Turkey Mango Curry

So the great roasted beast (turkey) happened for Christmas Day, and with only two of us that means a lot of leftovers. I don't mind leftovers. Leftovers means lots of creativity in the kitchen. I also had a mango that needed to be used, and leftover cranberry chutney. After skimming a few recipes for chicken mango curry, I decided to wing it (please pardon the pun), and voilà, this is what I came up with.

Turkey Mango Curry

Turkey Mango Curry

olive oil for cooking

1 medium onion peeled and roughly chopped

4 cloves garlic finely minced

1 tablespoon finely minced fresh ginger

4 teaspoons good quality curry powder

1 teaspoon cumin seed

1/2 teaspoon salt

1 red pepper, seeded and sliced thinly

1 mango peeled, seeded and cubed

1 cup leftover spicy cranberry relish (from Stonehouse Cooks, with 1 chilli pepper added, or just use about 1/2 cup coarsely chopped fresh cranberries, 1/2 orange peeled and chopped, 1 tablespoon sugar and 1 small chilli pepper finely minced)

1/4 cup mango chutney (India House and Patak's make very good versions)

2-3 cups diced leftover turkey meat

1 cup coconut milk

juice and zest of 1 lemon

1 pint whipping cream

green onions or fresh cilantro chopped for garnish

In a large skillet heat the olive oil and sauté the first six ingredients until the onions begin to develop a little colour. Add the pepper, mango, relish, chutney and turkey, and sauté for another five minutes. Add the coconut milk and lemon juice and zest. Reduce heat and simmer until liquid reduces by about half (about 10 minutes). Add whipping cream and simmer for another five minutes.

Remove from heat. Spoon into bowls and garnish with green onions or cilantro.

Can also be served over steamed rice.

Serves 4.

Roasted Lamb Chops and Apple Pecan Salad

Seems I needed a little more kitchen therapy this weekend, inspired in part by some lovely shoulder lamb chops Gary brought home from a wonderful little Mennonite market in Teviotdale. So, Saturday evening we sat down to a delicious meal, Leonard Cohen's Old Ideas playing in the background, candlelight, and wine.

The recipes I concocted for our fare follow.

Roasted garlic and rosemary lamb chops
Apple pecan salad

Roasted Garlic and Rosemary Lamb Chops
2 thick-cut shoulder lamb chops

MARINADE
6 cloves garlic
1/3 cup fresh rosemary leaves
1 fresh chilli pepper
1/8 teaspoon sea salt
1/3 cup olive oil

Finely mince together the garlic, rosemary and pepper; add salt and olive oil and combine well. You can also pound this in a mortar and pestle, or throw all the ingredients into a small chopper or food processor to obtain a coarse purée.

Rub the marinade liberally over the chops and allow to sit for about 1 hour at room temperature.

Preheat oven to 450F. Place a cooling rack on a baking sheet and lay the chops on the rack. Roast for about 20 minutes or until medium rare. You do not want to overcook the lamb as this will render the succulent quality of the meat tough. What you're looking for a slightly pink centre, nice crispy fat at the edges.

Apple Pecan Salad
This is another variation on a Waldorf Salad and my Stonehouse Salad (which appears in my cookbook, Stonehouse Cooks). 

2 apples (Your choice of variety. I used Crispins in this case because it's what I had on hand.)
1 small onion
1 celery stalk
1/2 cup whole pecans
1/2 cup crumbled blue cheese, of whatever variety you wish. I used a Danish blue in this case.
1/3 cup mayonnaise
1/3 cup plain yoghurt
1/8 teaspoon sea salt
1/8 teaspoon cracked black pepper

Wash, core and dice apples; place in a bowl. Peel and finely mince the onion; add to the apples. Finely chop the celery and add to the apple mixture. Toss in the pecans and cheese.

In another bowl combine the mayonnaise, yoghurt, salt and pepper. Pour over the apple mixture and toss liberally to coat. Serve on a bed of finely shredded greens.

The salad can be made ahead of time and refrigerated; the flavour improves overnight.

Serves 6

Goodreads 4-star review for Stonehouse Cooks

Found this review posted today on Goodreads for my cookbook, Stonehouse Cooks.

Stonehouse Cooks
byLorina Stephens (Goodreads Author)

rainyfeathers's review

Aug 06, 12

bookshelves: own, first-read

Read from February 03 to August 06, 2012

First, of all I received this book as part of Goodread's first reads giveaway.

Secondly, it did take me awhile to read this book because I wanted to try out a few recipes. I liked the style of writing. I felt that the author was talking to a friend about food rather than just reading a dry cookbook.

Some of the recipes are not for me. I am a picky eater but making your own food means you can take out the things you don't like.

The food is more fancy than what I am use to making. Of course I'm new to cooking and still burn cookies.

I'll update this review after I have tried more recipes. But I'm glad I got this cookbook.