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A Magazine for Sheffield

Christmas Meats.

Serves 4.
Recipe by Craig Bell.

50g butter
1tbsp rapeseed oil
1 medium onion, peeled & chopped
250g chestnut mushrooms, sliced
400g leftover roast turkey
2 garlic cloves, peeled and crushed
2 sprigs of fresh thyme
1tbsp brandy
100ml turkey or chicken stock
150ml double cream
120g stilton, crumbled
375g pack ready rolled puff pastry
1 egg, beaten
Salt & pepper

Preheat your oven to 180°C. Heat the rapeseed oil in a large frying pan, add the onion and mushrooms and cook over a low heat for 2-3 minutes until soft. Stir in the cooked turkey, garlic and thyme and cook for a further three minutes. Pour over the brandy and allow to bubble for a minute, then add the stock and cream and warm through gently. Remove from the heat, stir in the stilton and season with sea salt and black pepper.

Divide the turkey mixture between four individual pie dishes. Unroll the pastry and cut into four lids, slighty larger than the individual pie dishes. Wet the rim of the dishes with water. Lay the pastry circles over the top and press to the rim firmly. Make a small slit with a knife to allow the steam to escape. Brush with beaten egg, place on a baking tray and cook for 20 minutes until golden brown.


Serves 2.
Recipe by Christine Simmonite.

2 salmon fillets
1 fresh chilli
2 garlic cloves
White wine
Salt & pepper

To serve: Grilled asparagus, or
Fresh salad

Place the salmon fillets on a large piece of kitchen foil. Crush the garlic and rub into the fish. Cut the chilli into thin strips and sprinkle over the top, adding a dash of white wine and salt and pepper to taste.

Gather the foil over the salmon to make a parcel, leaving a small hole in the top. Bake in a moderate oven (170-180°C) for 15 minutes or until the flesh is opaque but still soft. Serve with grilled asparagus or alternatively it’s great flaked over a salad.

Cooking by Freddie Bates.
Photo by Sara Hill.


Next article in issue 69

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