2 hrs 35 mins
Super easy
serves 6
About the recipe
No one will recognise leftover turkey once it's jazzed up in this spicy chilli with attitude.
Ingredients
olive oil
2 red onions
1 carrot
1 leek
1 red pepper
1 yellow pepper
1 fresh red chilli
1 fresh green chilli
1 bunch of fresh coriander (30g)
1 teaspoon ground cumin
1 heaped teaspoon smoked paprika
optional: 1 heaped teaspoon runny honey
optional: 3 tablespoons white wine vinegar
600g leftover turkey, shredded
3 x 400g tins quality plum tomatoes
1 x 400g tin butter beans or chickpeas
juice of 2 limes
soured cream, to serve
GUACAMOLE
2 ripe avocados
2 ripe tomatoes
¼ of a red onion
½ a garlic clove
1 fresh green chilli
1 bunch of fresh coriander (30g)
1 lime
Top Tip
Try to think of this recipe as a principle, rather than something you have to follow really strictly. I want you to embrace your own leftovers so adjust the recipe accordingly. If you need to swap out some of the vegetables that’s fine, and different tinned or jarred beans will all work well too. I’ve given you a weight of turkey here, but you can use whatever you’ve got left over.
Method
- For this recipe, you will need 600 g turkey, leftover, shredded.
- Preheat the oven to 180°C/350°F/gas 4.
- Peel and roughly chop the onions and carrot, and trim and roughly chop the leek. Deseed and roughly chop the peppers, and deseed and finely chop the chillies.
- Heat a few lugs of olive oil in a large casserole-type pan on a medium heat. Add the onions, carrot, leek, peppers and chillies, and cook, stirring occasionally, for about 5 minutes.
- Pick the coriander leaves (save these for later) and finely chop the stalks.
- Add the coriander stalks, cumin and paprika to the pan, and cook for another 10 minutes or so, stirring frequently until soft and delicious. Sometimes I like to add some honey and white wine vinegar at this point and let it cook for a couple of minutes. I find this adds a wonderful sheen and enhances the natural sweetness of the vegetables.
- While that’s happening, shred the turkey meat off your carcass and roughly chop it. Add a good pinch of sea salt and black pepper to the pan of vegetables, then add the turkey and take the pan off the heat.
- Scrunch in the tomatoes, drain and add the chickpeas or butter beans and stir everything together. Pop it in the hot oven to blip away for 2 hours. Check on it after an hour, and add a splash of water if it looks a bit dry.
- While that’s cooking, make your guacamole. Peel and destone the avocados and put one of them in a food processor. Halve the tomatoes, peel the onion and garlic, and deseed the chilli, and add it all to the food processor with the coriander and blitz.
- Use a fork to mash the other avocado in a bowl so it’s nice and chunky. Taste the mixture in the food processor and add salt and squeezes of lime juice until the taste is just right for you. Whiz up one more time, then tip into the bowl with your chunky avocado and mix together.
- Take the chilli out of the oven and scrape all the gnarly bits from the edge of the pan back into the chilli for added flavour. Squeeze in some lime juice, and stir through most of the reserved coriander leaves.
- Have a taste to check the seasoning, then serve with steamed basmati rice or tortillas, and a good dollop of soured cream and guacamole on top. Scatter over your remaining coriander leaves and some finely sliced fresh chilli if you fancy, then get everyone to tuck in!
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