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Not everyone has the time – or energy – to spend hours in the kitchen after a long day at work or looking after the kids. Luckily, there’s plenty of tasty, nutritious and easy to prepare turkey recipes that you can simply throw into your slow cooker or crock pot and leave until dinner time. Here’s a few to get you started.
Turkey chilli (serves 4-6)
In your slow cooker or crock pot, add 1 large chopped onion, 2 chopped cloves of garlic, 1 chopped red pepper and 1tsp of chilli powder or chopped fresh chilli. Season well with salt and pepper, then mix in 2 cans of chopped tomatoes, 2 cans of kidney, haricot or black beans and 3tsp cumin.
Diced, minced or leftover roast turkey all work well – add 3-400g of whichever you prefer and set the cooker to low for 4-6 hours. Serve with plain boiled rice, sour cream and sprinkle with fresh chopped coriander.
Turkey stuffed peppers (serves 4)
Mix together 2 cups of cooked rice, 1 chopped onion, 2 chopped garlic cloves and 1 stick of chopped celery with 1 can of chopped tomatoes. Add 250g diced, minced or leftover roast turkey and 1tsp paprika. The mixture should be moist but not loose – if it looks too wet, stir in a little extra rice. Next, simply fill 4 peppers with the turkey mixture and stand them up in the slow cooker. Cook for 4-6 hours on low, or 2-4 hours on high.
Slow roast turkey
This is an ideal way to get moist, full of flavour meat that falls off the bone, all with the minimum of fuss. First, chop a mixture of onions, leeks, carrots, celery, potatoes and any other veg you fancy and layer them along the bottom of your slow cooker. Next, add 3-4 cloves of garlic, a sprig of rosemary and a few sprigs of thyme. Season well with salt and pepper.
Now rub your turkey all over with salt, pepper and a little oil or butter. Place it breast side up on the chopped veg in your slow cooker and pour in 1pt chicken or turkey stock. Cook on high for 1 hour, before turning to low and cooking for a further 8-10 hours, or until the meat flakes when pressed gently with a fork.
For more information, or to see some more of our delicious, quick and easy turkey recipes, visit the Leanonturkey.co.uk website.
If you are dying for a spice of the Caribbean, but cannot afford a holiday this year to this sunny and relaxed destination, why not try your hand at some Caribbean recipes instead.
They can be quite simple to recreate, and are great healthy meals which will go down well under the British sun or cloud, whether just as a meal you can enjoy yourself, or as a meal you want to cater for friends.
Caribbean food is varied and flavoursome so you could create a variety of dishes for one dinner party. The main ingredients are spices such as cumin, some herbs like coriander, some yogurt and some meat.
Most Caribbean food is served with rice, and this rice can also be jazzed up with some spices, or add coriander and cumin to some potatoes, mash them up and serve alongside a curried dish.
Another classic ingredient included in Caribbean recipes is kidney beans. These are full of vitamins and are very healthy, so a good alternative for those who are vegetarians in your group.
Jerk chicken is a Caribbean classic, and probably a good one to start off on.
After this you could expand your repertoire to include other typical flavours used in Caribbean cooking such as Sofrito, which is a mixture of tomatoes and peppers, other herbs and ham.
Adobo is another typical ingredient used in Caribbean ingredients, and worth keeping in the cupboard – usually a mixture of garlic and herbs which is used to flavour the meat or fish of the dish.
If you add a bit of Caribbean cooking into your meals, you may find you never go back, and with some good online recipes for summer cooking, you can make the most out of the sun whether it is at home or abroad.
Not a lot of people tend to cook Caribbean food in England either, so you can really show off at a dinner party by serving some of your best dishes. Why not check out the online recipes.
Wild Alaska Pacific cod works wonderfully in this fragrant dish from the Orient. Simply blend fillets of cod with Thai green curry paste and form into small balls, brown gently in a wok along with chunks of aubergine. Add Thai green curry paste and coconut milk to poach the fish balls, and then add crisp green vegetables. Simmer for a few minutes and then serve with Jasmine rice.
Swimming wild throughout the Gulf of Alaska, Bering Sea and Aleutian islands, wild Alaskan Pacific Cod is one of the most popular North Pacific groundfish.
With its slightly sweet flavour, moist and firm texture, and a distinctive large flake, wild Alaska Pacific cod is suitable for most cooking methods – roasting, poaching, light frying or deep frying for fish and chips, and is also perfectly complemented by a wide array of sauces, herbs, spices and coatings.
All Alaska Seafood is wild and sustainable, responsibly managed for continuing abundance. Alaska seafood is high in protein and calcium and low in cholesterol. It is also a source of Omega-3 oils.
