RECIPE CHRISTMAS LEFTOVERS
DEVILLED & PULLED LEFTOVERS
Serves 2-4 people (with salad, toasted breads)
Prep 20 mins
Cook 10 mins
A lovely and traditional method of using up leftover chicken or turkey, pairing the dark leg and
thigh meat with a spicy sauce, and the light breast meat with a cream sauce. Devilled sauce
would normally call for dijon mustard but I use wholegrain, as mustard seed is a wonderful
antioxidant. Curry powder is also often used but I go with turmeric for its anti-inflammatory
properties, which is enhanced using coconut oil in the dish also.
Pulled sauce, usually made with heavy cream, but I use half fat creme fraiche and grass-fed
butter (superfood!). To plough some goodness into a usually nutrient stripped sauce I go heavy
on the herbs with parsley and dill, both very good sources of vitamin C. Anti-oxidants present
in parsley and dill adds to the sauce’s calcium qualities.
Devilled
1 tbsp wholegrain mustard
2 tbsp mango chutney
1 tbsp Worcestershire sauce
1 tsp apple cider vinegar
1 tsp turmeric
1/2 tsp cayenne pepper (reserve the
cayenne to stirring through after the
cooking process, as cooking with
cayenne actually turns its antiinflammatory properties into
inflammatory, and should always be
used as a seasoning like salt or pepper)
1 tbsp coconut oil, melted
1. Mix all the ingredients for the devilled sauce in
a large bowl, use a fork to do this if your
coconut oil is solid.
2. Mix together the leg/thigh chicken meat with
the sauce and pre-heat your grill to a medium
heat.
3. Line a baking sheet with foil and grease lightly
by rubbing in a little coconut oil.
4. Spread the chicken in its sauce out in a thin
layer and grill, you’ll want to get some crispy
bits on there, but keep an eye on it. Serve.
Pulled
50g grass fed unsalted butter
100g half fat creme fraiche
1/2 lemon, juice of
1 garlic clove, finely chopped
15g parsley, finely chopped
15g dill, finely chopped
1. In a deep frying or sauté pan, begin to melt the
butter until it starts to bubble.
2. Lower the heat and quickly add the creme
fraiche and stir constantly for a couple of
minutes.
3. Add the chicken breast and stir into the sauce,
add the garlic and herbs for the final minute
and remove from the heat. Squeeze over the
lemon juice, season & serve.
THEGAYUK | ISSUE 17 | DEC 2015 85
CREDIT: JORDAN LOHAN
150g breast meat
150g leg / thigh meat