Ultimate turkey cheese sandwich

Cheese - Part 3.

A refreshing change from the usual ham and cheese combo.

Ingredients (makes 1):
1/2 tsp unsalted butter
1/2 tsp olive oil
3 slices bread
3 tbsp mango yogurt
1 small mango, sliced
2 slices smoked turkey
2 slices cheddar cheese
1 medium tomato, sliced

Method:
1. In a frying pan, place the butter and oil and grilled the bread for 5 minutes on each side.
2. Spread the mango yogurt on one slice of bread, add the mango slices, followed by the smoked turkey and tomatoes.
3. Place the second slice of bread on the tomatoes.
4. Place the cheddar cheese on the third slice and grill in toaster oven until the cheese melts. Flip over and place on top of the sandwich.

Tips:
A bed of green and red coral lettuce goes perfectly with this sandwich.

Recipe source: Simply Her magazine (Oct 2007)

Turkey, rocket and mozzarella pizza

Leftover turkey post-Christmas - Part 3.

Simple and delicious, this is a great recipe for the day after Christmas.

Ingredients (serves 2):
1 9-inch ready-made pizza crust
1 cup turkey meat, sliced or shredded
1/2 cup prosciutto or any other ham
1 mozzarella cheese ball
1 tomato, sliced
15 black olives, halved
2 cups rocket leaves
Virgin olive oil
Salt
Black pepper

Method:
1. Put turkey meat, ham, mozzarella cheese, tomato slices, rocket leaves and olives onto the pizza crust.
2. Sprinkle a little salt and black pepper on top. Drizzle generously with olive oil.
3. Pop the pizza into the oven and bake according to package directions.

Tips:
If you want a stronger cheese taste, add finely sliced asiago cheese on top.

Recipe source: Simply Her magazine (Dec 2006)

Porridge with refried sichuan pepper turkey

Leftover turkey post-Christmas - Part 2.

Traditional congee gets an exotic twist with the addition of turkey and Sichuan pepper.

Ingredients (serves 2):
1 cup rice
4 cups water
Leftover turkey bones
1 cup peanuts, uncooked
1 tsp chicken stock powder
1 clove garlic, chopped
2 cloves shallots
3-4 stalks spring onions
2 cups turkey meat, diced
2 tsp Sichuan pepper
Salt, a pinch

Method:
1. Boil water in a large saucepan. Add rice, turkey bones, peanuts and chicken stock powder and bring them to boil, stirring occasionally, until porridge is cooked. Remove the bones and discard.
2. In a wok, heat some oil and saute garlic, shallots and Sichuan pepper. Add turkey meat and stir-fry, adding salt to taste.
3. Serve the porridge in individual bowls. Top each bowl with stir-fried turkey and then garnish with spring onions and fried shallots.

Tips:
You can substitute turkey with leftover roast pork.

Recipe source: Simply Her magazine (Dec 2006)

Turkey green curry

Turkey is low in fat, high in protein and easy to digest, making it ideal food for children, the elderly and those with digestive problems.

Never slow cook turkey - set the oven no lower than 175 deg C. The internal temperature of turkey should be at least 85 deg C.

Refrigerate leftover turkey promptly and use within 3 days.


Leftover turkey post-Christmas - Part 1.

The subtle taste of turkey combines perfectly with the aromatic Thai herbs. Turkey goes well with Thai red curry too.

Ingredients (serves 2):
1 packet Thai green curry paste
400g turkey meat
150g eggplant
1 cup thick coconut milk
2-3 kaffir lime leaves, shredded
A few Thai basil leaves
2-3 chilli padis, sliced
2 tbsp oil

Method:
1. Heat the oil in a wok. Add coconut cream and green curry paste and fry until fragrant.
2. Add eggplant and turkey. Let it simmer for 15-20 minutes for the different flavours to blend.
3. When almost ready, add kaffir lime leaves, basil leaves and chilli. Stir well.
4. Serve with white rice.

Tips:
You can serve this with a side of salted eggs in traditional Thai style.

Recipe source: Simply Her magazine (Dec 2006)