Turkey recipes

Christmas recycled…..turkey pasta

Yudhika Sujanani's Recycled Turkey Pasta....

Yudhika Sujanani’s Recycled Turkey Pasta….

We have been hard at work with recipes…so while most people are having their yearly turkey, the Sujanani’s are ‘turkeyed’ out! It started around October when the Mela producer suggested we work on some spicy turkey recipes…we cooked up a few turkeys to find the best ones to share on the show!  Then Yogas Nair, editor of the Post Newspaper, also needed some festive recipes…it was back to the turkey….and then there is the blog too!  Turkey Turkey Turkey….and there are always those tired leftovers that sit in the refrigerator….tune into Mela on SABC 2 this week Sunday at 13h30 to get creative with Christmas leftovers when I will be making ‘Stuffed Curry Turkey Buns’ and ‘Phyllo Turkey Parcels’.  Watch the episode of Mela here where we prepare a Christmas menu with a spicy twist, https://yudhikayumyum.com/sabc-2s-mela-videos/mela-a-spicy-christmas/

 

I have come up with a few delicious ways to use up those leftovers…and one of my favourites is turkey pasta…and to really spice things up…I made a curried coconut turkey pasta!  Adding Indian spices to turkey livens up the leftovers….and creates a fantastic meal!  The best part is that it’s so super simple to prepare!  I made up a turkey pie which was just as good, click here for the recipe, https://yudhikayumyum.com/2014/12/21/turkey-express/

 

Use a few staple spices like red chilli, ground cumin, coriander and garam masala…I also use coconut milk in this sauce which adds a luxurious silky texture and richness to this simple pasta dish. Mild, medium or hot – the choice is yours!  Spice this up or down – you can even serve a little chopped green chilli in olive oil on the side.

 

About this sauce, use really good quality coconut milk…try finding Mae Ploy, Aroy D or Chao Koh…if you can’t find any of these, pop into your local Spar and use the Spar brand coconut cream! It really is the next best option.  Coconut milk can be quite deceiving….buy tried and tested brands ….sometimes even the more expensive ones turn your dishes into watery stews which can be terribly disappointing!

 

I use my own brand of spices in most of my recipes and sometimes it does seem like a long list of ingredients but do stock up your spice rack….I always say, ‘A well stocked spice rack is like having money in the bank!’  My Curry me Home spices are available at a few Spars around Gauteng and via mail order as well!  Click here to find out where you can pick up a bottle of Curry me Home spices or recipe books, https://yudhikayumyum.com/my-spar-stockists/

 

Turkey Pasta

 

Serves 4 – 6

 

Ingredients

 

 

500g cooked turkey meat

40ml sunflower oil

1 bay leaf

1 cinnamon stick

5ml mustard seeds

1 onion, finely chopped

7,5ml coarse salt

15ml desiccated coconut

30ml crushed ginger and garlic

10ml Curry Me Home red chilli powder

200g tinned tomatoes, chopped

5ml Curry Me Home ground cumin

5ml Curry Me Home ground coriander

5ml Curry Me Home garam masala

1ml turmeric

1 x 400g tin coconut milk

 

500g penne pasta

 

 

10ml sunflower oil

2,5ml cumin seeds

2 sprigs curry leaves

 

 

Here’s how:

 

 

Heat an AMC paella pan on medium.

Add the sunflower oil, then add the bay leaf and cinnamon stick.

Once the bay leaf turns a shade darker, add the mustard seeds.

When the seeds splutter, add the chopped onion, and salt.

Saute until the onion turns light golden brown, add the desiccated coconut – the coconut can burn quite easily if the oil is too hot so take care.

Add the ginger and garlic when the coconut starts to turn light golden and becomes fragrant.

Add the red chilli powder and stir for 3 – 5 seconds.

Add the chopped tomatoes, cumin, coriander, garam masala and turmeric.

Simmer until the tomatoes soften.

Use the back of a wooden spoon to break down the lumps in the sauce.

Once the tomatoes resemble thick paste, pour in the coconut milk.

Simmer for a minute, then add the turkey meat and warm through.

While the sauce is cooking, cook the penne according to the instructions on the packaging – I cook the pasta in salted water with a drizzle of oil.

Drain the pasta and reserve 100ml liquid.

Toss the pasta and turkey sauce and add reserved liquid only if the sauce is too thick.

Place the pasta on a serving plate.

Heat the sunflower oil in an AMC chef’s pan and add the cumin seeds.

Once they splutter, add the curry leaves and fry until they are crispy and fragrant.

Garnish the pasta with fried curry leaves and a drizzle of the cumin flavoured oil.

 

 

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The Great Turkey Express…

Turkey Pie....by Yudhika Sujanani

Turkey Pie….by Yudhika Sujanani

 

I was watching Mela today and I had a little giggle when Kajal and Zakkie mentioned that it’s the festive season and turkeys must be having sleepless nights!  A little light-hearted Mela humor on a Sunday arvie is just the ticket!  If you missed the episode…click here to watch our Christmas episode, https://www.youtube.com/watch?v=BCkHE67Y8Bw and for the recipe from the show, check out the Mela facebook page!

