Warming Jambalaya “A great and tasty way to use up the leftover turkey.”
Serves 8 • Prep time 15 mins • Cook time 25 mins
Ingredients:
Directions:
For the rice
For the rice stage
• 200g Tilda Pure Basmati Rice
1. Rinse the rice three times in cold water and drain well.
• 650ml chicken stock (made with 1½ stock cubes) • 2 tbsp tomato purée
2. Place the chicken stock in a large saucepan, bring to the boil and add the remaining rice ingredients.
• 1 tbsp Worcestershire sauce
3. Add the rice, cover, and cook over a very low heat for 20 minutes, stirring occasionally until the stock is absorbed and the rice is cooked. Remove the bay leaves.
• ½ tsp Tabasco sauce
• 1 tsp each dried thyme and oregano • 2 bay leaves
For the meat
• 2 tbsp vegetable oil
4. Heat the oil in a large non-stick frying pan over a high heat. Add the onion and stir-fry for 3-4 minutes, then turn down the heat to low and add the peppers, celery, spring onions and garlic and stir-fry gently for 4-5 minutes.
• 3 tsp Cajun spice mix/seasoning
5. Add the turkey and Cajun spice mix and stir-fry for 4-5 minutes.
• 1 each red and green pepper, diced
6. Add the tomatoes and parsley to the meat and vegetables in the pan. Stir to combine, then mix gently into the cooked rice. Season to taste and serve immediately with a crisp, green salad.
For the meat and vegetable stage • 450g left over turkey cut into strips • 1 onion, finely chopped
• 2 stalks celery, finely sliced
• 2 spring onions, roughly sliced
• 2 garlic cloves, peeled and crushed • 3 ripe tomatoes, roughly chopped
• Salt and freshly ground black pepper
• 4 tbsp fresh flat leaf parsley, chopped Green salad to serve
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Contents Paneer Arancinis - - - - - - - - - - - - - - - - - - 3 Jasmine and Soy Turkey - - - - - - - - - - - - - - 4 Chunky Turkey and Vegetable Soup - - - - - - - - 5 Warming Jambalaya - - - - - - - - - - - - - - - - 6 Boxing Day Curry - - - - - - - - - - - - - - - - - - 7 Mushroom, Turkey and Rice Casserole - - - - - - 8 Thai Turkey Soup - - - - - - - - - - - - - - - - - - - 9 Spicy Cauliflower With Coconut Rice - - - - - - 10 Honey and Mustard Chicken - - - - - - - - - - - - 11 Basmati Festive Cake - - - - - - - - - - - - - - - - 12 Rice Kheer - - - - - - - - - - - - - - - - - - - - - 13 Marshmallow Snow Ball Cake - 14 Rice and Mincemeat Filo Tarts - 15 2
Paneer Arancinis “A great addition to the Christmas buffet.”
Serves 4 • Prep time 30 mins • Cook time 10 mins
Ingredients: For the Aranchinis
• 1 pouch Tilda British Curry Rice
• Handful coriander, chopped
• Salt and pepper
• 2 tbsps. Desiccated coconut
For the Raita
• A few kalonji seeds
• 2 tsps mango chutney
• 1 tbsp oil
• 3 tbsps plain flour
• ½ red chilli, finely chopped
• 25g paneer, cut into 1cm cubes
• 1 shallot, finely chopped • A thumb of ginger • 1 clove garlic
• 4 tbsps breadcrumbs
• 1 tsp mild chilli powder • 1 egg beaten
• Oil for frying
• 125ml Greek yoghurt
• ¼ cucumber, finely chopped • A few mint leaves • Pinch cayenne • Pinch cumin • Pinch salt
Directions: For the Arancinis
1. Heat oil in a large frying pan and add the shallots, garlic, ginger and chillies fry gently until softened 2. Empty half of the curry rice into a large mixing bowl. With the other half either blitz in a food processor or mash with a fork until smooth. Add to the other rice 3. Add the coriander, kalonji seeds, coconut and mango chutney and mix together well. Season with salt and pepper 4. Cover with cling film and chill in the fridge for 20 minutes 5. Toss the paneer cubes in the chilli powder and some salt 6. Remove rice mixture form the fridge and form into balls about the size of a walnut. Press a paneer cube into the centre of each ball and squeeze firmly back into a ball shape 7. Coat each ball in flour, egg and then roll in breadcrumbs. 8. Heat oil in a small pan until 180°c and fry the arancinis until golden brown about 1 minute. Drain on kitchen paper and serve with the Raita. Coat each ball in flour, egg and then roll in breadcrumbs For the Raita
9. Mix all ingredients together and season to taste.
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Jasmine and Soy Turkey “The taste of the East on a cold winters day.”
