Turkey Friccasse

INGREDIENTS

2 tablespoons of vegetable oil

50g butter 

100 - 150g chestnut mushrooms

100mi Sherry 

150ml chicken or turkey stock

200 ml double cream 

800g leftover turkey

Small bunch of parsley

Small bunch of tarragon

2 cloves of garlic

Squeeze of lemon juice

METHOD

Slice your mushrooms, dice your onions, shred your turkey and crush your garlic.

Heat the oil in a deep frying pan and add the mushrooms, for four to five minutes until soft.

Add the butter, onions and garlic and cook for another 5 minutes until all are soft.

Add the Sherry and reduce your liquids by half. (flambé the sherry if you dare!)

Add the turkey stock, turkey leftovers and the cream and stir and let simmer on a low heat until the sauce has thickened but no longer than 10 minutes

Take your pan off the heat and season to taste.

Add your herbs and a squeeze of half a lemon, mix and serve . 

Toffee Apple cocktail

 Serves 2

Ingredients

100ml Vodka

100ml Apple Juice

50ml Le Sirop de Monin Caramel syrup

50ml Prosecco

8 ice cubes

2 whisky tumblers

Glass jug or cocktail shaker

Method

1/ Add 4 ice cubes to each glass

2/ Add the vodka, syrup and apple juice to a glass jug or cocktail shaker and stir

3/ Pour your mixture equally into each glass

4/ Top up the glass with equal measures of Prosecco

5/ We garnish with dried apple slices

Gin & juniper cured salmon starter

Gin and juniper cured salmon with  avacado puree, pickled cucumber and dill croute

Ingredients

½ side salmon (pin boned)
500g sugar
325g salt
25ml Hendricks Gin
10 juniper berries crushed
2 avacado
1 lime juice
Salt and pepper
25ml water
50ml white wine vinegar
100ml water
50g sugar
2 juniper berries
1 star anise
6 cumin seeds
1 cucumber in shavings
½ baguette sliced thinly
Dill
Olive Oil
Salt and pepper

Method

1/ mix sugar, salt, gin and juniper berries together in a bowl

2/ completely cover the salmon bottom and top with the mixture and cling film

3/ rest in the fridge for 24 hours

4/ wash the salmon and dry with a j cloth making sure it’s slightly firm to touch

5/ peel avacado’s, removing the stone and blitz with lime juice, salt, pepper and water until smooth

6/ for the pickled cucumber, put the white wine vinegar, water, sugar and aromatics into a pan and bring to the boil

7/ cool the pickled liquor then shave the cucumber into the liquor

8/ for the dill croute, slice the baguette thinly then place on a baking tray lined with baking paper, drizzle oil, add dill, salt and pepper

9/ put in the oven for 5-8 minutes until golden brown

Salted caramel espresso martini cocktail

serves 2

Ingredients

2 tsp coffee powder / 100ml espresso

100ml Vodka

50ml Kalhua

50ml Le Sirop de Monin Caramel syrup

Martini glass

6 ice cubes

Cocktail shaker

Method

1/ Either make a coffee with 75ml of boiling water, or make a 100ml espresso

2/ Add 6 cubes to a cocktail shaker and add your boiling coffee

3/ Add in your vodka, kalhua and syrup 

3/ Shake for 5 seconds

4/ Serve in a martini glass

5/ Garnish with three coffee beans