Recipe: Turkey cake with a white wine and sage butter sauce
PUBLISHED: 17:04 16 December 2015 | UPDATED: 17:04 16 December 2015
Rory Whelan, Executive Chef, The Crown & The Swan Hotels in Southwold shares his Christmas leftovers recipe – a delicious way to use up leftover turkey, brussel sprouts and chestnuts from the Christmas dinner table
Turkey cake ingredients
• 600gm leftover shredded turkey leg,
• Dried breadcrumbs,
• 3 beaten eggs,
• 6 eggs,
• Leftover Brussel sprouts and chestnuts,
• Cheese sauce (50gm flour, 50gm butter, 1/2 pint of milk, 100gm mature cheddar cheese, grated)
1. Melt the butter, add the flour and cook for 3 minutes on low heat.
2. Gradually whisk in the milk and cook until the mixture thickens.
3. Reduce heat and simmer for 15 minutes.
4. Fold in grated cheese, then allow to cool down.
5. When the cheese sauce has cooled to room temperature, mix in the shredded turkey. Mould into six, even, round cake shapes. Chill until set.
6. When the cakes are set, dust with flour, then dip into beaten egg, remove and cover with breadcrumbs.
7. Dip into beaten egg again, and dip into breadcrumbs once more.
8. Deep fry at 180 degrees centigrade until golden brown, ensuring that the centre is piping hot.
White wine and sage butter sauce ingredients
• 200ml white wine,
• 10 sage leaves finely chopped
• 170gm unsalted butter
9. Reduce the wine by half.
10. Whisk in the butter a little at a time over a low heat (do not boil the liquid when adding the butter). Add the sage, season, and keep warm.
11. Sprinkle the sprouts and chestnuts with salt. Sauté in a pan with butter until the sprouts start to colour and crisp slightly on the outside.
12. Fry the eggs, sunny side up!
13. To serve, spoon the sautéed sprouts on to a plate. Place the turkey cake on top and a fried egg on top of that. Spoon the sage butter sauce over, and enjoy!
Find out more about Rory here: 12 Suffolk chefs share their Christmas dinner secrets