 

There is also the trauma of the refrigerator that is heaving with leftovers which can be pretty daunting.  With turkey…it’s usually that all the good bits are gone and you’re left with the dried out turkey breasts.  This used to be a problem but I have found a few ways of turning troublesome leftovers into an absolute feast!  If you are still looking for the perfect turkey recipe, click here….https://yudhikayumyum.com/2014/12/12/turkey-time-recipes-for-the-festive-season/ or here for the turkey flattie recipe…https://yudhikayumyum.com/2014/12/04/almost-turkey-time/ !

 

Kitchen fun with Rushil Sujanani...

Kitchen fun with Rushil Sujanani…

 

 

Trawling through my kitchen….there are a few ingredients that you will always find….garlic, onions, carrots, fresh cream and Magic Masala to spice things up…in the freezer, you are bound to find a stash of buttery puff pastry…and in the garden, lots of fresh herbs!

 

I take a few ingredients and turn them into a deliciously french inspired filling for a pie….simple ingredients can make a delicious pie filling that is hearty and it can feed my hungry kids….they are the ravenous sort who just love good old-fashioned food! The best part of the pie making is that I get my kids to help out….and it can be a little messy but so much fun!

 

 

Tanvi Sujanani....the pastry princess!

Tanvi Sujanani….the pastry princess!

 

Tanvi and Rushil....helping decorate the pie!

Tanvi and Rushil….helping decorate the pie!

Thanks to the commercial pie chains and suppliers…we have forgotten how good a home-made one is…it’s just comfort food at it’s best!   After the festive over indulgences, serve this pie with a green salad and a little turkey gravy if you have.

 

Turkey pie by Yudhika Sujanani....

 

Turkey Pie

 

And the ingredients are...

And the ingredients are…

 

Ingredients

 

 

40ml sunflower oil

125ml chopped onion

2,5ml salt

2 leeks, finely chopped

75ml finely diced carrot

30ml fresh thyme, leaves only

8 rashers bacon, chopped

175g button mushrooms, sliced

2 cloves garlic, crushed

100ml white wine

400g roasted turkey meat

100ml fresh cream

5ml black pepper

60ml fresh coriander, chopped

20ml Curry Me Home Magic Masala

 

2 x 400g puff pastry sheets

1 egg, lightly beaten

 

 

Here’s how

 

Heat the sunflower oil in a 28cm Chef’s Pan and add the chopped onion.

Sprinkle in the salt and sauté until the onion is pale golden.

Add the leeks, carrots and fresh thyme.

 

Yudhika's turkey cook up in my AMC Chefs Pan....

Yudhika’s turkey cook up in my AMC Chefs Pan….

Saute until the carrots and leeks soften, add the chopped bacon.

Saute until the bacon browns.

Add the mushrooms and stir fry until they turn brown, then add the garlic and saute for a few seconds.

Pour in the wine, add the turkey and simmer until the liquid reduces by half.

Pour in the fresh cream and simmer until the sauce thickens and coats the turkey pieces.

Add the black pepper and leave the filling to cool.

Check the seasoning and add more salt if necessary.

 

Grease a baking sheet with non stick spray.

Place one sheet of puff pastry on the sheet.

Cut 4cm off the sides of the second sheet.

Place the cool turkey filling onto the first sheet of pastry.

Spicing up the pie with Magic Masala...

Spicing up the pie with Magic Masala…

 

Sprinkle the coriander and Magic Masala over the turkey.

 

Assemble the pie....

Assemble the pie….

 

Cover with the second sheet and gently enclose the filling by folding the excess pastry over the top layer.

Brush with the beaten egg.

If you have extra pastry, cut shapes out and decorate the top of the pie – I get my kids to help decorate the pie!

Brush again with the beaten egg.

Bake at 190°C for 45 minutes or until the pastry is golden brown.

 

 

Groovy Gravy!

Turkey gravy by Yudhika Sujanani

Turkey gravy by Yudhika Sujanani

Store bought gravy just won’t work with a delicious home-made turkey!  Let’s face it….the generic commercial just add water gravies are quite hideous!

 

Gravy is easy to make and after roasting the turkey, the main ingredient is the pan juices…it’s like a turkey stock with a few added ingredients.  Here is the recipe for the roast turkey…https://yudhikayumyum.com/2014/12/12/turkey-time-recipes-for-the-festive-season/.  It is also delicious drizzled over the garlic potato stacks…click here for the recipe…https://yudhikayumyum.com/2014/12/12/potato-promises/

 

I leave the turkey to rest after roasting….this is absolutely necessary to get the meat to re-absorb the juices that keep the turkey moist and tender! Rest the turkey for as long as it has been in the oven….I serve it at room temperature with hot gravy!

 

Here is my recipe for the turkey gravy…..

