BOSPORUS // NEW LONDON RESTAURANT OPENING

Thank you to Posh Cockney for the following content.

This September, Bosporus will open its doors to guests in Leicester Square, serving incredible Turkish cuisine, available for eat in and take away.

The wait is finally over. Your Bridge to Traditional Turkish cuisine is ready. Not booked your table yet? What are you waiting for!?

London’s Leicester Square is the new home for this Dubai born restaurant, transporting you across the globe without leaving the heart of London. Where the Turkish roots and culture of yesterday, meet the highest quality and standards of today.

Bosporus started in Dubai in 2010 by GCS and now has six sites across the country, as well as venues located in Abu Dhabi and Egypt. They are very excited to be sharing their story with London. Expect a cosy, but lively dining experience whilst you make your way through their delicious and eclectic menu. London’s new Bosporus location will reflect Turkish architecture and culture with a contemporary twist. The spacious interiors are ergonomically designed to create a comfortable, cosy and relaxing vibe, perfect for all occasions.

Turkish cuisine is one of the most varied in the world, this is due to its unique location and influences from its surrounding countries. At Bosporus, specialities include the Ali Nazik Kebab which is a delicious smoky aubergine dip mixed with yogurt and topped with minced lamb. If you’re looking for a lighter option, Sehriye is a slow cooked succulent chicken soup
with vermicelli rice, tomato and a touch of cumin. If you’re in the mood for some fresh seafood, the Shrimp Saç Kavurma is a popular and authentic Turkish dish made with an appetizing Turkish rice surrounded by sautéed shrimp and vegetables. The part that we have all been waiting for, end your meal on a sweet note and try the iconic Sarma Baklava, an authentic Turkish baklava made with handmade filo pastry, melted sugar and pistachio.

The restaurant gets its name from the Strait, which runs through the centre of Istanbul, separating European Turkey from Asian Turkey. This makes Istanbul the only city in the world to be spread across two continents.

All of Bosporus’ restaurants are managed by passionate culinary professionals with Turkish roots and great knowledge about the foods that they will be serving you.

Bosporus is the perfect destination for families and friends looking to make unforgettable memories over magical Turkish Food.

Keep up to date and visit the Bosporus website at http://www.thebosporus.co.uk or check out their Instagram page @thebosporusuk.

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!