Ginger and Apricot Thai Turkey
- 2lb (900g) cold cooked turkey
- 1lb (450g) left-over ham, diced or
- 14oz (400g) lightly smoked bacon bits
- 4-6 oz (100-150g) block of creamed coconut
- ½ pint (300ml) chicken stock
- ½ teaspoon curry powder
- 1x295g tin of Campbell's condensed mushroom soup
- 7oz (200g) plain yogurt
- Juice of 1 lemon
- 6oz (175g) ready-to-eat dried apricots
- 1 280g jar of stem ginger
- 2 not-too-ripe bananas
Soften the coconut in a saucepan with the chicken stock and curry powder on the simmering plate. Once hot, transfer the pan covered to the simmering oven for 15 minutes.
If you're using bacon, place in a frying pan on the simmering plate to allow the fat to run. Stir until cooked and remove, with a slotted spoon, to a plate and allow to cool.
Cut the apricots and half of the jar of drained stem ginger into small pieces. Then add, in a mixing bowl, to the condensed soup, yoghurt, half the lemon juice, and some of the ginger syrup. Mix all together and pour over the cut up turkey and ham, or bacon pieces.
Turn into a baking dish and cook on the grid shelf on the floor of the roasting oven for approximately 50-60 minutes until thoroughly heated through and bubbling. Slide a cold plain shelfabove if it starts to brown too quickly.
Serve with rice and salad. Cut up the banana and sprinkle the remaining lemon juice over and serve as an accompaniment.
Recipe by Richard Maggs the AGA Cookery Doctor.