AFTER THE BIG DAY…..!
*This recipe can be used for any left over meat or quorn for vegetarians
Preparation Time: 15 mins
Cooking time: 25 mins
30ml (2 tbsps) oil
1 large onion, peeled and chopped
2 garlic cloves peeled and finely chopped
5ml (1 tsp) turmeric
2.5ml (½ tsp) chilli powder
7.5ml (1½ tsp) ground cumin
7.5ml (1½ tsp) ground coriander
400g (14oz) can of tomatoes
Salt and a little sugar to enhance the tomatoes
*600g (1¼ lb) cooked turkey
5ml (1 tsp) garam masala
150ml (¼ pint) thick yoghurt
- Heat oil in a heavy based pan, add the onion and garlic and fry gently until softened and golden. Add the turmeric, chilli powder, cumin and coriander, cook, stirring for one minute.
- Add the tomatoes and salt to taste. Bring to the boil, cover and simmer for 20 minutes.
- Remove any skin from the turkey and cut into chunks. Add to the pan with the garam masala and 60ml (4 tbsps) yoghurt. Cover and cook gently for 10 minutes, then stir in the remaining yoghurt.
- Serve with rice or any Indian bread.
For a more intense flavour, fry 5ml (1 tsp) black mustard seeds with the spices.
Scatter over 30-45ml (2-3 tbsp) chopped fresh coriander to serve.
And yet another pudding!!
Any seasonal fruit will work and especially good for those ripe fruits looking at you from the fruit bowl, begging to be cooked!
You will need a suitable glass or ceramic pie dish for the oven, approximately 10” /25cm square. Pre heat oven to gas mark 5/, 190°C/375°F. Serves 4 – 6 people.
Ingredients for the Filling.
6 cups full of your chosen fruit chopped
½ cup white or brown sugar
2 teaspoons lemon juice
1 teaspoon of a spice i.e. cinnamon, ginger, nutmeg
Ingredients for the Crumble Top.
1 cup plain flour white or brown
½ cup sugar white or brown
½ teaspoon cinnamon
½ cup butter or margarine softened
½ cup rolled oats for a crispy top
Can add chopped nuts
To make Fruit Filling.
Slice fruit into bite size pieces and mix with sugar, lemon juice & spice of your choice. Place in the oven proof dish.
To make Crumble Topping.
Mix flour, sugar, cinnamon together in a separate bowl. Chop butter/margarine into small pieces and add to the flour mix. Mix the butter into the dry ingredients with your fingers until you get a large crumb mix.
Pour the crumble topping over the fruit evenly and bake in the oven for 30 – 35 minutes until top is golden and firm to touch.
Can be served hot or cold with custard, ice cream, milk, cream or spare fruit juices.
Crumbles will keep in the fridge for a few days if covered and can be re-heated in the oven for 20 minutes or in the microwave for a few minutes until piping hot.