Toss leftover red cabbage with equal parts red wine vinegar and caster sugar. Drizzle over the tuna mayo sauce. Decorate the top with criss-crossed anchovies with little capers in between. Serve with rocket and crusty bread. You may need to loosen it with a little water. Slice enough turkey breast for 4 and lay on a plate. It should be quite thin so it can be drizzled. Whizz 100g of mayo, a tin of tuna, the juice of half a lemon and a tbsp of capers together in a blender and set aside. Here are a few of The Simple Things staff’s favourites: A classic turkey and stuffing sandwich or two is a must, but there are plenty more ways to deal with The Rest of the Bird, and a hundred things to do with your other Christmas leftovers that don’t just involve bubble and squeak. We don’t know about you, but much as we love a Christmas lunch, it’s the leftovers that get us really excited. If you’re about to embark on a week of turkey curry and risotto, stop.
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