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Turkey Curry Buffet

28 Dec


“I realize that when I met you at the turkey curry buffet, I was unforgivably rude… and wearing a reindeer jumper.” Mark Darcy, Bridget Jones’ Diary

The moment we watched Bridget Jones subjected to an annual New Year’s Day turkey curry buffet, we were hooked on the idea. Those Brits do love their saucy curries. Chicken Tikka Masala is their national dish, after all.

EVIDENCE! The case for turkey curry via the New York Times, Nov. 25, 1887 ancient colonial curry.

"Mmmm. Turkey curry... my favourite."

"Mmmm. Turkey curry... my favourite."


TURKEY AND SPINACH CURRY
New York Times
2 tablespoons peanut oil
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 to 1/2 teaspoon turmeric
1/8 teaspoon cayenne, or to taste
1 cup tomatoes, chopped (canned are fine; include their juice)
1 cup coconut milk
Salt and freshly ground pepper
1/2 pound fresh spinach, trimmed of thick stems, washed and roughly chopped
2 cups leftover turkey, white or dark meat or a combination, roughly chopped
Freshly chopped cilantro for garnish.
1. Heat oil in a medium saucepan over medium-high heat; add onion, garlic and ginger and cook until they begin to soften, about 2 to 3 minutes. Add cumin, coriander, turmeric and cayenne and cook, stirring, until spices are fragrant, about another minute.
2. Add tomatoes and their juices and coconut milk and sprinkle with salt and pepper; bring mixture to a boil and reduce heat to medium. Simmer for another 8 to 10 minutes, or until tomatoes break down.
3. Add spinach and turkey to pan and continue to cook until spinach wilts and turkey is warmed through, another 3 to 5 minutes. Adjust seasoning, garnish with cilantro and serve.
Yield: 4 servings.
____________________________________________

DELIA SMITH’S ENGLISH COLONIAL CURRY WITH TURKEY
600g cooked turkey, chopped into chunks
1 tablespoon turkey dripping
1 large onion, finely chopped
2 sticks of celery, chopped
1 clove garlic, crushed
1 heaped tablespoon plain flour
1 teaspoon turmeric
1 teaspoon ground ginger
1 heaped tablespoon Sharwood’s Hot Curry Powder (for Madras)
725ml hot stock (or less)
1 medium dessert or Bramley apple, cored and chopped
25g sultanas
1 heaped tablespoon mango chutney
small container of coconut milk
juice of half a lemon, at least.
seasoning

Heat the dripping and fry the onion and celery over a medium heat, tossing them around till softened and well browned at the edges, then add the garlic and toss that around for a minute.
Now stir in the flour, turmeric, ginger and curry powder to soak up all the juices, and after that gradually stir in the stock. When the sauce begins to bubble add the apple, sultanas, mango chutney and grated coconut, plus some seasoning.
Turn the heat down to a gentle simmer and let it cook for 30 minutes.
After that, add the turkey pieces and a squeeze of lemon juice, stir well, put a lid on and simmer gently for a further 10 minutes to reheat the turkey.
Serve with basmati rice, poppadoms, mango chutney and lime pickle.

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Turkey talk

6 May

Oh, Internets. You know how obsessive we are when it comes to pairing food with dreamy destinations. If we can’t afford to jet away to some exotic locale right this minute, surely we can transport ourselves to a happy place with a little bit of delish. Can we help it if the sight of honeydew melon balls paired with pink grapefruit, freshly torn mint, honey and lime makes us think of Lilly Pulitzer sundresses and Palm Beach?

We’d like to pair that preppy fruit salad with this luscious turkey burger:

Oprah found a new favorite food when she tried this turkey burger at Mar-a-Lago, Donald Trump’s private club in Palm Beach. “I believe [it] may be the best turkey burger in the entire world,” she says. The Mar-a-Lago Turkey Burger will be permanently available at the Trump Bar and Grille in Trump Tower in New York City, open to the public for lunch and dinner. It will also be served during lunch in Chicago at Sixteen, the Trump International Hotel restaurant.

MAR-A-LAGO TURKEY BURGER
1/4 cup thinly sliced scallions
1/2 cup finely chopped celery
3 Granny Smith apples, peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt (this seems excessive, so we used less than half this amount. They were fine.)
1 Tbsp. black pepper
2 tsp. Tabasco® chipotle pepper sauce
1 lemon , juiced and grated zest
1/2 bunch parsley, finely chopped
1/4 cup Major Grey’s Chutney, pureed

Sauté the scallions, celery and apples in the canola oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.
__________
Serve with a side of Mar-a-Lago Pear Chutney (see below) and your favorite toasted bread, pita or hamburger roll.

Mar-A-Lago Pear Chutney

1 Anjour pear , peeled and diced
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1 1/2 cups Major Grey’s Chutney
1/4 cup dried currants or raisins

Preheat oven to 350°. Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes. Cool and mix with the chutney and currants or raisins.

Pucker up

10 Apr

joelens.blogspot.com

A study of pasta and lemon:

We’ve been whipping up lemony orzo since teenhood. Citrusy chicken broth emboldened with black pepper and parmesan is spring in a bowl. It screams for something green: grassy parsley, sweet peas, steamed broccoli, tender asparagus.

