Turkey leftovers
You will need A deep fat fryer Kitchen roll A hand blender/food processor A deep, narrow measuring
jug Leftover roast potatoes Smoked paprika Maldon sea salt For the aioli: (all ingredients need to be fridge cold) 150ml skimmed milk 450ml sunflower or vegetable oil 5 cloves black garlic, crushed (available in most good supermarkets) 1/2 clove fresh garlic, crushed Juice and zest of 1 lemon 1 tbsp dijon mustard Salt Method Set your fryer to 180C. Once up to temperature, put the potatoes into the oil and fry until crispy. Remove and place onto a few sheets of thick kitchen roll to absorb and excess oil. Season liberally with sea salt and smoked paprika.
To make the sauce, place all the ingredients together into a measuring jug, put the hand blender to the bottom of the jug and blitz on full speed until a thick sauce forms. Season the sauce with table salt to your taste.
Serve the spuds in the middle of the table with a big bowl of the aioli for dipping, Enjoy! by Andrew Green at Mamucium FORMERLY head chef at the Lowry Hotel’s River Restaurant, Andrew Green now heads up the kitchen at the newlyopened Mamucium restaurant opposite Victoria Station, where he continues to champion local, seasonal British cooking.
This turkey and vegetable pie recipe is a case in point - using up anything you have leftover. Ingredients Packet of all-butter puff pastry Leftover turkey and any other meat Any leftover vegetables such as carrots, parsnips and sprouts 1 litre of whole milk 1 onion 1 bay leaf 2 cloves 100g butter 100g plain flour 1 egg, whisked Tarragon/parsley (optional) Mustard (optional) Method First, make a bechamel sauce. Stud the bay leaf onto the onion with the clove and add to the cold milk in a sauce pan and gently bring to the boil. Leave to infuse for 30 mins.
Melt the butter in a separate pan and whisk in the flour to make a roux – cook out for 2-3 mins.
Remove the studded onion and gradually add the hot milk to the roux whilst continuously whisking.
Simmer sauce for 15 mins and season to taste. If you like, add a little mustard at this point – I prefer wholegrain. Chopped parsley or tarragon is a great addition for freshness. Chop up any leftover meat and veg and stir into the bechamel sauce.
Pour everything into an oven proof baking dish. Top with all butter puff pastry and brush the top with the whisked egg.
Bake in an oven at 170C for 45 mins until golden brown and serve with what ever you have maybe some leftover braised red cabbage or chips.