Serves 4 • Prep time 15 mins • Cook time 25 mins
Ingredients:
Directions:
• 500g diced turkey
2. Fry red pepper, ginger and onions. Cook for 5 minutes.
• 1 small red pepper, sliced
3. Add the mangetout, soy sauce and sherry. Cook for 2 minutes then add in the leftover turkey.
• 4 spring onions, thinly sliced
5. Check seasoning and spoon on top of rice.
• 250g Tilda Fragrant Jasmine Rice • 1 tbsp sunflower oil
• 1 tablespoon grated fresh ginger • 50g mangetout, sliced diagonally • 2 tbsp light soy sauce
1. Cook rice according to covered pan method on pack.
4. Mix in stock and cook to thicken. 6. Garnish with herbs and serve hot.
• 2 tbsp dry sherry
• 150ml stock blended with 1 teaspoon cornflour • Sea salt and pepper
• Fresh coriander or parsley
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Chunky Turkey and Vegetable Soup “This soup is quick, easy, nutritious and delicious. Just what you need after the busy festive period.”
Serves 4 • Prep/Cook time 25 mins
Ingredients:
Directions:
• 300g leftover turkey
• 1 tablespoon olive oil
2. In a stockpot, cook the turkey with the olive oil and garlic over medium-high heat, stirring frequently until browned through.
• 2 carrots, diced
3. Add in the carrots, celery, bell pepper and seasonings and stir together for 5 minutes.
• 1 bell pepper (any color), diced
4. Add in the rest of the ingredients, including the cooked brown rice.
• 1 can diced tomatoes
5. Simmer mixture for 10-15 minutes, or until veggies have reached desired tenderness, kale has wilted, and soup is warmed through.
• 1 pouch Tilda Steamed Wholegrain Basmati
• 2 cloves garlic, minced • 1 stalk celery, diced
• ½ teaspoon each of dried basil, thyme, and black pepper • 500ml package chicken broth
1. Cook brown rice per package instructions. Set aside.
• ½ bunch fresh kale, chopped (leaves only, remove stems)
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Warming Jambalaya “A great and tasty way to use up the leftover turkey.”
Serves 8 • Prep time 15 mins • Cook time 25 mins
Ingredients:
Directions:
For the rice
For the rice stage
• 650ml chicken stock (made with 1½ stock cubes)
2. Place the chicken stock in a large saucepan, bring to the boil and add the remaining rice ingredients.
• 1 tbsp Worcestershire sauce
3. Add the rice, cover, and cook over a very low heat for 20 minutes, stirring occasionally until the stock is absorbed and the rice is cooked. Remove the bay leaves.
• 1 tsp each dried thyme and oregano
For the meat
• 200g Tilda Pure Basmati Rice
• 2 tbsp tomato purée
• ½ tsp Tabasco sauce
1. Rinse the rice three times in cold water and drain well.
• 2 tbsp vegetable oil
4. Heat the oil in a large non-stick frying pan over a high heat. Add the onion and stir-fry for 3-4 minutes, then turn down the heat to low and add the peppers, celery, spring onions and garlic and stir-fry gently for 4-5 minutes.
• 3 tsp Cajun spice mix/seasoning
5. Add the turkey and Cajun spice mix and stir-fry for 4-5 minutes.
• 2 bay leaves
For the meat and vegetable stage • 450g left over turkey cut into strips • 1 onion, finely chopped
• 1 each red and green pepper, diced • 2 stalks celery, finely sliced
• 2 spring onions, roughly sliced
6. Add the tomatoes and parsley to the meat and vegetables in the pan. Stir to combine, then mix gently into the cooked rice. Season to taste and serve immediately with a crisp, green salad.
