Food At Faithlegg - Crispy Sesame Turkey Plus A St.Stephens Day Special

Jenny Flynn, the head chef at Faithlegg House Hotel, joins Maria McCann on The Saturday Café for Food At Faithlegg. For the final week of 2023, Jenny had two delicious recipes to share. Crispy Sesame Turkey and for St.Stephen's Day Crispy Ham, Potato, Parsnip & Sprout Cakes With Cranberry Sauce

On the show, they will discuss recipes perfect for the season, highlight local suppliers, and offer cooking tips. You can find all past recipes for Food at Faithlegg here.

Crispy Sesame Turkey

This is an easy recipe; once the sauce is made, it stays in the fridge for a week. I’ve made a sweet chilli sauce base so you can add more chilli if you like it spicy.

Add spring onion peppers and ginger to this recipe for vegan or vegetarian guests.

Ingredients:

1 tbsp vegetable oil
3 garlic cloves crushed.
75ml soy sauce
200g water
200g brown sugar
2 tbsp rice vinegar/lemon juice
2 tsp sesame oil
2 tbsp sesame seeds
1 tbsp cornflour/cornflour mixed with 2 tbsp water.
½ chilli chopped seeds and all ½ chilli chopped seeds and all

Method:

Place the turkey in a bowl with a splash of soy sauce and season mix of salt pepper and smoked paprika. mix well then allow to sit for a few minutes while you make the sauce.
To make the sauce, heat the oil in a large pan then cook for garlic for 30 seconds until fragrant.
Pour in the soy sauce, water, sugar, vinegar, and sesame oil. Bring to a simmer then pour in the cornflour mix Reduce the heat then simmer until the sauce is thick and glossy. Remove from the heat and set aside.
Heat enough oil to fry the turkey in a deep pan or pot. Combine the flour and cornflour in a separate bowl then coat the turkey in the flour mixture, making sure each piece is completely covered.
Carefully add the turkey to the hot oil, cooking in batches to avoid over-crowding the pan, until the turkey is golden brown and crisp. Remove with a slotted spoon and allow to drain on the wire rack while you crisp the remaining turkey.
Place the pan with the sauce back on the heat and bring to a simmer. Add the fried turkey and sesame seeds to the pan then toss to coat the turkey in the sauce. Season to taste with more soy, vinegar, or sesame oil as necessary then serve over rice or noodles.

St Stephen's Day - Crispy Ham, Potato, Parsnip & Sprout Cakes With Cranberry Sauce

This is the day for chilling out with family, the madness is over and it is a calm before the storm in my house. Returning to work on the 27^th so it really is using the leftovers for me on St Stephen’s day.

This is to use up the mountain of potatoes left over, but you can really put anything into this recipe it is quick and is delicious for brunch with a poached egg or as a sandwich filling!!

This is a rough calculation with the quantities but use what you have, if you have carrots put them in too.

Ingredients:

700g mashed potato
200g crispy Ham
2 med-free range eggs
100g Brussels sliced.
100g parsnips
Chopped herbs, parsley and thyme are good for this one if you have spring onion chop that in there too!

Method:

Crisp up the ham using a hot pan with any bits that are left Mix all the ingredients together until well combined.
Season lightly with a little black pepper.
Divide into even-sized shapes and then mould into little patties.
I normally, and if time allows, arrange them on a plate at this stage and transfer them to the fridge for at least 1 hour.
Meanwhile, heat a large pan with a little butter.
Fry the potato cakes on both sides until they are golden brown.
Transfer to the oven for 5 minutes to ensure that they are well heated through.
Serve with a large salad and/or a softly poached egg and of course cranberry sauce!

**Jen’s tip: If the mix is too wet add a sprinkle of flour to absorb some moisture.

Enjoy!

Jenny Flynn