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Devilled Turkey with Pilaf

ingredients

serves: 6
750 g cooked turkey
142 ml carton whipping cream
1 tsp anchovy essence
1 tbsp Worcestershire sauce
2 tsp mushroom ketchup
3 tbsp mango chutney
1/2 tsp French mustard
dash of Tabasco sauce
salt and freshly ground black pepper to taste
2 tbsp oil
1 onion, chopped finely
350 g brown rice
2/3 cup (125 g) dried apricots, chopped
1.2 litres (2 pints / 5 cups) turkey or chicken stock
50 g pine kernels, toasted
2 tbsp (1 oz) 25 g butter

method

1. Cut the turkey into thick slices and arrange in a shallow ovenproof container. Whip the cream with all the flavourings until soft peaks form. Pour over the turkey.

2. To make the pilaf, heat the oil in a large pan, add the onion and cook until soft and golden. Stir in the rice and cook for 2 minutes.

3. Add the apricots, then pour over the stock. Bring to the boil, cover and simmer for 30 minutes, until the liquid is almost absorbed and the rice is just tender. Stir in the pinekernels, and salt and pepper and leave to cool.

4. To freeze: Cover the devilled turkey, label and freeze. Spoon the pilaf into a freezer bag or rigid container, cover or seal, label and freeze.

5. To thaw: Leave in the refrigerator overnight. Turn the pilaf into a buttered ovenproof dish and dot with the butter.

6. Cover both dishes and cook in a preheated oven, 200°C, 400°F, Gas Mark 6, for 15-20 minutes.

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