Corn and sweet chilli sauce evoke the Latin American origins of Britain's favourite Christmas bird. This quick but luxurious recipe comes courtesy of Rachel Elliot of The Society's Inventory Management Team. If you have recently taken delivery of one of over 200,000 mixed cases we assemble each year here at Stevenage, chances are that it will have been made up under Rachel's supervision.
Wine Recommendation: The chilli sauce calls the shots here, and South America beckons. Try The Society's Argentine Malbec or Silbador Casablanca Chardonnay from Chile, which has the necessary white oomph.
- for 8 fritters (2 hungry people)
- 330g tinned sweetcorn, drained
- 200g leftover turkey shredded or cubed
- 2 egg lightly beaten
- 5 tbsp milk
- 25g butter
- 85g flour
- 2 spring onions, white part only, finely chopped
- Pinch salt
- Sunflower oil for shallow frying
- 6 slices bacon
- sour cream and sweet chilli sauce to serve
Melt the butter in a heatproof bowl. Whisk in the eggs and milk then add flour and salt. Stir in the corn, spring onion and turkey
Heat the oil in a frying pan. Add spoonfuls of the mixture to the pan and cook for 2-3m each side until golden. Keep warm while you grill the bacon slices.
To serve start with a fritter, top with a slice of bacon and drizzle with some of the sweet chilli sauce and sour cream. Repeat these layers to create towers.
Serve with a green salad.