I overindulged on Christmas day and now feeling suitably bloated. My fridge is full of left overs so this my Boxing day lunch, followed by a brisk walk with family to say ‘Merry Christmas’ to neighbours… (Although I am sure many were woken by the kids going crazy Christmas Day morning :))
Turkey & Brie Cranwich
This recipe is from Jason & Shawanda and their homemade cranberry-apricot chutney is the star of this turkey and brie panini and worth taking the time to make it (however as the shops are closed you may need to improvise 🙂 )
- For the cranberry apricot chutney:
- 1 Tbsp olive oil
- 1/3 cup chopped yellow onion
- 1 spicy red pepper, seeded and chopped (optional; I used a red serrano)
- 1 clove garlic, minced
- Juice of 1/2 lemon
- Juice of 1 orange
- 1 tsp worcestershire
- 3 Tbsp brown sugar (more if desired)
- Pinch of ground ginger
- 12 oz bag of cranberries
- 12-15 dried apricot rounds, chopped
- 1 cup water
- Pinch of salt
- For the sandwich:
- Sturdy bread
- Sliced turkey
- Slices of brie from a small wheel
- Cranberry-apricot chutney
- Handful of salad greens
- Olive oil
- To make the chutney, heat olive oil in a sauce pan over medium heat.
- Add onion and pepper (if using), and cook ~3 minutes, until the onions have softened.
- Add the garlic and cook 1 minute more.
- Add the remaining chutney ingredients to the pan and bring to a boil, let cook covered for ~10 minutes until the cranberries have softened and then remove the lid and cook until nearly all of the liquid has cooked away, about another 10-15 minutes.
- Taste for sweetness and add another tablespoon or 2 of sugar, if you think it needs it (I was looking for just enough sweetness to take the edge off the cranberries).
- Let cool and then transfer to a jar or bowl and keep in the refrigerator (will last a good 2 weeks).
- To assemble the sandwiches, heat your panini maker or grill pan to high.
- Lightly brush the outside of the bread slices with olive oil and the inside with a generous smear of chutney.
- Pile turkey, brie, and salad greens on top and grill until golden brown.
Image & recipe source: http://www.jasonandshawnda.com/foodiebride/archives/13856/
Find out more about Jason and Shawanda http://www.jasonandshawnda.com/foodiebride/about/