Turkey Curry

A quick and very easy curry to use leftovers from festive eating.


1 large spanish onion (diced)
4 cloves garlic (diced)
2 tablespoons tomato paste
150g flaked almonds
4 teaspoons of medium curry powder
turkey bits
750 ml Chicken stock
200ml coconut milk/cream


saute diced onion for ten minutes at medium heat in a casserole pot
add the 4 cloves of diced garlic and saute for 2-3 minutes
add flaked almonds and saute until a light brown colour
add 2 tablespoons of tomato paste and cook for 2-3 minutes
finally add the curry powder and cook for 2 minutes
Take casserole pot off the heat and add 200ml of chicken stock
Hand blend to form a "curry paste"
Put casserole pot back on to a medium heat, pour in the  rest of the chicken stock stirring all the time.
Finish with coconut milk or cream and add according to creaminess desired.
simmer for 30 minutes before adding chicken bits.
Bring to high heat and simmer for 15 minutes before serving.

Serve with an off dry riesling from Alsace or Germany

Red Cabbage

Red cabbage is quite possibly the best winter vegetable.
It is a magnificent  purple in colour which will change according to the PH value of its soil.
It is very high in vitamin c which will help to fend off "winter nasties" as well as vitamin A and K.
Many nutritional experts say we should eat cabbage every day, as the health benefits are enormous.
The best way to enjoy it is either slowed cooked for several hours with vinegar, sugar and apples
or as a coleslaw with a really good dressing.



Slow cooked Red Cabbage
1 red cabbage
1 large onion
4 cooking apples
1 cup of balsamic vinegar
4 tablespoons of soft brown sugar

 Preheat oven to 140C
Shred the red cabbage .
chop onion and apples.(keep apple skins on)
Warm olive oil in casserole pan.
saute onion for 10 minutes on low heat
add chopped apples and saute for 2 minutes
Add red cabbage and saute for 4-5 minutes - stirring well.
Add cup of vinegar, turn heat up to full, stirring and cook off.
Add sugar, stir well.
Bring to the boil, cover.
Place in oven and slow cook for 2 hours with lid on at 140C



Slow cooked red cabbage goes very well with all winter casseroles and roasts.
It is a must with Turkey on Christmas day, and very good with confit of duck and pheasant casserole.
A wonderful aroma passes through the house whilst it slowly bubbles away in the oven!