A Taste of Ireland: Tasty left over roast Turkey or Chicken balls with Cashel Blue Cheese Mayonnaise Tapas


This is a decadent incredibly tasty use of left over turkey or roast chicken, which I suggest you share with friends or family or you`ll find yourself scoffing an unholy amount of leftovers and cheese by yourself. This is definitely one last recipe for the holiday season that could be used as a starter if you are in the habit of having a dinner party on new years eve, or simply use as a tapas dish with a good Irish craft beer see my recommendations here. https://atasteof-ireland.com/2015/12/23/a-taste-of-ireland-my-7-irish-beers-to-try-this-christmas-7beers2016/


Left over roast turkey or chicken

A Killeen style goats cheese or a cheddar type cheese.

Dried basil or rosemary, or thyme.

Panko breadcrumbs or home made breadcrumbs.

Mayonnaise, (home made or shop bought).



Cashel blue cheese (optional).

Olive or rapeseed oil

Dijon mustard

White wine or cider vinegar

Garlic clove

Sea salt

Homemade Blue cheese Mayonnaise Method.

Im a big fan of making my own mayonnaise and using a food processor.

  1. Add a clove of garlic, a tablespoon of white wine vinegar, a half tablespoon of Dijon mustard and 2 free range egg yokes to the processor and some sea salt.
  2. Start to blend and as it blends add olive or rapeseed oil until it starts to emulsify check consistency and keep adding oil until it forms a mayonnaise consistency. Add some blue cheese at this stage and blend in. The blue cheese makes this really rich so it can be skipped if you prefer. Serve in a bowl.

Turkey/chicken ball Tapas Method

  1. So you start with your leftover meat from the roast turkey or chicken and you chop them up finely. Then you will need to judge whether to add 3 to 4 tablespoons of either homemade or shop bought mayonnaise and mix it in. The consistency should be slightly moist and not saturated in mayonnaise. Add more if required.
  2. Add a sprinkle of sea salt, a half a tablespoon of your dried herb I used dried basil and mix in.
  3. Next grate an amount of a cheddar style cheese or goats cheese like Killeen farmhouse goats cheese. The amount is up to you a good man handful of grated cheese should be plenty and mix this in.
  4. Next Shape your mixture into slightly smaller than golfball size balls, complete this for all the mixture and set in the fridge for 5 minutes. While they are in the fridge set up an area for flouring, egging and bread crumbing the balls. When ready coat each ball in flour, then in beaten egg and then finally in your panko or homemade breadcrumbs. (Supervalu stock Panko and it gives a really good restaurant style finish to the balls, but left over sourdough breadcrumbs works really well also).
  5. Finally deep fry the balls in oil that is hot but not too hot if that makes sense, hot enough to make a bread crumb sizzle. A way to test is to add a breadcrumb, but the bread crumb should first sink then rise to the top to sizzle any hotter and you will simply burn the balls not shallow fry them.
  6. Fry the balls until a golden brown, lift out with a slotted metal spoon from your pan (if you don`t have a deep fat fryer) and set on tissue paper.
  7. Serve with the sauce of your choice, mayonnaise or blue cheese mayonnaise.

I served this as a tapas for some beer but it could be served with some salad for a starter.



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