JW Recipes

Archive for the ‘Main meals’ Category

 

What you need:

2 tbsp vegetable oil

1 small cauliflower , broken into small florets

2 large sweet potatoes , peeled and cubed

1 large onion , sliced

1l hot vegetable stock

3 tbsp hot curry paste (Madras is good)

1 red chilli , seeded and finely chopped

large pinch of saffron strands

2 tsp mustard seeds (black or white)

500g basmati rice

140g trimmed green beans , halved

2 lemons , juice only

a handful of fresh coriander leaves

50g packet salted roasted cashew  nuts

What you do:

Preheat the oven to 220 C/ 425 F /gas mark  7

Pour the oil into a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through. Add all the vegetables to the tin, except the beans, stirring to coat them in the hot oil. Season with salt and pepper and return to the oven for 15 minutes until beginning to brown.

While the vegetables are roasting, stir together the stock, curry paste, chilli, saffron and mustard seeds.

Mix the rice and green beans with the vegetables in the tin, then pour over the stock mixture.

Lower the oven to 190C/gas 5/fan 190C. Cover the dish tightly with foil and bake for 30 minutes until the rice is tender and the liquid has been absorbed. Stir in the lemon juice and check the seasoning, then scatter over the coriander and cashew nuts

 

What you need:

500g/1lb 2oz British Turkey breast strips
1tbsp olive oil
1 large onion, peeled and finely chopped
1 large carrot, grated or finely chopped
1 stick of celery, chopped
2tsp ground coriander
400g/14oz can chopped tomatoes
150ml/1/4pt orange juice
2tbsp tomato puree
Salt and black pepper

To garnish: 
2tbsp snipped chives

What you do:

Heat the oil in a large pan, add the onion, carrot and celery and fry gently, with the pan covered, for about 10 minutes or until the onion is soft.

Add the coriander and cook for 2 minutes. Stir in the tomatoes, orange juice and tomato puree, cover and simmer for 15 minutes.

Add the turkey strips, season to taste and cook for a further 10 minutes or until the turkey is done.

Serve with the chives sprinkled over and accompany with a green vegetable of your choice.

 

What you need:

450g (1lb) diced turkey thigh
2 tbsp seasoned flour
1 tbsp oil
1 onion, peeled and cut into wedges
3 garlic cloves, peeled and crushed
1 tsp ground coriander
1 tsp ground cinnamon
100g (4oz) button mushrooms, wiped and sliced if large
400g (14oz) can chickpeas, drained
400g (14oz) can chopped tomatoes
450ml (3/4 pint) turkey or chicken stock
75g (3oz) ready-to-eat dried apricots
2 tbsp toasted flaked almonds
1 tbsp freshly chopped coriander

For the Couscous
225g (8oz) couscous
1 tsp ground cinnamon
1 tbsp toasted flaked almonds
1 tbsp freshly chopped coriander
Salt

What you do:

Toss the turkey in seasoned flour, reserve. Heat the oil in a large pan and gently sauté the onion, garlic and spices for 5 minutes. Add turkey to the pan and continue to cook, stirring for 3 minutes or until turkey is sealed.

Add remaining flour and mushrooms and cook for a further 2 minutes. Then stir in the drained chickpeas, canned tomatoes with their juice and the stock. Bring to the boil, cover with a lid then reduce heat and simmer for 10 minutes.

Meanwhile cover the couscous with 450ml (3/4 pint) of boiling water. Leave for 10-15 minutes, stirring occasionally or until the water has been absorbed. Stir occasionally to separate the grains. Either place in a muslin-lined steamer over a pan of gently simmering water and simmer for 20 minutes, fluffing with a fork or reheat in microwave on full power for 2-4 minutes, according to your microwave wattage and then stand for 1 minute.Stir in salt and ground cinnamon to taste, the flaked almonds and chopped coriander.

Add the apricots and cook for a further 10-15 minutes or until turkey is tender. Spoon on top of the couscous, sprinkle with the toasted flaked almonds and chopped coriander and serve.

 

What you need:

1 tbsp sunflower oil
1 onion, peeled and chopped
3-4 garlic cloves, peeled and chopped
2 celery sticks, trimmed and chopped
100g/4oz carrots, trimmed, peeled and diced finely
6 rashers back bacon, chopped
175g/6oz long grain rice
450g/1lb diced turkey breast
1 tsp chilli powder to taste
1 tsp ground ginger
2 tbsp tomato purée
450ml/ ¾ pint turkey or chicken stock, warmed
1 red pepper, deseeded and finely chopped
2 tbsp freshly chopped coriander
2 tbsp roughly chopped pistachio nuts

What you do:

Heat the oil in a large frying pan and sauté the onion, garlic, celery, carrots and bacon for 5 minutes, stirring frequently. Add the rice, diced turkey and spices and continue to sauté for a further 5 minutes.

