Tilda-Xmas-Festive-Ebook

Warming Jambalaya
“A great and tasty
way to use up the
leftover turkey.”
Serves 8 • Prep time 15 mins • Cook time 25 mins
Ingredients:
For the rice
• 200g Tilda Pure Basmati Rice
• 650ml chicken stock (made with 1½ stock cubes)
• 2 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• ½ tsp Tabasco sauce
• 1 tsp each dried thyme and oregano
• 2 bay leaves
For the meat and vegetable stage
• 2 tbsp vegetable oil
• 450g left over turkey cut into strips
• 3 tsp Cajun spice mix/seasoning
• 1 onion, fi nely chopped
• 1 each red and green pepper, diced
• 2 stalks celery, fi nely 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 fl at leaf parsley, chopped
Green salad to serve
Directions:
For the rice stage
1. Rinse the rice three times in cold water and drain well.
2. Place the chicken stock in a large saucepan, bring to the boil
and add the remaining rice ingredients.
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.
For the meat
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.
5. Add the turkey and Cajun spice mix and stir-fry for 4-5
minutes.
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.
1

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
• 1 tbsp oil
• 1 shallot, fi nely chopped
• ½ red chilli, finely chopped
• A thumb of ginger
• 1 clove garlic
Directions:
• Handful coriander, chopped
• A few kalonji seeds
• 2 tbsps. Desiccated coconut
• 2 tsps mango chutney
• 3 tbsps plain flour
• 4 tbsps breadcrumbs
• 25g paneer, cut into 1cm cubes
• 1 tsp mild chilli powder
• 1 egg beaten
• Salt and pepper
• Oil for frying
For the Raita
• 125ml Greek yoghurt
• ¼ cucumber, fi nely chopped
• A few mint leaves
• Pinch cayenne
• Pinch cumin
• Pinch salt
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.
3

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:
• 250g Tilda Fragrant Jasmine Rice
• 500g diced turkey
• 1 tbsp sunfl ower oil
• 1 small red pepper, sliced
• 1 tablespoon grated fresh ginger
• 4 spring onions, thinly sliced
• 50g mangetout, sliced diagonally
• 2 tbsp light soy sauce
• 2 tbsp dry sherry
• 150ml stock blended with 1 teaspoon
cornfl our
• Sea salt and pepper
• Fresh coriander or parsley
Directions:
1. Cook rice according to covered pan method on pack.
2. Fry red pepper, ginger and onions. Cook for 5 minutes.
3. Add the mangetout, soy sauce and sherry. Cook for 2 minutes
then add in the leftover turkey.
4. Mix in stock and cook to thicken.
5. Check seasoning and spoon on top of rice.
6. Garnish with herbs and serve hot.
4

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:
• 1 pouch Tilda Steamed Wholegrain Basmati
• 300g leftover turkey
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 stalk celery, diced
• 1 bell pepper (any color), diced
• ½ teaspoon each of dried basil, thyme, and
black pepper
• 1 can diced tomatoes
• 500ml package chicken broth
• ½ bunch fresh kale, chopped (leaves only,
remove stems)
Directions:
1. Cook brown rice per package instructions. Set aside.
2. In a stockpot, cook the turkey with the olive oil and
garlic over medium-high heat, stirring frequently until
browned through.
3. Add in the carrots, celery, bell pepper and seasonings
and stir together for 5 minutes.
4. Add in the rest of the ingredients, including the cooked
brown rice.
5. Simmer mixture for 10-15 minutes, or until veggies have
reached desired tenderness, kale has wilted, and soup
is warmed through.
5

Warming Jambalaya
“A great and tasty
way to use up the
leftover turkey.”
Serves 8 • Prep time 15 mins • Cook time 25 mins
Ingredients:
For the rice
• 200g Tilda Pure Basmati Rice
• 650ml chicken stock (made with 1½ stock
cubes)
• 2 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• ½ tsp Tabasco sauce
• 1 tsp each dried thyme and oregano
• 2 bay leaves
For the meat and vegetable stage
• 2 tbsp vegetable oil
• 450g left over turkey cut into strips
• 3 tsp Cajun spice mix/seasoning
• 1 onion, fi nely chopped
• 1 each red and green pepper, diced
• 2 stalks celery, fi nely 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 fl at leaf parsley, chopped
• Green salad to serve
Directions:
For the rice stage
1. Rinse the rice three times in cold water and drain well.
2. Place the chicken stock in a large saucepan, bring to the boil
and add the remaining rice ingredients.
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.
For the meat
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.
5. Add the turkey and Cajun spice mix and stir-fry for 4-5
minutes.
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.
6

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 sunfl ower 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
• 1 tsp ground coriander
• ½ tsp tumeric
• 1 tsp cardamom pods seasoning
• 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
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.
5. Add the green pepper and continue to cook for 5
mins.
6. Serve with basmati rice and garnish with fresh
coriander and a squeeze of lemon juice.
7

