Where you’re thinking of chicken – go turkey. How about swapping turkey for your usual meat not only in family favourites – like spaghetti Bolognaise or Stir Fry – but in upscale gourmet dinners to impress your friends? How about Turkey Tikka Masala? Or Turkey Kebabs – Turkish-style? There are so many recipes for turkey that you can try, and lots of reasons to eat and serve more turkey – good value, great flavour, and amazing versatility.

Turkey recipes can also help towards a healthier balanced diet. Bernard Matthews Farms supports http://changeyourmeatnotyourmenu.co.uk/ a website that is packed with ideas and on how you can serve your family’s favourite recipes, but give them a healthier twist by simply substituting turkey for your usual meat choice. For example by using turkey mince instead of beef mince in spaghetti Bolognese or pasta Carbonara, you can reduce your saturated fat intake by up to two thirds, that’s 11g per average portion! It really is that easy.

And turkey breast meat is also high in protein and low in fat, which makes it the top option to give your family a more nutritious and balanced diet.

Bernard Matthews Farms turkey cooked meat products such as slices, wafer thin and chunks are also a healthier choice – typically under 3% fat – and are equally versatile in recipes for family favourites. Their website has loads of great recipe ideas and inspirations using their cooked meat products and there are even ideas for recipes using turkey leftovers.

Browse the recipe section of their website you’ll come away with some exciting new ideas.

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All you need to do is to simply wrap slices of Parma Ham around scallops and thread on to rosemary spears, along with king prawns. Cook on a griddle or barbeque and serve with a delicious caper and coriander salsa.  Done!  The full recipe is given below.

Parma Ham is a completely natural food with nothing added except salt. Making a Parma Ham is a long and painstaking process. The curing is controlled carefully so that the ham absorbs only enough salt to preserve it to retain its distinctive sweet flavour.  Prosciutto di Parma, is produced in the hills surrounding the Italian town of Parma. The air in the Parmesan hills is unique, dry and sweet-smelling with breezes from the Apennine mountains, creating perfect environmental conditions for a natural “drying” of the hams.

The unique taste of Parma Ham is dependent on the traditional production process passed down from Roman times, carefully controlled by the Consorzio del Prosciutto di Parma. Only hams that have passed stringent curing regulations approved by the EU can be awarded the stamp of the Ducal crown – a five pointed coronet logo with PARMA in the centre which is branded onto the ham’s skin. The Ducal Crown is now a certification trademark.

For more information on Parma Ham, please visit www.prosciuttodiparma.com

Recipe for Parma Ham-wrapped scallop and king prawn surf ‘n’ turf skewers with a caper and coriander salsa

Serves 4 as a starter or 2 as a main

4 long stems of fresh rosemary

4 slices Parma Ham, sliced in half lengthways

8 scallops

8 raw king prawns

olive oil

salsa:

2 handfuls chopped coriander

3 tbsp chopped capers

3 tbsp diced cucumber

1 tbsp finely chopped red onion

½ green chilli, finely chopped

4 tbsp extra virgin olive oil

zest and juice of 1 lemon

zest and juice of 1 lime

salt and black pepper

1.  Strip the leaves off the rosemary spears, leaving 2-3cm leaves at the end of each

2.  Wrap a strip of Parma Ham around each scallop

3.  Thread a prawn onto each rosemary skewer followed by a Parma Ham-wrapped scallop. Alternate prawns and scallops so that each skewer has 3 prawns and 2 scallops

4.  Combine all of the ingredients for the salsa and season to taste

5.   Heat a lightly oiled heavy based frying pan, griddle or barbecue  and cook the skewers for 1-2 minutes per side until the prawns are pink and no longer raw, and the scallops are firm to touch

6. Serve the skewers with plenty of salsa and green leafy salad leaves

Cook’s tip: If you are short of time, prepare the skewers in advance and refrigerate until you are ready to cook. The salsa can also be made and chilled for 3-4 hours in advance

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The UK’s leading Oriental grocer, Wing Yip, offer a huge own-brand range to awaken the senses this summer. Glaze or marinate barbecued meat, fish or vegetables in mouth watering Hoi sin, Oyster, Mushroom or Kung Po sauce.  And if you want to spice up a dull salad try mixing a Thai Sweet Chilli sauce with olive oil, lemon or lime juice to make a light dressing.

Mr Wing Yip, founder and chairman of the Oriental grocery empire, said: “Summer is the perfect time to sample a taste of the Orient. Our sauces and dips can add a bit of spice and flavour to any British barbecue.  There are also a number of great Chinese recipes which can add a bit of colour to alfresco dining.  Burgers can be made with Oriental seasoning or cool things down with cold spizy Szechuan noodles. Even the traditional potato salad can be spiced up with a tangy rice vinegar dressing.”

Wing Yip is the UK’s leading Chinese grocer, with stores in Birmingham, Manchester, Cricklewood and Croydon Each store is situated close to the city centre with easy access to the motorway and plenty of free car parking for customers. A visit to one of our stores is like taking a trip around the world. With over 2,500 products from the Far East.

