Dave Clifford is our Head Chef at the TLH Victoria Hotel. Having worked during Christmas for many years he has plenty of experience creating tasty dishes using leftover turkey and other christmas leftovers. This Turkey & Chickpea curry recipe is a real treat and it’s well worth blending your own spices as you will get much more flavour than a pre-bought curry powder and you can adjust the various spices according to your personal taste.
TURKEY AND CHICKPEA CURRY – serves 4
2 tblsp ground cumin
2 tblsp ground coriander
1 tblsp turmeric
½ tsp chilli powder
½ tsp ground ginger
1 small onion
1 clove garlic
4 fresh tomatoes
1 small tin chopped tomatoes
1 tblsp Tomato Purée
1 small tin of chickpeas (drained)
Diced leftover turkey
Salt and pepper
2 tblsp fresh coriander – roughly chopped
Rice – allow 50-60gm per person
Dice onion, finely chop garlic and gently fry in a little olive oil without colouring. When soft stir in spice to taste and cook over a gentle heat for another 2 minutes. Quarter tomatoes and add to spices, cook until soft and breaking down. Add tomato purée and enough tinned tomatoes to keep the sauce moist. Cook for another few minutes to ensure the spice flavours mellow. Add chickpeas and simmer for another few minutes – add another spoonful of tinned tomatoes if the mixture seems too thick. Finally add diced turkey and fresh coriander, season to taste and heat through being careful not to stir too much as turkey will break up.
Cook rice according to the instructions on the packet. Serve the curry with rice and naan bread.
Glühwein has been a long standing popular tipple in Germany and Austria during the chilly winter months and it may be possible that we have adopted this as a festive tradition from there. As with Dave’s curry recipe, we know you can buy pre-prepared bottles on the supermarket shelves, but again it’s so much nicer to put together your own recipe, adjusting the flavours to suit. Yes – we know that strictly speaking this isn’t a leftovers recipe, but it is Christmas, and this is just the thing to warm you up after a bracing walk on Boxing Day.
MULLED WINE RECIPE (USING LEFTOVER WINE HA! HA!) – serves 4-6
1 bottle red wine
2 cinnamon sticks
1 bay leaf
1 lemon (or orange)- juice and zest
Approx 100gm caster sugar
Add all ingredients to a pan and gently heat until through until the sugar is dissolved and a light foam forms on top. Delicious added to cranberry sauce or gravy, or just simply to drink. Serve in heat-proof glasses.
Next week we’ll be publishing recipes created by Nick Coombes at the TLH Toorak Hotel.
In the meantime to get you into the spirit, why not pop in for an early tipple at our Aztec Bistro where we are serving mulled wine and mince pies throughout December.
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