Oh my, our lovely turkey was delicious...what's more, we now have quite a large amount of turkey meat to eat up, and soon, and without recourse to our small freezer!
It's my belief that cooked turkey meat should be fit to be turned into a confit item and preserved in a Kilner preserving jar, and stored in a cool place until ready to be used for all sorts of dishes.
So I have my turkey and some butter and oil, a few onions, carrots, plus some other ingredients such as black peppercorns, a bay leaf or two, sea salt and...........well, we shall see when I get going.
I think I'll cook my vegetables and spices in a good mix of olive oil and butter, a gentle saute, until the mix has gently collapsed and then I think I'll strain the hot fat over the meat, leave it to cool and then spoon the mixture into warmed preserving jars.
Then water bath my filled jars for the required time.
I think the mix will be delicious which I shall use in all kinds of different ways!
Happy cooking.....
Daisy
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