• 2 garlic cloves, peeled and crushed • 3 ripe tomatoes, roughly chopped
• Salt and freshly ground black pepper
• 4 tbsp fresh flat leaf parsley, chopped • Green salad to serve
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Boxing Day Curry “A tradition in many homes - here is Tilda’s take on a flavourful curry.”
Serves 2-3 • Prep time 10 mins • Cook time 40 mins
Ingredients: • 2 tsp sunflower oil
• 1 tsp cumin seeds
• ½ tsp mustard seeds
• 1 large onion, finely chopped • 2 cloves garlic, crushed
• 1cm ginger, peeled and grated
• 1 green chilli or ½ tsp chilli powder
• (3 tsp medium curry paste) or 1 tsp garam masala
Directions:
1. Dry fry the cumin and mustard seeds until they start to pop. Remove from heat and grind in pestle and mortar. 2. Fry the onion, garlic, ginger and chilli until it softens and turns brown. 3. Add the dry spices (or curry powder) to the cumin and mustard and mix in the tomato purée to make a paste. Add this to the pan and continue to fry for 1-2 mins. 4. Pour in the water and simmer on a medium heat for a further 20-25 mins and add the leftover turkey.
• 1 tsp ground coriander
5. Add the green pepper and continue to cook for 5 mins.
• 1 tsp cardamom pods seasoning
6. Serve with basmati rice and garnish with fresh coriander and a squeeze of lemon juice.
• ½ tsp tumeric
• 1 tbsp, tomato purée
• 250g leftover turkey cut into bite-sized pieces • 150 ml water
• ½ green pepper, diced • Fresh coriander
• 1 tsp lemon juice
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Mushroom, Turkey and Rice Casserole “A hearty casserole, perfect for a Boxing Day dinner treat.”
Serves 8 • Prep time 20 mins • Cook time 35 mins
Ingredients:
Directions:
• 2 tbsp olive oil
2. Add mushrooms, celery, onions and garlic, and sauté for 3 minutes
• 150g sliced celery
3. Stir in thyme, sage, salt and pepper. Sauté for 2 minutes and add chicken stock. Remove from heat and set aside.
• 2 cloves garlic, finely chopped
4. In a large casserole dish combine turkey, rice and pecans, and stir in mushroom mixture.
• 2 pouches Tilda Wholegrain Basmati • 500 g sliced fresh white mushrooms • 100g sliced green onion
• 1 tsp each of dried thyme leaves, sage leaves and salt • ½ tsp pepper
1. Heat the olive oil over a large pan on medium heat.
5. Bake in 180 degree oven for 25 minutes or until heated through. Garnish with parsley if desired and serve.
• 500g left over cooked turkey breast • 150 ml chicken stock
• 80g coarsely chopped pecans
• 2 tbsp chopped parsley (optional)
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Thai Turkey Soup “Spice up your leftover turkey with this winter warming soup.”
Serves 4 • Prep time 5 mins • Cook time 25 mins
Ingredients:
• 1 Tilda Steamed Coconut, Chilli & Lemongrass • 400ml Coconut Milk
• 600ml Chicken stock
• 2 stalks lemongrass, split longways and crushed • 10 kaffir lime leaves torn • 1 red chilli
• 3 tbsp. lazy ginger
• 400g leftover turkey – shredded
Directions:
1. In a large saucepan place the coconut milk, stock, kaffir lime leaves, ginger, soy sauce, fish sauce, garlic, chilli powder, turkey and Tilda Steamed Coconut Chilli & lemongrass rice. 2. Add the lemongrass into the pan in full lengths (this needs to be removed in the next step). 3. Bring to the boil and allow to simmer for 15-20 minutes, stirring occasionally. 4. Remove the lemongrass. Add the corn, broccoli, mangetout and desiccated coconut for a further 5 minutes. Your soup is now ready to serve!