 

Turkey gravy

 

Ingredients:

 

 

Pan juices, from roasting the turkey

15ml sunflower oil

75ml chopped onion

75ml chopped carrot

75ml chopped leeks

10ml butter

10ml flour

100ml fresh cream

 

 

 

Here’s how:

 

 

Heat the sunflower oil in an AMC pot.

Add the chopped onion, carrots and leeks.

Saute the ingredients until the onions are translucent.

Pour the turkey juices into the pan and simmer for 5 minutes.

Add a little water or stock if the mixture is too thick.

Strain the turkey juices and discard the pulp.

Heat the butter in a little pot and add the flour.

Cook the mixture for 30 seconds, then pour in the turkey juice.

Whisk the mixture on a medium heat.

Simmer until the gravy begins to thicken.

Add the fresh cream and simmer for a minute.

Check the seasoning and add a little salt if necessary.

Serve with the roasted turkey.

 

Almost turkey time…..

Roast Turkey Flattie by Yudhika Sujanani

Roast Turkey Flattie by Yudhika Sujanani

The turkey panic has just started to set in and the Christmas recipe requests have started to flood in.  How to make this and how to make that…..it’s going to be a hectic few weeks and together with AMC cookware, we will be covering festive recipes in the Post newspaper for the next four weeks….so from spicy turkey to flop proof christmas cake…we will have you cooking like a superstar for Christmas!  To get into Christmas mode….enter the KitchenAid stand mixer competition, click here….https://yudhikayumyum.com/competition/blog-party-kitchenaid-giveaway/

 

To kick off our festive recipe month, let’s talk turkey….it can be quite daunting…just the mere size of it!  Well, take a deep breath and let’s get started….

 

There are a few things you need to bear in mind with turkey….I have to thank Mrs Tarr from Broadacres Superspar who I call the queen of Christmas….it’s purely unbelievable….every year I volunteer to work on Christmas Eve and Christmas Day at the store…..it’s our tradition and boy, there are lots of turkeys and gammons that we send out.  Pat Tarr has debunked all the turkey myths and I will share some of her knowledge with you!

 

 

Firstly…never defrost a turkey at room temperature…turkey and any poultry for that matter.  Turkey spoils really easily.

Secondly, defrost the turkey in a water bath IN THE REFRIGERATOR. This may take 3 – 4 days depending on the size of the bird.

If you are stuffing the turkey, don’t overstuff and closely pack the filling – this might leave the filling uncooked.

Allow 30 minutes for every kilogram – so a turkey that weighs 5 kilograms will take around two hours to cook.

 

And the last important tip….rest rest rest the turkey….this gives the meat time to re-absorb those delicious juices which keep the turkey tender and moist!

 

Time for a Christmas lift off…..here is my first recipe!

Here is a turkey flattie recipe for you – if you flatten the  turkey, it cuts down on the cooking time.  Also remember to leave the skin over the breasts intact to keep the turkey moist…nothing worse than dry turkey!

 

I love a home-made spiced butter – and it makes the turkey super moist.  Play around with the recipe – you can add different herbs, spice it up or down or just keep it simple.  Adding sunflower oil to the rub prevents the butter from burning!

 

Please feel free to leave a comment….I do love the feedback…and Happy Cooking!

 

 

 

 

Roast Turkey Flattie
Serves 8

Ingredients

4,5kg oven ready turkey
Sea salt
Black pepper
2 large onions
100g salted butter

50ml sunflower oil
4 cloves garlic, crushed
2 green chillies, crushed
4 sprigs coriander with roots
6 sprigs fresh thyme

Here’s how

Rinse turkey under cold running water.  Wipe the turkey with absorbent paper towel.  Place the turkey on a cutting board.  Press down on the breast bone twice.  Turn the turkey over and with a sharp pair of poultry scissors cut on either side of the back bone.  Remove the back bone.  Open the turkey and lay on a roasting pan.  Season the turkey with sea salt and black pepper.  Finely chop the coriander leaves, stalks and roots.  Place the garlic and chopped coriander and pound together.  Mix the garlic and coriander into the soft butter.  Then add the sunflower oil.  Rub half of this butter mix over the turkey.  Gently lift the skin of the turkey and rub the other half of the butter over the turkey.  Place the sprigs of thyme under the turkey skin.  Grate the onions and then squeeze out the moisture.  Reserve the juice and the half the onion pulp.  Place the reserved onion pulp under the turkey skin.  Pour the onion juice over the turkey.    When the turkey is at room temperature, roast the turkey at 220 degrees celsius for 10 minutes – then roast at 180 degrees celsius for 80 – 90 minutes or until the juices run clear when pierced.  Strain the juices from the bottom of the tray into a jug.  The fat will rise to the top.  Skim the fat off the top of the turkey and onion juice.  Leave the turkey to rest in a warm place for an hour. Carve the turkey and spoon the reserved juice over when serving.   

Yudhika’s Tips


Fresh sage can also be used in this recipe.