Yudhika Christmas recipes

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.

 

 

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.