Tue, 19 December 2017
RECIPE
1 medium sized onion-diced
6 mushrooms-sliced
2 sticks celery-chopped
1 leek-thinly sliced
1 carrot-diced finely
1oz/25g butter
2 cloves of crushed garlic
1 glass white wine
2 tablespoons plain flour
12floz/350ml chicken stock
9floz/250ml pouring cream
2 lb/900g cooked turkey & ham
Seasoning
Savoury Crumble Topping:
6oz/175g breadcrumbs
3oz/75g melted butter
3 dessertspoons of chopped fresh herbs-parsley & thyme
2oz/50g flaked almonds
2oz/50g grated parmesan cheese
Begin by making the savoury crumble. This is very simple topping to prepare. All you need to do is mix all the ingredients together in a large mixing bowl.
Sauté the carrots, leeks, mushrooms, onions & celery in the butter with garlic and thyme until they are glazed but without colour. Scatter in the plain flour at this stage and use it to coat all of the vegetables and dry up all the juices.
Add in white wine and chicken stock together with cream and allow the vegetables to cook out slightly.
Entirely cook this mixture out before adding your leftover turkey & ham
Reheat , very gently, for 5-6 minutes, stirring occasionally.
Season lightly at this stage.
Transfer to a casserole dish and top with savoury crumble.
Transfer to a hot oven (190C/375F/Gas Mark 5) for 20 minutes until the topping is golden brown and the dish is piping hot.
Serve with a large green salad and/or crunchy roasted potatoes.
