Leftover – Turkey – bits

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Leftover – Turkey – bits

Ingredients:

  • Leftover sliced turkey or turkey slices
  • Smoked slab bacon or bacon slices
  • Boston lettuce leaves
  • Commercial mayonnaise

FOR THE BUTTERMILK BISCUITS

Ingredients:

  • 380 g (4 cups) sifted flour
  • 28 g (2 tablespoons) baking powder
  • 9.3 g (2 teaspoons) salt
  • 227 g (½ lb) butter, frozen
  • 417 ml (1 ¾ cups) buttermilk

Preparation:

  1. Pre-heat oven to 204°C (400°F). Combine dry ingredients in a large mixing bowl, and using a cheese grater, grate the frozen butter into the bowl.
  2. Stir to blend, then add 350 ml (1 ½ cups) buttermilk, and begin working the dough.
  3. Once mostly blended, turn the mixture out onto a floured surface and spread evenly.
  4. Gather any crumbs and pile them onto the rolled-out dough, then fold in half, press down to spread evenly. Repeat this process three more times.
  5. Dough mixture should be blended, not overworked. Using a rolling pin, roll out dough to 13 mm (½ inch) thick.
  6. Using a round cookie cutter of your choice, cut out your biscuits and place them on a baking sheet.
  7. Brush the tops of each biscuit with remaining buttermilk and bake for 24 minutes.

FOR THE TOMATO JAM

Ingredients:

  • 6-8 Roma tomatoes
  • 4.5g (1 teaspoons) dried red chili flakes
  • 1 medium onion, finely diced
  • 2 lemons, juiced
  • 958 g (1 litre) sugar

Preparation:

  1. To peel tomatoes, cut an X into the bottom of each one and blanche for two minutes in boiling water.
  2. Carefully remove the tomatoes and place them in a water bath with ice.
  3. Once cooled, the tomatoes will be easy to peel.
  4. Quarter the tomatoes. Over medium-low heat, simmer with remaining ingredients, stirring frequently, until liquid is mostly reduced, around 45 minutes to 1 hour. Let cool.