b'The Great Eastern Mail DECEMBER 16, 2022 17food & winePrep Time: 5 mins serves Prep Time: 30 minsCook Time: 15 mins 4 Cook Time: 10 mins makes15-20Leftover TurkeyGingerbreadFricasseeMake the most of leftover roast turkey with this creamyMenfricassee. Its delicious served with mash, rice or pasta and ideal for using up turkey from Christmas dinner.ingredients ingredients50g butter 150 g Frozen Peas 225g plain flour, plus extra for dustingtsp ground cloves100g chestnut or button mushrooms,600g leftover boneless cooked turkey, tsp salt 75g unsalted butterquartered chopped into chunks or shredded 2 tsp bicarbonate of soda 100g soft brown sugar1 tbsp plain flour small bunch of parsley, chopped1 tbsp ground ginger 100g golden syrup100ml white wine or dry sherry (optional) 1tsp ground cinnamon300ml chicken or turkey stock salt & pepper to taste100ml double cream or crme frache methodmethod 1.Heat oven to 190C/170C fan and line a baking tray with baking paper. Sieve the flour, salt, bicarb, ginger, cinnamon and cloves into a large bowl. Heat the butter, sugar and syrup until 1.Heat the butter in a deep frying or saut pan until sizzling, then add the mushrooms and fry fordissolved. Leave the sugar mixture to cool slightly, then mix into the dry ingredients to form 4-5 mins until softened. Sprinkle over the flour and stir until a paste forms. Cook for a few morea dough. Chill the dough in the fridge for 30 mins.minutes. 2.On a surface lightly dusted with flour, roll out the dough to a -inch thickness. Stamp out 2.Splash in the wine or sherry and let it bubble for a minute, then stir in the stock and bring tothe gingerbread men shapes with a cutter, then re-roll any off-cuts and repeat. Place your the boil. Reduce the heat to a simmer and the cream and frozen peas and cook for 5 minutes.gingerbread shapes on the lined trays, allowing space for them to spread. Cook for 10-15 Season, then stir in the turkey. Simmer until the turkey is heated through, then remove from themins, then remove from the oven and leave to cool. Decorate with icing.heat and stir in the parsley, if using. Serve with pasta, mash or rice.CHRISTMASOPEN HOURSOPENTILL DECEMBER 18 THRE-OPENDECEMBER 27 THCLOSED JANUARY 1OPEN WEDNESDAY TO SUNDAY IN JANUARYWINNER OPEN 10AM TO 4PMOnly 3kmTourism off PrincesAttraction PLEASE PHONEHighway 0409 568 241BOOKINGS ESSENTIAL20 Cabernet Close, Nicholson, VIC www.nicholsonriverwinery.com.au Find us'