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:
- 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.
- Stir to blend, then add 350 ml (1 ½ cups) buttermilk, and begin working the dough.
- Once mostly blended, turn the mixture out onto a floured surface and spread evenly.
- 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.
- Dough mixture should be blended, not overworked. Using a rolling pin, roll out dough to 13 mm (½ inch) thick.
- Using a round cookie cutter of your choice, cut out your biscuits and place them on a baking sheet.
- 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:
- To peel tomatoes, cut an X into the bottom of each one and blanche for two minutes in boiling water.
- Carefully remove the tomatoes and place them in a water bath with ice.
- Once cooled, the tomatoes will be easy to peel.
- 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.
