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14 December 2016

Turkey Pastilla

Photo: © childsdesign
Pastilla, pronounced 'bast-eeya', is a Moroccan dish which is very much like a pie with an interesting filling of sweetly spiced meat, almond, eggs and herbs encased in crispy filo pastry and dusted with icing sugar. Sounds weird? Actually it is rather good and would make an ideal Boxing Day meal using leftover Christmas turkey.

The combination of fragrant spices including cinnamon and sugar is surprisingly agreeable and don't be put off by the scrambled egg either as it turns out less eggy than you'd expect. The texture is soft and moist and carries the flavours really well.

Ingredients (Serves 6)
56g flaked almonds
28g butter, plus more for melting
3 onions, finely chopped
1 clove garlic, finely crushed
1 inch piece fresh ginger, peeled and grated
¼ tsp ground cloves
¼ tsp ground nutmeg
½ tsp cinnamon
¼ tsp turmeric
salt and pepper
1 tbs pomegranate molasses
2 tbsp sugar
4 eggs, lightly beaten
handful flat-leaved parsley, chopped
handful coriander, chopped
500g cooked turkey (a mix of breast and leg meat), cut into large chunks
8-10 sheets filo pastry
icing sugar to dust

Essential equipment
One 20cm springform/loose-bottomed cake tin.

In a dry frying pan, on the hob, gently toast the almonds, stirring them occasionally, taking care not to burn them. They should take on a light brown colour. Set aside.

In a large pan, gently melt the butter and drop in the onions and garlic and cook very gently until soft.
Stir in the grated ginger and spices, season with salt and pepper. Add a little water and cook for 5 minutes, stirring occasionally.

Add the sugar and pomegranate molasses, taste and add more seasoning if you wish.
Next add the beaten eggs, parsley and coriander to the onion mixture and cook gently, stirring all the while over a gentle heat for about 4-5 minutes until the mixture is scrambled. Leave to cool

Preheat the oven to 200C / 400C / Gas 6. Butter the cake tin.

Place the filo pastry on a board and brush the first sheet with melted butter. Line the tin with the filo pastry sheet so it fits well inside and has the surplus overhanging the outside. Continue with the remaining three sheets, brushing with melted butter and laying the second at 90 degrees to the first and so on, so that all the pastry covers the tin and is well overlapped.

Lay the cooked turkey in the bottom of the pastry case.
Add half the toasted almonds, crushing them through your hands as you do so.
Spoon in the scrambled egg mix and top with the rest of the crush almonds.
Bring up the overlapping pastry and form over the top of the pie in a random fashion.
Brush the top with plenty of melted butter.

Place in the preheated oven and bake for 30-40 minutes until golden and heated through.

Take the pastilla out of the oven and leave to rest in its tin for 5 minutes before serving.
Remove the pastilla from the tin and dust with icing sugar using a sieve.

Cut into wedges and serve.

  Notes on ingredients                                                                                            
The turkey in this recipe is a free range Norfolk Bronze from Morton's Traditional Taste.
Spices can be sourced from Spice Kitchen and bought online.

Photo: © childsdesign

13 December 2016

Turkey Cacciatore

Photo: © childsdesign
This is our version of an Italian dish and although not entirely authentic, it is ideal to use up leftover turkey.
‘Cacciatore’ means ‘hunter’ and this recipe is hearty, rustic and full of rich flavours with our added spike of chilli heat.
For an extra twist we topped with Mozzarella for a lovely gooey layer.
It is good served with some pasta on the side or a hunk of country bread to mop up the juices.

Ingredients (serves 4)
  • 3 tbsp olive oil
  • 200g mushrooms. sliced
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 1 red chilli, de-seeded, finely chopped
  • 2 tbsp tomato puree
  • 50ml white wine
  • 2 tsp dried oregano
  • 1 tsp capers in vinegar, rinsed and chopped
  • 2 cans chopped tomatoes
  • 1 tsp splash red wine vinegar
  • 500g cooked turkey, shredded into chunks*
  • 125g ball mozzarella
  • 2 handfuls fresh breadcrumbs
  • few sprigs flat-leaved parsley, chopped

Heat 1 tablespoon of the olive oil in a frying pan and add the sliced mushrooms and fry until lightly browned. Tip into a bowl and set aside.

Add the remaining 2 tablespoons of olive oil to the pan and fry the onion, garlic and chilli in the oil until softened.
Add the tomato puree and stir in and fry for a further minute.
Pour in the wine and cook for a further 2 minutes until the wine has reduced.

Add the tomatoes, vinegar, oregano, capers and season with salt and black pepper, then simmer for approximately 20 mins until thick.
Stir in the turkey, fried mushrooms and parsley and transfer to a baking dish. Heat oven to 220C / Gas 7.