• 2 shallots quartered
• 2 gloves garlic, crushed • 1 tsp red chilli powder • 1 tsp fish sauce
• 1 tsp light soy sauce • baby corn
• 8 stems of tender stem broccoli • 10 mangetout
• 2 tbsp. unsweetened desiccated coconut
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Spicy Cauliflower With Coconut Rice “The most delicious way to use up your leftovers..”
Serves 4 • Prep time 15 mins • Cook time 20 mins
Ingredients:
• 240g Tilda Pure Basmati rice • 400ml can coconut milk • 300ml vegetable stock
• 1 cauliflower, cut into small florets approx. 370g
Directions:
1. Boil the rice in a large saucepan with the coconut milk and stock for 15-20 minutes, uncovered, stirring occasionally. 2. Meanwhile, in another pan cook the cauliflower in boiling water for 5 minutes, drain.
• 1 onion, sliced (170g)
3. Heat the oil in a frying pan and fry 1 tsp mustard seeds, until they pop, add the onion and chilli flakes and continue to fry for 3-4 minutes.
• 1 tbsp medium curry powders
4. Add the curry powder, cauliflower, peas and 50ml water and fry for 2-3 minutes. Season to taste.
• 150g frozen peas
5. Stir the almonds, sultanas, coriander and remaining mustard seeds into the rice, and serve with the spicy cauliflower.
• 1 tbsp oil
• ½-1 tsp red chilli flakes
• 2 tsp black mustard seeds • 50ml water
• 50g toasted flaked almonds (optional) • 50g sultanas
• 20g pack coriander, chopped
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Honey and Mustard Chicken “Use up your parsnips with this sweet but savoury dish.”
Serves 4 • Prep time 10 mins • Cook time 40 mins
Ingredients:
Directions:
• 300g Tilda Pure Basmati Rice
1. Pre-heat the oven to 200 degrees
• 4 chicken breast
• 2 Medium red onions, quartered
2. Place the chicken breasts in the roasting tray along with the parsnips and onion.
• 4 large parsnips sliced long ways into quarters
3. Mix together 4 tbsps mustard, 4 tbsps honey and vegetable stock.
• 600ml Vegetable stock
• 4 tbsps. wholegrain mustard • 7 tbsps. manuka honey
• Parsley to serve (optional)
4. Pour the mixture over the tray coating the breasts evenly. 5. Brush the remaining honey over the parsnip sticks to ensure they caramelize. 6. Allow to bake for 40 minutes, until the chicken has cooked through. 7. Meanwhile place the Basmati rice into a medium pan, measure in cold water (1 measure dry rice : 2 measures water). Bring to the boil then cover and turn heat to low for 10-12 minutes. 8. Allow to stand for 3 minutes, fork through the grains and serve.
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Basmati Festive Cake “A delicious festive treat for those cold nights spent in front of the fire.”
Serves 8-10 • Prep time 10 mins • Cook time 1 hr 30 mins
Ingredients:
• 250g Tilda Easy Cook Basmati Rice • 1.2 litres / 2 pints milk • 4-6 tbsp sugar • 75g raisins
• 2 tbsp chopped orange peel • 2 tbsp rum or brandy
• 300ml whipping cream or fromage frais • ½ tsp ground cinnamon
Directions:
1. Boil the rice for 3 minutes in water, then drain. Return to the saucepan with the milk and 4 tablespoons of sugar. Bring to the boil and simmer gently, uncovered, for 30-40 minutes stirring occasionally until the milk is almost absorbed. Remove and allow to cool, stirring occasionally to prevent skin forming. 2. Heat the raisins and pour in the rum or brandy reserve. 3. Stir the cream/fromage frais into the rice along with the cinnamon, raisins and peel. Beat the egg yolks and add extra sugar to taste if preferred.
• 225g cream, curd or low-fat soft cheese
4. Preheat the oven to 170 degrees. Grease and line the base of a deep 23cm round cake tin with greaseproof paper. Whisk the egg whites until they form soft peaks and fold into the rice mixture. Spoon into the tin and bake for approximately 1 hour until golden brown. The top should be slightly wobbly like a soufflé.
