Turkey and Potato Bake – The Last of the Turkey

On the 3rd day of Christmas…

Turkey & Potato Bake

Here’s a recipe that continues to use up any remaining turkey and other leftover Christmas ingredients including potatoes, cream, cranberries and cheese.

If you still have turkey leftover it can be frozen, especially useful if you’re sick of poultry based dinners by now. The dark meat is particularly good for curries and I’ll be posting some more turkey related recipes over the next 9 days.

The Food Waste Diaries

6 days into Christmas and the turkey battle ensued  but we were finally down to the last couple of portions of the 5kg turkey. Other ingredients left over from Christmas day included half a bag of potatoes and a pot of double cream. Being a big fan of dauphinoise potatoes I decided to use this as a base for the final turkey throw down.

First of all my sous-chef (aka Mr Foodwaste) par-boiled 4 potatoes for 10 mins and left to cool. Whilst they were boiling I fried up an onion for a couple of minutes in a large saucepan before adding the last pieces of turkey. After a couple of minutes I added a good glug of white wine (a half open bottle that shock-horror, we’d somehow failed to finish). This was simmered at a high heat until it had reduced slightly before the leftover cream was added (I probably had about 200ml left). I…

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Turkey and Potato Bake – The Last of the Turkey

6 days into Christmas and the turkey battle ensued  but we were finally down to the last couple of portions of the 5kg turkey. Other ingredients left over from Christmas day included half a bag of potatoes and a pot of double cream. Being a big fan of dauphinoise potatoes I decided to use this as a base for the final turkey throw down.

First of all my sous-chef (aka Mr Foodwaste) par-boiled 4 potatoes for 10 mins and left to cool. Whilst they were boiling I fried up an onion for a couple of minutes in a large saucepan before adding the last pieces of turkey. After a couple of minutes I added a good glug of white wine (a half open bottle that shock-horror, we’d somehow failed to finish). This was simmered at a high heat until it had reduced slightly before the leftover cream was added (I probably had about 200ml left). I also added in some chicken stock to ensure all that all the turkey mix was covered and to slightly thin out the creaminess. For a bit of extra flavour I threw in some leftover thyme.

After bringing the mixture to a boil and simmering for 5 or so minutes I added the leftover cranberries and simmered for a further 5 minutes before seasoning to taste. The sauce was incredibly rich and the cranberries quite bitter so I was a little concerned about how the dish would turn out.

Using a large casserole dish I thinly sliced potatoes and layered on the bottom of the dish before adding a layer of the turkey mix. I continued the layering until all the turkey mix was used up, finishing with a layer of potatoes. For extra creamy goodness I’d recommend saving some of the liquid from the turkey mix and pouring over the bake which will then filter down through all the layers.

For an extra bit of fatness I topped the bake with a few small slices of camembert cheese before placing in  the oven (200c) for 40 minutes by which point the bake had turned a beautiful golden brown.

The oven baking seemed to have taken away some off the richness from the initial mix and the bitterness of the cranberries had reduced as well. All in all the dish was a very calorific winner, so much of a winner that Mr. Foodwaste couldn’t wait to tuck in, leaving me with a picture of a half eaten dish.

photo

Caerphilly Cheese Scones

On Saturdays’ check of the fridge, I discovered a whole host of dairy products dangerously close to their use by date. A couple of eggs, the remnants of a yoghurt pot and a whole block of Caerphilly cheese that I’d bought (despite all my own advice) in a BOGOF offer.

Lacking in inspiration, the only meal idea I could come up with was a cheese omelette and a high cholesterol omelette at that. Also, following a rather unhealthy few days of eating out, the thought of a cheese filled week was filling me with indigestive dread.

But a quick google search  came to the rescue showing  me that caerphilly cheese and eggs are the perfect base to a delicious batch of savoury scones. I followed the following recipe from  Goodtoknow.co.uk:

Ingredients

  • 200g (7oz) self-raising flour
  • Good pinch of cayenne pepperImage 5
  • 100g (3½oz) butter
  • 125g (4oz) Caerphilly cheese, grated
  • 3 spring onions, trimmed and finely chopped
  • 2 medium eggs, beaten
  • 2 level tbsp plain yogurt

The best thing about the recipe, was that I had all the items (except the spring onions) already in stock. I opted to buy a bunch to use later in the week,  but I’m sure the scones would still taste great without them.

Now I’m not much of a baker but even for the me the recipe was super simple to follow:

Method

  • Set oven to Gas Mark 6 or 200°C. Sift flour and cayenne pepper, into a bowl. Rub in the butter until it resembles fine breadcrumbs.
  • Add just over three-quarters of the cheese and the chopped spring onion, and mix well. Stir in the eggs and yogurt. The dough will be very soft. Knead very lightly on a floured surface.

I got to the breadcrumbs stage pretty quickly:

Image 1Image 4

However, I was uncertain about the consistency of my  dough. It was super sticky but rather than adding more flour to the mix, I just made sure my work surface and rolling pin was super floured and rolled extra gently.

Image 3

  • Pat out dough to about 2.5cm (1in) deep and cut out 5 rounds. Knead the trimmings and pat out, then cut out another 2-3 scones. Put the scones on the baking sheet and sprinkle with the rest of the cheese, and more cayenne, if you like.

I’m also not sure I’m very good at measuring as my scones certainly weren’t 1 inch deep.

Image 6

  • Bake for 20-25 minutes. Best served warm with butter and a sliver of cheese

Despite the sticky dough and my inability to measure, the scones turned out super fluffy and light and are a great snack sized portion.

Image The best thing about the scones is that they can be frozen, so 3 ingredients on the edge of their use by date have now become a great savoury snack to be eaten at a later date.

I also can’t wait to sample Goodtoknow.co.uk suggestion of having them as a savoury meal with some poached egg and spinach.

And, if you’re wondering what happened to the rest of the block of cheese and remaining spring onions, I discovered a delicious recipe for some Caerphilly Cheese & Leek Pancakes where I substituted the leeks for the left-over spring onions and half a red onion that I found in my fridge.

So from potential food waste came 2 delicious meals, all costing pennies in additional ingredients, and no boring omelette in sight.