Armed with some leftover turkey, a few pantry staples, and about 30 minutes, you can easily make this turkey curry. But I have tweaked it over the years and also had a little input from some Indian friends on the best way to cook basmati rice for a biryani that I put into practice here. Preheat the oven to 200°C/400°F/gas 6. Fresh curry leaves are not always available I have substituted dried curry leaves instead, OK but not quite the same. Trim, finely slice and add the leek, followed by the mustard seeds, if using. Add the turkey and gently heat this mixture through until piping hot. Jamie's lamb and spinach filo pie. Beef is often used in tomato-based curries such as vindaloo or Madras but you can combine it with a creamy korma sauce if you would like. Small handful of fresh coriander roughly chopped (optional). It can be on the table in less than an hour – perfect for a mid-week family meal. Add the garlic, ginger, chilli, cardamom, cumin, … Cut or break the cauliflower into florets the same size as your lamb. Stir in the garlic, cook for a minute, then stir in Spoon the flavoured milk randomly over the rice – this will give you contrast in colour and flavour as it cooks. Add the chilies, curry leaves and ginger, cook gently for a minute or so. The low down on keto diets, foods and recipes that promote ketosis and weightloss. This indulgent recipe beats any Saturday night takeaway and it's a great way to use up leftover chicken. This leftover lamb curry is inspired by the Jamie Oliver leftover lamb biryani from his TV series Jamie's Money Saving Meals. Use fresh turkey breast chopped into 1″ cubes, just cook the turkey in the sauce for about 10 – 15 minutes. Method. With this recipe, you only need 150 g of leftover roast lamb to feed two. Fry onions, cloves and salt and pepper in the oil until brown and crispy. Required fields are marked *, Ketosis Diet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. We like ours with a big lemon-dressed green salad and, of course, a stack of poppadoms. Warm the milk in a small pan or in a bowl in the microwave, then mix in the saffron (or you could use turmeric, see EASY SWAPS below). Once you have made the leftover turkey curry … https://www.jamieoliver.com/recipes/category/course/leftovers Meanwhile, for the topping, place a large non-stick frying pan on a medium heat with one teaspoon of olive oil. Put the rice in a medium pan on a medium heat with a pinch of sea salt and 800ml of boiling water. For more delicious recipes using up leftovers, check out the full collection of leftover recipes here. Below is a curry sauce I like to use it comes from a cookery book published in 2002 by Jamie Oliver called “Happy Days with the Naked Chef”. The show stopper pie is a labour of love with a cooking time of over six hours, but the efforts will be rewarded with this delicious … Cover and cook for 8 minutes (it needs 12, but we want it a little under-cooked at this stage). I like to make a turkey curry by chopping up the cooked turkey meat into 1″ dice and then cooking the diced turkey in a curry sauce. Perfect for leftover Christmas turkey. - On the raita, feel free to use cucumber, beetroot or radish in place of carrots, or a mixture. Add in ginger and fry for few seconds. I’m going for lamb here, but you could use cooked chicken or beef, or even go veggie. Remaking Jamie Oliver's Favourite Chicken Curry. Cook the onion until it is well browned. Layer rice, curry, onions and almonds in the baking dish finish with a layer of rice Season the cool rice with sea salt and black pepper, then sprinkle it over the lamb and veg to cover. We didn't have any coriander but mint was a good substitute. A quick curry made with leftover roast chicken. Leftover beef curry. Turkey yellow curry – also a traditional Thai curry. Ideal for a lunchbox, this colourful leftover chicken salad is easy to make in advance and feels just a little bit special. And he can cook. - Saffron is expensive and if you don’t have it, don’t worry – use a pinch of turmeric instead, or even a squirt of tomato paste and a pinch of spice. Leftover Turkey Curry Recipe: Jamie Oliver Inspired, on "Leftover Turkey Curry Recipe: Jamie Oliver Inspired". Add the onions cook these until softened and light brown (about 5 minutes) then add the chili powder, cumin and turmeric. Place it all in a sturdy roasting tray (roughly 25cm x 30cm) with the curry paste and cinnamon stick, if using. This Jamie Oliver recipe is perfect for using up Christmas Day leftovers, providing a tasty twist on a classic Christmas dish. I like to make a turkey curry by chopping up the cooked turkey meat into 1″ dice and then cooking the diced turkey in a curry sauce. Add to the onion and spices mixture. What to do with your leftover turkey? Remove from the heat and run the rice under cold water to cool it down and stop the cooking process, then drain the rice and leave to one side. Preheat the oven to 180 degree Celsius. Tip in the yoghurt, then use your clean hands to get in there and mix it all together well, making sure the lamb and veg are well coated, then spread it all evenly across the tray. For the quick carrot raita, wash and coarsely grate the carrot then, in a bowl, mix with a pinch of salt and the yoghurt. - When it comes to the leftovers, use what you’ve got. Spicy lamb tagine is a real crowd pleaser and an easy leftover Moroccan lamb idea. ‘There are loads of uses for leftover turkey – from soups to sandwiches to stir-fries – but one guaranteed way to turn it into a real crowd pleaser is to whip up a beautiful, comforting pie,’ says Jamie. Powered by WordPress and Themelia. Well, it's 8 years since I first made this curry and I've remade it a few times. As with any cut of meat, popping pork into a curry is a brilliant way to use up leftovers! Season and cook over a medium heat for 5min until starting to colour. Drain and scatter over the chickpeas, pushing them into the rice. This delicious Thai Green Curry is fresh, fragrant and fast - ready to eat in the time it takes to cook rice! 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