DEREK QUELCH – Carving Masterclass

Derek Quelch is the Executive Chef in charge of the award-winning restaurant – The Dining Room at The Goring, Belgravia. Derek is an impressive chef with an impressive CV to match – formerly the Head Chef at both The Savoy and Claridges in London.

*Video:turkey carving masterclass

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RACHEL GREEN – Recipes

Rachel Green is the award-winning Lincolnshire chef, food campaigner and farmer’s daughter who has a string of television appearances under her belt including BBC Countryfile, ITV Countrywise, The One Show, Street Market Chefs and Market Kitchen. Rachel was delighted to be asked to develop and produce a variety of recipes for the TFTA using the whole bird including Roast Turkey with Pork, Almond and Apple Stuffing, a quick and easy Pan-fried Turkey, Brie and Cranberry Sandwich and a favourite for Boxing Day, a Crunchy Peanut Butter Turkey and Coconut Curry. All of Rachel’s recipes can be viewed here.

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Winter Golden Turkey, Vegetable and Lentil Broth with Poached Egg

Winter_Turkey_Vegetable_and_Lentil_Broth_smallServes 6

2 tbsp olive oil
1 medium onion, peeled and diced
2 carrots, peeled and chopped
½ butternut squash, peeled, deseeded and cut into chunks
2 celery sticks, sliced
2 leeks, washed and cut into rings
½ mild chilli, deseeded and finely diced or a pinch chilli flakes
1 sprig thyme
1 tsp paprika, plus extra to garnish
1 tsp ground cumin
1 tbsp chopped coriander
175g green lentils, washed and drained
2 garlic cloves, peeled and crushed
1.75 litres rich homemade golden turkey stock or vegetable stock
Sea salt and black pepper
175g cooked/roasted golden turkey, diced
A handful chopped kale, cabbage or spinach
2 tbsp freshly chopped parsley
6 eggs

Method:

Heat the oil in a large heavy based pan, add the onion, carrots, butternut squash, celery and leeks. Toss them thoroughly through the oil and brown very slightly. Turn the heat down and add the chilli, thyme, paprika, cumin, coriander, lentils and garlic. Cook for a further 30 seconds then add the stock. Season with sea salt and black pepper and bring to a boil.

Reduce to a simmer, place a lid on top and cook as gently as possible for 40 minutes then add the golden turkey, and kale, cabbage or spinach. Cook for a further 10 minutes, taste and season with sea salt and black pepper.

Just before serving, poach the eggs and stir the parsley into the soup.

To serve, ladle the soup into warm bowls, top with the poached egg and sprinkle with a little smoked paprika. Serve with crusty bread, if desired.

Tips:

  • This dish is also lovely with a spoonful of thick Greek yoghurt on top. I sometimes replace the parsley with freshly chopped coriander. If you like you can also replace the butternut squash with pumpkin or swede.
  • A sprinkling of dukka mix on top is also lovely.

Per serving

483kcal
22.4g fat
6.8g saturates
9.8g sugar
0.4g salt

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Roasted Turkey Crown with Parma Ham, Sausage, Almond and Fig Loaf, Roman Gravy

Roasted_Turkey_Crown_with_Parma_Ham_smallServes 10

1 x 5kg Golden Turkey breast crown
50g butter (room temperature) Sea salt and black pepper
10 rashers streaky bacon
Bunch of thyme

Method:

Preheat the oven to 200°C/400°F/Gas 6

Rub the butter all over the turkey crown and season well with sea salt and black pepper. Lay the rashers of bacon over the crown, covering it completely.  Place the crown in a roasting tin with the thyme and place in the centre of the oven.

Cook on a high heat for 25 minutes, until the bacon is well cooked. Remove the bacon and baste the crown well with the juices and fat, cover with buttered foil and return to the oven. Turn the oven down to 180°C/350°F/Gas 4 and cook for 35 minutes per 1kg.

Cook until the juices run clear when pierced with a skewer. Remove the foil 30 minutes before the end of cooking. The skin should be brown and crispy. Let the crown rest in a warm place for 30 minutes before carving.

