For those of you that regularly follow my blog. You will know we like to follow a cooking theme which is one of my hobbies and today... Let's have a chat about the refreshingly light, post christmas, annual Turkey Curry!
So, every year out come the sprouts, the humungous quantities of roasted meats, the wines flow and the tins get lighter and lighter as they fill with empty wrappers as opposed to scrumptious truffles. Well, naturally... even after bubble and squeak and a treat for the dogs. There is always masses of meat left and gravy, vegetables and winter warming roast dinners can begin to wear a little thin on our increasingly large christmas tummies.
So, upon coming home this monday evening... Christmas is nearly over and after a few christmas drinks in the afternoon with my friends, I'm a little peckish. I start off by slicing the turkey into thin little strips and heat along with some, onions, mushrooms and green pepper. Then comes a long the tomatoes, garlic and cream along with a dash of curry powder and some potatoes. It's starting to smell good guys!
I let it stew for a good 45 minutes so all the flavours in the sauce penetrate the meat and the veg and I am starting to hear rumbles from the bottom of my wine-lined tummy! It is time to start dipping and having a few of those "little tastes" before it is served and the flavours are incredible, and the meat- so, so tender. A taste EXPLOSION! Like the crackers 2 days before... Everyone loves a good curry!
It is the new meal, It is after Christmas, Its light, Its full of flavour and of course. It's made with love.
It is Ben's Turkey Curry.
Once a year, and I love it
Stay tuned for your favourite consultant's top cooking tips as move into 2011... Next time,
Lamb, with red wine sauce and sweet potato mash!
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