Here’s a chocolate take on the leftover Christmas Turkey.
2 pounds cooked turkey, cut into small pieces (1-inch strips)
1 cup chicken broth
2 corn tortillas
2 tablespoons cayenne
2 tablespoons ground almonds
2 tablespoons raisins
1 ounce unsweetened chocolate
3 cloves garlic
2 medium-sized tomatoes, peeled and chopped
1/2 teaspoon cumin
1/2 teaspoon cinnamon
salt and freshly ground black pepper to taste
(NB don’t worry if you don’t have all the spices available. The recipe isn’t set in stone).
- Cut tortillas into 1 inch squares.
- Put all ingredients except the turkey into a blender and puree until smooth.
- Pour into sauce pan and simmer until chocolate is melted and well mixed (10 minutes).
- Add the turkey pieces and simmer for another 5 to 10 minutes until the turkey has warmed through.
- Eat and enjoy!
Adapted by Marian Dougan from a recipe by Derrick Riches
Pasta with chocolate, cinnamon and goat’s cheese
For when you never want to see or eat turkey again, here’s a deliciously creamy pasta dish…
Serves: 4-6 as a main course
1 packet penne or other short pasta (500g)
300g medium-fat goat’s cheese (mild-to-mellow)
nutmeg (freshly grated if possible, but powdered is fine)
about 1 ounce finely grated dark chocolate
- Add the pasta to a large pot of lightly salted boiling water. Cook until “al dente” (ie not soggy – it should still have a bit of “bite” to it!)
- Reserve a ladleful of the cooking water in a small bowl.
- While the pasta is cooking, place the goats cheese in a large serving bowl and beat until it’s nice and smooth. If it’s too firm, add some of the reserved pasta water – a teeny bit at a time! – until creamy.
- Add the cinnamon, nutmeg and chocolate to the cheese and stir well.
- Go easy on the spices and chocolate – the cheese should look lightly flecked.
- When the pasta is cooked, drain and add to the serving dish immediately. Stir gently until the pasta is coated.
- Season with salt if necessary.
- Serve at once.
- Make sure there’s some cinnamon, nutmeg and chocolate on the table for everyone to add to their pasta if necessary.
A salad of small, sweet tomotoes makes a fresh-flavoured counterpoint to the creaminess of this dish. Cut the tomatoes into halves or quarters and dress with good olive oil, chopped garlic, oregano and a tiny drop of good, red wine vinegar. Add salt to taste).
Here’s a delicious chocolate pudding recipe for a cold winter’s day. You’ll need 4 ramekins (small ovenproof dishes).
125g good dark chocolate, finely chopped or grated
125g unsalted butter
3 large eggs
35g plain flour
Flour and butter to grease the ramekins
- Preheat the oven to 200°C/gas mark 6.
- Grease four ramekin dishes with butter. Then sprinkle over just enough flour to cover the butter completely.
- Tap off any excess flour.
- Melt the chocolate and butter together in a double boiler or a heat-resistant bowl set in a saucepan of simmering water (don’t let the bowl touch the water).
- In another bowl, combine the eggs, sugar and flour. Then gradually whisk in the melted chocolate and butter mixture.
- Pour into the ramekin dishes and place on a baking tray. Cook in the oven for 10-12 minutes.
- The puddings should come out firm on top but deliciously gooey in the middle.
Serve immediately with ice cream or rich, thick cream. Even better, add some lightly sweetened raspberries for a fresh fruity tang that contrasts with the rich chocolate.
Adapted from “Triffic Chocolate”, by Alan MacDonald
Here are two easy and delicious recipes for chocolate-covered fruits. Great for kids! Packaged up in clear bags tied with ribbon and decorated, these make lovely gifts.
230 g candied orange rind
200 g good-quality dark chocolate
(In such simple recipes, it’s important to use good-quality ingredients. Try to use the best chocolate and the best fruit you can find.)
- Cut the candied orange rind in 2-inch sticks.
- Melt the chocolate in a double-boiler or in a heat-resistant bowl set in a saucepan of simmering water (don’t let the bowl touch the water).
- Put a handful of orange rind sticks in the melted chocolate and stir to coat.
- Using a fork, lift the orangettes one by one out of the chocolate, giving them a few seconds to drain the excess chocolate.
- Place on a sheet of parchment paper.
- Leave to cool until the chocolate has completely hardened.
You can adapt this recipe to make chocolate apricots. In this case, use 20 sweet, plump dried apricots and 100g dark chocolate. You could try dipping just one half of the apricots for a pretty semi-dipped effect.
Adapted from Clotilde Dusoulier’s “Chocolate and Zucchini” blog.