FOOD:Turkey with a twist

Chef Jonny Glass
Chef Jonny Glass

Enjoy turkey with a twist this year as Fratelli head chef Jonny Glass has the perfect recipe for putting those leftovers to work and creating a festive feast on a plate with a calzone for all the family.

Jonny Glass, who previously worked at the Old Schoolhouse in Comber, is at the helm of the newly opened 200-seater restaurant, Fratelli, in the heart of Belfast’s city centre.

The Fratelli brand is the brainchild of the company behind Northern Ireland’s award-winning Galgorm Resort and Spa and the £12 million Scottish Mutual hotel development.

The group brought the Fratelli concept to Belfast last month, harnessing the success of the existing Galgorm Fratelli, and the range of quality affordable Italian dishes served up in a modern family friendly setting is going down a storm with Belfast diners.

The unique menu features Italian cicchetti (tapas), rustic Italian main courses, pizzas and an extensive kids’ offering as well as serving traditional cocktails and a large Italian wine selection.

With our love of Italian food growing apace, Jonny says Christmas is as good a time as any to turn your hand to pizza making.

“The appeal of good Italian food is enduring, and can be adaptable to any time of year.

‘‘Christmas may a traditional feast for families here, but there’s no reason why you can’t incorporate an Italian theme into cooking at this time of year,” says Jonny.

“Pizza is a family favourite in most houses, and a seasonal topping will keep the festive spirit going well beyond Christmas. This calzone is a fantastic way to use up the extra turkey that didn’t get eaten on the big day, and is a welcome change from sandwiches. Calzone allows all those delicious Christmas flavours to mingle together, creating a sumptuous feast of taste and texture that will make turn your Boxing Day from boring to bellisima.”

Festive Turkey, Ham and Stuffing Calzone

Makes enough for one small, thin crust pizza, double if you like your pizza thick and bready.

Ingredients

200g Flour

1 tsp Table Salt

¾ tsp (about 2 grams) Active Dry Yeast

½ Cup (120 ml) Lukewarm Water

(may need up to 1 or 2 tablespoons more)

1 tbsp (15ml) Olive Oil

150g Cooked Turkey Breast

50-60g Cooked Roast Ham

Sage & Onion Stuffing (or Stuffing of your Choice)

Method

Stir dry ingredients, including yeast, into a large bowl. Add water and Olive Oil, stirring mixture into as close to a ball as you can. Tip Mixture out on to a floured surface & knead for 2-3 minutes. Lightly oil the bowl & place the dough ball back in, wrap and leave in undisturbed for an hour or two, until it has doubles in size.

Gently press the air out of the dough with the palm of your hands. Fold the pieces into an approximate ball shape, and let it sit under the plastic wrap for 20 more minutes.

For the Sauce

Sweat Garlic and Onion until Golden Brown, add puree, then Tomatoes, bring to the boil and blend. Add Sugar and Vinegar.

Roll the dough out flat and place the sauce, turkey, ham and stuffing on 1 half, then fold over and bake in the oven at 250 degrees for 15-20 minutes. Jonny Glass, who previously worked at the Old Schoolhouse in Comber, is at the helm of the newly opened 200-seater restaurant, Fratelli, in the heart of Belfast’s city centre.