GP’S 2017 ADVENT CALENDAR OF CUISINE
Serves two very hungry people
This recipe is ideal for using up some of the leftover Turkey from Christmas. It works best with the brown meat from the leg. However this recipe will work equally well with goose, duck, roast chicken, pork, lamb or beef.
It has evolved from a recipe my dad used to make when I was younger. It was always a favourite of mine, and having shared the recipe with my out-laws, it has become a favourite of theirs too. If you are using cooked meats, it is a very quick and easy recipe. It is a meal in itself – all you need to add to accompany it is a nice beer.
You can use raw meat – the method is the same, but allow extra cooking time so that the meat is properly cooked through – naturally, take care with raw pork or poultry.
It is also highly adaptable – you could add some fresh veggies (or even some leftovers) for example; sliced carrots, broccoli florets, sliced peppers etc. – sliced sprouts are very good! – It all works, though I’d possibly lay off the roast potatoes.
All my measurements are approximate – it’s kind of just chucked together, and even if something goes a bit wrong, it always seems to be really tasty.
You will need:
- Cooked turkey – Brown meat from the legs is best (Two handfuls)
- One egg, beaten
- One Spring onion
- White Rice, Basmati or long grain (Three handfuls uncooked)
- Garden peas (Handful – defrosted)
- Prawns (Handful – defrosted)
- One red chilli (Or a teaspoon of chilli flakes if a fresh chilli is not available)
- Chinese 5 spice
- Light soy sauce
- Dark soy sauce
- Groundnut oil or Peanut oil
A Wok (A proper one, not a poofy non-stick electric one)
Chop up the meat into small pieces or strips (approx. ½” cubed or less)
Add the meat to a bowl with a good glug of light soy, and a couple of drops of dark soy for colour.
Chop up your chilli, and add half to the bowl (Or half a teaspoon of chilli flakes)
Make sure the meat is well covered in the sauce. Cover with clingfilm and marinade in the fridge for at least an hour, preferably longer, giving it an occasional stir if the sauce is absorbed, add some more light soy.
You don’t have to marinade the meat, but it does help moisten the meat and give it a bit of kick.
Thoroughly wash the rice several times in cold water
Add the rice to a large saucepan and cover with cold water allowing ½” or so of water over the top
Bring to a simmer and put on the lowest possible heat – cover tightly and cook for ten minutes. Don’t be tempted to take the lid off before the ten minutes are up!
The rice should still be slightly firm and not sticking together
Drain and tip onto a plate to cool, this will also help it to dry slightly
Take a couple of inches of the green end of the spring union and chop finely – add this to the beaten egg. Slice the remaining onion to your preference (I like to cut the onion down the middle then slice obliquely giving thin 1.5”-2” strands)
Grab your Wok and Wok Chan (Every self respecting person should have a Wok, I have a nicely seasoned light steel Wok from my local Chinese supermarket – You could use a non-stick one or even an electric one, but know that if you do, then you are ridiculous and I am laughing at you)
Have a large bowl ready to the side.
Pour a tablespoon of oil into the pan, get it hot and add the egg. Scramble it quickly to ensure it doesn’t stick, and as soon as cooked into something resembling an omelette, remove from the pan and place in the bowl. Use a fork to chop it up.
With a slotted spoon, remove the meat from the marinade and add to the pan. You may need to add a little more oil. Fry until hot.
Add the prawns and peas – these may release a lot of water depending on the quality. If you can scoop out the water, do so, and add more oil if required. Fry for 2-3 mins, until hot, but not so long as to turn the prawns into leathery nubbins. Add the spring onion and chilli and fry for a further 2 minutes. Constantly moving the ingredients about the wok. – If using chilli flakes instead of fresh chilli, do not add them yet as they will burn.
Once done, add them to the bowl with the egg and set aside.
Give the wok a wipe down with a clean damp cloth and add another couple of tablespoons of oil. Get it smoking and swill it round the wok, then add the (now cooled) rice. Work quickly frying the rice, getting under it and turning it continuously to prevent sticking. Fry for a good 4-5 minutes until the rice is hot again.
Throw in the contents of the bowl and mix them together.
At this point I would add my seasoning – add what is left of the marinade to the pan, add more light soy and mix the ingredients until the rice is a light tan colour. Add some Chinese 5 spice – the amount is very much a personal preference. I like the flavours of cinnamon and star anise, so I put about 3-4 teaspoons in, but you can try with less. Add any chilli flakes at this stage (You may want to add some anyway if your fresh chilli turns out to be a dud). Stir and turn until all the ingredients are well combined, the colour is even and it is piping hot throughout.
Scoop it into two large bowls, crack open a beer, sit down in front of the telly and enjoy!
© EntitledSnowflake 2017