Ballymaloe Christmas Whopper
for all your Ham & Turkey leftovers!

Ingredients

1x slice of ham (20g)
1x slice of turkey (20g)
3x slices extra crispy bacon
30g homemade stuffing
2x generous teaspoons of Ballymaloe Cranberry Sauce (16g x 2)
A generous handful of delicious salad leaves
1 x small parsnip
Olive oil
1x wholemeal pitta

Fresh Herb Stuffing
175g (6oz) butter
350g (12oz) chopped onions
400-500g (14-16oz) approx. soft good quality breadcrumbs
(or approximately 1lb / 4ozs of gluten-free breadcrumbs)
50g (2oz) freshly chopped herbs eg. parsley, thyme, sage
salt and freshly ground pepper

Method

To make the fresh herb stuffing:
• Sweat the onions gently in the butter until soft, for 10 minutes approx., then stir in the crumbs, herbs and a
little salt and pepper to taste. Preheat your oven to 180°C (conventional). Spread the stuffing onto a baking
tray and cook for 12 mins, make sure to stir the stuffing as the edges will colour quicker than the edges so
ensure you mix evenly to achieve a better end result. Lightly toast your stuffing, allow to cool and use as
desired.)

To make the parsnip crisps:

Firstly, peel the parsnip and place the peels in your compost bin! Place a clean tea towel on your work top
and with your peeler continue to peel the parsnip from top to bottom turning as you reach the core. Once
the core is exposed stop. Discard the core and spread out the shavings of parsnip on your clean tea towel.
Roll up your tea towel tightly as if it was a swiss roll and put aside for twenty mins, the aim is to dry out the
parsnip as best as possible before you shallow fry them to make delicious parsnip crisps.

Heat an inch of olive oil in a large frying pan, have a pyrex bowl and a metal sieve placed on top of the
pyrex bowl ready, have a plate lined with kitchen paper to hand also. (it must be pyrex and metal as the hot
oil would melt anything plastic). Once the olive oil is heated empty the contents of your swiss roll tea towel
onto your clean worktop, pick up and sprinkle the dried parsnip crisps into the hot oil and allow to sizzle
and colour, use a metal tongs to ensure the parsnip crisps are not sticking together (if the oil is too hot it
will burn the parsnip and if it is too cold the parsnip will soak up too much oil- use your discretion)

Remove the crisps as they are reaching a delicious golden brown and place in the metal sieve over the
pyrex bowl (they will continue to cook a few seconds after removing them). You can tip the contents of
the frying pan into the sieve and pyrex once they reach the desired state, allow the oil to cool and reuse.
Remove the parsnip crisps from the sieve and lay on the kitchen paper. A light sprinkle of salt on the crisps
and they are ready.

To build the sandwich:

  1. Slice open your pitta at one side, gently toast to heat through but not to colour or heat in an oven preheated
    at 180°C for 5 minutes.
  2. Once Pitta is warmed through spread the 2 generous teaspoons of Ballymaloe Cranberry Sauce over the entire insides of the Pitta, do not miss a bit!
  3. Stuff the pitta with leaves.
  4. Place the turkey and ham on the leaves, top with crispy bacon.
  5. Sprinkle the stuffing on top of the bacon and finish with the parsnip crisps.
  6. Hold your creation tightly and enjoy every delicious hand-crafted mouthful.

Enjoy the spirit of Christmas in every bite!


Download all Ballymaloe sandwich recipes here!

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