Christmas ‘Coronation’ Turkey
The festive feasting started a week ago with my office lunch and it seems that I have been eating constantly ever since. Today I felt no inclination to eat rich, sweet or savoury dishes, instead I craved something light and fresh. In the fridge, beside the turkey leftovers, cheeses and cream, I spied a bag of salad leaves, half a cucumber, a pack of mini sweet peppers and a jar of Geeta’s Mango and Chilli Chutney (Hot). All the basic ingredients for that great summer standard ‘Coronation Chicken’, a dish created for celebration buffets by Constance Spry and Rosemary Hume for Queen Elizabeth II coronation in 1953. I’ve reduced the richness of the orignal recipe by using mainly cottage cheese and light mayonnaise in my dressing.
Christmas Coronation Turkey
200-300g cold cooked turkey
100g cottage cheese
3 tbsp cream
4tbsp light mayonnaise
1 tsp curry paste
1 tbsp Geeta’s Mango &Chilli Chutney
pinch of salt
Salad to serve
1. Chop the turkey into bite sized pieces and put aside
2. Put the cottage cheese, cream, mayonnaise and curry paste into a food processor and blend until smooth, add a little extra cream if the mixture is too thick. You want it to be the consistency of thick cream.
3. Put the mixture into a bowl, season and stir in the chutney and the turkey pieces.
4. Serve with a mixed salad.
Sweet and crunchy, creamy and spicy, this salad provided the ideal contrast to the excesses of the last few days. It’s also a delicious way to use up some leftovers, so I am entering it for the No Waste Challenge run by Kate at Turquoise Lemons.
Many thanks to Geeta’s for supplying me with a jar of Mango and Chilli Chutney to try, I was not required to provide a positive review, all opinions are my own.