Tilda-Xmas-Festive-Ebook

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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 <strong>Tilda</strong> 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 <strong>Tilda</strong>’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
Page 1 and 2: Warming Jambalaya “A great and ta
Page 3 and 4: Paneer Arancinis “A great additio
Page 5: Chunky Turkey and Vegetable Soup
Page 9 and 10: Thai Turkey Soup “Spice up your l
Page 11 and 12: Honey and Mustard Chicken “Use up
Page 13 and 14: Rice Kheer “A beautifully delicat
Page 15: Rice and Mincemeat Filo Tarts “Th

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