Curried Turkey Pate Recipes

CURRIED TURKEY

Steps:

• In a small saucepan, heat the milk and bouillon, stirring until bouillon is dissolved. Set aside. , In a large saucepan, saute apples and onion in oil until tender. Stir in the flour, curry powder, salt and pepper until blended. Gradually add milk mixture and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and heat through. Serve over rice.

CURRIED TURKEY CANAPéS

Steps:

• In a medium bowl, mix turkey, celery, egg, pimiento, onion, garlic, lemon juice, curry powder, salt and mustard until well blended.Stir in mayonnaise until moistened. Cover and chill.Seal crackers with Cracker Sealer. Spread about 1 tablespoon of the turkey mixture on each cracker and garnish with parsley or olives.

CURRIED CHICKEN LIVER PâTé

Steps:

• Cook onion in 4 tablespoons butter in a large heavy skillet over moderate heat, stirring, until softened. Stir in livers, curry powder, paprika, salt, and pepper and cook, covered, over moderately low heat, stirring occasionally, until livers are barely pink inside, about 10 minutes. Remove from heat and add brandy. Purée warm mixture in a food processor with remaining butter until smooth. Pour into a 3 1/2-cup terrine and cover surface with plastic wrap. Chill until firm, at least 3 hours.

CURRIED TURKEY POT PIE

Steps:

• Heat oven to 400°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray. In 2-quart saucepan, melt butter over medium high heat. Stir in flour with whisk; cook 1 minute. Stir in half-and-half, broth, curry powder and salt. Heat to boiling; boil 1 minute. Add soup, turkey and vegetables. Spoon mixture into pie plate.
• Unroll pie crust on work surface; sprinkle almonds over crust to within 2 inches of edge. Press into dough. Place pie crust, almond side up, over filling. Fold excess crust under and press to form thick crust edge; flute. Cut slits in several places in crust.
• Bake 30 to 35 minutes or until crust is golden and filling is bubbly.

CURRIED TURKEY TURNOVERS

Steps:

• If turkey is frozen, let it thaw overnight in the refrigerator.
• For filling, in a 10-inch skillet cook turkey and onion till turkey is brown.
• Drain off any fat.
• Stir in the green pepper, carrot, raisins, curry powder, salt cumin and pepper, cover and simmer 10 minutes.
• If necessary, remove cover and cook over high heat 3 to 4 minutes or till liquid is evaporated.
• Spoon filling into a bowl and let cool.
• Let frozen pie crusts stand at room temperature while the filling cools.
• To assemble turnovers, unfold/unroll/roll-out pie crusts; sprinkle with flour.
• Place crusts, floured side down, on a baking sheet.
• Spread half of the filling over half of each crust, leaving a 1-inch edge along the outside.
• Moisten edge with water.
• Gently lift and fold other half of pie crust over filling.
• Seal and flute edges.
• Wrap each turnover separately in foil; seal, label, and freeze.
• SERVE IMMEDIATELY: Brush turnovers with beaten egg.
• Cut slits in dough to let steam escape.
• Bake in a 375°F oven about 25 minutes or till golden brown and heated through.
• Serve as above with yogurt, sour cream and/or chutney.
• If frozen plan to cook for 40 to 45.

TURKEY CURRY

Steps:

• Lightly coat a skillet with cooking spray; saute celery and carrots until tender. In a bowl, mix 1/4 cup milk and cornstarch until smooth. Add broth and remaining milk; mix until smooth. , Pour over vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, onion, garlic powder and curry powder; heat through, stirring occasionally. Serve with rice if desired.

CATFISH CURRY

Steps:

• Rinse fillets under cold water and cut into 2-inch pieces.
• Place catfish into a medium saucepan and add water, onions, salt, and pepper. Bring to a boil; reduce heat, and simmer until fish is tender but not breaking apart, about 8 minutes. Transfer fish to a serving platter using a slotted spoon and cover with foil to keep warm.
• Bring the cooking liquid in the saucepan to a boil; continue to boil until it reduces to 1 cup, then keep warm over low heat.
• Combine flour, curry, and butter in a small bowl. Mix with a fork or fingertips to form a smooth paste. Roll teaspoon-sized bits of paste into balls.
• Return the cooking liquid to a simmer. While stirring slowly and continuously, drop the balls into the liquid one at a time, letting each one dissolve before adding the next. Cook until the sauce returns just to a boil and thickens to the consistency of gravy, about 5 minutes. Check the seasoning.
• Pour the gravy over the fish and boiled rice, sprinkle some parsley on top, and serve hot.