Blend tomato purée with the 2 tbsp of the stock and add to the pan with 150ml/ ¼ pint of the stock. Bring to a gentle boil and simmer for 15 minutes, adding extra stock as it is absorbed.

Meanwhile, cover the red pepper with boiling water, leave for 5 minutes, drain and add to the pan. Continue to cook, adding more stock as necessary for a further 10 minutes or until rice and turkey are tender.

Sprinkle with chopped coriander and pistachio nuts and serve immediately.
(If liked, add a few peeled prawns, thawed if frozen for the last 5 minutes of cooking time).

 

What you need:

2 tbsp olive oil
1 large onion peeled and sliced
2-4 garlic cloves, peeled and sliced
350g / 12oz potatoes peeled and diced
450g / 1lb fresh diced turkey
1 tbsp paprika
2 tbsp plain flour
450ml / ¾ pt turkey or chicken stock
1 tbsp tomato puree
salt and freshly ground black pepper
4 tomatoes, chopped
few drops of Tabasco sauce
1 green pepper, deseeded and chopped
soured cream and snipped chives to garnish
warm crusty bread to serve

What you do:

Heat 1 tbsp of the oil in a large frying pan and gently sauté the onion and garlic for 5 minutes or until softened. Add the potatoes and sauté for 2 more minutes. Remove from the pan with a slotted draining spoon and reserve.
Add the remaining oil to the pan and seal the diced turkey on all sides then return the vegetables to the pan and sprinkle in the paprika and flour. Cook for 2 mins stirring frequently, then gradually stir in stock, the tomato puree and seasoning to taste
Bring to the boil, stirring occasionally then lower the heat. Add the chopped tomatoes to the pan and Tabasco sauce to taste, then simmer for 20 minutes.
Blanch the green pepper in boiling water for 4 minutes, drain and add to the pan. Adjust seasoning, then cook for 5-10 minutes or until the turkey is tender. Turn into a warm serving dish, top with small spoonfuls of soured cream and sprinkle with the snipped chives. Serve immediately with warm crusty bread.

 

What you need:

50g bacon, finely chopped
1 small onion, peeled and finely chopped
50g butter
2 sprigs fresh thyme, picked
350g cooked brussels sprouts, chopped
450g cooked potatoes, lightly mashed (you can use leftover roast potatoes for this)
Salt and freshly ground black pepper
Plain flour, for dusting
Olive oil, for frying

What you do:

Heat the oven to 200 C/400 F/gas mark 6.

In an ovenproof frying pan, lightly sauté the bacon and onion in a little butter until the onion is soft and translucent. Stir in the thyme leaves, then the sprouts and potato, and season generously. Set the pan aside and, once the mix is cool enough to handle, use your hands to mould it into four large patties.

Dust the patties in flour, and fry lightly in butter and a touch of oil until golden brown on both sides (the oil helps prevent the butter from burning). Transfer to the oven for four or five minutes, to make sure they’re heated through, and serve hot.

 

 

 

What you need:

550g/1¼ lb diced turkey
2 tbsp seasoned flour
1 tbsp oil
1 onion, peeled and sliced
2-3 garlic cloves, peeled and crushed
1-2 red chillies, deseeded and chopped
small piece root ginger, peeled and grated
1½ tbsp Madras medium hot curry powder
600ml/1 pint turkey or chicken stock
150ml/ ¼ pint coconut milk
3 firm bananas
2 tbsp lemon juice
4 tbsp low-fat yoghurt
lemon zest and sliced red chilli to garnish
freshly cooked Basmati rice,  and green salad to serve

What you do:

Toss diced turkey in seasoned flour and reserve.

Heat oil then gently sauté the onion, garlic, chillies and ginger for 3 minutes, stirring occasionally. Add the Madras curry powder and continue to sauté for 3 more minutes.

Add turkey to the pan, and cook for 4-5 minutes, stirring occasionally, or until the turkey is sealed.

Gradually stir in stock and then the coconut milk. Bring to boil still stirring then cover with a lid. Reduce heat and simmer for 30 minutes.

Slice the bananas and add to the pan with lemon juice and cook for a further 5 minutes or until turkey is tender.

Stir in yoghurt and heat through for 3 minutes .

Serve garnished with zested lemon rind and sliced chilli.

