Thousands of families will be enjoying turkey with their Christmas dinner this year, but any leftover meat can also be put to good use. Bora Doğanay, head chef of Soul Mama, London, shares how seasoning and rice can bring new life to festive titbits.
Ingredients (serves 4)
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 1 tsp smoked paprika
- 1 tsp allspice
- 1 tsp thyme
- pinch of salt
- 200g long-grain rice
- 1 red pepper, sliced
- 1 carrot, peeled and diced
- 1ltr chicken/turkey stock
- 1 whole Scotch bonnet chilli (optional)
- 400g–500g cooked turkey, cut into small pieces
- spring onions and coriander, chopped, to garnish
Method
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- Heat the oil in a large pan over medium heat. Add the onion and garlic, cooking until softened.
- Stir in the smoked paprika, allspice, thyme and salt, and cook for 30 seconds to bloom the spices.
- Rinse the rice then add to the pan with the pepper and carrot. Mix well to coat the rice in the spices and aromatics.
- Pour in the stock and bring to a simmer. Add the Scotch bonnet chilli, if using. Simmer for 10 minutes.
- Stir in the cooked turkey. Continue cooking for another 5–10 minutes, or until the rice is tender and liquid is absorbed.
- Remove the Scotch bonnet, then take the pan off the heat to rest.
- Garnish with spring onions and coriander, and serve.
Sign up for The Week’s Food & Drink newsletter for recipes, reviews and recommendations.
-
7 recipes that meet you wherever you are during winterthe week recommends Low-key January and decadent holiday eating are all accounted for
-
7 hot cocktails to warm you across all of winterthe week recommends Toddies, yes. But also booze-free atole and spiked hot chocolate.
-
8 new cookbooks begging to be put to good winter usethe week recommends Booze-free drinks, the magic versatility of breadcrumbs and Japanese one-pot cooking
-
How to make the most of chestnutsThe Week Recommends These versatile nuts have way more to offer than Nat King Cole ever let on
-
A Christmas Carol (or two)The Week Recommends These are the most delightful retellings of the Dickens classic from around the country
-
How weight-loss jabs are changing the way we eatIn The Spotlight Anti-obesity drugs have been a boon for Babybel but are supermarkets ready for a slimmed-down Christmas?
-
One great cookbook: Natasha Pickowicz’s ‘More Than Cake’the week recommends The power of pastry brought to inspired life
-
Oh yes they are! The UK’s best Christmas pantosThe Week Recommends Dive into the festive cheer, even into the new year, with some traditional favourites and modern twists