SEARED TUNA STEAK WITH A PEKING SAUCE GLAZE

In this recipe tuna steak is glazed with two Wing Yip sauces resulting in a harmony of yin and yang flavours. Extra sauce can be used as dips for prawn crackers and carrot sticks. To make up a Hoisin dipping sauce, mix a tablespoon with a little hot water, chopped spring onions and sesame seeds. The plum sauce can be used straight from the jar as a dip or mixed with light olive oil to make a light Oriental dressing.

Ingredients

• 1 tuna steak (double up for more)
• 1 Tbsp Wing Yip Plum Sauce
• 1 heaped tsp Wing Yip Hoisin Sauce
• 1 tsp Wing Yip Light Soya Sauce

Method

• Mix the Hoisin and Plum sauces together.
• Season the tuna steaks with light soya sauce.
• Place tuna steaks on a hot barbecue to sear.
• Carefully turn over and brush the tuna steaks with a little Peking Sauce mixture.
• Turn the tuna steak over and brush the other side.
• Cooking times would be dependent on the thickness of the tuna steaks and how rare they are to be served.
• Remove the tuna steaks from the heat and pour over the remaining Peking Sauce mixture before serving.
• Serve immediately with a light salad.

CHARGRILLED CHICKEN SKEWERS WITH CHINESE MUSHROOM SAUCE

Remember to soak the wooden skewers well before use, about 1 hour should be sufficient. Thigh meat is ideal for these skewers but use boneless breast meat if you prefer. Cut chicken into chunks approximately 2cm square and cut the spring onions into length of about 2cm.

Ingredients

• 228g chicken thighs
• OR 2 large chicken breasts
• 2 bunches spring onions (use the white part)
• 2 Tbsp Wing Yip Mushroom Sauce – (for glazing)
• Wooden skewers

Method

• Cut white part of spring onions into 2cm lengths. The hollow green part can be saved for use with another recipe.
• Soak the wooden skewers in cold water for 20 minutes.
• Thread the chicken onto the wooden skewers with a piece of spring onion between the pieces of chicken.
• Cook slowly on a barbecue hot grill for approximately 20 minutes, turning occasionally. It is important to cook the chicken thoroughly on all sides.
• Just before serving brush with Wing Yip Chinese Mushroom Sauce.
• Serve immediately.

Further information: www.wingyipstore.com

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The help available for novice chefs has moved on a long way since the time when looking through a leading chef’s cookbook was the only way to increase your culinary knowledge; the Internet is now home to food sites that contain everything from online recipes to information on the seasonality of fresh ingredients like vegetable sand spices. It has never been easier for people to access information and advice about cooking, building up their culinary expertise in the kitchen with a few clicks of the mouse.

The development and growth of the Internet has seen a gradual move away from physical cookbooks to having thousands of recipes online that can be accessed by anyone, at any time, anywhere in the world. The ease of accessibility of recipes online is a great advantage for people who don’t have a lot of time but are interested in increasing their cooking ability and are keen to learn more about food and how to create perfect dishes.

The availability of everything from chicken recipes to vegetarian recipes is one of the main attractions of food websites, but the sites are also home to more than just recipes: these sites now contain a wide range of information that can provide the most basic cookery help and advice for novice chefs, as well as catering for more advanced chefs who are simply looking for some inspiration for their next culinary masterpiece.

For people who are looking to get the most out of their ingredients, the information on what products are in season will be of great help and may go a long way to whether they decide to cook a hearty winter stew or a fresher and lighter summer salad. For each in-season ingredient, a wide range of recipes are available for access and feature details on that specific ingredient and how to utilise it to its full potential.

Another advantage of food websites is that they are home to an online community who can give advice and feedback on the recipes that they have tried. You can access people’s own thoughts about particular recipes and whether the dish worked well or not, with the feedback given by others used to compile a list of the most popular and most highly rated dishes that may well influence your choice of dish to cook.

The sites are also a great starting place for novice chefs in particular, with recipe videos on hand to provide a visual demonstration about how to go cook a specific dish. There are videos available on easy and more difficult recipes, so if you have mastered the simple dishes you can move onto cooking a more complex dish when you feel that you are confident enough to tackle it.

Time is always something that people are short of as well, so if you only have a spare half an hour to cook a dish then you can choose a recipe that takes a short time to prepare and cook. The recipe of your dreams is also easy to find through the search functionality, and once you have found the perfect recipe then you can save it in your recipe folder so that you can access it straight away when it comes to cooking it again.

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Today, we have another French cheese video in which Garth Delikan, lifestyle coach and Vive le Cheese Ambassador for the French Dairy Interprofession(CNIEL), and chef Sophie Wright tell us how to add French Flair to meal times and discover the very best of French cheeses.

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In fact in France alone, there are over 1,000 different kinds of cheeses made, that range from Camembert to Époisses and of course the well known goat’s cheese which delight’s everyone’s palate. This creamy cheese comes in lots of flavours and textures from the mildest soft cheese to the hardest strong cheese and tastes great when baked in the oven and spread on bread.

