Archive for the ‘Turkey’ Category


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.


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What you need:

2 aubergines, long and large, trimmed and sliced thinly lengthways
4tbsp olive oil
450g/1lb British Turkey mince
1 red onion, peeled and finely chopped
4tbsp fresh breadcrumbs
2tsp ground coriander
1tsp ground cumin
Salt and pepper
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.


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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

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

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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.

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What you need:

450g / 1lb lean cubed skinless British Turkey breast
1 tbsp sunflower oil
1 onion peeled and chopped
2 cloves garlic peeled and crushed
1 large red pepper, cored and chopped
1 x 400g can chopped tomatoes
2 tbsp of paprika
175g / 6 oz easy-cook brown rice
100g / 4 oz frozen peas
900ml / 1.5 pints chicken stock or water
Green salad and crusty bread to serve


What you do:

Heat a large non-stick frying pan until quite hot and brown turkey
by dry frying for five minutes. Remove and set aside.

Add the oil, 2tbsp water, onion garlic and chopped pepper to pan
cook on a medium heat until softened, about 5 minutes.

Add tomatoes, paprika and rice. Stir well then pour in stock or water and season.

Bring to the boil, reduce to a simmer, cover and cook for 20 minutes.

Uncover, stir in browned turkey and peas. Cook uncovered for 5 minutes,string occasionally. The paella should be should be slightly moist and creamy.

Serve immediately with a crispy green salad and warm crusty French bread.




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