Ed's Victorious Turkey Hash
This turkey hash recipe, given to me by my friend and agent, Ed Victor, and in charmingly bossy letter form, has been a recurring feature in my books. Why drop it now of all times? Not least, of course, because it is a real winner.
I’ve given it here as an actual recipe but, as with all these notions for leftovers, the quantities are meant to be a guide only. They are more of the “a handful of this, a handful of that” school of cookery, and that’s how it should be.
Anyway, this is my adaptation of the Victor Original: I’ve fiddled a bit, but remained essentially faithful, as, indeed, I will always be to him.
|2 x 15ml tbsp||olive oil|
|1||onion, peeled and chopped|
|2||red peppers, deseeded and chopped into approx. 1cm x 2cm pieces|
|1||clove garlic, peeled and minced|
|250g||shredded cold turkey|
|75g||pitted black olives|
|2 x 15ml tbsp||soured cream|
|2 x 15ml tbsp||leftover turkey stock|
|few dashes of Tabasco sauce, or to taste|
|1–2 x 15ml tbsp||chopped flat-leaf parsley to garnish (optional)|
Toss the flaked almonds in a hot, dry pan over a medium to high heat until toasted. Remove to a plate for a while.
Add the butter and oil to the pan, then throw in the chopped onions and peppers and cook, stirring, over a medium to low heat for about 10 minutes.
Stir in the garlic, then add the shredded turkey and cook until piping hot.
Return the reserved toasted flaked almonds to the pan, add the olives and mix in.
Whisk together the soured cream, turkey stock and egg, then pour into the pan, give a quick stir to combine and shake in the Tabasco sauce.
Finally, add the flaked Parmesan and stir until it begins to melt into the hash. On serving, sprinkle with chopped parsley, if wished.