Our Christmas recipes continue today with two Boxing Day recipes from cookery experts L’Atelier des Chefs.

After yesterday’s starter of vodka cocktail recipes, here are two inventive ways to use up those delicious turkey and vegetable leftovers on Boxing Day.

Ingredients:

• Turkey fillet(s): 300g
• Onion(s): 1 whole
• Garlic clove(s): 1 whole
• Sage: 0.25 bunch
• Unsalted butter: 30g
• Fine salt: 6 pinch(es)
• Freshly ground black pepper: 6 turns
• Brick pastry sheet(s): 5 whole
• Sunflower oil: 15 cl

For the sauce:

• Cranberry(ies): 200g
• Caster sugar: 100g
• Water: 12cl
• Orange(s): 1 whole

Method:

1. Finely dice the onion and finely chop the garlic. Remove the sage leaves from the stalks and shred the leaves finely.
2. Mince the turkey breast in a food processor.
3. Heat a saucepan with the butter. Sweat the diced onion until soft. Add the garlic and sage leaves and cook for a further minute. Season with salt and pepper.
4. Allow this mixture to cool and then mix through the turkey mince.
5. Cut the brick pastry sheets into strips 3 cm wide.
6. Heat a frying pan with the sunflower oil until the oil reaches a temperature of 180’c.
7. To fold the parcels place a small amount of the filling in the bottom corner of the pastry strip. Fold the pastry over the filling to form a triangle. Continue folding in triangles until all of the edges are sealed. To finish the parcel, tuck the final flap under the last fold like an envelope. Repeat this process until all of the filling is used.
8. Shallow fry the parcels in the hot oil for 2 or 3 minutes on each side until they are golden brown and crispy. Make sure the filling is cooked through before serving.
9. Serve 2 or 3 parcels per person with a dollop of cranberry sauce.

Ingredients:

For the vegetables:

• Sweet potato(s): 6 whole
• Garam masala: 6 tbsp
• Maldon salt: 6 pinch(es)
• Unsalted butter: 60g

For the barley garnish:

• Barley: 600g
• Olive oil: 3cl
• Banana shallot(s): 2 whole
• Garlic clove(s): 2 whole
• Fresh thyme: 3 sprigs
• Carrot(s) : 2 whole
• Vegetable stock : 180cl
• Wild garlic: 12 sprigs

For the fennel garnish:

• Fennel: 3 whole
• Sherry vinegar: 10cl
• Caster sugar: 100g
• Fennel seed(s): 10g
• Olive oil: 10cl

Method:

For the sweet potato:

1. Preheat the oven to 180’C.
2. Cut the sweet potato into even cylinders using a pastry cutter.
3. Gently rub the garam masala onto potato and then colour in butter in a frying pan on both sides.
4. Add a little of the stock for the risotto to the pan and cook slowly in the oven until soft in the centre.

For the risotto:

1. Peel and dice the shallots, carrots and garlic. Pick the thyme leaves. Wash the pearl barley well.
2. Sweat the shallots, garlic and carrots with thyme in oil, then add the pearl barley and fry lightly for a minute.
3. Add the stock and simmer, stirring occasionally until the barley is tender.
4. Season to taste.
5. Finely slice the wild garlic and add at the end with a knob of butter.

For the fennel:

1. Finely slice the fennel using a mandolin slicer and marinate with the sugar, vinegar, fennel seeds and olive oil.
2. Season to taste.

To plate:

In a bowl, ladle in the risotto. Rest the sweet potato on top. Place the marinated fennel on top and garnish with wild garlic leaves.

Hungry? Let us know how you get on. Snap your dish and tag us @RedLetterDaysUK using the hashtag #ExperienceChristmas.

Images from RLD