Need some inspiration for your turkey left overs this Christmas?
Barry, the Head Chef in Pelicans Cafe, has this great quick and easy dish for you to try.
1lb Turkey Breast Meat – cooked and diced
2 large carrots – peeled and chopped
1 parsnip – peeled and chopped
1 white onion – finely chopped
1 small leek – washed & roughly chopped
2 sprigs of rosemary – chopped
2 sprigs of thyme – chopped
1 large glass of white wine
1 litre of chicken stock
Salt & fresh ground pepper
2 tablespoons of cornflower
Dash of Olive Oil
Knob of butter
Place all the vegetables and herbs in a deep saucepan, add a little olive oil and butter, sweat on a low heat for 5-10 minutes (no colour).
Add the chicken stock and wine, cover and cook slowly for 30-40 minutes.
Mix the corn flour with a little water and once the vegetables have softened add to the saucepan stirring as you are adding.
Season with salt and pepper.
Add the diced cooked turkey breast and cook for another 5-7 minutes on a low heat to heat through the turkey and sauce.
Serve and enjoy!