Leftovers #29 ~ Turkey Coronation with Jacket Potatoes

There is Coronation Chicken however I decided to make Coronation Turkey; as I was still on a roll with the turkey leftovers. Just make it the same way as you would do with chicken. It  was quite flavourful and is a dish I would make again. The leftover turkey was diced and tossed with sliced celery, sliced almonds, chopped cranberries, diced red onion, lime zest and freshly squeezed lime juice from one lime and about 2 tablespoons of curry powder. Then about 3/4 cup of light sour cream and 3 tablespoons of light mayonnaise was added to hold everything deliciously together. The Coronation Turkey was then served over jacket potatoes and topped with some onion jam. Spinach and arugula leaves were the tossed salad of choice.  

Hope everyone had a great weekend. We did as there was plenty of sunshine to go around. - JD  

My Week In Food

This is my version of the Coronation Chicken salad. Nothing can get better unless you can add a bit of curry to it. Fresh red peepers and celery. Diced chicken. A handful of crushed almonds. Some mayonnaise and curry powder. Keeping calm and caring on never tasted so good. 

Getting back to basics with this spinach Greek salad. Colourful and fresh all settled with a savoury dressing. 

I made a pot of tangy barbeque sauce... 

That was poured over chicken drumsticks and baked in the oven. 

A trip to the farmers market earlier this week had me bringing home all sorts of fresh and tasty goodies. This red lentil pate is one of them. Delicious with crackers and pita bread. It can also be used as a sandwich spread. 

I did say curry earlier and I am saying it again. I found this spice mix at the grocery store, Save On Foods. Just add the chicken, tomatoes, and cream. Making curry from scratch just got easier. I found the chicken curry to be spicier than others however I feel it is more of a true chicken curry. I highly recommend this spice brand.     

And finally... I used the Camp coffee in baking and last night I decided to make a coffee with it. Very easy to make add about 8 ounces of hot milk to 1 1/2 teaspoons of Camp coffee. As the milk was heating I used a whisked to give it a bit of froth. It had a lovely mild caramel flavour. I have also been told that you can make it with hot water and then add the milk. 

Hope everyone has a good weekend! - JW 

Potato and Veggie Cakes

Remember the veggie strudel I posted about the other day. The lovely filling of onions, potatoes, carrots, peas, cheddar cheese and curry powder. There was enough filling left over for me to make these potato and veggie cakes. In a blender I added the filling and some chicken stock. I added enough stock just to smooth the consistency a bit. Making sure not to add too much stock. Stopping the blender every now and again and with a spoon scrapping the sides of the blender. Not worrying if the filling wasn't completely smooth. I then transfered the blended filling into a large bowl. Added some cornmeal until the consistency thicken up and held well together. I didn't measure exactly how much cornmeal. I just eyeballed it. You want it so that the filling doesn't fall off a spoon. Then I fried in a pan with olive oil over medium high heat. Until they have browned on both sides.

This was a great way to use up leftovers. I dressed them with chives and sour cream and served them with sausages and steamed string green beans. -JW 

Veggie Strudel

I am just plowing through that 10 pound bag of potatoes. A veggie strudel I have made before using chickpeas instead of potatoes. I managed to pre-boil the potatoes and chop the veggies which saved me a bit of time. You may be thinking cheddar cheese and curry? They are actually very quite tasty together. Don't let this delicious combination fool you. Give it a try. The recipe goes as follows...

5 potatoes - boiled with the skins and chopped
1 onion - chopped
1-2 tablespoon of no salt butter or low sodium margarine
3 teaspoons of curry powder
1 carrot - chopped
1/2 cup of peas  *frozen peas will do nicely too*
3/4 cup low sodium organic chicken or vegetable stock
juice of half a lemon
1 cup cheddar cheese - grated
pinch of salt
pepper
10 sheets of phyllo pastry 
melted butter


1) Pre-heat oven to 350º. Line a baking try with parchment paper. Making sure that the parchment paper goes a bit up the sides. To catch any runny liquid. 

