Recipe request from the lovely Annabelle White, chef and cook extraordinaire from New Zealand:

Chicken (or turkey) à la King              

Delicious way to use up leftovers.

1 tablespoon olive oil

30g butter

1 onion, diced

250g mushrooms, sliced

1 red capsicum, diced

2 tablespoons plain flour

1 teaspoon paprika

¾ cup chicken stock

¾ cup milk

2 teaspoons lemon juice

2 teaspoons sherry (or similar)

½ teaspoon salt, approximately

2 egg yolks

2 teaspoons Dijon mustard

2 teaspoons cornflour mixed to a paste with 1 tablespoon milk

200ml cream

375g (approximately) sliced or diced cooked chicken or turkey

Heat the oil and butter together in a saucepan over medium heat and sauté the onion, mushrooms and capsicum for 5 minutes.

Stir in the flour and paprika and cook for one minute, stirring.

Add the chicken stock and milk and bring to the boil. Simmer for 5 minutes.

Meanwhile whisk together the lemon juice, sherry, salt, egg yolks, Dijon mustard, cornflour mixture and cream. Add to the mushroom mixture and stir until thickened. Stir in the chicken or turkey, bring to the boil and simmer very gently for 3 minutes more.

(Based on the recipe from “Leftover Makeovers” by Sally Wise, published by ABC Books)