Coronation Style Turkey Charred Aubergine Recipes

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CORONATION TURKEY CUPS



Coronation turkey cups image

A simple, speedy canapé that uses up leftovers and is ideal for a Boxing Day get-together

Provided by Good Food team

Time 20m

Number Of Ingredients 10

350g leftover turkey
150ml natural yogurt
2 tbsp mayonnaise
1 tbsp mango chutney
2 tsp mild curry powder
zest and juice 1/2 lemon
1 small diced mango
handful chopped coriander
3 Baby Gem lettuces
toasted flaked almonds

Steps:

  • Shred the turkey into small pieces. In a large bowl, combine the natural yogurt, mayonnaise, mango chutney, mild curry powder and the zest and juice of the lemon. Season well.
  • Add the turkey to the bowl along with the diced mango and chopped coriander, and mix well. Break the Baby Gem lettuces into leaves and serve the turkey on top, scattered with toasted flaked almonds.

Nutrition Facts : Calories 126 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.2 milligram of sodium

CORONATION-STYLE TURKEY & CHARRED AUBERGINE



Coronation-style turkey & charred aubergine image

Provided by Jamie Magazine

Categories     Turkey Recipes     Jamie Magazine     Turkey     Bread     Christmas     Leftovers

Time 1h

Yield 6 to 8

Number Of Ingredients 13

500 g leftover free-range cooked turkey
2 tablespoons korma or tikka paste
150 g natural yoghurt, plus extra to serve
2 large aubergines
½ a bunch of fresh mint
1 clove of garlic
½ a a fresh red chilli
extra virgin olive oil
1 red onion
2 little gem lettuces
1 pomegranate
1 handful of shelled pistachios
6-8 wholemeal khobez flatbreads

Steps:

  • Place a griddle pan over a high heat and leave to get really hot. Meanwhile, pop the turkey, curry paste and yoghurt in a large mixing bowl, and toss to completely coat the meat.
  • Next make your charred aubergine. Turn your gas hob on to high, then prick both the aubergines with a fork all over. Sit them directly on the flame.
  • Cook for 5 to 10 minutes, turning every now and then. You want to get that nice charred flavour. (If you don't have a gas hob, pop them under a hot grill for 5 to 10 minutes, turning every now and then.)
  • Once charred all over, leave to cool for 5 minutes in a bowl covered with clingfilm.
  • Once the aubergine has cooled, peel off the skin and mash up the flesh, chopping through it with a knife to turn it into a chunky dip.
  • Pick the mint leaves, then finely chop. Peel and finely grate the garlic, then deseed and finely chop the chilli. Put it all into a small bowl, reserving half the chilli and chopped mint, along with 4 tablespoons of extra virgin olive oil.
  • Mix well, then stir half of this dressing into the mashed aubergine along with sea salt and black pepper, to taste. Set aside. Peel and cut the onion into wedges.
  • Once the griddle is hot, spoon in the marinated turkey, and add the onion wedges, and cook for 10 minutes, or until charred and crispy, turning regularly.
  • Meanwhile, chop the lettuce into wedges, and bash the seeds out of a pomegranate. Roughly chop a handful of pistachios, then set to one side.
  • Heat the flatbreads in a frying pan set over a high heat until warmed through, then serve with a good dollop of aubergine and the charred turkey and onion.
  • Top with a little extra yoghurt, the little gem wedges, pomegranate seeds, chopped pistachios and the remaining mint leaves and red chilli. Drizzle with the rest of the chilli dressing to finish.

