I know, youre sitting there thinking, ‘has she gone mad – its only November!’ ….. besides the probablity of ‘yes actually i am quite mad’ please try to think preparation! Planning at Christmas is vital and to be honest the last thing any of us need is a plate of uneaten turkey looking at us screaming ‘eat me or bin me’ …. i know which one i usually choose! eek!
Anyways, I have had the absolute pleasure of working with a Forman & Field seasonal hamper which contained everything for Christmas day including turkey, salmon, caviar…even down to the fruit to make the curry with!
Marco Pierre White has created a fruit curry with the remainder turkey. This exclusive recipe wont be on the Knorr website until December but I am able to share it with you early 🙂
I made this on Saturday night and it went down really well, its not too hot but has a little kick. The kids enjoyed it too and as it has lots of squished fruit it surely counts as at least one of your five a day too 🙂
Ingredients (serves 10)
25g plain flour
2 Knorr Chicken Stock Pots
25g unsalted butter
1/2 a large pineapple, peeled and chopped into chunks (including core)
2 Cox apples (approx 250g), unpeeled, roughly chopped
1 small onion, finely chopped
3 tbsps mild or medium curry powder
25g unsweetened desiccated coconut
75ml double cream (optional)
1kg leftover cold roast turkey, taken off the bone and chopped into chunks (you can also add in chunks of cooked ham or leftover veg like roast potatoes, parsnips or carrots, chopped into chunks)
Pre-heat the oven to 220˚C/ 425˚F/ Gas Mark 7. Sprinkle the flour in an even layer in an ovenproof frying pan and place it in the oven for 12–15 minutes until lightly browned.
Meanwhile, as the flour browns, begin cooking the curry. First, take the 2 Knorr Chicken Stock Pots and mix them with a litre of boiling water, stirring until thoroughly dissolved. Set aside.
Now, heat a large, heavy-based casserole dish on the hob. Add in the butter. Once melted, add in the pineapple and sliced apple. Peel and slice in the banana. Add in the chopped onion.
Fry stirring with a spatula over a low heat for around 10 minutes until the fruit begins to break down.
Add in the curry powder, mixing it in well. Cook, stirring, for 2–3 minutes over a low heat. Add in the desiccated coconut and mix in.
Remove the lightly browned flour from the oven and add it into the curry paste mixture, mixing it in thoroughly.
Pour in 250ml of the Knorr Chicken Stock, stirring it so that the paste dissolves into the stock.
Gradually add in the remaining stock, 250ml at a time, stirring in thoroughly after each addition to make sure the sauce is free from any lumps.
Bring to the boil, simmer for 8–10 minutes, stir in the double cream if using.
Using the back of a ladle to press it down, pass the curry sauce through a fine sieve if you wish or liquidise until smooth.
Return the sieved or liquidised curry sauce to the casserole dish. Add in the cooked turkey chunks, bring to the boil, reduce the heat and simmer for 10 minutes until the turkey is heated through.
Garnish with toasted flaked almonds and fresh coriander leaves and serve at once.