped tree tomatoes and leave to simmer for 5 minutes.
4. Liquidise the mixture and freeze in a plastic container. 
5. After 3 hours, remove the mixture and use a fork to mix the sorbet around.  Place back in the freezer.  Freeze overnight.
6. Remove the container from the freezer about 10-15 minutes before you are ready to serve. 
7. Serve in small glasses - like shot glasses either with teaspoons or people to drink straight.   Great to serve in between the main course and pudding

OVEN ROASTED TREE TOMATOES WITH CREAMY MASCAPONE

Oven roasted tree tomatoes with creamy mascapone

Serves 2

Ingredients:

4 tree tomatoes, split down lengthways

4 teaspoons of brown sugar to roast

100ml of Brown's Mascapone Cheese* / Bio Vanilla Yogurt (depends on how sweet 

your tooth is)

brown sugar to garnish

* Mascapone Cheese isn't a hard cheese, it is more like a very creamy, thicker and slightly sweeter version of double cream. Think smooth sweet cream cheese.

Method:

1. Put the oven on to Gas 4 / 160°C
2. Cut the tree tomatoes in half – lengthways – and remove all the seeds carefully by scooping out with a teaspoon.  
3. Place the sliced fruit facing upward onto a baking dish and sprinkle about ½ a teaspoon of brown sugar on each half.
4. Bake in the oven for about 30-40 minutes.
5. Once baked, remove from the oven and leave to cool down.
6. Get a pretty water (short) glass, and place the roasted tree tomatoes on the bottom of the glass (or bowl) and place a couple of tablespoons of the mascapone cheese or vanilla yogurt over the top and finally sprinkle some brown sugar over it and garnish with a mint leaf. 

That 70s Stew...

There are stews and there are stews... in my opinion there is simply only one way to getting your guests waving the gluttony card for a third helping!

I made a stew last night that I knew would appeal to the long suffering guinea pig (my husband), thanks to two irresistible ingredients.. Beer and fillet of beef.   Hardly sophisticated food, but somehow very comforting on a Monday night.

A stew needs to be made slowly, with loving care and most importantly all cooked in one pot, to avoid flavours being lost in the washing up! 

The other tip is to place the meat into the pan to cook in equal amounts of olive oil/corn oil and butter (this stops the butter getting burnt and smoking).  Don’t overcrowd the pan, to ensure each piece has the opportunity to brown and coat the bottom of the pan, leaving an imprint of flavour and colour.  Once the pieces have browned up, place them into a dish and start on the next batch of meat – always adding a little more butter and oil to the pan in the process.

When a recipe then calls for the addition of onions (or whatever additional ingredient is asked for), I recommend removing the meat and placing into a dish on the side, and cooking the onions in the same pan as used to cook the meat.  You will see that by this stage, the additional ingredients are coated with gorgeous colours and flavours.  You can then return the meat back into the pan, adding the rest of the ingredients.

Simple … I know.. but effective. So here below is what I cured the Monday Blues with!

Beef, Onion, Thyme and Beer Stew – served with buttery mashed potatoes

Serves 6

Ingredients:

1 tablespoon of butter and 1 tablespoon of olive oil or corn oil

3 large red onions – cut into quarters

1 tablespoon of brown sugar (I used loose jaggery)

1.5kg of beef fillet – cut into generous cubes

2 tablespoons of plain flour

250gm of mushrooms – cut in half

1 bottle of Tusker beer *

600ml of beef stock

1 sprig of fresh thyme, 1 stick of fresh rosemary and a teaspoon of chopped fresh parsley

* All the alcohol is burnt off in the cooking process. Beer can be substituted for beef stock.

1. Heat the oven to 150°C / Gas 2
2. Place the oil and butter into a large saucepan and add the beef fillet – as explain above, do this in batches as not to overcrowd the pan
3. Cook the beef, on a medium heat, for at least 8 to 10 minutes to ensure each piece is nicely browned.  Place any cooked beef onto a dish on the side for use later. Start again with the next batch of beef
4. One the beef is all cooked, add a little more butter and oil to the pan and cook the red onions for about 5 minutes on a medium heat, stir well with a wooden spoon to pick up all the colours and flavours on the bottom of the pan from cooking the beef
5. One the onions are cooked, return the beef and add the brown sugar. Give the pan and good stir so the sugar gets well distributed.  Cook gently for 1 minute to caramelize the sugar
6. Now add the plain flour and stir well again, and add the bottle of beer and beef stock and stir well.  Add a good pinch of salt and a pepper.
7. Make sure that all the meat is covered by liquid, if necessary you can top up with a little water or beef stock
8. Add the herbs and cook on a gentle low heat for 1 hour. During this period, keep checking that the sauce hasn’t dried out. If it looks a little dry, again, add some water/stock
9. After 1 hour, add the mushrooms and cook for another half hour
10. Put the potatoes on to boil
11. When you are ready to serve,  taste and add seasoning if necessary, and serve with buttery mashed potatoes and some carrot ribbons.

Enjoy!