Tear over the mozzarella in chunks, scatter over the breadcrumbs with some more ground pepper.
Bake for 20 mins until turkey is piping hot through, and the top is golden and bubbling.

  Notes on ingredients                                                                                            
The turkey in this recipe is a free range Norfolk Bronze from Morton's Traditional Taste.

Photo: © childsdesign

12 December 2016

Turkey Farmer’s Pie

Photo: © childsdesign
Shepherds have got one so why not turkey farmers? When we came up with our recipe we were going to call it a turkey herder’s pie but that sounded somewhat euphemistic (stop giggling!)
It is inspired by the shepherd’s version and is equally as comforting. It is also the perfect opportunity to use up some dark meat which often gets left as everyone ends up having a preference for breast meat on Christmas day.

Ingredients (serves 4-6)
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 medium sized carrots, chopped into small dice
  • 160g piece of swede, peeled, chopped into small dice
  • 2 tbsp tomato puree
  • 1 tsp Worcester sauce
  • few fresh rosemary leaves, finely chopped
  • 8 fresh sage leaves, finely chopped
  • 275ml chicken stock
  • 500g cold cooked turkey thigh/leg, finely chopped*
  • 1 tbs cornflour mixed with a little water to make a paste
  • sprig fresh tarragon (optional), finely chopped
  • handful of of fresh parsley, chopped
  • salt and freshly ground black pepper

  • For the mash topping
  • 1kg potatoes, peeled, halved or quartered
  • 25g butter
  • 100ml milk, warmed
  • salt and white pepper
  • 25g Cheddar cheese, finely grated*
  • a few fresh sage leaves to garnish

Heat the vegetable oil in a large pan, add the onions and fry gently until lightly golden, add the garlic, carrots and swede and fry gently for a further 3 minutes, stirring occasionally.
Add the tomatoes puree and cook for 2 minutes, stirring all the time. Add the Worcester sauce, rosemary, sage and chicken stock, stir to mix and simmer for 10 minutes.

Stir in the cooked turkey leg meat and heat through, then thicken the sauce by adding a little of the cornflour mixture at a time, stirring constantly, until the sauce reaches a gravy-like consistency.
Add the tarragon, parsley and salt and pepper to taste.
Tip the meat mixture into an ovenproof dish.

For the mash, boil the potatoes until tender (approximately 10 minutes).
Drain into a colander and allow the steam to come off for 5 minutes.
Place back in the pan in which they were cooked and add the warm milk and butter, then mash until smooth. Season with salt and white pepper to taste.

Dollop the mash over the meat mixture and spread until it is all evenly covered. Use a fork to create a rough texture then sprinkle over the grated cheese. Press in a few sage leaves to decorate.
Put into the oven 200C / 400F Gas 6 and cook for around 30 minutes until piping hot and the mashed potato top is golden and crisp.

  Notes on ingredients                                                                                            
The turkey in this recipe is a free range Norfolk Bronze from Morton's Traditional Taste.
The Courtyard Dairy has a range of cheeses including specialist British varieties including Hafod Welsh Organic Cheddar.

9 December 2016

Turkey & Ham Croquetas

Photo: © childsdesign
With their crunchy exterior and irresistible creamy centre, these croquetas are delicious with a cool beer or glass of white wine.
This recipe is based on a Spanish dish and although wouldn’t normally include saffron, we thought we’d make them a little more special.
Eat them dipped into either a rich tomato or chilli sauce or even a chilli jam.

Ingredients (makes 16)
  • 500ml whole milk
  • half an onion
  • 4 whole cloves
  • 2 bay leaves
  • pinch saffron threads (optional)
  • 60g butter
  • 2 tbsp olive oil
  • 60g plain flour
  • 100g Serrano ham (or any other well-flavoured ham), finely chopped*
  • 100g cooked cold turkey, finely chopped*
  • 25g Parmesan cheese, grated
  • nutmeg for grating
  • black pepper
  • 150g fine breadcrumbs
  • 2 eggs, lightly beaten
  • oil for deep frying

Put the milk into saucepan. Stud the onion with the cloves and add to the milk along with the bay leaves and saffron. Bring the milk to a gentle simmer and allow everything to infuse for 20 minutes, watching that it does not boil over.
Turn off the heat and remove the onion, cloves and bay leaves.

Heat the oil and butter in a medium, heavy-based saucepan over a medium heat. When the butter melts, add two-thirds of the ham and cook until the ham fat begins to melt.

Reduce the heat and gradually stir in the flour, cooking gently and stir regularly for about 8–10 minutes.