Per serving:

544kcal
6.1g fat
2.8g saturates
0g sugar
0.8g salt

Parma Ham, Sausage, Almond and Fig Loaf

Serves 10

12 slices Parma ham, not too thin
50g butter
1 medium onion, peeled and finely chopped
500g sausage meat
Sea salt and black pepper
100g unsalted almonds, roughly chopped
75g dried figs, chopped
12 sage leaves, chopped
A good handful parsley leaves, chopped
75g cooked chestnuts, roughly chopped
1 large egg, beaten

Method:

Preheat the oven to 180°C/350°F/Gas 4

Grease a loaf tin, approximately 22cm x 11cm with a little olive oil. Line the loaf tin with the Parma ham, making sure the slices hang over the edge of the tin.

Heat a small frying pan, melt the butter over a medium heat and fry the onion until soft, taking care not to brown. Remove the onion from the heat and cool slightly.

Place the sausage meat in a large bowl and season with sea salt and black pepper. Add the cooked onion, almonds, figs, sage, parsley and chestnuts.  Add the egg and mix everything together thoroughly – you may find it easier to do this with your hands.

Press the mixture into the lined loaf tine and cover the top with the overhanging Parma ham slices. Roast in the oven for 40-45 minutes or until the sausage meat is cooked through.

Remove from the oven and allow to rest for 15 minutes before carefully turning the loaf out onto a serving plate and slicing to serve with the turkey.

Per serving:

318kcal
22.4g fat
8g saturates
5.9g sugar
1.8g salt

Roman Gravy

Serves 10

2 tbsp olive oil
1 onion, peeled and roughly chopped
1 carrot, washed and roughly chopped
150g chestnut mushrooms, chopped
2 sticks celery, chopped
A handful chopped parsley
2 sprigs thyme
A good pinch dried oregano
Sea salt and black pepper
1 large glass red wine
1.5 litre turkey or chicken stock
425g tin chopped tomatoes

Method:

Heat the olive oil in a heavy pan and fry the onion, carrot, mushroom, celery, parsley, thyme and oregano. Season with sea salt and black pepper and cook for 3 minutes, stirring well, until browned. Add the red wine and reduce the liquid by half, then add the stock and tomatoes.

Simmer for 1 hour, remove from the heat, cool slightly, then strain the gravy into a clean pan. Press the vegetables with the back of a wooden spoon to release as much of the liquid from the vegetables. Place back on the heat and bring back to a simmer, taste the gravy and season with more sea salt and black pepper if needed and thicken with a little cornflour if required.

Serve the golden turkey crown with slices of the fig loaf and other festive accompaniments.

Per serving:

56kcal
2.7g fat
0.6g saturates
1.8g sugar
2.2g salt

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Potted Golden Turkey, Ham and Parsley with Sourdough Soldiers

Potted_Turkey_Ham_and_Parsley_Meat_smallServes 6

150g butter
1 clove garlic, peeled
400g cooked/roasted Golden Turkey meat, white and dark, roughly chopped
100g cooked ham, roughly chopped
1 tsp grated nutmeg
A pinch ground mace (optional)
2 tsp lemon juice
A pinch cayenne pepper
1 tbsp chopped parsley
Sea salt and black pepper
1 tbsp capers, rinsed (optional)

To serve, 1 x 400g loaf of sour dough bread, sliced and griddled or toasted

For the clarified butter:

150g butter

Method:

In a large pan, melt the butter slowly and soften the garlic without browning. Add the golden turkey and ham and mix well. Add the nutmeg, mace, lemon juice, cayenne pepper and chopped parsley. When heated through, place all the ingredients into a food processor and blitz to a rough, coarse consistency, check the seasoning and adjust to taste. Stir in the capers if you’re using them.

Pack the mixture into small ramekins, earthenware pots or kilner jars and place in the refrigerator to chill.

To make the clarified butter, place the butter in a small pan over a low heat, until melted. Remove from the heat and cool a little. Skim off any foam and pour off the clarified butter, discarding the milk solids left behind.

Pour the clarified butter over each ramekin, to seal the potted golden turkey.  You can top the clarified butter with juniper berries, a bay leaf or some chilli flakes for decoration.

Serve with the sour dough, cut into large, chunky soldiers!