TURKEY PATE

Steps:

• If using whole turkey breasts, place in food processor and process until coarsely ground. Reserve ground turkey. Place scallions and parsley in processor and process until coarsely chopped. Add ground turkey and remaining ingredients. Process until smooth.
• Scrape mixture into an oiled loaf pan, 9 by 5 by 3 inches. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven (see Micro Tip) for 12 minutes. Prick plastic to release steam.
• Remove from oven. Uncover. Cover with a towel for 10 minutes. Uncover and let stand until cool. Wrap pan tightly with foil or plastic wrap and weight the pate. Refrigerate for 8 to 12 hours. Uncover and unmold onto a plate. Cut into 1/8-inch slices.

TURKEY CURRY PATTIES

Steps:

• First, make the pastry. Combine the flour, spices, sugar and 1 tsp salt. Rub in the butter and shortening with your fingers until the mixture resembles breadcrumbs. Whisk 1 egg and the vinegar together, then tip into the flour mixture. Bring together into a dough using your hands, adding 3-6 tbsp water if needed until just pliable. Knead for 3-5 mins, then cover and chill for 30 mins. Remove from the fridge 30 mins before you're ready to use.
• Meanwhile, heat the oil in a pan and fry the onion over a medium heat for 10 mins until softened. Add the tomato, thyme, garlic, chilli, if using, and ginger. Fry for a further 3 mins. Mix all the spices with a few tablespoons of water, then add to the pan. Fry for another 5 mins until the water evaporates and the spices are fragrant.
• Add the turkey and fry for 5 mins. Pour in the stock, then reduce the heat and simmer for 10-15 mins until most of the liquid has reduced. Remove from the heat and leave to cool completely. Chill until ready to use. Will keep chilled for up to 24 hrs.
• Heat the oven to 180C/160C fan/gas 6. Roll the chilled pastry out on a floured surface or sheet of baking parchment (this helps prevent the turmeric from staining the surface) to a 4mm thickness. If it starts to crack, press small pieces of the pastry into the gaps to fill. Using a 15cm-diameter bowl as a template, cut out as many circles of pastry as you can, then re-roll the offcuts and repeat until all the pastry has been used. You should end up with about 10 circles. Transfer to a baking tray lined with baking parchment.
• Working with one pastry circle at a time, spoon 2 tbsp of the turkey curry filling onto one side of the circle, leaving a 2cm border. Beat the remaining egg with the milk and brush onto the border. Fold one half of the pastry over the other to form a semicircle and enclose the filling. Press the edges together, seal with a fork and prick the top all over.
• Bake for 20-25 mins, or until the pastry is firm. Leave to cool slightly and serve. After cooling completely, will keep in the freezer for up to three months.

TURKEY PATTIES

Steps:

• In a large bowl, blend turkey with bread crumbs, egg, green onion, garlic, ginger and soy sauce. Shape into 4 patties.
• Heat oil in a wide skillet over medium heat. Cook burgers for 5 minutes on each side, or until cooked through. Garnish with chopped parsley.

TURKEY PATTIES WITH CURRY SAUCE

Steps:

• Heat the butter in a saucepan and add the onion. Cook, stirring occasionally, until wilted.
• Put 1 cup of the bread crumbs in a mixing bowl and add the broth. Stir. Add the cooked onion, nutmeg, parsley, egg, salt and pepper. Add turkey and blend well. Divide the mixture into 8 equal portions.
• Sprinkle remaining 1/2 cup of bread crumbs on a flat surface and roll each portion in bread crumbs.
• Flatten each portion into a round pattie about 3/4 inch thick.
• Heat about 2 tablespoons oil in 1 or 2 skillets large enough to hold the patties without crowding. Add the patties and cook about 4 minutes on each side or until nicely browned.
• Turn often as the patties cook.
• Meanwhile put the almonds in a skillet and cook, shaking the skillet and stirring, until the almonds are nicely browned. Remove from the heat and let cool.
• Spoon the curry sauce over the patties and sprinkle with almonds.

CURRIED TURKEY SANDWICH

Steps:

• Mix mayonnaise with curry powder to taste. Toss chopped turkey with curry mayonnaise, then place on pumpernickel bread and top with stuffing.

CURRIED TURKEY LEGS

Steps:

• Brown turkey legs in butter; remove from skillet.
• Add onion and garlic to skillet.
• Cook till onion is tender but not brown.
• Return meat to skillet.
• Add curry powder, 1-1/2 teaspoons salt, gingerroot, tomatoes, and 1/4 cup water.
• Cover; simmer 45 to 60 minutes, stirring occasionally, till turkey is tender.
• Stir in flour.
• Cook and stir till thickened.
• Serve with cooked rice tossed with raw grated carrot.
• Pass curry condiments.
• This recipe cannot be distinguished from curried leg of lamb and is easily adapted to the Crockpot.