• 450ml soured cream or fromage frais • 1 lemon, grated rind
5. Remove the cake from the tin onto a large serving plate and refrigerate for at least 6 hours.
• 1 tsp vanilla essence
6. Whisk the cream, curd or low-fat cheese together with the soured cream or fromage frais until smooth and thick. Fold in the lemon rind, vanilla essence and caster sugar. Cover the top and sides of the cake with the cheese mixture. Decorate with the berry fruits, star fruit slices and holly leaves.
• 4 eggs, separated For the topping
• Caster sugar, to taste
• A selection of fruits, e.g. red berries, strawberries, star fruit to decorate • A few holly leaves to decorate
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Rice Kheer “A beautifully delicate dessert.”
Serves 4-6 • Prep time 30 mins • Cook time 10 mins
Ingredients:
Directions:
• 1 litre (1¾pt) full-cream milk
2. Heat half the milk with the saffron, add the rice and stir until it reaches boiling point.
• 120g (4oz) golden caster sugar
3. Reduce the heat, and simmer until the rice is just tender.
• 90g (3oz) Tilda Pure Basmati rice (‘brokens’ are available in Asian supermarkets) • 8-10 threads saffron
1. Wash the rice; soak in plenty of water for 20 minutes, then drain and set aside.
• 1 pinch ground cardamom
4. Add the remaining milk, sugar, cardamom, pistachios, and almonds.
• 5-7 pistachios, chopped
5. Bring back to the boil, stirring gently, but continuously.
• 5-7 almonds, blanched and chopped
6. Reduce heat; simmer for 2-3 minutes and serve hot.
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Marshmallow Snow Ball Cake “Treat friends and family to a sweet treat.”
Serves 6 • Prep time 10 mins • Cook time 20 mins
Ingredients: Steam Cake
• 100g Tilda Steamed Coconut • 100g caster sugar
• 100g self-raising flour
Directions:
1. Whisk together 100g caster sugar, flour, 2 eggs, milk, and butter until creamy. 2. Fold in the rice. 3. Line a microwave proof basin with cling film.
• 4 tbsps. semi skimmed milk
4. Pour the mixture into the basin – cover top with cling film tightly.
• 100g unsalted butter
6. Peel cling film from the top, turn out the cake onto a plate, gently pull away the cling film from the cake.
• 2 eggs
Marshmallow Icing
• 150g Caster Sugar
• 5 tbsps manuka honey • 1 tsp water
• 2 egg whites
• 100g icing sugar Decoration
• 50g desiccated coconut • Edible glitter (optional)
5. Place in the microwave (800w) for 5 minutes.
7. In a small saucepan heat 150g caster sugar with 5 tbsps honey, 1 tsp water until the sugar has dissolved over a medium heat. 8. Mean while whisk the egg whites until soft peaks begin to form. 9. Pour the honey sugar mixture into the egg white slowly whist continuously stirring, at this point add the icing sugar for a thicker consistency. 10. Pour the marshmallow mixture evenly over the cake. 11. Sprinkle over the desiccated coconut and glitter whilst the marshmallow is still warm. 12. Your snowball cake is now ready to serve!
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Rice and Mincemeat Filo Tarts “This is a great and tasty alternative to the original mince pie.” Serves 12 • Prep time 20 mins • Cook time 10 mins
Ingredients:
Directions:
• ¼ tsp ground cinnamon
2. Cook the rice gently with the spices and 250ml water, covered for 10-12 minutes or until tender. Cool slightly. Mix in the mincemeat.
• 250ml water
3. Cut all the filo sheets into 4 squares.
• 125g Tilda Pure Basmati rice • 4 cardamom pods, crushed
1. Preheat the oven to 200 degrees.
• 225g mincemeat
• 270g ready-prepared filo pastry
4. Place 1 square on the work surface and brush with melted butter. Place another square on top at an angle and brush with butter. Repeat with another 2 squares.
• 50g butter, melted
5. Press into a deep muffin tray. Repeat to make 12 pastry shells.
• 2 tsp icing sugar
6. Spoon the rice mixture into the middle of each shell. 7. Bake for 8-10 minutes or until golden. Dust with icing sugar before serving.
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