KELLY BRONZE TURKEYS // CHRISTMAS LEFTOVER IDEAS – BOXING DAY TURKEY WRAP

Thank you to Belle PR for the following content

Paul Kelly’s Boxing Day Turkey Wrap

Ingredients

  • Brussel sprouts
  • Mayonnaise
  • Tortilla wraps
  • Leftover stuffing
  • Leftover KellyBronze turkey (and skin)
  • Kellybronze hot cranberry jelly

Instructions

  1. Preheat the oven to 180 degrees.
  2. Lay the cooked turkey skin flat in a baking tray and cook in the oven for approx. 10 minutes or until crispy.
  3. Grab a wrap and spread the mayonnaise and cranberry sauce in the centre. Add the brussel sprouts, turkey, stuffing and once crisped, the delicious turkey crackling.
  4. Fold over one side of the wrap, followed by the bottom and finally roll over until the filling is fully enclosed.
  5. Slice in half and enjoy!

KELLY BRONZE TURKEYS // CHRISTMAS LEFTOVER IDEAS – CROQUE MADAME

Thank you to Belle PR for the following content

Ingredients

  • 2 sprigs of thyme
  • 3 eggs
  • 10g unsalted butter
  • 200ml whole milk
  • 2 tablespoons Dijon mustard
  • 6 slices of white bread
  • 100g Wensleydale cheese (with cranberry)
  • 100g Gruyere cheese
  • 1 jar of KellyBronze hot cranberry jelly
  • 400g leftover KellyBronze cooked turkey

Instructions

  1. Preheat the oven to 180 degrees.
  2. To create the bechamel sauce – add the butter and thyme leaves to a saucepan on a low heat. When the butter has melted, stir in the flour and leave to cook for two minutes. Then add the milk and whisk until smooth (no lumps!) Increase the heat and leave to simmer for a few minutes until the sauce has thickened.
  3. Remove pan from the heat and add the mustard and Wensleydale cheese. Return back to the heat for 30 seconds until cheese has melted.
  4. Slice the bread into six 1.5cm thick slices. Spread the cranberry sauce onto three slices, then add the bechemel sauce and grate on some gruyere cheese. Add the turkey, some more gruyere and then sandwich together with the remaining slices. On the top of the sandwich, add a little more béchamel, a sprinkle of gruyere and bake in the oven until the cheese has melted and is golden brown in colour.
  5. Whilst the sandwiches are in the oven, grab a frying pan, add a knob of butter and fry three eggs until the whites are cooked but the yolks are still runny.
  6. Remove the sandwiches from the oven when golden brown, and place one egg on top of each.
  7. Eat and enjoy!

THE MOUNT (CHINGFORD) // CHRISTMAS MENU

Tonight we are visiting The Mount in Chingford to try out their new festive menu (below). We cannot wait to share our thoughts!

THE DUKES HEAD (BILLERICAY) // FESTIVE MENU

Tonight we are visiting The Dukes Head in Billericay to try out their new festive menu (below). We cannot wait to share our thoughts!

THE GEORGE & DRAGON (EPPING) // FESTIVE MENU

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THE MOUNT (CHINGFORD) // CHRISTMAS MENU

If you’re looking for a meal a little less formal & definitely on a lower budget then this is your answer! The Mount, situated on Chingford Mount is ideal for a quick catch-up & bite to eat over the festive period. This is somewhere we have eaten before & can recommend!

LIVE DOSA // CHRISTMAS MENU

Today, we have another Christmas menu for you! Live Dosa is a really lovely family owned & run restaurant in Chelmsford. The team here will do all they can to accommodate & make you feel welcome, so again, another one to consider over the festive period.