 

 

What you need:

2 aubergines, long and large, trimmed and sliced thinly lengthways
4tbsp olive oil
Filling: 
450g/1lb British Turkey mince
1 red onion, peeled and finely chopped
4tbsp fresh breadcrumbs
2tsp ground coriander
1tsp ground cumin
Salt and pepper
Sauce:
2tbsp olive oil
1 red onion, chopped
1tsp paprika
2 x 400g/14oz cans chopped tomatoes
2tbsp tomato puree

What you do:

Preheat the oven to 200°C/400°F/Gas 6.

Brush two baking sheets with a little of the olive oil and spread out the aubergine slices on them. Brush the slices with the rest of the oil and bake for 10-15 minutes or until softened and golden.

For the filling, mix the turkey mince in a bowl and mix in the onion, breadcrumbs, coriander, cumin and seasoning.

For the sauce, heat the oil in a pan, add the onion and fry for 5 minutes. Sprinkle in the paprika, cook for 1 minute, add the tomatoes and puree &  simmer for 10 minutes.

Spoon a thin layer of the tomato sauce over the base of a large shallow ovenproof dish or roasting tin. Take one aubergine slice, spoon a little filling at one end and roll up. Place in the dish with the end of the aubergine slice tucked underneath.

Repeat with the remaining aubergine slices and filling, placing the rolls close together so they do not unroll.

Spoon over the remaining sauce, lower the oven temperature to 180°C/350°F/Gas 4 and cover the dish with foil. Bake for 30 minutes and serve hot with vegetables.

 

 

What you need:

2 British turkey breast steaks or breast fillets
1 Iceberg lettuce
4 tbsp honey roast peanuts, finely chopped
4 small, ripe tomatoes, diced
½ large cucumber, deseeded with a teaspoon, diced
4 hardboiled eggs, diced
4 shallots, peeled and finely sliced
2 large carrots, peeled, diced
4 tbsp chives, chopped

Dressing
3 tbsp extra virgin olive oil
3 tbsp safflower or sunflower oil
4 tbsp red wine vinegar
2 tbsp Dijon mustard
1 pinch caster sugar
Salt and pepper to taste

What you do:

Gently fry the turkey breast steaks or sliced breast fillet in a little oil for about 3 minutes on each side and lightly browned. Set aside to rest.

Finely chop the Iceberg lettuce and put into a serving bowl.

Add the peanuts, tomatoes and cucumber, along with the diced eggs, shallots, carrots and chives. Mix well.

Chop the cooked and cooled turkey, add to the bowl and chill in the fridge.

Meanwhile make the dressing by placing all the ingredients into a bowl and whisking together. After a couple of minutes, the mustard will emulsify the oil and vinegar and you will end up with a thickish dressing.

Pour over the chilled salad and toss well.

Check the seasoning and allow the flavours to infuse for 5 minutes before eating. If you are going to eat at a later time then add the dressing at the last moment.

Tip: you can use leftover meat from a roast instead of cooking fresh turkey. You will need about 250g of chopped turkey breast and/or leg meat for this recipe

 

What you need:

2 x 500g/1lb 2oz British Turkey boneless turkey breasts
2tbsp olive oil, plus extra for greasing
125g/4 1/2oz portobello mushrooms, peeled and finely chopped (or white cap mushrooms)
1/2 red pepper, deseeded and finely chopped
3tbsp chopped fresh parsley
100g/4oz fresh breadcrumbs
1 egg, beaten
Salt and black pepper
550g/1 1/2lb ready to use puff pastry
Milk or beaten egg, to glaze

What you do:

Heat the oil in a pan and add the mushrooms. Fry for 5 minutes, then add the red pepper and cook for a further 2-3 minutes.

Remove from the heat and transfer to a bowl. Stir in the parsley, breadcrumbs, beaten egg and seasoning and leave to cool.

Preheat the oven to 180C/350F/Gas 4.

Spread a large sheet of foil in the work surface and brush with olive oil. Place one turkey breast in the centre, cut side up and spread with the stuffing, pressing it down in an even layer. Lay the second breast on top, cut side down.

Wrap the foil around the turkey, folding the edges over to make a tight seal. Lift into a shallow roasting tin and cook in the oven for 1 1/4 hours. Leave to cool before unwrapping the turkey.

Roll out about one-third of the pastry to an oblong, lift on to a baking sheet and place the turkey in the centre – the pastry should be large enough to leave a border of about 2.5cm/1in all around.

Roll out the rest of the pastry large enough to cover the turkey, brushing the pastry edges with milk or beaten egg and pressing them together to seal. Decorate the parcel with any pastry trimmings, brushing these with milk or beaten egg to fix in place.

Chill for 30 minutes or until ready to cook.

Preheat the oven to 200C/400F/Gas 6.

Brush the pastry with milk or beaten egg to glaze and bake for about 25 minutes or until puffed and golden brown. Serve with a selection of vegetables.