Goat’s cheese is made all over France and especially in the Loire Valley and Poitou regions; it is great tasting and also makes a great alternative for those that are allergic to cow’s milk.

In the following video, chef Sophie Wright shows you just how simple it is to create a simple but tasty goat’s cheese, roasted beetroot and parsnip salad that you can enjoy anytime.

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Furthermore, the best 5 recipes will be decided by our panel of expert judges, and go into a LIVE BAKE OFF FINAL, at the Ideal Home Show, on 30th March.

The winner of the bake-off challenge will also receive a chance to be published in the Ideal Home Show’s official recipe book to be launched at the show in 2011, as well as a cake decorating course with Baketique chef Mychelle in her London based kitchen, a VIP nights stay for two at Hotel Rafayel, London, including dinner for two and a spa treatment in the hotels beauty spa.

Deadline for entry is 10th March 2010.

For further information visit http://www.idealhomeshow.co.uk/home_baker/

Or email your entries to: homebakeroftheyear@stuart-higgins.com

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Action Duchenne has launched its newly published cook book, “Looks Good, Tastes Great – Jewish Culinary Favourites” this month. The cook book features recipes from celebrities and well known personalities in the Jewish community, including Nigella Lawson, Michael Grade, Maureen Lipman, Ed Miliband, Michael Winner and David Pleat. All proceeds from the book will raise money for the charity, which has an introduction by Denise Phillips, professional chef and cookery writer and foreword written by Helena Bonham Carter, patron of the charity.

According to Hollywood actor and Patron of Action Duchenne, Helena Bonham Carter: “So many celebrities from within the Jewish Community have donated recipes for Looks Good, Tastes Great, but the book will appeal to anyone with a love of cooking. Jewish and British cooking are closely linked and a dish celebrating its 150th anniversary this year – fish and chips – is known to have been a Jewish invention from the East End of London. So forget the calories and enjoy the recipes! At the same time, you’ll be supporting Action Duchenne and its vital work in bringing forward treatments for Duchenne Muscular Dystrophy.”

The official launch of the book is to be held at Let’s Meat restaurant in Boreham Wood on Tuesday 16th February 2010, when guests will enjoy a three course meal with a cookery demonstration by Denise Phillips. They will have the opportunity to have their own copy signed by Denise, who trained with renowned restauranteur Prue Leith and who has written four books, including Modern Jewish cooking with Style and Jewish Mamas Kitchen.

Nick Catlin, CEO of Action Duchenne said; “It is fantastic to see such a worthwhile project come to fruition with this book launch. Not only does the book feature genuinely desirable recipes, it is a great way to raise more funds for our charity. Our previously launched cook book Caledonian Kitchen sold over 8000 copies, which was a tremendous boost to our fund raising efforts. From the funds raised we have been able to support scientific and clinical studies that have a strong chance of therapeutic treatments being developed. We extend thanks to all of those who have helped achieve the successes that we have seen so far in our aim to help improve the quality of life for patients living with Duchenne.”

Copies of the Looks Good, Tastes Great – Jewish Culinary Favourites will be available to order from the Action Duchenne on 020 8556 9955
or emailing mark@actionduchenne.org

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As we approach Valentines Day, imagine a romantic meal for two, the air perfumed with the heady scent of orange blossom, the silky smoky taste of Zaalouk, Morocco’s aphrodisiac spice, Ras el hanout infused lamb, and twinkling candlelight from an array of little lamps. Or a sizzling summer barbeque with enticing kebabs subtly spiced with flavours of the Middle East, and lively salads to awaken the palate served on jewel coloured Moroccan platters.

The book is the brainchild of Julie Woodard, Maroque’s owner and founder.  She “I was so excited at the success of my Little Yellow Cook Book that I am delighted to release this next instalment. Moroccan food to me is wonderful, as it appeals to all the senses, the visual delight of jewelled rice, the zing of tomato and harissa sauce, the aroma of argan oil drizzled over warm peppers, all enhance the whole cooking and dining experience. In this latest volume I hope you will join me as I continue my journey in the fascinating world of Moroccan, Middle Eastern and Persian cooking. I have had so much pleasure creating, experimenting, cooking and of course eating these dishes, I hope you will enjoy them too.”

The Little Orange Cook Book is available for free download for free from the Maroque web site.

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Each month, Phil steps into the kitchen to create a new dessert, and this month’s Carrot Cake recipe is a must-have for anyone’s baking repertoire… try Phil’s moist, lightly spiced version, which has a luscious creamy frosting.

Phil’s Tip: Try making icing or marzipan ‘carrots’ coloured with food colouring to decorate your cake for a special occasion. You can also make muffin size carrot cakes – simply spoon the mixture into 12 muffin cases in a muffin tin and bake for approximately 25 minutes.

Log on to www.carnation.co.uk where you can find a whole host of Phil’s tasty recipes.

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