Nutrition Facts : Calories 267 calories, Fat 32.4 g fat, SaturatedFat 7.4 g saturated fat, Protein 18.3 g protein, Carbohydrate 6.5 g carbohydrate, Sugar 8.5 g sugar, Sodium 0.9 g salt, Fiber 4.4 g fibre

CORONATION TURKEY WITH HOMEMADE CHAPATIS



Coronation turkey with homemade chapatis image

A jar of homemade spicy mayo will brighten up your turkey leftovers - it makes a great sarnie filling too

Provided by Paul Merrett

Categories     Main course, Snack

Time 50m

Number Of Ingredients 14

½ tbsp vegetable oil
½ onion , chopped
1 garlic clove , chopped
1 tbsp curry powder
½ tsp each ground cumin , ground coriander and turmeric
125ml coconut milk
125ml chicken stock
200g mayonnaise
425g leftover turkey
2 tbsp desiccated coconut , toasted
handful chopped coriander , to serve
chopped tomato , sliced onion and lettuce leaves, to serve
350g wholemeal flour (or roti flour), plus extra for dusting
1 tbsp vegetable oil

Steps:

  • Heat a saucepan and add a little vegetable oil. Fry the onion and garlic until both are lightly browned. Chuck in all the spices and let them sizzle for 1 min, then add the coconut milk and the stock. Allow this to reduce until you have a thick, rich, creamy, spicy onion mixture in the pan. Pour into a bowl, leave to cool, then stir through the mayonnaise. Can be kept in the fridge for up to a week.
  • To make the chapatis, put the flour and 1 tsp salt into a large bowl. Pour in the oil and rub into the flour with your fingertips. Pour in 250ml lukewarm water, mix to form a firm dough, then knead for about 10 mins until springy. Place back in the bowl and leave to rest for 30 mins. Cut into 8 walnut-size pieces and roll out into thin discs on a lightly floured surface. Pan-fry the discs in a dry heavy-based pan for about 1 min on each side. They should colour and blister - use a clean cloth to press flat in the pan while cooking.
  • To serve, mix the curried mayonnaise with the turkey. Toast the desiccated coconut in a dry pan until golden. Sprinkle over the turkey along with some coriander, then serve alongside the chapatis with some tomato, sliced onion and lettuce, if you like.

Nutrition Facts : Calories 910 calories, Fat 56 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 5 grams sugar, Fiber 10 grams fiber, Protein 45 grams protein, Sodium 2.2 milligram of sodium

CHARRED AUBERGINES WITH WHITE BEANS & SALSA VERDE



Charred aubergines with white beans & salsa verde image

Serve these charred aubergines with white beans and salsa verde topping as a veggie option at a barbecue. The aubergines char and blister beautifully

Provided by Esther Clark

Categories     Dinner, Side dish, Supper, Vegetable

Time 1h10m

Number Of Ingredients 17

2 tbsp olive oil , plus extra for rubbing and drizzling
1 onion , finely chopped
2 garlic cloves , crushed
½ tsp chilli flakes
2 x 400g cans cannellini beans , drained and rinsed
2 thyme sprigs
200ml vegetable stock
3 tbsp crème fraîche or vegan alternative, if needed
lemon , zested, plus wedges to serve
4 medium aubergines
50g flaked almonds , toasted
small bunch of parsley , roughly chopped
40g skinless hazelnuts
½ small bunch of garlic clove
1 tbsp capers , drained
1 tbsp red wine vinegar
7 tbsp olive oil

Steps:

  • Heat the oil in a frying pan set over a low heat and fry the onion with a pinch of salt for 10 mins. Add the garlic and chilli flakes, and fry for 2 mins more. Tip in the beans, thyme and stock, bring to a simmer and cook for 15 mins, or until the beans have broken down a little. Stir in the crème fraîche and lemon zest. Season to taste.
  • To make the salsa verde, put the parsley, hazelnuts, garlic, capers, vinegar and oil in a pestle and mortar and crush everything together - this will take about 5 mins. Alternatively, blitz in a food processor until combined but not smooth. Transfer to a bowl and season to taste.
  • Light the barbecue and wait for the flames to die down. Cut the aubergines in half lengthways and score the cut side in a diamond pattern using the tip of a knife. Rub with some oil, then put directly on the grill and cook for 7-10 mins on each side, or until charred and soft. Alternatively, cook under a grill (see tip, below). Top the cooked aubergines with the bean ragu and salsa verde, then scatter over the toasted almonds and serve with the lemon wedges on the side.

Nutrition Facts : Calories 688 calories, Fat 49 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 12 grams sugar, Fiber 20 grams fiber, Protein 19 grams protein, Sodium 1.1 milligram of sodium

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