There are two certainties post-Thanksgiving or Christmas, you feel a bit dusty and you have plenty of leftover turkey in the fridge. The best way to tackle that festive hangover is with a Turkey Toastie. With very few ingredients and a tiny bit of time you’ll be well on your way to recovery.
Ingredients
Sourdough bread
Saint David Dairy Butter
Leftover turkey
Brie
Cranberry Sauce
Method
Butter one side of two slices of bread. On the non-buttered side pile up plenty of leftover turkey, generous amounts of brie and a great big dollop of cranberry sauce. Season well with salt and pepper and top each sandwich with the remaining slice.
Place a sandwich in a cold skillet and put over a medium heat. You can place a weight on the sandwich to ensure a more even cook and better melting of the cheese. Cook for 3-5 minutes on each side or until sufficiently golden and gnarly.
Serve with some leftover salad, and perhaps a can of coke, because you deserve it.
A fresh and vibrant salad to serve alongside your Roast Turkey or Porchetta, by the wonderful Vanessa Gordon! This simple salad features fresh peas as they're in their prime and they're complemented with creamy buffalo mozzarella and sugar snap peas. Mint and lemon accentuate the freshness of this side dish, perfect for serving alongside richer cuts of meat.
Swap out your cloves for a funky, spicy, tangy, sticky glaze for your Christmas Ham this year. Clementine Day of Somethings I Like To Cook loves using a chipotle based hot sauce in her glaze. It’s got a nice smokiness to it, but you can go with your favourite hot sauce and it will be just fine.
Beef roasts can seem a little daunting to cook, but get your hands on a quality piece of meat and a meat thermometer and you're bound to succeed! Our Organic Porterhouse Roast is an absolute family favourite with the Hagen's and we've been lucky enough for Oly to share his recipe. He serves it medium rare and pairs it with a chimichurri dressing and crunchy cos heart salad.
