I've used the leg and thigh of the turkey for this recipe. In other words, the dark brown meat. It's higher in fat content and flavour than the breast and so doesn't need any extra oil in the cooking process. it's also the part of the turkey that is normally leftover.
You've probably spotted the lemon wedges on the side. Citrus at this time of the year is essential in our house. It's a great cleanser and I always try to keep the fruit bowl full of fresh lemons, grapefruit and oranges. The scent is amazing but a slice of lemon in warm water to start the day is great. Lemon and honey is brilliant for soothing sore throats. Lemon cuts through fat so if you've had a heavy meal a glass of water with a squeeze of lemon juice helps the digestion. Let's not forget that a slice or wedge of lemon is great for many seasonal drinks.
Turkey Carrot Rice Crackers (serves 4)
Ingredients
200g dark brown turkey meat (about 2 large handfuls)
1 teaspoon of paprika,
1 teaspoon of ground cumin
2 carrots, peeled
4 scallions/spring onions, shredded
8 rice crackers
1 lemon cut into wedges
Method
1. Preheat a (fan) oven to 180 degrees Centigrade. Line a baking tray with greaseproof paper/baking parchment.
2. Take a large bowl and shred the turkey meat into small chunks using your hands, Sprinkle over the dried spices, I've used paprika and cumin here but feel free to mix in whatever spices you prefer. Stir well so that all the turkey is coated.
3. Spread the turkey onto the baking tray and bake in the oven for 20 minutes, until slightly crispy and well heated through. Using a vegetable peeler, peel the carrots into the large bowl into long strips. Add the shredded scallions and the hot turkey. Carefully mix together and sprinkle with a little fresh lemon juice from the wedges.
4. Divide the turkey mixture between the rice cakes while still warm and serve with a lemon wedge.
Caítríona, mum to 2 small boys, wife to himself, chief cook & bottle washer.
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