Bramble Farm’s Spicy Turkey Tagine recipe
- Credit: Archant
Try this tasty recipe from the three time Surrey Life Food & Drink finalists for using up the leftover turkey on Boxing Day
While they have been farming free range poultry in the Surrey Hills since 1929, the Joy family of Bramble Farm Turkeys in West Horsley has had to think outside the box while tending to their flock this year.
In a bid to showcase what a diverse meat slowly matured turkey can be and why you might be best to order a slightly bigger bird than you might normally, they teamed up with Brockham-based cook Ruth Macintyre of Ruth’s Little Kitchen to produce a range of new recipes.
This one, Bramble Farm’s Spicy Turkey Tagine, uses turkey leg or thigh meat - so you can use the turkey crown (the main body of the bird) for your traditional roast dinner on Christmas Day, and then get creative in the kitchen in the days that follow to spread out the celebrations.
A simple and delicious recipe that is as fun to cook as it is to eat, the quality of the turkey used means this dish gives lamb tagine a run for its money. The meat will be beautifully tender, and fall off the bone.
It takes two hours to cook and great prepared the day before to really allow the flavours to meld together.
As an insider’s tip, if you’re buying a turkey crown from Bramble Farm Turkeys, each crown comes with the legs and thighs packed separately for use in recipes exactly like this one.
· 2 tbsp olive oil
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· 2 x uncooked turkey legs or thighs – skinned
· 1 large onion- finely chopped
· 40g fresh ginger – finely chopped
· 2 fresh red chillies – diced
· Rosemary – 3 fresh sprigs -chopped or about 2tbs dried
· 175g dried apricots – halved
· 2 tbsp honey
· 1x 400g can of chickpeas – drained
· 1x400g can of chopped tomatoes
· 1 tsp cinnamon or 1 sticks
· Pre-heat the oven to 160C/Fan 140C/Gas Mark 2
· In a large casserole on medium heat, heat oil -add turkey leg (remove skin if necessary), season and brown all over – move onto a plate.
· Add onions, ginger, chilli and chopped rosemary and sauté until softened.
· Stir in cinnamon - cook for two minutes.
· Return turkey to the casserole.
· Add apricots, rosemary, honey, chickpeas and tinned tomatoes.
· Fill tomato can with water and add only enough water until the meat is covered.
· Bring the liquid to the boil, then lower the heat and COVER.
· Put in the oven for 2 hours, check to make sure turkey is not drying out.
· When done, remove the turkey and cover in foil.
· Put the casserole on the hob, with the lid off, simmer to reduce and thicken the sauce.
· We find turkey tagine delicious simply served with buttered cous cous.