Muddy Makes: Potted Golden Turkey
Behind every gourmet hang-out and home-cooked meal in the Duchy there’s an army of people growing, digging, nurturing, churning, blending, preserving, fishing and so much more; here at Muddy we are keen to tell their stories.
In our latest series, we’re bringing you seasonal recipes from local chefs, plus (thanks to Truro Farmers Market) we can also showcase the people truly responsible for all that awesome Cornish produce.
Meet Cornwall’s only ‘Gold Turkey Standard’ producer, Treway Farm.
Kate and Will (yes, we know!) gave us a great idea for using up leftovers too – their Potted Golden Turkey beats that weird curry we usually make hands-down!
Kate and her husband Will are first generation farmers who, fresh out of university, bought Treway Farm near the village of Grampound in 2007. It’s an idyllic spot with 300 acres of rolling hills, lush meadows, and sheltered valleys.
Approaching the farming business with fresh eyes and open minds, the couple soon spotted a gap in the market and diversified into rearing high-quality turkeys for the Christmas table.
These award-winning bronze turkeys are a traditional heritage breed, allowed to roam freely amongst the valleys and meadows at Treway, slowly reaching their finishing weight just in time for Christmas. They are then game-hung to allow the flavour to develop before being dry plucked.
The hugely successful artisan turkey business prompted Kate and Will to diversify again into another native, heritage breed – short horn cattle. These small, stocky cattle are easy to look after and can be reared entirely on pasture, which is better for the animal, the consumer, and the environment.
Using a local butcher Kate and Will keep food miles to a minimum and sell their grass-fed beef direct to customers through their website as well as at Truro Farmer’s Market every Saturday.
Potted Golden Turkey, Ham and Parsley with Sourdough Soldiers
Kate says: “This is a fabulous way to enjoy leftover golden turkey, and it also freezes beautifully so there really is no waste. I make this often and in other years it serves as a lovely present to take when visiting family and friends over Christmas. It’s also delicious with cranberry chutney.
This needs to be kept refrigerated and, if you’re not freezing it, eaten within 3 days from when the golden turkey was cooked.
- 150g butter
- 1 clove garlic, peeled
- 400g cooked/roasted Golden Turkey meat, white and dark, roughly chopped
- 100g cooked ham, roughly chopped
- 1 tsp grated nutmeg
- A pinch ground mace (optional)
- 2 tsp lemon juice
- A pinch cayenne pepper
- 1 tbsp chopped parsley
- Sea salt and black pepper
- 1 tbsp capers, rinsed (optional)
- To serve, 1 x 400g loaf of sour dough bread, sliced and griddled or toasted
- For the clarified butter: 150g butter
In a large pan, melt the butter slowly and soften the garlic without browning. Add the golden turkey and ham and mix well. Add the nutmeg, mace, lemon juice, cayenne pepper and chopped parsley.
When heated through, place all the ingredients into a food processor and blitz to a rough, coarse consistency, check the seasoning and adjust to taste. Stir in the capers if you’re using them.
Pack the mixture into small ramekins, earthenware pots or kilner jars, and place in the refrigerator to chill.
To make the clarified butter, place the butter in a small pan over a low heat until melted. Remove from the heat and cool a little. Skim off any foam and pour off the clarified butter, discarding the milk solids left behind.
Pour the clarified butter over each ramekin, to seal the potted golden turkey. You can top the clarified butter with juniper berries, a bay leaf or some chilli flakes for decoration.
Serve with the sour dough, cut into large, chunky soldiers!