Tips:

  • This is a fabulous way to use leftover golden turkey, it also freezes beautifully.  I make this often and it makes a lovely present to take when visiting family and friends over Christmas.
  • It is also delicious with cranberry chutney

NB   The potted golden turkey needs to be kept refrigerated and eaten within 3 days from when the golden turkey was cooked

 Per serving (based on serves 6)

651kcal
45.3g fat
27.4g saturates
1.6g sugar
2g salt

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Golden Turkey with Coriander & Feta Pesto in Salt Baked Potatoes

Turkey_with_Coriander_smallServes 4

For the salt baked potatoes:

4 medium waxy baking potatoes, washed
2 egg whites
250g sea salt

For the pesto:

75g coriander, mainly the leaves
2 tbsp pine nuts
1 garlic clove, peeled and finely chopped
Sea salt and black pepper
175ml extra-virgin olive oil
120g feta cheese

For the Golden Turkey:

300g roasted/cooked Golden Turkey, dark and white meat, cut into bite-sized pieces
2 large vine tomatoes, sliced
½ red onion, thinly sliced (optional)
50g stoned black olives
Sea salt and black pepper

Method:

Preheat the oven to 180°C/350°F/Gas 4

Prick the potatoes all over. Place the egg white and salt in separate shallow bowls. Dip each potato into the egg whites then roll the potato in the salt to cover. Place the potatoes on a baking sheet then place in the oven and bake for 1 hour or until cooked.

Meanwhile, make the pesto. Blend the coriander, pine nuts, garlic and sea salt. Add the olive oil, crumble in the feta cheese and check the seasoning. Set half of the pesto aside to use in this recipe and store half for use at a later date (it’s great mixed into cooked pasta).

Mix together the golden turkey, tomato, onion (if using) and olives with 2 tbsp of the pesto, adjust the seasoning with sea salt and black pepper, if required.

To serve, remove the salt crust from the potatoes then split them open and pile in the golden turkey filling and serve with the extra pesto.

Tips:

  • If you don’t like coriander, you can use basil leaves instead, making sure you don’t use the stalks as this discolours the pesto
  • This filling is also delicious with a couscous salad if you don’t want potatoes

Per serving:

597kcal
33.1g fat
6.7g saturates
3.6g sugar
3g salt

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Golden Turkey, Ham and Gruyere Pasties

Turkey_Ham_and_Gruyere_Pasties_smallMakes 6-8

For the pastry:

200g butter, chilled and diced
400g plain flour
A pinch of mustard powder
A pinch of salt
1 medium egg, beaten
A little milk

For the filling:

25g butter
1 medium onion, peeled and finely chopped
1 tbsp chopped sage
Sea salt and black pepper
250g cooked/roasted Golden Turkey, dark and white meat, cubed
125g ham, cubed
125g Gruyere cheese, grated
1 tbsp chopped parsley
1 tbsp double cream
3 tbsp mayonnaise
½ tsp Dijon mustard
1 egg, beaten for brushing

Equipment: Line a baking tray with parchment paper

Method:

Preheat oven to 180°C/350°F/Gas 4

Firstly make the pastry: rub the butter into the flour, mustard powder and salt with your finger tips until the mixture resembles fine breadcrumbs. Add the egg and mix well, then add enough milk to make a firm dough. Wrap the pastry in cling film and leave to rest in the fridge.

For the filling, melt the butter in a pan, add the onion and sage and cook, stirring regularly until the onion is soft – this will take about 5 minutes. Season and leave to cool.

Mix the Golden Turkey, ham, onion mixture, Gruyere cheese, parsley, cream, mayonnaise and Dijon mustard and season with a little sea salt and black pepper. If the mixture is a little dry, add more cream.

Divide the pastry into 6 equal pieces and roll each out to a 23cm disc on a lightly floured board. Lay the pastry discs out and divide the filling equally in the centre of each disc, leaving a margin at the edge.

Brush the pastry around the edge with the beaten egg and carefully draw the edges together to form a seam across the top, pinch together to seal.  Repeat with the remaining pasties.

Place the pasties on a baking tray, glaze with the egg and bake for 10 minutes then reduce the oven temperature to 170°C/325°F/Gas 3 and cook for a further 15-20 minutes, until golden brown.

Serve hot or cold.

Per serving (based on serves 6)

783kcal
50.2g fat
27g saturates
3.3g sugar
2g salt

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Golden Turkey and Avocado Foccacia Caesar Sandwich

Turkey_and_Avocado_Caesar_Foccacia_Sandwich_small1 Foccacia bread
4 tbsp mayonnaise
1 tbsp olive oil
50g parmesan cheese, freshly grated
Juice of ½ lemon
4 anchovy fillets, chopped into pieces (optional)
1 garlic clove, peeled
Sea salt and black pepper
A large handful cos lettuce leaves
8 slices cold Golden Turkey breast
1 ripe avocado, peeled and cut into slices
A few shavings parmesan, to finish

Method:

Cut the bread into quarters, the cut each quarter in half horizontally.

