Christmas. It’s my favourite time of year, I love everything from the eating of After Eights to the delightful trimmings of stuffing and pigs in blankets. Those decadent desserts like no bake Malteser Cheesecake or equally delicious Toblerone Cheesecake coming into play. Then, the showstopper, the Christmas Turkey. Followed by all those Christmas turkey leftovers.
This year was my first year cooking a turkey, I normally plump for a chicken, or someone else to cook it for me. This year I took the bull by the horns and roasted my own bird. Not only did I roast it, I bought it frozen and so also defrosted it. I had images of me taking the hairdryer to the thing in the bath but somehow, we were defrosted and ready to go by Christmas morning.
And above, in all her glory, is our Christmas turkey, all 7.6kgs of it. Or in old money turns 17lbs. The thing has had me driven demented, from defrosting it to roasting it to even thinking about it. This old bird has taken up probably near to 24 hours of my time with everything I’ve done with it.
And now I am left with a massive boxful of Christmas turkey leftovers and a family of four to feed on them for a week or two. Aside from inviting friends round to eat turkey and stuffing sandwiches, sending the husband into work with more of the same, I wanted something a little different. My mums standard Boxing Day fare was always sliced, roasted leftover turkey and chips. I wanted something a little different. With a little bit more spice and if I’m honest after a holiday then a day of gluttony, something which had a little bit more of a “clean eating” label around it.
And so today we have eaten a spectacular leftover turkey curry, of the coconut variety. Asian inspired and having a hint of Katsu curry about it, this delicious, delicately spiced leftover turkey curry will have you looking for more.