Christmas 2021 is over! It was nice, lovely even. Certainly much better than last year. We were able to have the whole family round at our new house and enjoy being together.
Ignacio bought a large turkey, which my sister cooked for us. It was delicious.
There was inevitably a great deal of turkey left which I did not want to waste. When I lived at home as a child, Mummy would take the turkey leftovers and make them into a delicious tomato pepper stew which we would eat with rice during the rest of the Christmas holidays. It was always one of the best things about Christmas when I was younger. I think this year I was trying to recreate that feeling and explore new recipes. After tidying the house, cleaning and washing up from the previous days festivities, I logged onto the internet, found a recipe for turkey currry that looked interesting and for which I had most of the ingredients. I did have to make a quick trip to Tesco to get a tub of yoghurt and a squeezy bottle of honey. The curry was fairly easy to make and so tasty. It was so tasty.
I also wanted to use up the turkey trimmings so I thought it would go nicely in a bubbleandsqueak-esque combination. I made up some mashed potatoes, mixed with the trimmings and fried up the whole lot.
It was a great Boxing Day meal.
1 tablespoon vegetable oil
1 onion, sliced
6 cloves garlic
A thumb of ginger
1 tablespoon garam massala
1/2 teaspoon ground cardamom
1/2 teaspoon Kashmiri chilli powder
1/2 teaspoon ground black pepper
2 tablespoons honey
250g Leftover, cooked turkey (ideally, a combination of white and dark meat)
200ml Chicken or turkey stock
400ml natural yoghurt
A handful of coriander
Heat the oil in a large pan over a low heat, and add the sliced onions. Cook until the onions are soft and golden. Grate in the garlic and ginger using a fine grater (a microplane here is very effective), and cook for another couple of minutes. Add the garam massala, ground cardamom, black pepper and the chilli powder, stirring through the onion mixture and cooking for two minutes more. Stir the honey through the mix.
Spoon in the cooked turkey, add the stock and bring up to a simmer. Leave to gently simmer until the stock has reduced by half.
Add the spinach: this won’t all want to go into the pan initially, but will quickly wilt and reduce in volume.
Turn the heat right down and add the yoghurt. You want to heat the yoghurt through, but if it boils, it will split (don’t panic if it does split; it’ll look odd, but still taste delicious). Once warmed through, season generously with salt, and serve with rice and lots of coriander.