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:
• 2 pouches Tilda Wholegrain Basmati
• 2 tbsp olive oil
• 500 g sliced fresh white mushrooms
• 150g sliced celery
• 100g sliced green onion
• 2 cloves garlic, finely chopped
• 1 tsp each of dried thyme leaves, sage
leaves and salt
• ½ tsp pepper
• 500g left over cooked turkey breast
• 150 ml chicken stock
• 80g coarsely chopped pecans
• 2 tbsp chopped parsley (optional)
Directions:
1. Heat the olive oil over a large pan on medium heat.
2. Add mushrooms, celery, onions and garlic, and sauté for 3
minutes
3. Stir in thyme, sage, salt and pepper. Sauté for 2 minutes and
add chicken stock. Remove from heat and set aside.
4. In a large casserole dish combine turkey, rice and pecans,
and stir in mushroom mixture.
5. Bake in 180 degree oven for 25 minutes or until heated
through. Garnish with parsley if desired and serve.
8

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 kaffi r lime leaves torn
• 1 red chilli
• 3 tbsp. lazy ginger
• 400g leftover turkey – shredded
• 2 shallots quartered
• 2 gloves garlic, crushed
• 1 tsp red chilli powder
• 1 tsp fi sh sauce
• 1 tsp light soy sauce
• baby corn
• 8 stems of tender stem broccoli
• 10 mangetout
• 2 tbsp. unsweetened desiccated coconut
Directions:
1. In a large saucepan place the coconut milk, stock, kaffir lime leaves,
ginger, soy sauce, fi sh 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!
9

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 caulifl ower, cut into small florets approx. 370g
• 1 tbsp oil
• 1 onion, sliced (170g)
• ½-1 tsp red chilli flakes
• 1 tbsp medium curry powders
• 2 tsp black mustard seeds
• 150g frozen peas
• 50ml water
• 50g toasted fl aked almonds (optional)
• 50g sultanas
• 20g pack coriander, chopped
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.
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.
4. Add the curry powder, cauliflower, peas and 50ml water and
fry for 2-3 minutes. Season to taste.
5. Stir the almonds, sultanas, coriander and remaining mustard
seeds into the rice, and serve with the spicy cauliflower.
10

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:
• 300g Tilda Pure Basmati Rice
• 4 chicken breast
• 2 Medium red onions, quartered
• 4 large parsnips sliced long ways
into quarters
• 600ml Vegetable stock
• 4 tbsps. wholegrain mustard
• 7 tbsps. manuka honey
• Parsley to serve (optional)
Directions:
1. Pre-heat the oven to 200 degrees
2. Place the chicken breasts in the roasting tray along with the parsnips and
onion.
3. Mix together 4 tbsps mustard, 4 tbsps honey and vegetable stock.
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.
11

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
• 4 eggs, separated
For the topping
• 225g cream, curd or low-fat soft
cheese
• 450ml soured cream or fromage frais
• 1 lemon, grated rind
• 1 tsp vanilla essence
• Caster sugar, to taste
• A selection of fruits, e.g. red berries,
strawberries, star fruit to decorate
• A few holly leaves to decorate
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.
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.
5. Remove the cake from the tin onto a large serving plate and
refrigerate for at least 6 hours.
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.
12

Rice Kheer
“A beautifully
delicate dessert.”
Serves 4-6 • Prep time 30 mins • Cook time 10 mins
Ingredients:
• 90g (3oz) Tilda Pure Basmati rice (‘brokens’ are
available in Asian supermarkets)
• 1 litre (1¾pt) full-cream milk
• 8-10 threads saffron
• 120g (4oz) golden caster sugar
• 1 pinch ground cardamom
• 5-7 almonds, blanched and chopped
• 5-7 pistachios, chopped
Directions:
1. Wash the rice; soak in plenty of water for 20 minutes, then
drain and set aside.
2. Heat half the milk with the saffron, add the rice and stir until it
reaches boiling point.
3. Reduce the heat, and simmer until the rice is just tender.
4. Add the remaining milk, sugar, cardamom, pistachios,
and almonds.
5. Bring back to the boil, stirring gently, but
continuously.
6. Reduce heat; simmer for 2-3 minutes and
serve hot.
13

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
• 4 tbsps. semi skimmed milk
• 2 eggs
• 100g unsalted butter
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)
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. Pour the mixture into the basin – cover top with cling film tightly.
5. Place in the microwave (800w) for 5 minutes.
6. Peel cling film from the top, turn out the cake onto a plate, gently pull
away the cling fi lm from the cake.
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!
14

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:
• 125g Tilda Pure Basmati rice
• ¼ tsp ground cinnamon
• 4 cardamom pods, crushed
• 250ml water
• 225g mincemeat
• 270g ready-prepared filo
pastry
• 50g butter, melted
• 2 tsp icing sugar
Directions:
1. Preheat the oven to 200 degrees.
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.
3. Cut all the fi lo sheets into 4 squares.
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.
5. Press into a deep muffin tray. Repeat to make 12 pastry shells.
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.
15