Leftover Roast Turkey (Chicken or whatever) & Orange Salad - Nigel Slater

Bursting with flavour - fast, light, healthy, interesting - I love this kind of food.

Ingredients

• Leftover roast turkey (chicken, whatever): 4-6 good handfuls
• Garlic - 3 cloves
• Honey - 2 tbsp
• Soy sauce - 2 tbsp
• Chilli sauce - 1 tbsp
• Tomato ketchup - 1 tbsp
• Wholegrain mustard - 1 tbsp
• Turkey stock (0r chicken gravy?): 200 mls

• Oranges - 2
• Grapefruit - 1
• Watercress (or whatever salad leaves are to hand) - 4 handfuls

Method

• Set the oven to 200C. Strip the meat from bones and tear into large strips
• Mix finely chopped garlic, honey, soy sauce, chilli, ketchup, mustard and stock in a mixing bowl.  Add meat and toss.
• Tip into a baking dish and bake 20 to 30 mins until glistening.
• Meanwhile, make the salad. Peel oranges and grapefruit with a sharp knife then chop small and  toss with the leaves.
• Pile the turkey (chicken) on the salad and serve

Turkish Spiced Pilaf

Occasionally,  you find something really special - both delicious and easy - this is one of those.  I found it in Rick Stein's Venice to Istanbul.  His original recipe has pine nuts but I think toasted flaked almonds are better.

Serves 6 - (note 50g rice/75g water per person gives moderate sized portions of rice for a dinner party but allow a bit more for main course only or younger male diners)

Ingredients

• 300   gms Jasmine or basmati long-grain rice
• 30     ml Olive oil
• 1       Onion - chopped
• 0.5    tsp ground cinnamon
• 0.5    tsp salt
• 6       turns of black pepper
• 450   ml cold water
• 2       tbsp sulatnas or currants
• 2       tbsp toasted flaked almonds
• Good handful of chopped flat-leafed parsley and dill

Method

Soak the rice in plenty of cold water for 30 mins, then drain.

In a saucepan,  gently soften the onion in the olive oil then add the rice, cinnamon, salt, pepper and sultanas. Mix thoroughly and add the cold water.  You can tip everything into a rice cooker at this stage and leave it - just turn on the cooker 20 mins before you want to serve.  Alternatively,  bring it all to athe boil,  then immediately reduce to a gentle simmer,  put lid on pot and cook for 10 mins until the water is absorbed.

Just before serving,  stir through the herbs and almonds.

Oven Roasted Chicken with Sumac, Pomegranate Molasses, Chilli & Sesame Seeds

This is a Rick Stein recipe (From Venice to Istanbul) and it's great with his Turkish Spiced Pilaf and Taze Fasulye (Green Beans in Tomato Sauce) or a green salad.

Serves 4 to 6

• 1   Whole chicken jointed into 8 pieces (or use bone-in, skin-on chicken portions)
• 3   tbsp Olive oil
• 1   tbsp Sesame seeds

    For the marinade

• 2   tbsp ground sumac
• 2   large cloves garlic, fine (chopped, crushed or grated)
• 1   tsp chilli flakes
• 1   tbsp tomato paste
• 1   tbsp pomegranate molasses
• 1   tsp salt

Mix all the marinade ingredients together,  rub well into chicken and leave for one hour.

Heat oven to 2000C.  Put chicken in a roasting tin,  drizzle with olive oil and scatter the sesame seeds over.  Roast for 30 minutes

Sauce
If you like to have a sauce,  saute a chopped garlic clove and add some chicken stock, sumac, pomegranate molasses and chilli flakes.  Add any liquid from the roasting tin and stir in some yogurt (preferably Greek or whole milk - not low fat)

Tom Yum Soup

(Serves 6 people)

1,200 ml        Chicken Stock (Homemade best but stock cubes taste ok)

90 g              Tom Yam Paste (Mae Ploy is very good and widely available in Ireland)

3 Stalks         Lemongrass – chopped & bruised (keeps well in freezer)

6 no.              Dried Kaffir Lime Leaves

2 no.              Limes – juiced.

60 ml             Fish Sauce (Squid brand widely available in Ireland)

30 ml             Sugar

Sprinkle         Fresh Coriander - chopped

Prawns or Thin Sliced Mushrooms or Shredded Cooked Chicken

• Boil the stock – add paste, lemongrass, lime leaves & lime juice.  Simmer 20 mins
• Add fish sauce and sugar to get a balanced salt-sour-sweet-hot taste (may need to add a little more paste)
• Strain out the foliage,  add choice of prawns, mushrooms or chicken and sprinkle fresh coriander on each bowl

Brocolli, Chicken & Cashew Stir Fry

FOCACCIA

	Small	Medium	Large	Very Large
kg	0.5	0.75	1	1.5	Strong White Flour (plus more for kneading)
tsp	0.3	0.5	3/4	1.2	Salt
	0.5	0.75	1	1+	Sachet dried yeast
ml	350	525	700	1,050	Water
tsp	1	1.5	2	3	Sugar
ml	30	40	60	90	Olive oil (+ lots more for top)

Mix water, sugar, yeast, salt and oil

Add flour and knead well in a big bowl, basin or on worktop

Tip into an oiled bowl, cover with plastic and leave to rise (overnight if cold, 2hrs if using lukewarm water and leaving in warm place)

Press dough into (very) oiled tray or baking sheet - about 15-20mm thick, cover with plastic and leave to rise 30 to 60 min

Dimple, oil and coarse salt the surface and bake in a very hot (220c) oven until golden and sounds hollow when tapped - c.40 min

Salmon & Prawn Thai Curry

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