Potted turkey with cranberry chutney

MissMuppet · Potted turkey with cranberry chutney

Seen this made on Something for the Weekend this morning, Simon Rimmer said you can make it with any meat... good idea for leftover meat!!

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
250g/9oz brown and white turkey meat
75g/2½oz butter, plus 75g/2½oz butter, melted, for topping
pinch cayenne pepper
½ tsp grated nutmeg
1 garlic clove
1 tsp lemon juice
For the cranberry chutney
1 onion, chopped
2 tbsp vegetable oil
4 beetroots, roasted until just tender, cut into wedges
1 red chilli, chopped
100g/3½oz sugar
100ml/3½fl oz red wine vinegar
6 gherkins
200g/7oz cranberries, blanched in boiling water for one minute
To serve
sourdough bread, sliced, griddled or toasted

Method
1. Place the turkey, un-melted butter, cayenne pepper, nutmeg, garlic and lemon juice into a food processor and pulse to a rough paste.
2. Pack the turkey paste into four small kilner jars or ramekins and smooth the surface over. Pour over the melted butter to cover the paste completely, then place into the fridge overnight.
3. For the chutney, heat the oil in a non-reactive pan over a medium heat. Fry the onion until softened.
4. Add the beetroot wedges and chilli and stir well to combine.
5. Add the sugar and vinegar and bring to boil. Boil for 10-15 minutes, or until the beetroot wedges are soft.
6. Season, to taste, with salt and freshly ground black pepper and fold in the gherkins and cranberries. Leave to cool.
7. To serve, place a jar (or ramekin) of the potted turkey onto each plate with a teaspoon to serve and place a dollop of chutney alongside. Serve with slices of griddled or toasted sourdough bread.

Nannyp

Yum, we could make this at Christmas.

Will have to investigate what Sour Dough is?

MissMuppet

I think it was just sour bread, can use any bread as it's just like a pate or spread.. looks nice, thinking about making some with my leftover chicken tonight. Need some jars though... the pink ones you bought me would be ideal if they were a bit bigger.

Manta Ray a l'Anglaise

Soudough is a type of bread with a distinctive flavour.

Before commercial yeast was availaqble, bread was risen using a variety of concoctions including the residues from beer making. Yeasts are in the air everywhere and sourdough takes advantage of that basically you mix flour and water to a paste and leave it covered, eventually it will begin to work, but it will also be "sour" Apparently San Fransisco has the best air for sourdough, that's why it is famous over there. Anyway below is a link with useful information.

http://forum.sausagemaking.org/viewtopic.php?t=4131

A homemade Rye/White flour mix would be a good bread as a substitute for sourdough.

caprice62

must give that a try thanks q18

have made potted shrimp,prawns and crab etc but not meat cannot wait q19

am doing a chicken and walnut pate (trial run for christmas menu ) so will do that at the same time

dingsy

Like the sound of this-I usually just bung any leftover meat in a jacket potato if there's not enough to do anything else, but like the sound of this as an alternative-with oatcakes for gluten free me!