The turkey and the sprout. Disliked by millions but still invited back to the dinner table and honoured every single year in the feast of all feasts, the meal to soak up all eggnogs; Christmas.
But what about the morning after – what fate will befall the turkey and the sprout then? Here’s a dish which will do justice to them – it’s more interesting than your traditional bubble and squeak and will even use up all your mulled wine spices. It’s turkey and brussels curry, cooked in caramelised onions, tomatoes, nutmeg, cinnamon and ginger. It’s warming, spicy, healthy and tasty.
Fresh sprouts add a lovely crunch, greenery and freshness to this dish, but you can use your Christmas day leftover sprouts, just chop them into big pieces so they don’t turn into mash.
Yields: enough for 4
500g leftover roast turkey, chopped up
1 1/2 onions, sliced into rings
2 tbs oil
4 garlic cloves, minced
1 1/2 inch cubed ginger, grated
15 cherry tomatoes, halved
1 tbs tomato puree
10 fresh brussel sprouts, finely shredded
1/2 teaspoon cinnamon powder
1/2 teaspoon garam masala
1/2 teaspoon black pepper
1/4 of a grated nutmeg
Salt to taste
Get a pan up to frying heat and add the olive oil, cloves and onions. Cook down, stirring every now and then until the onions start to cook down and caramelise. Don’t be afraid to give them some time, their sweetness will pay back in this dish.
Once the onions are done, add your minced garlic cloves and your ginger. Stir fry for a minute and add the cherry tomatoes and the tomato puree. Pop the lid on the pan and leave to cook down in the pan on a medium heat for around 5 minutes.
When the tomatoes start to break down, add the spices. Add in the garam masala, cinnamon, black pepper and nutmeg. Stir fry, add the turkey pieces, stir again to get up to a good heat and then add the shredded sprouts. You only want to cook the sprouts for 3 minutes or so – so they are still fresh and green.
Serve with rice or chappatis. Merry Christmas, everyone.