Category: Sweet

Turkey Jambalaya

Serves  4

The holy trinity of Creole and Cajun cooking is bell pepper, onions and celery.  Add to these spicy chorizo sausage and rice, and you have the wonderfully named jambalaya. The beauty of jambalaya is that it’s great at using up leftovers, and in its native Louisiana there are probably as many different recipes for it as there are cooks! It’s also virtually a one-pot meal, with vegetables mixed in with the meat and rice.

 

Ingredients

450g leftover turkey meat (or whatever you have left, even a little stuffing!)

50g chorizo sausage, thinly sliced (if you don’t have any sausage, use smoked paprika for the spicy jambalaya flavour)

175g long-grain brown or white basmati rice

400ml stock, include leftover turkey gravy

2 onions, finely chopped

3 sticks of celery, chopped

2 green peppers, diced

½ teaspoon dried thyme

2 bay leaves

Salt and pepper

Instructions

Heat a large frying pan or casserole over a medium heat. Add the oil and gently cook the onions and celery until softened.

Then add the pepper and cook for a further couple of minutes, giving the vegetables a good stir.  Then stir in the leftover turkey cut into strips and rice. Add the remaining ingredients, give it a good stir and bring to the boil and cover with a lid.

Reduce the heat and simmer gently until the rice is cooked through (it’ll be less if using white rice) for about 25 minutes. Taste for seasoning and if you like it spicy then add some more spice or hand the hot sauce around the table! If you would like to use this recipe on another occasion then do use boneless chicken and fry the pieces until brown before adding to the rice and other ingredients.

Happy Cooking!

Mincemeat Frangipane Tart

Mincemeat Frangipane Tart

  • Serves 6 – 8.
  • You will also need:  Tart tin 20 cm x 3 cm

The Frangipane Topping:

150g butter
150g icing sugar
150g ground almonds
2 eggs
50g flaked almonds
40g plain flour

The Sweet Pastry:

175g plain flour
85g cold butter
25g icing sugar
1 egg plus a dash of water

The Filling

1 – 2 tablespoons of good quality mincemeat

Instructions

  1. To make the pastry, put the flour, icing sugar and cold butter into a food processor and whiz until the mixture resembles breadcrumbs.
  2. Add the egg and a teaspoon of water and mix until the mixture comes together.
  3. Allow to rest a little in the fridge if you can.
  4. Preheat the oven to 180C (350F, Gas mark 4).  Roll out the pastry and line the tin.
  5. Prick the base, line with parchment paper and scatter with baking beans.
  6. Bake blind for about 15 minutes.  Remove from the oven.
  7. To make the topping beat the butter and the sugar together until it is light and fluffy.  Add the flour, eggs and ground almonds and beat to a smooth cream.
  8. Carefully spread a layer of jam over the pastry base.
  9. Fill with the almond filling.  Scatter with flaked almonds.
  10. Bake for 30 minutes or until it is golden brown.  Test the middle with a skewer if uncertain.

Of course you can make mini ones if you wish – you don’t need to bake the pastry blind first!

Happy Cooking!