| Turkey Elizabeth
| Leftover turkey meat for 4, cut into thin slices with the grain | |
| 1 | onion, finely chopped |
| 45 ml | curry powder |
| 100 g | tomato paste |
| ½ | bottle red wine |
| 1 | bay leaf |
| 75 ml | thick, smooth apricot jam |
| 125 ml | thick mayonnaise |
Method
Cut the turkey into slices with the grain and chill until required.
Melt the butter in a pan and gently sauté the onion for a few minutes. Add the curry powder and ‘mellow’ for a further few minutes. Add the tomato paste, stir well and cook for a further minute, then add the wine and the bay leaf. Simmer gently for about an hour until thick. Add the jam. Cook until melted. Strain.
This mixture can be made ahead of time and kept in an airtight container in the fridge.
To serve, mix equal quantities of the sauce with mayonnaise and gently coat the turkey slivers
Serve with cold cooked rice coated with a dressing made with 2/3 olive oil to 1/3 wine vinegar seasoned with salt, freshly ground black pepper, crushed garlic, dry mustard and sugar. Add some julienne strips of bottled red pimentos. Toss the rice in the dressing – it should be moist not soggy!
About the recipe: A variation of the famous Chicken Elizabeth which was created by the Cordon Bleu School London. Useful for leftover Christmas turkey.
Melt the butter in a pan and gently sauté the onion for a few minutes. Add the curry powder and ‘mellow’ for a further few minutes. Add the tomato paste, stir well and cook for a further minute, then add the wine and the bay leaf. Simmer gently for about an hour until thick. Add the jam. Cook until melted. Strain.
This mixture can be made ahead of time and kept in an airtight container in the fridge.
To serve, mix equal quantities of the sauce with mayonnaise and gently coat the turkey slivers
Serve with cold cooked rice coated with a dressing made with 2/3 olive oil to 1/3 wine vinegar seasoned with salt, freshly ground black pepper, crushed garlic, dry mustard and sugar. Add some julienne strips of bottled red pimentos. Toss the rice in the dressing – it should be moist not soggy!
About the recipe: A variation of the famous Chicken Elizabeth which was created by the Cordon Bleu School London. Useful for leftover Christmas turkey.
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Author: heikea 
  member since 09/03/2008 
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