Potted Turkey

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AGA Cast Aluminium 24cm Sauté Pan
AGA Cast Aluminium 24cm Sauté Pan

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Save some of the leftover cooked turkey to make this delicious traditional pâté, which is packed into earthenware pots. Use freshly cooked turkey meat on Boxing Day - or the following day at the latest. It also freezes beautifully.

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  • 2lb (900g) mixed turkey meat
  • 8oz (225g) butter
  • 1 clove of garlic, crushed
  • Freshly grated blade mace (or a good pinch of nutmeg)

In a heavy pan melt the butter on the simmering plate and soften the garlic without browning. Add the roughly chopped turkey and mix well. Add the spices and seasonings - but go easy with the lemon juice.

When well heated through, turn into a food processor and process to a medium-coarse consistency. Check and adjust the seasoning. Pack into small earthenware ramekins or similar and then place in the refrigerator to chill.

Place the unsalted butter in a basin in the simmering oven for 30 minutes. Remove it and allow the butter to cool a little. Skim off any foam, and pour off the clarified butter, discarding the milk solids left behind. Pour the clarified butter over each ramekin, to seal, and place three juniper berries together with a dried chilli flake in the centre of each, to garnish.

Recipe from Richard Maggs the AGA Cookery Doctor

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