RECIPE
Serves 2
350g (12 oz) wild Alaska Pacific cod fillet
3 tbsp Thai green curry paste
1 small egg white
plain flour, to dust
1 ¼ tbsp vegetable oil
½ aubergine, sliced into 2cm cubes
400ml (14 fl oz) coconut milk
½ tsp palm sugar, plus extra to taste
2 tsp crushed, frozen lime leaves
1 tsp Thai fish sauce, plus extra to taste
1 lime, grated and halved
50g (2 oz) okra, halved lengthwise
2 small pak choi, quartered
1 small handful fresh coriander, roughly torn
· Place the cod in a food processor along with 1 tbsp curry paste, 1 egg white, salt and pepper, and blend for 3 minutes until a smooth, gelatinous paste is achieved
· Form small balls from this paste, approximately 2cm in diameter, and dust with a little flour
· Heat 1 tbsp oil in a non-stick wok over a medium-high heat and add the fish balls, turning to brown all sides. Add the aubergine and continue to cook for a further minute
· Add a little more oil and when hot, add the remaining curry paste. Stir to coat the fish balls and aubergine
· Add the coconut milk, palm sugar, lime leaves, 1 tsp fish sauce, lime zest, and stir carefully until combined
· Squeeze a small amount of juice out of each lime half and stir into the curry, and then add the remaining lime halves along with the okra and pak choi
· Leave to simmer for 3 minutes
· Serve and garnish with fresh coriander
Cook’s tip: Use brown sugar if palm is not available. If necessary, adjust the curry’s spice to your liking. Adding curry paste and fresh green chilli will enhance, and adding palm sugar will reduce the heat, finally fish sauce should be used to season the curry to your taste instead of adding salt
Everyone who loves Indian cooking is looking forward to the new book by Madhur Jaffrey, popular Indian cook and celebrated star of film and stage. Although Jeffrey makes her home in the U.S., she has worked and published in England with consistency.
One of her fondest memories was doing six episodes of EastEnders and she tells the story of a wedding banquet that was filmed over a four or five-day period, during which time all of the food had to left on the tables. She says that their best day of acting came on the last shooting, when they all had to pretend the food wasn’t stinking.
At 77, Jaffrey is the busiest she has been in some time with the new book, Curry Easy, due to be released this year and two films in release as well. Her first book was An Invitation to Indian Cooking, and was released in 1973 and has had the honour of being constantly in print ever since.
Her acting career has included films such as, Autobiography of a Princess, The Guru, and Cotton Mary. Both her acting and cooking careers have run together in tandem. She has appeared on various food programmes on television and often appears in public to give cooking demonstrations, which is like a co-mingling of both of her talents.
When asked if she considers herself an actress or a cook, she will undoubtedly respond that she thinks of herself as an actress with cooking abilities, explaining that she was formerly trained in acting but had no such preparation for cooking. Cooking was something that just sort of happened, she explained. Combining it with acting seemed natural.
Eating healthy does not have to mean giving up the tastes that you love, because Quorn makes it easy to create a taste-filled meal in less time than any other meal that contains meat. In fact, there are some very nutritious exotic dishes that can light up your dinner menus without costing you any extra width along the waistline. The video shown here of Thai Curry with Quorn is an excellent example of an exotic savory dish that is absolutely healthy for you especially when compared to any other meat alternative.
Quorn is a great product to cook with as you can see from the video for three reasons: its low fat, it does not shrink while cooking so you get more for your money, and it’s easy to prepare as it does not require the extensive heating time of regular meat.
Combine these three factors and a meal that may have seem intimidating before such as Thai Curry becomes a simple dish that you can toss together any day of the week for a family dinner or on the weekends if you are entertaining guests. Quorn is best cooked for a very short time at a high temperature. Unlike meat, it doesn't shrink or change colour and texture when cooked. Because of this, make sure the oil in the pan is hot enough before cooking. Gas hotplates are best because they heat quicker but if you have electric hotplates, do make sure electricians service them every so often to maintain heat production. Just one of the great perks of any of the Quorn recipes that you can get your hands on via the video streams or the recipe book.
In order to follow along with the video and make this stunning Thai Curry dish, all you need is some Thai curry paste which you can grab at the local Asian market, Quorn pieces, soy sauce, vegetable oil, garlic, green chili, baby corn, beans, coconut milk, pepper, pak choi, a lime, and some spices.
The overall cost of the meal is low for something so exotic, which is another reason that the three minute video clip is one that you should not miss. Essentially all you have to do is follow along the clip ordering your ingredients similarly and in about twenty minutes you can have your own taste of Thailand in the dining room.
If you’re a bit of a masterchef at home, try turkey in your recipes and make some fabulous new versions of classic dishes.
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.