In a bowl add the mayonnaise, olive oil, parmesan, lemon juice and anchovies (if using). Finely grate the garlic clove into the mayonnaise mixture, season with a little sea salt, if necessary (the anchovy is salty), and black pepper. If you prefer the dressing a little runnier, add more oil.

To make the sandwiches, spread the caesar dressing onto the bottom of the foccacia quarters, then layer up the sandwich with the torn cos lettuce leaves, more caesar dressing, slices of golden turkey breast and avocado slices. Finish off the top of the sandwich with a little more dressing, shavings of parmesan and a good amount of black pepper. Top with the remaining focaccia quarters and serve with homemade potato wedges.

Tips:

  • The caesar dressing can also have chopped chives added to it or spring onion
  • You can also add a good dash of Worcestershire sauce to the dressing
  • If you don’t want to make potato wedges, a good handful of potato chips are also delicious or a tomato and basil salad.

Per serving:

580kcal
33.5g fat
8.9g saturates
2g sugar
1.7g salt

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Turkey, Red Pepper and Basil Frittata

Turkey-Red-Pepper-and-Basil-FrittataServes 4

6 eggs
120g mature cheddar cheese, grated
2 tbsp olive oil
1 small red onion, peeled and finely chopped
½ red pepper, deseeded and cut into cubes
1 clove garlic, peeled and finely chopped
250g chopped and cooked Totally Traditional Turkey
2 tbsp chopped basil
1 tbsp chopped parsley
Sea salt and black pepper

Preheat the grill

Method:

Beat the eggs together with the grated cheese and season well with sea salt and black pepper and set to one side.

Using a non-stick frying pan, lightly fry the onion, red pepper and garlic in the olive oil for 2-3 minutes until soft. Add the turkey, basil and parsley and season with sea salt and black pepper. Pour the egg and cheese mixture over the top and reduce the heat to low, cook for a further 10 minutes until just set and then place under the grill until golden brown and firm to the touch.

Serve with a green salad

Tip: You can use yellow or orange peppers or substitute other vegetables like sweetcorn, courgettes or mushrooms.

Per serving:

427 kcal
28.3g fat
11g saturates
2.1g sugar
1.1g salt

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Turkey and Brussels Bubble and Squeak Cakes with Red Pepper Sauce

Turkey-Brussels-Bubble-Squeak-Cakes-Red-Pepper-SauceServes 4

1kg floury potatoes, peeled, washed and cut into chunks
60g butter
200g Brussels sprouts, trimmed
1 small onion, peeled and very finely diced
300g cooked Totally Traditional Turkey, skinned and chopped
50g plain flour, seasoned with salt and pepper
Rapeseed oil, for frying
Sea salt and black pepper
A little freshly grated nutmeg
4 eggs, poached
Rocket, to serve

Method:

Boil the potatoes in salted water for 15 minutes until tender, drain, add half of the butter and mash well. Meanwhile cook the Brussels sprouts for 5 minutes until just tender, drain, cool and shake dry and shred finely.

Heat the remaining butter in a frying pan and fry the onion until just soft, cool slightly and add to the mashed potato.

Mix the sprouts with the turkey, potato and cooked onion and season to taste. Leave until cool enough to handle then shape into 8 cakes.

Tip the flour onto a plate, coat the cakes, and gently tap off the excess flour.

Heat a large frying pan and shallow fry the cake in rapeseed oil, do this in batches for 4 minutes each side, turning carefully.

Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper.

Serve with a little rocket, poached eggs, red pepper sauce (see below) and rocket.

Quick Red Pepper Sauce

2 tbsp olive oil
1 small onion, peeled and chopped
1 clove garlic, peeled and crushed
1 450g jar roasted red peppers, drained
1 tsp red wine vinegar
½ tsp caster sugar
Sea salt and black pepper

Method:

Heat the oil in a saucepan and add the onion and garlic, fry over a low heat until the onion has softened. Add the red peppers and cook until they are heated through. Transfer the mixture to a food processor, add the vinegar and sugar and season with sea salt and black pepper, blend until smooth. Add a little water if you require a thinner consistency.

Serve warm or cold. This sauce will keep for up to 5 days in a fridge or freeze any sauce leftover.

Tip: You can use leftover mashed potato and cooked Brussels sprouts.

Per serving:

711 kcal
34.9g fat
12.2g saturates
8.7g sugar
1.7g salt

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