December 2010 Recipes (provided by Tony Heath)
Christmas Turkey Stir Fry
- Approx 250 gms turkey breast, (escalopes of turkey would be best), sliced into strips about ½ cm thick
- Rice noodles – 2 small bundles
- 2 medium shallots – finely sliced
- Small piece of ginger – 1 cm – peeled and finely chopped
- 2 cloves garlic – peeled and finely chopped
- 1 small chilli – seeds removed then flesh finely chopped
- ½ yellow pepper}
- ½ red pepper} both finely sliced
- 50 gms mange touts – finely sliced
- 75 gms small peeled sprouts – finely sliced
- 50 gms vacuum packed chestnuts – sliced
- Fresh sage and parsley – chopped
- Rapeseed oil for frying
- 1 glass sherry
- 1 tbsp soy sauce
- 1 tbsp chicken stock
Place rice noodles in dish and pour over boiling water to cover.
Heat a large wok or fry pan, add 2 tablespoons oil, then stir in the chopped ginger, garlic and chilli followed by the strips of turkey.
Stir fry for 2 or 3 minutes until the turkey is cooked. Lift out and keep warm.
Add another tablespoon of oil to the wok and add the sliced shallots, sliced sprouts, red and yellow peppers and sliced mange touts. Quickly stir fry for a couple of minutes before adding the sliced chestnuts.
Now add a glass of sherry, a tablespoon of soy sauce and a tablespoon of stock. Bring to a simmer before adding the turkey etc back to the pan and then the drained rice noodles.
Season with lots of pepper, a little salt and a tablespoon of chopped sage and parsley. Stir through the noodles and serve.
Zabaglione of Famous Cairn O'Mohr Strawberry Wine
- 6 egg yolks
- 125 gms caster sugar
- 200 mls strawberry wine
- 1 tsp grated lemon zest
- Pinch ground cinnamon
- Few drops vanilla extract
- Soft seasonal fruit for serving
Place the egg yolks and sugar into a large round bottomed stainless steel or copper bowl, add the lemon zest, cinnamon, vanilla and strawberry wine.
Set the bowl over a saucepan of lightly simmering water, reduce the heat and make sure that the bottom of the bowl does not touch the water. Start to whisk straight away with a large balloon whisk.
Continue to whisk for about ten minutes, ensuring a continuous action so that the mixture does not cook but instead becomes light, fluffy and pale and has tripled in volume.
When you have reached this stage, remove bowl from pan and continue whisking for a minute before serving.
Place some soft fruit, (could be chopped strawberries, or raspberries or blueberries) into the base of some tall glasses then carefully spoon/pour the zabaglione into the glasses right up to the brim and serve with biscotti biscuits.