Arun Kapil – Turkey Delight and Snowman on a Stick

Arun Kapil 2 Fresh Spice - Arun Kapil








Green Saffron stall - photographer Tim Woodier - CopyArun Kapil of Green Saffron will be on the Chef Dem stage in the Market Hall at 3.30pm as part of our Christmas Food & Drink Fair (Sunday 14 Dec). He has a new book out: Fresh Spice: Vibrant recipes for bringing flavour, depth and colour to home cooking (Pavilion Books). He’ll  be doing a book-signing. Green Saffron will also be exhibiting.

RECIPES: Here are two clever recipes from Arun to make the most of your festive left-overs:

TURKEY DELIGHT – with coconut, spice and lime (serves 4-6 people)

For a delicious way to use up left-over turkey, chicken, ham or beef try this recipe. Delicate, superbly aromatic, bursting full of flavour. Fresh Tamil spices, creamy coconut milk, lime juice and fresh coriander…absolutely beautiful. Our version of the Tamil ‘Vadagam’ blend:  ‘Turkey Delight’….full of Indian promise!


  • 500g or 1 lb onions, peeled, diced
  • 60g or 2 oz ghee, butter or 3 tblsp vegetable oil
  • 4 cloves garlic, crushed or blitzed
  • 20g or 1 fat inches ginger, grated or blitzed

Spices: 2 tsp cumin, 5 green cardamom pods, 4 cloves, 1tsp black pepper, ½ tsp fenugreek seeds grind these all then add, ½ tsp Kashmiri chilli flakes, 1 heaped tsp ground cassia, 1 heaped tsp turmeric,1 tsp black mustard seeds and 4 gratings of nutmeg.

  • 1 tin coconut milk
  • 1 tin tomatoes, chopped
  • 1kg or 2 lb COOKED meat (turkey, ham etc), cut into bite-sized pieces
  • 1 tsp sugar (optional)
  • juice and zest of ½ lime
  • coriander, fresh, roughly chopped
  • 1 tsp sea salt, to taste

How to make your meal:

  1. Sweat the onions in the ghee in a heavy bottomed pan until soft.
  2. Turn the heat up to medium, add the garlic and ginger. Stir for a couple of minutes.
  3. Next, add your spice blend and stir for another minute.
  4. Turn up the heat a little, add the tomatoes and coconut milk, sugar, stir and cook for 2 or 3 minutes.
  5. Add the cooked meat and cook on a gentle heat until everything’s deliciously warm, approx 5 to 10 minutes.
  6. Take off the heat, grate the lime zest into the pan, squeeze in the lime juice, sprinkle with the fresh coriander.
  7. Stir, check the seasoning, adding salt if you think it needs it, stir again, then serve immediately.

Serving suggestion: Sprinkle with freshly chopped coriander and serve with Green Saffron’s Vintage ‘AAA’ Basmati rice.

Alternative suggestions: Try replacing the cooked meat with the same quantity of raw – cut into mouth-size pieces; but remember (at stage 5, above) to cook it for about 20 minutes for chicken and about 1½ hours for lamb with the lid on until your chosen meat is cooked. Fish could also be used. Monkfish is recommended as it has a firmer texture. Again, remember to only just cook the fish. This could take as little as 15 to 20 minutes.


SNOWMAN ON A STICK (Makes 6 sticks)


  • 50g smooth apricot jam
  • 1 tblsp water
  • 1 x 390g Green Saffron Crimbletastic Christmas pudding, or any amount of left-over Christmas pudding
  • 60g desiccated coconut
  • 30g white chocolate
  • 6 small brochette skewers
  • 12 raisins
  • 2 or 3 red glace cherries
  • 6 sultanas
  • 6 small dice mixed peel


  1. Pop the water and apricot jam into a saucepan, heat, stir and melt. Set aside.
  2. Put the pudding into a mixing bowl and break it up with a knife until it resembles bread-crumbs. Set aside.
  3. Pop the coconut onto a plate, grate the chocolate onto it and mix together with metal spoon.
  4. Roll 6 balls of pudding weighing 40g and another 6 weighing 20g. Brush them with the jam, then roll them around in the coconut chocolate flakes, until they’re fully covered.
  5. Brush the raisins with the jam and pop them on as eyes. Cut 6 small pieces of cherry, coat in jam and add on as noses.
  6. Finally, slide a sultana followed by a small piece of mixed peel up the stick and wedge into place to stop the snowman sliding down his perch. Insert the sticks into some foil covered oasis and serve!

For handy hints and complements contact Arun on: 00353 (0)86 833 1030,,                                                                           Unit 16, Knockgriffin, Midleton, Co Cork, Ireland

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