Cyrus Todiwala's favourite Christmas recipes

By
Eve O'Sullivan
Added
23 November, 2015

Ahead of his appearance at the Good Food Show Winter in Birmingham this weekend, Cooked author Cyrus Todiwala gave us a sneak preview of what he’ll be cooking; the perfect leftovers recipe, and a quick and easy canape.



Turkey jalfrezi omelette roll

Shredded, cooked or leftover turkey, tossed with peppers, shallot, ginger and spices, rolled over a masala omelette in a tortilla wrap. The perfect Boxing Day dinner.


Serves 6

2 tablespoons oil

3 thinly sliced shallots

2 finely chopped garlic cloves

1 thinly sliced green pepper

1 thinly sliced red pepper

5cm piece finely sliced ginger

1-2 finely chopped green chillies

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon ground turmeric

300g cooked turkey

1 deseeded and chopped tomato

Salt and ground black pepper

Juice of ½ a lime

6 large soft tortilla wraps

A few leaves chopped coriander


For the omelette

6 eggs

Grated cheddar cheese, to serve

1-2 tablespoons chopped coriander leaves

6 teaspoons oil



First, make the jalfrezi. Heat a wok or large frying pan and put in the oil. Add the shredded vegetables, except the tomatoes, and toss for a couple of minutes or so making sure all the vegetables cook well.


Mix the spices in a small bowl with 4-5 tablespoons of water, enough to make a paste, and pour this into the pan. Mix well and cook until reduced a little and fragrant.


As soon as the liquid has reduced, add the shredded turkey and the tomato, season and taste, then add the lime juice and taste again. If happy, add chopped coriander and switch off the pan.


Next Lay the tortilla wraps on a clean kitchen surface. Heat a frying pan and add one teaspoon of the oil and swirl it around well. Beat one egg and season lightly with salt and pepper, then pour it into the hot frying pan and swirl around to coat the pan. Sprinkle on some grated cheese and some chopped coriander before it sets and once cooked, flip the omelette over onto a tortilla arranging it evenly, matching up the edges.


Repeat until you have them all done, then distribute the turkey jalfrezi mix evenly across all the tortillas. Wrap as you would a spring roll; first fold the two sides in a little and then roll so that the filling is securely tucked in. Once all are rolled either heat a griddle pan if you have one or just a large frying pan and pan grill each roll until it is nicely browned on all sides. Serve hot and crisp with a dip of your choice; I, would prefer a spiced tomato ketchup and some salad.



Prawn and chilli cheese on toast

A style derived from the famous Portuguese Rissois de Camarao, which is more intricate and needs a lot more skill, but this is interesting - a great snack or canape.


Serves 8-10

1 tablespoon softened butter, plus extra to cook

1 teaspoon cumin seeds

1-2 finely chopped green chillies

1-2 finely chopped garlic cloves

2-3 finely chopped spring onions

200g finely chopped raw prawns

1-2 tablespoons of cornflour

150ml single cream

3 egg yolks

Grated strong cheddar, to serve

1 heaped tablespoon chopped coriander leaves

Salt, to taste

6 slices of toasted bread


Place your softened butter on a chopping board and mix in the cumin seeds, then with your large knife chop the cumin seeds in the butter. This prevents them from flying all over the placed and you can get a very fine chop.


Heat the butter gently on a low heat in a saucepan. Once melted, increase the heat and add the chillies, the garlic and spring onions. Cook for a minute or so, stirring regularly to prevent burning, until the garlic is nearly cooked, then add the prawns and stir well to prevent lumps from forming. Keep breaking up the lumps but retain heat so that less liquid escapes from the prawns. As soon as prawns look cooked, reduce heat slightly and sprinkle the cornflour over the mixture and stir well.


Remove from the heat and mix in the cream, stirring well. Reheat gently until the mix becomes thick, then remove and stir in the egg yolks away from the heat. Mix well and add the grated cheese, the chopped coriander and check seasoning after mixing it all in well.


Divide the prawn mix evenly over each piece of toast, then bake under the grill until nice bubbling and golden brown. Cut each slice into three strips, then slice each strip into three again, giving you nine pieces from each slice of toast. Serve hot.


Sign up for a free 30-day trial for an exclusive members-only discount for the Good Food Show Winter at the NEC Birmingham, 26-29 November. Look out for the discount code in our newsletter this week. 


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