500g left over Galloway cooked turkey
1 onion finely chopped
2 sticks celery finely chopped
1 red or green pepper finely chopped
8oz long grain rice
1 pint chicken stock
1 tsp mixed herbs
1 level tsp sugar
4oz sliced mushrooms
400g can chopped tomatoes
Fry the onion, celery, pepper and rice for 3-4 minutes.
Stir in tomatoes, stock, herbs, mushrooms and sugar; bring to the boil stirring all the time.
Place the cold cooked meat in a casserole dish and pour the rice mixture over the meat, cover casserole dish with a lid and cook at 200*C/400*F/Gas Mark 6 for 45 minutes.
Pan-fried Turkey, Brie & Cranberry Sandwich
8 slices of free-range cooked Galloway turkey
8 slices of white or whole meal bread
100g softened butter
4 tbsp cranberry sauce
250g brie, sliced
Sea salt and black pepper
Butter each slice of bread on one side only. On the unbuttered side, spread with the cranberry sauce, top with the sliced turkey, (2 slices per sandwich) and sliced brie and season with sea salt and black pepper and place another piece of bread, unbuttered side, onto the ﬁlling.
Heat a frying pan, to a medium heat, with tablespoon of rapeseed oil. Place the sandwich in the frying pan and fry on a gently heat for approximately, 2-3 minutes, each side, until golden brown.
Tip: If you prefer the brie to be melted more, you can place the sandwiches on a baking sheet in a pre-heated oven at 180°C/Gas 4 for a further 5 minutes. You can serve the sandwiches with home made potato wedges which you have cooked in the oven before melting the sandwich. Garnish with Watercress
Coronation Turkey with Apricot Puree
1 tbsp rape seed oil
1 small onion, peeled and finely chopped
1 tbsp mild curry paste
1 tsp tomato puree
1 tbsp red wine
125ml chicken stock
1 bay leaf
Sea salt and black pepper
1 tsp sugar
Juice of ½ a lemon
450ml good quality mayonnaise
4 tbsp apricot puree (made from 250g ready-to-eat dried apricots and boiled)
2 tbsp double cream, lightly whipped
500g free-range cooked Galloway turkey, diced
2 tbsp toasted flaked almonds
Heat a tablespoon of rapeseed oil in a frying pan, add the chopped onion and cook on a low heat for 3 minutes. Then add the curry paste and cook for a further 2 minutes. Remove from the heat and add the tomato puree, red wine, chicken stock and bay leaf, season well with sea salt and black pepper and bring to the boil. Add the sugar and the lemon juice and simmer for 5 – 10 minutes, strain and cool. Then slowly add the curry mixture to 450ml of good quality mayonnaise, then stir in two tablespoons of apricot puree and fold in the softly whipped cream and cooked turkey.
To serve, place the turkey on a serving platter, drizzle over the remaining 2 tablespoons of apricots and scatter with toasted, flaked almonds.
Serving suggestions: This can be eaten with a rice salad, used as a filling for a baked potato or Children like it stuffed in toasted pita breads.
Tip: If you make too much puree, freeze the rest for future use.
American Style Turkey Salad
Preparation time: 20 minutes
Cooking time: 6 minutes
2 Galloway turkey breast steaks or breast fillets
1 Iceberg lettuce
4 tbsp honey roast peanuts, finely chopped
4 small, ripe tomatoes, diced
½ large cucumber, deseeded with a teaspoon, diced
4 hardboiled eggs, diced
4 shallots, peeled and finely sliced
2 large carrots, peeled, diced
4 tbsp chives, chopped
3 tbsp extra virgin olive oil
3 tbsp safflower or sunflower oil
4 tbsp red wine vinegar
2 tbsp Dijon mustard
1 pinch caster sugar
Salt and pepper to taste
Gently fry the turkey breast steaks or sliced breast fillet in a little oil for about 3 minutes on each side and lightly browned. Set aside to rest.
Finely chop the Iceberg lettuce and put into a serving bowl.
Add the peanuts, tomatoes and cucumber, along with the diced eggs, shallots, carrots and chives. Mix well.
Chop the cooked and cooled turkey, add to the bowl and chill in the fridge.
Meanwhile make the dressing by placing all the ingredients into a bowl and whisking together. After a couple of minutes, the mustard will emulsify the oil and vinegar and you will end up with a thickish dressing.
Pour over the chilled salad and toss well.
Check the seasoning and allow the flavours to infuse for 5 minutes before eating. If you are going to eat at a later time then add the dressing at the last moment.
Tip: you can use leftover meat from a roast instead of cooking fresh turkey. You will need about 250g of chopped turkey breast and/or leg meat for this recipe
Turkey and Broccoli Quiche
350g/12oz short crust pastry
2tbsp sunflower oil
225g/8oz Galloway Turkey breast steaks, cut into bite-sized pieces
1tsp Cajun seasoning
100g/4oz small broccoli florets
100g/4oz grated Gruyere cheese
200ml/7fl oz single cream
3 large eggs
Salt and pepper
1. Use the pastry to line a 9½ inch flan tin, 1in deep. Chill for 30 minutes.
2. Heat the oil in a pan and stir-fry the turkey pieces for 2-3 minutes. Add the Cajun seasoning and stir-fry for a further minute. Leave to cool.
3. Boil the broccoli until just tender. Drain, plunge into cold water, drain again. Preheat the oven to 190°C/375°F/Gas 5. Place the flan tin on a baking sheet.
4. Arrange the broccoli in the pastry case, top with the turkey and cheese. Beat together the cream, eggs and seasoning and pour into the pastry case. Bake for 30-35 minutes or until filling is golden and set.