Leftovers are the best part of the festive feast. But if you can't face yet another turkey sandwich, add exotic flavours with Philippa Davis' turkey tacos
The secret to serving Christmas leftovers well is creating an entirely different supper to the original feast. The exotic flavours of Philipa Davis’ turkey tacos couldn’t feel further from traditional festive fare. Best served when you cannot face another turkey sandwich.
If turkey isn’t your favourite for the Christmas lunch, why not attempt the impressive three-bird roast this year? Multi-bird roasts are fit for royalty, and can even stretch to eight birds if you are feeling ambitious. And engender some proper festive spirit with your own concoctions. The Field’s best Christmas cocktails will leave your guests reeling with delight.
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Adding exotic flavours to leftovers transforms them into an unrecognisable new dish. This is a great meal to have when you are really not sure you can face any more turkey, as it feels so very different.
- 300g cooked turkey pickings (it doesn’t have to be neat slices)
- 1 clementine, juice only
- 200ml of either water, turkey stock or gravy
- 1 tbsp butter
- 1 tbsp olive oil
- ¾ red onion, finely sliced
- 1 tsp cinnamon
- 1 tsp ground oregano
- ¼ red onion, finely diced
- 1 lime
- 1 baby gem lettuce, finely shredded
- 1 tomato, finely diced
- 1 avocado, finely diced
- 2 tbsp sour cream
- 2 tbsp roughly chopped coriander
- 4 tacos
Place the turkey in a small pan with the clementine juice and just cover with the water, turkey stock or gravy. Cover with a lid and simmer for one hour then strain.
On a medium to low heat fry the meat in the butter and oil along with the sliced onion, cinnamon and oregano for about 10 minutes or until golden.
Meanwhile, mix the remaining finely diced quarter of onion with the juice from half a lime and a pinch of salt; leave for 10 minutes.
To serve, stuff the tacos with the lettuce then add the fried meat, onion and lime, tomato, avocado, sour cream and coriander.
Finish with a squeeze of lime juice.