A rose flavoured cocktail with a kick, whisks you to turkish paradise!
Here lean little bites of turkey are marinated with wine and herbs to add juiciness and flavour, and then threaded onto skewers to be grilled or barbecued. A colourful raw-vegetable relish provides a nice splash of vitamin C as well as a delightful taste contrast. Serve with a complex carbohydrate such as steamed Basmati rice or couscous.
Favourite Christmas flavours make this a most glamorous toasted open-face sandwich. If you keep a supply of bagels in the freezer, you can rustle up a great snack meal like this whenever you have some leftover turkey or chicken. Serve with a mixed fruit and vegetable salad.
It is a recipe given to me some years ago by a friend when we were chatting about using up left over turkey. I usually serve it with pickled red cabbage (shop bought), and crispbreads.
This is a simple way to prepare a turkey without stuffing. The secret ingredient is butter - it enhances the bird's natural flavour. When the turkey is done, the juices may be used to prepare a gravy by adding cornflour 1 tablespoon at a time until the gravy begins to thicken.
A small turkey like this is amazingly economical. It will give enough meat for at least 8 portions, or you can serve 4 people and have plenty of leftovers for sandwiches, salads and other dishes. Don't forget to keep the turkey carcass to make stock for soup.