On 27th December, Steve Horrell shared 2 of our favourite festive leftover recipes with Wilfred Frost on Sky News. These Middle Eastern Sprouts have been a staple on our menu at Horrell & Horrell throughout December, always resulting in clean plates!
The Butter Curry is a much-loved family favourite, usually cooked by Steve’s wife, Jules. Here, we use turkey, but the recipe also works well with chicken, or as a veggie option with seasonal vegetables picked from our garden.
Below are the recipes for you to try at home.
Watch Steve on SKY News here
Middle Eastern Sprouts
Method;
Preheat the oven to 200ºC/gas 6, and cook the sprouts in a pan of boiling water for 3 minutes. Drain and set leave to dry.
Toast the cumin and coriander seeds until fragrant, use a pestle and mortar to finely grind the toasted seeds with sea salt.
Toss the sprouts in the spice mix, reserving a teaspoon for later use, then slice the onions and fennel. Tip all the vegetables into the tray along with a splash of oil, and roast for 20 mins until caramelised.
Toast the sesame seeds and hazelnuts, then grind with the remaining spices, again using a pestle and mortar.
Mix the yoghurt with the tahini, adding the peeled and crushed garlic, finely grated lemon zest, and half the lemon juice.
Spread the yogurt thickly onto a large serving platter and sprinkle the sumac over. Spoon the sprouts onto the yoghurt. Sprinkle with the ground nuts and seeds.
Scatter the herbs over the plate to garnish, then serve to share.
This festive favourite is inspired by a recipe from Jamie Oliver
Butter Turkey Curry
Method;
Pour the oil in a large pan and pop over a medium heat.
When hot, add the onion, ginger and garlic and fry for 8 minutes or until the onion has softened and turned golden brown.
Reduce the heat and add the cumin, coriander, cardamom, cinnamon, ground fenugreek, turmeric, chilli powder, tomato purée, tandoori masala, canned tomatoes and thick yogurt, stir well and cook for a further 5 minutes.
Blend the mixture with a hand-held blender until it turns into a smooth sauce, then set aside.
Add the cooked turkey to the blended sauce. Return to a low heat and simmer gently for 15 minutes. Add upto 500ml water, slowly, to achieve the consistency of sauce that you like.
Add the salt and sugar and finish by stirring the butter through to create a thick and creamy sauce. Don’t be afraid to add more water to loosen the sauce to your taste.
We make this curry at all times of year, it works equally well with chicken, turkey or even with vegetables from our garden.
This festive favourite is inspired by a recipe from Mowgli
Middle Eastern Sprouts
Ingredients;
500g Brussels sprouts
1 teaspoon of cumin seeds
2 teaspoons of coriander seeds
2 small red onions
1 head of fennel
Olive oil
1 teaspoon sesame seeds
200g thick yogurt
1 teaspoon tahini
1 clove of garlic
1 lemon
1 teaspoon sea salt
½ teaspoon of sumac
½ bunch of leady coriander, dill and mint
Butter Turkey Curry
Ingredients;
5tbsp vegetable oil
2 large white onions, thinly sliced
5cm piece of root ginger, peeled and grated
2 garlic cloves, grated
2 tsp ground cumin
2 tsp ground coriander
½ tsp ground cardamom
½ tsp ground cinnamon
¼ tsp ground fenugreek
½ tsp ground turmeric
¼ tsp chilli powder
2 tbsp tomato purée
400g can chopped tomatoes
5 tbsp thick yogurt
750g left over festive turkey, diced
2 tbsp tandoori masala
2 tsp salt
1tsp sugar
80 grams butter