Recipe: Blood Orange Noodle Salad (perfect for Leftover Turkey!)

One of our resolutions for 2018 was to cook at least one new recipe a week. And it may just be the first resolution that I’ve not only managed to keep for longer than a few months, but that I’ve managed to keep all year. I’m beyond proud that we’ve done this, in some weeks cooking more than 4 new recipes. We’ve added things to our repertoire, we’ve tried things I wouldn’t have usually gone near.

 photo Blood Orange Noodle Salad_zps5ee5catj.jpgAnd one of the first new recipes we’ve tried, and one of my favourites, was this Blood Orange Salad. Originally a Sainsbury’s recipe made with duck, I think it would work wonderfully well as a way to jazz up leftover Turkey meat (particularly thigh meat).

The sauce is zingy and hot with chilli, sharp from the rice vinegar (an ingredient I wish I’d given in and bought sooner, it adds so much more life to noodle dressings). The blood orange gives it the most amazing seasonal flavour, still fresh and zesty but not as harsh as lime. Cucumber adds freshness, there’s plenty of crunch from the veggies, and the double-herb hit of mint and coriander just pulled it all together. The slow-roasted duck leg is both meltingly soft meat and really crunchy skin, which contrasts well with the juicy blood orange – if you’re using leftover turkey I’d recommend throwing some of the skin in the pan and frying on a really high heat to get the same effect.

 photo Blood Orange Noodle Salad with Duck or Turkey 5_zps6aic4lif.jpg photo Blood Orange Noodle Salad with Duck or Turkey 7_zpszwpvhphh.jpgRecipe (serves 2)

  • 1 duck leg, or around 300g leftover turkey meat
  • 2 nests of dried rice noodles
  • 1 medium carrot, peeled
  • 1⁄2 cucumber
  • 2 spring onions
  • 4 radishes
  • 100g sugar snap peas
  • 1/2 a Chinese Leaf, core removed
  • 1 pack mint, leaves only
  • 1 pack coriander, leaves only
  • 2 blood oranges (one whole, the other juiced for the dressing, below)
  • 30g peanuts, roughly chopped
  • For the dressing – 2 tbsp sesame seeds, 1 red chilli, 2 garlic cloves, 2 tbsp light brown sugar, juice of 1 blood orange, 2 tbsp Thai fish sauce, 3 tbsp rice vinegar

If making with the duck, pop the duck leg on a baking tray and season them generously with salt and black pepper, rubbing it into the skin. Roast the duck for 11⁄2 hours at 180C, until the skin is crisp and the flesh soft and tender. Once ready slice the meat and skin into rough chunks, discarding any bone. If making with leftover turkey meat, heat a little sesame oil in a wok and fry the turkey over a high heat until heated through. Do this just before serving.

For the dressing, toast the sesame seeds in a small pan for about a minute, giving them a stir now and then. Tip them into a jug, add all the other dressing ingredients (with the chilli and garlic finely chopped) and stir together.

Cook the rice noodles following pack instructions, then drain and rinse in cold water, shaking off the excess. Tip into a large bowl. Slice the carrot and cucumber into matchsticks, trim the spring onions and slice them into shreds of a similar length. Trim and slice the radishes. Slice the sugar snaps lengthways. Shred the Chinese leaf, mint and coriander. Add all these ingredients to the bowl with the noodles as you prepare them.

Slice the whole orange into rounds and halve the rounds, removing obvious pips, skin and pith. Add the oranges (and any juice) to the bowl with the salad ingredients; gently toss together. Add the rest of the dressing to the noodles and toss using tongs. Layer the salad, meat and noodles onto large plates; sprinkle with the peanuts and serve.

 photo Blood Orange Noodle Salad with Duck or Turkey 3_zps8gaf5blq.jpg photo Blood Orange Noodle Salad with Duck or Turkey 1_zpsd9op4uks.jpgThis would be very much welcome as a Christmas leftover dinner – perhaps not on Boxing Day (I’m still alllll about cold cuts, bubble and squeak and cheese) but on the days that follow it would perk even the scroggiest of people up. And of course it feels nice and healthy, so kicks off all the good intentions for the New Year…given the sucess of cooking new recipes this year, I know one resolution that I’ll be carrying through into 2019!

Have you ever kept any resolutions? How do you use up turkey leftovers?

Recipe: Brussel Sprout, Bacon & Blue Cheese Pizza

I’m a bit lacking in Christmas recipes this year – I usually like to start testing and photographing them (getting myself firmly in the festive spirit at the same time!) during November, but lying on a beach in Hawaii until the end of October meant I felt firmly un-Christmassy until last week. There’s been no edible gift testing (so who knows what my colleagues will end up with!), we’re even well behind normal consumption levels of Pigs in Blankets.

 photo Brussel Sprout Pizza_zpshls8suso.jpgWhat I do have, though, is this festive pizza. And I’d like to think it makes up for all the other lack of festive recipes coming up in this space. It’s crunchy and cheese, rich and decadent, and really delivers a punch of festive flavours. The honk of blue cheese always reminds me of festive cheeseboards (and one particular hour-long car journey with W’s family and some potted Stilton, not something I care to repeat!). Cranberry sauce just because. And the sprouts.

Brussel sprouts are so reminiscent of childhood Christmases where I’d be made to eat “just one” – and actually this continues now as I still hate the things served up with a Christmas dinner. Shredded onto pizza, pasta, in a salad then fine. Steamed or boiled and covered in gravy and they are my foo of nightmare. But they DO work on pizza.

As it’s a no-tomato pizza it runs the risk of becoming a little dry, but we’ve both spread the base and dotted spoonfuls of mascarpone over to add some creaminess. It’s also fab with walnuts to replace the bacon for a veggie pizza.

 photo Brussel Sprout Pizza 1_zpsnde98ss5.jpg photo Brussel Sprout Pizza 3_zpsmdqe38uv.jpgRecipe (for one)

  • 1 ready-made plain pizza base (or make your own, my recipe is here)
  • 1 rasher of bacon, diced
  • 8 brussel sprouts, base removed and finely shredded
  • a pinch of freshly grated nutmeg
  • 4 tbsp of mascarpone
  • 25-50g blue cheese depending on your taste, you could substitute for brie or even mozzarella if you prefer
  • 1 tsp cranberry sauce, to serve

Fry your bacon in a small amount of olive oil or butter until crisp, then add the sprouts. Stir fry for a minute or two. Meanwhile spread 2 tbsp of mascarpone over your pizza base, and season with black pepper and the grated nutmeg. Scatter the spouts and bacon over the bacon, dot over more mascarpone, and sprinkle over the blue cheese. Bake for around 10 minutes at 200C, then serve with a drizzle of cranberry sauce.

 photo Brussel Sprout Pizza 4_zpskj6spx1q.jpgI imagine this would also work well with leftover sprouts from the big day itself, certainly a step up from Bridget Jones’ mum doing a turkey curry buffet!

Are you a fan of brussel sprouts?