Gradually stir in the hot milk and beat in well, until it becomes a smooth paste. Cook for another 15 minutes until it has the consistency of smooth mashed potato. Stir in the rest of the ham, add the turkey, the cheese and season to taste with a grating of nutmeg and some black pepper. Put the mixture in a bowl and allow to cool. Place some clingfilm on to the surface of the sauce to prevent it from forming a skin and refrigerate for at least 2 hours. If you can leave overnight, all the better, as the mixture needs to be very cold to make it easier to work with.

Put the beaten eggs into a bowl, and the breadcrumbs into another. Roll spoonfuls of the mixture into cylinder shapes and roll them in the breadcrumbs. Next, dip them into the egg and coat them in the breadcrumbs again. Place them on plate and put in refrigerator for an hour to firm up.

Either use a deep fat fryer or carefully use a wok. Heat the oil to 180C, or until it begins to shimmer. Prepare a baking tray with kitchen roll. Fry the croquetas in batches of four for a couple of minutes until golden all over. They will start to make a sputtering sound when done. Lift out with a slotted spoon and drain on the paper-lined tray. Keep warm in a very low oven while you make the rest.
Serve warm.

  Notes on ingredients                                                                                            
The turkey in this recipe is a free range Norfolk Bronze from Morton's Traditional Taste.
In place of the Serrano ham you could also Yorkshire Pancetta available from Town End Farm Shop.
For the dipping sauce try Susannah's Sauces Succulent Tomato Sauce or 
for something with more bite, perhaps Hot or Sweet Chilli Jam from 
Hibiscus Lily, or Pure Heat Chilli Sauce from Edible Ornamentals.

8 December 2016

Turkey ‘Vatapa’

Photo © childsdesign
This recipe idea is based on the fiery Brazilian stew know as Vatapa and is very straightforward to make as Capsicana has done most of the work for you.
It’s full of flavour with a good kick of chilli to perk up your taste buds.
If you need to feed more, for example four people, you’ll need another pack of Capsicana Cook Sauce and double up the other ingredients.

Ingredients (serves 2)
  • 1 tsp coconut oil or vegetable oil
  • 1 small red onion, chopped
  • 1 red pepper, deseeded and cut into chunks
  • 1 courgette, cut into chunks
  • 1 teaspoon, fresh ginger, grated
  • 1 pack Chilli & Coconut Brazilian Cook Sauce*
  • ¼ tsp turmeric*
  • ¼ tsp paprika*
  • 25g roasted peanuts
  • 1 tomato
  • 200g cooked turkey breast, cut into bite-sized chunks*
  • juice of half a lime
  • small handful coriander leaves, chopped

If your peanuts are salted, place them in a sieve and run under the cold tap. Leave to drain then chop very finely.

Skin the tomato by cutting a cross into the skin, at the bottom and put into a bowl and pour over boiling water Leave for a few minutes then remove the tomato from the water and peel off the skin, which should come away easily. Chop into largish chunks.

Heat the coconut oil in a large frying pan. Add the onions, red pepper and courgette and fry gently, stirring occasionally for about 3 minutes.

Add the Chilli & Coconut Cook Sauce and stir well to mix. Stir in the chopped peanuts, turmeric and paprika and simmer for a couple of minutes. If the sauce becomes a little thick, just stir in some water.

Add the cooked turkey and tomato and simmer lightly until it is warmed through (about 5 minutes), stirring occasionally.

Stir in the lime juice and chopped coriander and serve with rice.

  Notes on ingredients                                                                                            
The turkey in this recipe is a free range Norfolk Bronze from Morton's Traditional Taste.
Chilli & Coconut Brazilian Cook Sauce is simple to use – just add meat or fish and vegetables – available from Capsicana.
Spices such as turmeric and paprika are available from Spice Kitchen.

7 December 2016

Turkey, Brie & Cranberry Sandwich

Photo: © childsdesign
Once the turkey has played its part on Christmas Day there’s usually quite
a lot left. One of the most popular ways to carry on eating it, is to stuff it into
a sandwich.
Perhaps, after a while, turkey sandwiches could be boring but that does depend on what else goes into the sandwich with it.

If you’re lucky enough to have a lay in on Boxing Day a turkey sandwich happens to make a very good brunch.

First choose your bread. It could be a couple of nice slices of crusty bloomer, sourdough or even a baguette. Spread the bread liberally with butter then slice up some Brie, or any of your favourite creamy cheese and lay it on the bread. Place generous slabs of cooked turkey on top, spoon on liberal amounts of cranberry sauce (although we prefer lingonberry), season with salt and black pepper. Put the second slice of bread on top and eat.

