Paul Kelly's special recipe - Thai-style turkey patties

1 tbs vegetable oil
2 green onions, chopped finely
2 tbs red curry paste
1 clove garlic, crushed
500g minced KellyBronze turkey leg meat
70g stale breadcrumbs
2 tbs chopped fresh coriander leaves
60ml coconut milk
1 tsp finely grated lime rind
vegetable oil, for shallow-frying

For the chilli sauce

1 tbs water
1 tbs white vinegar
1 tbs sweet chilli sauce
1 tbs finely chopped unsalted roasted peanuts
2 tsp soy sauce
1 tsp sugar

Heat the oil in small saucepan; cook onion, red curry paste and garlic, stirring, until fragrant. Allow to cool.

In a medium bowl mix together the turkey mince, onion mixture, breadcrumbs, coriander, milk and lime rind. With damp hands, shape the mixture into 8 patties and refrigerate until firm.

Heat some oil in a large frying pan and shallow-fry the patties, until browned both sides and cooked through. Drain on absorbent paper and serve with the chilli sauce.

To make the chilli dipping sauce combine ingredients in small pan, stir over heat until sugar is dissolved.

Silver Spoon recipes

Pot-roast turkey

Serves 8

1 x 3kg turkey
2 fresh rosemary sprigs
4 fresh sage leaves
2 prosciutto slices, cut into strips
100g pancetta, sliced
3 tbs olive oil
25g butter
2 tbs grappa
salt and pepper

Season the cavity of the turkey with salt and pepper and put one of the rosemary sprigs, the sage and prosciutto in the cavity. Sew up the opening, wrap the turkey breast with pancetta and truss with kitchen string.

Put the oil, butter and remaining rosemary in a large shallow pan, add the turkey and cook over a low heat, turning and basting occasionally, for 1¾ - 2 hours until tender and cooked through.

Season lightly with salt once or twice during cooking. About 10 minutes before the end of the cooking time, remove the pancetta to allow the turkey to brown completely. Sprinkle with the grappa and ignite.

Serve when the flames have died down.

Turkey leg with spinach

Serves 4

900g turkey leg, skinned and boned
1 thick bread slice, crusts removed
175ml dry white wine
250g spinach
50g butter
1 onion, chopped
1 garlic clove, chopped
pinch of dried marjoram
1 egg, lightly beaten
salt and pepper

Open out the turkey leg like a book and pound with a meat mallet to flatten slightly.

Tear the bread into pieces, place in a bowl, add all but 1 tablespoon of the wine and leave to soak for 10 minutes, then drain and squeeze out.

Preheat the oven to 180°C/gas 4. Cook the spinach, in just the water clinging to the leaves after washing, for about 5 minutes, then drain, squeeze out and chop.

Melt half the butter in a frying pan, add the onion, garlic and soaked bread and stir well, then add the spinach and marjoram and season with salt and pepper. Cook for a few minutes, then remove the pan from the heat.

Combine the spinach with the beaten egg in a bowl, then spread it over the turkey and roll it up. Tie with kitchen string, put in a roasting tin with the remaining butter and roast for about 50 minutes.

Remove the turkey from the roasting tin and leave to stand for 10 minutes. Meanwhile, stir the remaining wine and 1 tablespoon of warm water into the cooking juices, scraping up any sediment on the base of the tin, over a low heat.

Pour into a sauce boat and serve with the turkey carved into even slices.

Turkey fricassée with porcini

Serves 4

40g butter
3 tbs olive oil
600g skinless, boneless turkey breast, cut into medium cubes
1 small onion, chopped
2 garlic cloves
175ml dry white wine
400g porcini, sliced
1 sprig fresh flat-leaf parsley, chopped
5 tbs hot chicken or turkey stock
2 egg yolks
juice of ½ lemon, strained
salt and pepper

Heat the butter and 2 tablespoons of the olive oil in a pan, add the turkey and cook over a high heat, stirring frequently, until golden brown. Remove with a fish slice and set aside.

Lower the heat, add the onion and one of the garlic cloves to the pan and cook, stirring occasionally, for 5 minutes, then remove and discard the garlic. Return the turkey to the pan, add the wine, cover and simmer for 30 minutes.

Brush the porcini with the remaining olive oil and stir into the pan. Chop the remaining garlic and add to the pan with the parsley, pour in the hot stock and simmer for about 30 minutes more.

In a bowl beat the egg yolks with 1 tablespoon water, the lemon juice, a pinch of salt and a pinch of pepper. Move the pan to the edge of the hob, pour in the egg mixture and mix quickly so that it does not curdle, but remains soft and creamy and coats the meat lightly. Transfer to a warm serving dish.

Turkey stuffed with chestnuts

Serves 6 - 8

250g shelled chestnuts, boiled for about 45 minutes
300g Italian sausages, skinned and crumbled
150g stoned green olives, chopped
1 x 3kg turkey
100g pancetta, sliced
olive oil, for brushing
salt and pepper
lettuce leaves, to garnish

Peel and mash the chestnuts. Preheat the oven to 180°C/gas 4. Add the sausages and olives to the chestnuts, season with salt and pepper and mix well. Spoon the mixture into the cavity of the turkey and sew up the opening. Cover the turkey breast with the pancetta, tie with kitchen string and season with salt and pepper.

Generously brush a roasting tin with oil, and roast the turkey, basting occasionally, for 1½ hours. Remove the pancetta slices, return the turkey to the oven for a further 30 minutes until browned, cooked through and tender. Place on a warm serving dish garnished with large lettuce leaves.

Turkey stuffed with brussels sprouts

Serves 6 - 8

300g brussels sprouts, trimmed
250g cooked ham, chopped
1 x 3kg turkey
100g pork fat, thinly sliced, or streaky bacon rashers
olive oil, for brushing
salt and pepper

Preheat the oven to 180°C/gas 4. Cook the sprouts in a large pan of salted, boiling water, uncovered, for about 15 minutes, then drain and halve. Put them in a bowl, add the ham, season with salt and pepper and mix well. Spoon the mixture into the cavity of the turkey and sew up the opening. Cover the turkey breast with the pork fat or bacon, tie with kitchen string and season with salt and pepper. Generously brush a roasting tin with oil, put the turkey in the tin and roast, basting occasionally, for 1½ hours.

Remove the slices of pork fat or bacon, return the turkey to the oven and roast for a further 30 minutes until browned, cooked through and tender. Remove the turkey from the roasting tin and leave to stand for about 10 minutes, then place on a warm serving dish.

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