Oh, I'll Do A Proper One Soon, Promise (What to Do With All The Leftover Food)

Member Name: jillmurphy

Product:	What to Do With All The Leftover Food
Date:	01/11/02 (159 review reads)
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I don't have turkey for Christmas dinner, I have beef. But um... well, I put it in sarnies! If you have a huge turkey and there's loads left over though, you can make a nice thing with it like this:

SWEET AND SOUR TURKEY

It won't matter if you've a hangover cos you serve the sauce cold! Not only is it easier and kinder on the Boxing Day Thumper that way, but you can also make and refrigerate in advance, but because somehow, in my mind, hot meat and cold sauce seems more Boxing Day Buffetish. I've no idea why, but it does. Anyway to make it you will need:

* 1lb leftover turkey chopped into cubes (light or dark meat, no matter)
* 4 handsful of trimmed mangetout or sugar snap peas (or about half of one of those ready washed little supermarket packets)
* 2 tablespoons English mustard (or French if you like smooth and sleeky)
* 4 ounces plain natural yoghurt
* 1 tablespoon orange marmalade
* 1 tablespoon cherry (or plum) jam
* 1 pinchy little bit of salt
* 1 pub measure (or capful) vodka
* 1 shake of a bottle of light soy sauce (maybe 2, it depends how hard you shake)
* Sesame oil (don't panic, they sell it at Tesco) and olive oil for frying

Right, make the sauce first, as earlier on as you like because you can keep it in the fridge, but do remember to take it out a quarter of an hour or so before you want to eat, so it's nicely at room temperature. First of all mix together the mustard and the yoghurt by stirring lots in a beaty sort of way. Make sure it's really well combined. Then stir in the marmalade, jam, salt and vodka, still stirring lots and well, but less briskly. Be kind to your sauce. If you're feeding children you can leave the vodka out if it bothers you, but it's only a tiny bit, and it does add a little kick (it's Michael's idea, the vodka, and it's a good one). That's your sauce.

The turkey bit is just as easy. Wh
ack a des
sertspoon each of sesame and olive oil into a frying pan. Heat it through and add your cubes of meat, stirring them around a bit, it's all very nonchalant when I'm in the kitchen you know. Once you've fried it for about five minutes, add the mangetout and the dash of soy sauce. Stir it around in a stir frying kind of way for a couple of minutes more until the turkey just starts to show some golden brown bits around the edges. And it's ready. Serve it on a bed of rice or noodles with a nice dollopy looking tablespoonful of sauce on the side. It looks very pretty, all colourful, and using the sesame oil makes it not only taste nicer but smell absolutely yummy. The sauce tastes nice too; smoother, creamier and less in your face than the takeaway versions, or the hideous things in jars, but the mustard and the vodka make it properly sweet and sour.

There.

[Sorry sorry sorry, but once I can get Empire of the Sun out will be well. Until then it's the Christmas Archive I'm afraid.]

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