  Notes on ingredients                                                                                            
The turkey in this sandwich is a free range Norfolk Bronze from Morton's Traditional Taste.
Handmade real bread can be sourced from The Hungry Guest.
The Courtyard Dairy has a range of cheeses including specialist British varieties.
If you fancy a different relish try Hibiscus Lily and Edible Ornamentals.

6 December 2016

Bray's Cottage Christmas Pie Offer

© Bray's Cottage


Good news for pork pie lovers, Bray's Cottage has given Artisan Food Trail readers and supporters 10% off any pie orders up until the end of December.

Visit www.brayscottage.com to order online.
Use code AFT10 at the checkout to receive your discount.

Everything is sent in beautiful chilled packaging which is a real joy to receive not only for personal pie feasts but as a perfect gift too.

Choose from small and medium pies cooked and ready to bake at home in a variety of flavours. They also have large pies available and you can even add bespoke a message for a very personal pie gift.

The last delivery date before Christmas will be for pies to arrive 
on 21st December.


© Bray's Cottage

5 December 2016

A whole host of artisan food and gifts to be won in our '12 Days of Christmas' competition

We're excited to be able to bring back our 
'12 Days of Christmas' competition again.

We're very grateful to our producers who are taking part and donating some fantastic prizes which means we have a great selection of food (and a few gifts) to suit all tastes.

This has to be one of our greatest competitions yet with a cache of 32 prizes up for grabs!
Already, hundreds of entries have come in and we expect many more as there are so many wonderful things to be won.
As usual, the competition will run over a 12 day period and entrants can pick their favourites from the list and there'll be a chance of winning one of those selected.

We have a wide range of artisan and handmade food, drink and gift items as well as experiences, training and of course the Christmas turkey.
So what are you waiting for? Head over to The Artisan Food Trail website, get entering and good luck!

Sorry this competition is now closed
Thanks to our members/producers for taking part and offering prizes making this such a spectacular competition:

Blossoms Syrup
Breckland Orchard
Edible Ornamentals
Fudge Kitchen
Great Glen Charcuterie
Hafod Cheese
Hibiscus Lily
Max Olive Oil
Morton’s Traditional Taste
Needwood Ice Cream
Oakley Grange Farm
Ragini’s Mauritian Curry Powder
Red Cat Partnership Ltd
Susannah’s Sauces
Tg Green Teas
Truffle Hunter
Yare Valley Oils

2 December 2016

Coronation Turkey

Photo: © childsdesign
This is our version of a chicken dish which was originally created to celebrate the coronation of our current monarch, Queen Elizabeth II in 1953.

Love it or loathe, since then, it has become a popular sandwich filling which sometimes can be a little sloppy and bland.

Ours has a bit more oomph with the help of some quality curry powder
and is nice and chunky in texture. It is also a great way to perk up leftover Christmas turkey.

You could serve it, traditionally, with rice but we like it wrapped up in a chapatti with some baby gem lettuce leaves. Slightly messy but very delicious!

Ingredients (serves 4)
  • 1 tbsp vegetable oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, grated
  • 2 cm piece fresh ginger, grated
  • 1 tbsp medium curry powder*
  • 1 tbsp tomato puree
  • 10 dried apricots, chopped
  • 150ml mayonnaise
  • 75ml natural yogurt
  • 2 tbsp mango chutney*
  • juice of 1 lemon
  • salt and pepper
  • dash of hot chilli sauce/Tabasco
  • 450g cooked turkey breast*
  • 2 tbsp chopped fresh coriander
  • 50g flaked almonds, toasted lightly in a dry frying pan
  • baby gem lettuce leaves and chapattis to serve

In a small frying pan, heat the oil and gently fry the onion for 2 minutes.
Add the garlic and ginger and continue to fry for a minute or so.
Add the tomato and curry powder and add a splash of water and continue to cook for 2 minutes stirring occasionally until the water evaporates.
Put the curry mixture into a large bowl and allow to cool.
Remove any skin from the turkey breast and cut the meat into bite sized chunks. Set aside.

Put the apricots, mayonnaise, yogurt, mango chutney and lemon juice into the bowl with the curry mixture and stir well to mix.
Add salt, pepper and chilli/Tabasco sauce to taste and mix in.
Add the cooked turkey breast and stir until it is coated with the sauce, add the chopped coriander and mix in.

Serve scattered with the toasted flaked almonds and some baby gem lettuce leaves and chapattis.

  Notes on ingredients                                                                                            
The turkey in this recipe is a free range Norfolk Bronze from Morton's Traditional Taste.
We have a couple of choices on The Artisan Food Trail for curry powder; Ragini’s Mauritian Curry Powder or the Sri Lankan Curry Powder from Spice Kitchen.
Try the Mango & Apricot Chutney from Hibiscus Lily made using traditional methods without the use of artificial preservatives.