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Eat the Seasons - December 2017


Fruits & Nuts
Apples (Egremont, Russet, Blenheim Orange, Orleans Reinette), Chestnuts, Clementines, Cranberries, Pears, Satsumas, Tangerines
Vegetables & Herbs
Beetroot, Brussels Sprouts, Cauliflower, Celeriac, Celery, Chicory, Jerusalem Artichokes, Kale, Leeks, Parsnips, Potatoes, Pumpkins, Red Cabbage, Sweed, Turnips
Meat & Game
Duck, Goose, Grouse, Guinea Fowl, Hare, Partridge, Pheasant, Rabbit, Venison, Wood Pigeon
Fish & Shellfish
Brill, Clams, Haddock, Halibut, Hake, John Dory, Lemon Sole, Monkfish, Mussels, Oysters (Native & Rock), Plaice, Scallops, Sea Bass, Turbot

You can never go wrong with a turkey recipe in December! Here is a great way to use up your Christmas leftovers.

Turkey & Stilton Burgers with Mushroom Sauce

Makes 3 Burgers

Ingredients

For the Burgers

  • 100g Blue Cheese
  • 35ml Chopped Flat-Leaf Parsley
  • 10 ml Fresh Thyme
  • 100g Fresh Breadcrumbs
  • 500g Cooked Turkey Meat (leftovers)
  • 3 Eggs
  • 8ml English Mustard
  • 1 Garlic Clove
  • Salt & Ground Black Pepper
  • Flour for dusting
  • 1 egg
  • Breadcrumbs

For the Sauce

  • 300g Button Mushrooms
  • 25g Butter
  • 200ml Vermouth
  • 400ml Crème Fraiche
  • Vegetable Oil for Frying

 

Method:

  • Cut the Blue Stilton Cheese into small cubes and mix the chopped herbs and the breadcrumbs.

  • Cut the leftover turkey into pieces and place in a food processor.  Add the eggs, mustard and garlic and process until the mixture looks like a fine paste.  Season as desired.

  • Divide the turkey mixture into 3 parts and pat each round into a flat circle.  Put a cube of cheese in the centre and gently bring the turkey mixture around to cover completely.

  • Cover the patty in flour, eggs and breadcrumbs. 

  • Make the sauce, slice the mushrooms and cook with butter for 5 minutes.  Add the vermouth, and cook on a slow heat until it has reduced by half.  Finally, add crème fraiche and continue to simmer gently for a further 10 minutes. Season to taste. 

  • To cook the patties, shallow-fry in vegetable oil on both sides, drain well on absorbent kitchen paper.  Serve the patties with the mushroom sauce. 

Enjoy!