A serving of Alan
FOOD & DRINK: ALAN ROSENTHAL
Looking for a tasty recipe to use up all those Christmas day leftovers? Look no further than Alan’s latest recipe for Q&C, as well as an extra festive treat with a tasty yuletide soup recipe to impress any visitors over the holiday period.
Let’s face it, after a couple of days of turkey and ham post 25th December, we’re all a little bit tired of the same old food being passed around time and time again. This recipe is a great way to use up all the odds and sods leftover from the big day. The finished dish is tasty and comforting, perfect for those days in-between Xmas and New Year with a nice glass of wine. You can prepare most of the recipe ahead and simply whack it in the oven 40 minutes before you’re ready to serve. Perfect with a nice salad, or some of that leftover red cabbage you need to finish off!
Feel free to change the ratios of meats and if you’ve got no sprouts left, you can leave them out or substitute with carrots or even parsnips if you have some leftover. I always like to tear chunks of chicken or turkey into smaller pieces rather than cut into cubes, it tends to look much nicer on the plate, so I’d advise you do that here.
Turkey & ham gratin with sprouts & tarragon, Cheddar & chestnut crumb
250g cooked turkey
250g cooked ham, roughly diced
200g cooked Brussel sprouts, halved
1 leek (about 200g), cleaned and sliced into 1cm thick rounds
3 bay leaves
100g plain flour
500ml whole milk
1 tbsp wholegrain mustard
2 tsp Dijon mustard
3 tbsp fresh tarragon, finely chopped
1 tsp salt
¼ tsp ground mace or nutmeg
10 tbsp breadcrumbs (breadcrumbs can range in dryness so weights will vary, so best to measure in tablespoons)
40g mature Cheddar, finely grated
100g cooked chestnuts, roughly chopped
2 tbsp parsley, finely chopped
2 tbsp black pepper
Melt the butter in a large heavy based saucepan. Add the leeks and bay leaves and cook gently for 15-20 minutes until the leeks have completely softened.
Add the flour to the leeks, incorporating the flour into the butter. Allow to cook on a medium heat for a couple of minutes. Take the pan off the heat and gradually add the milk a little at a time, stirring with each addition. Only add more milk once the last addition has been fully incorporated. Once all the milk has been added, return the pan to the heat, bring to a simmer and allow to cook gently for about 5 minutes, stirring regularly. This is your basic white sauce which you’re now going to flavour up.
Add the two varieties of mustard, tarragon, salt, black pepper and mace (or nutmeg). Give everything a good stir and then add the cooked turkey, ham and sprouts. Have a taste and add more seasoning if you feel it needs it.
In a bowl, combine the breadcrumbs with a small drizzle of olive oil, mixing well to distribute the oil evenly amongst the crumbs. Now add the cheese, chestnuts and parsley to the bowl along with some black pepper. Give everything a good mix.
Pour the leek and cooked meat mixture into a baking dish (around 30cm x 20cm). This can now be cooled and refrigerated until you’re ready to serve if you like. If you do want to cook it later, be sure not to add the crumb until the final cook.
When you’re ready to finish the dish, preheat your oven to 170°C. Sprinkle the Cheddar & chestnut crumb over the meat, leek and sprout mix and pop in the oven for 40 minutes until nicely browned on top.
Chestnut, parsnip & sage soup with smoked pancetta
This seasonal soup is beautifully silky. Salty pancetta balances the sweetness from the parsnips and chestnuts and earthy, savoury sage adds a lovely background fragrance to this winter warmer.
125g smoked pancetta cubes or lardons
1 medium onion, finely chopped
500g parsnips, peeled and cut into 2cm dice
1.5 tbsp finely chopped fresh sage
150g cooked chestnuts
600ml chicken stock
Salt & black pepper
Begin by heating a drizzle of olive oil in a large saucepan. Add the pancetta (or lardons) and gently fry for 7-10 minutes until all the fat has rendered and the meat has turned golden. Remove the meat using a slotted spoon and reserve on a plate.
Add the butter to the pan followed by the chopped onions. Allow to cook gently for 5 minutes until the onions have softened. Now add the chopped sage, parsnips, salt and pepper. Mix around and cover with a lid. Cook gently for 10 minutes.
Add the chestnuts, milk and stock. Bring to the simmer and cook for a further 10 minutes until the parsnips are soft. Blend using a stick blender or food processor. Taste for seasoning and serve topped with the reserved browned smoked pancetta (or lardons) and a drizzle of Extra virgin olive oil or cream if you’re feeling decadent.
Follow Alan on Instagram at @alan.rosenthal or visit www.alanrosenthal.co.uk