Turkey cutlets with lemon thyme cream sauce even made an appearance on the pages of our beloved 1980s-era Seventeen magazine.

Meyer lemons are finally available in our vincinity, though they are a luxury.
We begin with the best of the web, courtesy joelens.blogspot.com:

ITALIAN CHICKEN WITH LEMON THYME CREAM SAUCE
4 (4 oz) boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning

Pre-heat oven to 350ºF.

Mix dry ingredients in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
Heat 3 Tbsp oil in a large skillet. Cook chicken breasts over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary.
Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Bake for 10-15 minutes or until internal temperature reaches 165°F.

LEMON THYME CREAM SAUCE
recipe adapted from Food Network
1 tablespoon unsalted butter
1/2 medium red onion, finely chopped
1/2 white wine
3/4 cup whipping cream
2 teaspoons fresh thyme leaves
1 tablespoon fresh lemon juice
Salt and Pepper to taste
1/2 lb cooked angel hair pasta
fresh parsley, chopped for garnish
2 ounces Parmesan cheese to garnish

In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook, stirring often until the shallot is translucent. About 1-2 minutes.

Add the wine to the sautéed shallot pot. Cook over high heat until the wine is reduced by half, about 2 minutes. Add the cream and the thyme and turn down the heat to a simmer. Cook until it reduces by half. Add the lemon juice and salt and pepper to taste.

Add the hot pasta to the sauce and toss to coat. Plate the pasta and top with chicken. Garnish with Parmesan and parsley.

LEMONY PASTA WITH ASPARAGUS
FOOD52
Sea salt
1 pound asparagus
3 tablespoons olive oil
1 garlic clove, peeled and smashed
Grated zest of 1 lemon (Meyer, if possible)

1/2 pound spaghetti
2 tablespoons unsalted butter
Juice of 1 lemon (Meyer, if possible)

Freshly ground black pepper
Freshly grated parmesan cheese, for serving
4 tablespoons fresh ricotta

Bring a large pot of salted water to a boil. Cut the asparagus where the tip and stem meet. Cut the stems into 1/2-inch pieces.
Warm the oil in a large saute pan over medium heat. Add the garlic and cook for 1 minute, until softened on the edges. Add the asparagus and season with salt. Cook, stirring to turn and distribute the asparagus, until crisp-tender, about 6 to 8 minutes. Stir in the lemon zest. Remove from the burner.
When the water comes to a boil, add the spaghetti and cook until al dente. Scoop out about 1/3 cup pasta water, and set aside. Drain the spaghetti and add it to the asparagus along with the butter. Place over medium heat. Use tongs to toss and melt the butter. Add half the lemon juice and toss again. Taste and adjust seasoning, adding more lemon juice and salt if needed. If the spaghetti is dry, fold in some of the pasta water.
Divide among 2 plates. Season with pepper. Sprinkle with parmesan. Drop 2 tablespoonfuls of ricotta on top of each. Devour.


LEMON SPAGHETTI
1/2 pound spaghetti or angel hair or other
1/3 cup olive oil
1/3 cup grated Parmesan
1/4 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1/2 tablespoon lemon zest
1 tablespoon cup chopped fresh basil leaves

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1/2 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

Who you calling chicken?

17 Sep

omg. Why it took this long to make turkey chili is beyond us. Especially since we’ve been busting to rock out with Trader Joe’s hatch green chiles and green tomatio salsa. Our crockpot doesn’t get much of a workout beyond its chili duty, but we are mighty glad to have it for this. NOTE: Crockpot is optional — we have whipped this up on the stovetop within 25 minutes and it was delicious.

Whole Foods has a similar recipe which adds diced green peppers, oregano and bay leaf, which sounds lovely.

Regardez:

turkey chili 1

GREEN AND WHITE TURKEY CHILI

1 tbsp butter or olive oil
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tbsp chili powder
1 1/2 lbs ground turkey (2 packages)
1 medium yellow onion, diced
5 garlic cloves, finely chopped
1 little can fire roasted green chiles
1 jar (over 1 cup) tomatillo salsa (we like Herdez and Presidents Choice, in a pinch las palmas green enchilada sauce)
1 cup or more white corn
1 carton of chicken stock or broth
1 (15-ounce) can white kidney or Romano beans (not fully drained)

For serving: any combo of limes, sour cream, shredded cheese, cilantro

Melt butter in crockpot or soup pot. Add spices and mix into a paste. Add turkey meat and mix with spice paste.

If using slow cooker, cover with onions, beans, corn, garlic, chiles, salsa, and water. Cook on low for five or six hours.

If cooking on stove top, add onions and continue cooking turkey, breaking up any large chunks. Add garlic and stir around for a few minutes. Add beans and stir to smoosh some of them. Add broth and corn. Salt to taste.

We are in the habit of crushing tortilla chips into the broth, which thickens it and imparts great flavour.

Sweet jesus — it is beautiful. The salsa is so tangy, and the chiles have a great, smokey bite. The turkey is absolutely gorgeous, and because I was too lazy to worry it with a wooden spoon, it remained clumped into tiny meatballs. So good.

Et voila:

turkey chili 2