30 mins
1 hour 30 mins
20 people
Ingredients
200g/8oz cooked turkey or turkey mince (leftovers are perfect), minced or chopped
2 spring onions, finely chopped
25g/1oz breadcrumbs
2 tbsp parsley, chopped
50g/1oz gruyere cheese,finely grated
1 egg, beaten
2 tbsp sesame seeds
Salt and freshly ground black pepper
2 tbsp olive oil
Chutney
500g/ 1lb cooking apples, peeled & chopped
150g/6oz onion, chopped
1 tbsp olive oil
500g/1lb blackberries
2 tsp dijon mustard
3 tsp fresh ginger, finely chopped
100g/ 4oz brown sugar
150ml/5floz red wine vinegar
Method
To make the chutney, fry the onion on a low heat in a large saucepan for 8-10 minutes until softened, do not allow them to brown. Add the apple and blackberries and cook for 5 minutes. Add the mustard, ginger, sugar and vinegar. Bring to the boil, and then turn down the heat to simmer for 30- 40 minutes until thickened. Store the chutney in sterilized jars. This can be made months in advanced ready for Christmas.
To make the turkey balls mix the turkey, spring onion, breadcrumbs, parsley, cheese, egg, sesame seeds, salt and pepper together in a bowl. Shape into 20 balls. Heat the olive oil in a frying pan and fry the balls in batches until they are golden brown for 4-5 minutes. Serve with the chutney on a cos or baby gem lettuce leaf.
Ideal as a light meal or canapés.
Credit
Brought to you from seasonalberries.co.uk.
