GOBBLE
recipes
GOBBLE
After your Christmas Day feast is over liven up your turkey leftovers with these delicious recipes from FRAN STEVENS, aka The Food Wife.
For the bowls: 100g pho noodles (I used flat rice noodles) cooked (by soaking in boiled water for a few minutes) 2 handfuls of beansprouts 1 pak choi, shredded into ½ cm pieces 1 red chilli, finely sliced 2 spring onions, finely sliced 2 small handfuls of cooked turkey meat, shredded/roughly chopped (I used the dark meat) A handful of coriander and basil, roughly chopped ½ lime (to serve) Method Place all the ingredients for the broth (except the fish sauce) in a lidded saucepan and simmer for 1½ hours. (You can either put all the aromats in a muslin or be prepared to sieve these out at the end).
TURKEY PHO
Serves 2
My first leftovers suggestion is a little something different. Utilising your leftover meat and stock, you can create a light but filling Vietnamese soup.
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Ingredients For the broth: 1L turkey stock 25g sugar (I used coconut sugar)
10 star anise 1 black cardamom 2 large pieces of cinnamon (or cassia bark) 1 tsp fennel seeds 1 tsp coriander seeds 1 tsp black peppercorns 4 cloves 1 tsp salt 2 tbsp fish sauce
Add the fish sauce and check seasoning. Add ground pepper and sugar as required. In each serving bowl place the cooked noodles followed by the spring onion, chilli, bean sprouts, pak choi, turkey and herbs. When ready to serve either remove the muslin or sieve out the aromats before ladling the broth over everything in the bowls. Serve with a wedge of lime. THEWESTWILTSMAGAZINE 27