2) Boil the potatoes in their skins until done. Firm so that a fork can pierce. When the potatoes are done, drain and rinse under cold water. Set them aside. 

3) Melt the butter in a hot pan. Add the onions and cook until slightly transparent. Then add the curry powder. Stir. Coating all of the onion bits. Cook for a few more minutes.

4 Add the chopped carrot and peas. Stir. Cooking until veggies are slightly soft. Then add the chicken stock. Stir and let the liquid reduce a bit. Remove from heat. If you are concerned about the liquid or as I like to call it gravy being to runny. Just take a bit of cornstarch in a small bowl and mix it with a bit of water. Then add that to the veggie mixture and stir. The liquid should thicken up a bit. 

5) Chop the potatoes and place them into a large mixing bowl. Pour the curried veggies over the chopped potatoes. Stir. Mixing well. Then add the grated cheddar cheese and the the freshly squeezed lemon juice. 

6) On a clean surface place one phyllo pastry sheet. Narrow edge towards you. Brush with butter than place another sheet of phyllo pastry on top, brush that one with butter and repeat this, layering all 10 phyllo pastry sheets. Brushing each with melted butter or margarine. Then spread the veggie mixture about an inch or two from the narrow edge. Not spreading the veggie filling completely to either ends. Once all the filling has been placed roll once then tuck in the sides all the way down the length of the prepared sheets of phyllo pastry. Then continue to gently roll until you have reached the other end. Place on a parchment paper lined baking tray. Brush with melted butter or margarine. Bake for 40 minutes or until golden brown. Checking after 20 minutes. Serve with a green leafy salad.

You can change this dish up by adding different veggies to suit your taste. You can omit the curry powder if you wish and add other herbs to season. 
Have a good weekend everyone! - JW   

Curried Potato Salad

For some reason this week it's all about the curry powder and potatoes. Not that I am   complaining! It started with the potato kedgeree and will end with a potato strudel. Last night I made a curried potato salad. My plan was to use the recipe from the cookbook I reviewed yesterday, The Nobel Spud. However when I get reading any recipe my mind starts bubbling with ways to tweak it. Until I finally say... "well this is what I am going to do." That's exactly what I have done here. This is my recipe:

7 medium potatoes - boiled with their skins on

half a red onion - peeled and chopped

half a white/yellow onion - peeled and chopped

1 tablespoon of unsalted butter or low-sodium margarine 

2 teaspoons curry powder

celery - 2 stalks chopped

1 cup or half of a 600 gram tub of plain low fat organic yoghurt

1-2 tablespoons of mayonnaise

pinch of salt

pepper 

chopped watercress - optional

3 chopped hard-boiled eggs - optional

1) Boil the potatoes with their skins on and cook until firm. A fork should be able to pierce the potato not slide through it... you want them cooked but not over cooked. When the potatoes are done. Drain and rinse with cold water. This stops them from cooking any further.

2) Chop the onions. Add the butter to a hot pan and melt. Once the butter has melted add the onions. Fry until almost transparent. Then add the curry powder. Stir and mix well. Cook for another few minutes longer. Then remove from heat.

3) Chop the celery. Then chop the boiled potatoes.

4) In a large bowl combined the potatoes, celery and curried onions and mix gently. Making sure not to break the potatoes up too much. Then add the yoghurt, mayonnaise and salt and pepper. Gently mix together. Cover and refrigerate for an hour or overnight. Letting the flavour set.

I would luv to add watercress, unfortunately watercress is very hard to find here. Using a low fat yoghurt reduces the fat content. You can also omit the curry powder if you don't fancy it. You then may want to add some garlic, chives or dill to flavour the potato salad. You can also try adding chopped apples, chicken, dried cranberries... the possibilities are almost endless. There was some salad left over so I will be having that for lunch today. - JW