Turkey, chestnuts and porcini, turkey fried noodles, turkey pilaf
TURKEY, CHESTNUTS AND PORCINI (serves six to eight)
olive oil
1 4kg turkey, legs removed
3 tbsp finely chopped shallots
100g pancetta, cut into lardons
1 garlic clove, finely chopped
1 bottle white wine
400ml dark game stock if possible, chicken stock if not
20g dried porcini, soaked in hot water for 20 minutes
200g peeled chestnuts (these usually come vac-packed and
ready-peeled)
100ml cream
knob of unsalted butter
large bunch of watercress
Preheat the oven to 190 degrees/gas five. Take a large, roomy casserole dish and heat four tablespoons of olive oil in it. Season the turkey, brown it evenly and remove from the pan. To the same pan, add the shallots and pancetta. Saute gently for five minutes until they are a very pale brown. Add the garlic, and a minute later, the wine and stock. Bring to the boil and simmer for five minutes.
Return the turkey to the pan, ensuring the breasts stand proud of the liquid. Place in the oven, uncovered, for two to two-and-a-half hours, or until cooked. You need to baste the turkey regularly during this period and if the liquid looks like drying out, add some water. Remove the turkey and keep it warm. Add the porcini, along with their liquor, but not the grit at the bottom, and reduce until thick and viscous. Stir in the cream.
In a small pan, lightly saute the chestnuts in a little butter until they are warmed through, then add to the sauce. Serve the turkey with the watercress.
TURKEY FRIED NOODLES (serves 4)
400g boned turkey thigh meat, roughly chopped
1 dessertspoon dry sherry
1 tbsp light soy sauce
1 tsp cornflour
450g noodles
sesame oil
vegetable oil
2 garlic cloves, peeled and finely chopped
3cm piece of ginger, peeled and finely chopped
8 button mushrooms, thinly sliced
250g beansprouts
1 cucumber, deseeded and thinly sliced
bunch coriander, roughly chopped
4 scallions, thinly sliced
2 fresh red chillies, thinly sliced
Combine the meat with the sherry, soy and cornflour. Mix well and set aside for 30 minutes. Cook the noodles according to the instructions on the packet, then drain them, plunge them into cold water and drain again. Toss the noodles in a tablespoon of sesame oil and set aside.
Heat two tablespoons of vegetable oil in a frying pan or wok and add the garlic, ginger and mushrooms. Stir-fry for 30 seconds and then add the meat mixture. Stir-fry for two minutes and then add the noodles and a tablespoon or two of chicken stock or water. Stir-fry for a further two minutes, or until the turkey is cooked. Add the beansprouts and cucumber, heat through and serve on four plates with a sprinkling of coriander, scallions and chilli.
TURKEY PILAF(serves 4)
1 cucumber
150g basmati rice
75g split red lentils
3cm cinnamon stick
3 cardamom pods
3 cloves
3 star anise
1 tsp cumin seeds
2 tbsp vegetable oil
100ml yoghurt
2 garlic cloves
1 lemon, trimmed and quartered
400g cooked turkey meat (thigh is best)
Grate the cucumber on the largest setting of your grater and combine it in a sieve with a dessertspoon of salt. Leave to drain over the sink for five minutes, then wash thoroughly with cold water and leave to drain again.
Wash the rice and lentils together in plenty of cold water for five minutes, then drain. Heat the oil in a large saucepan and when it's hot add all the spices. Cook over a moderate heat for 30 seconds and then add the drained rice and lentils. Saute gently for two minutes, then add 500ml of water and season with salt. Bring to the boil, lower the heat, cover and simmer for 15 minutes, or until the rice is almost cooked. Remove from the heat and allow to rest, undisturbed, for a further five minutes.
Squeeze out the excess moisture from the cucumber - you'll never get all the water out, but squeeze as much as you can. Combine the cucumber with the yoghurt and the garlic, which should be grated on the smallest setting of your grater.
Stir the turkey into the pilaf (rice and lentils) and heat through. Serve with the yoghurt mixture and a lemon wedge.