Category: turkey

Categories
squash turkey

turkey tikka and butternut squash masala curry

When I first started writing posts in this blog, nearly 15 years ago as I type this, my main aim was to log things I cooked so I didn’t have to go find them again. I’m making good on that promise right now!

We enjoyed watching Rosie Jones and Tom Rosenthal try and eat a massive naan, a challenge where you eat the whole thing for a trip to Barcelona, and that was it. We were having curry and naan the next night.

It turned out delicious and Mrs Spud asked “where did you get this recipe?” When I replied I made it up, she was distraught. She loved it and was concerned I’d never be able to make it again, like George and his Marvellous Medicine. So here it is before I forget:

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turkey tikka and butternut squash masala

Course Main Course
Cuisine Indian
Cook Time 1 hour
Servings 4 people
Author Gary @ BigSpud

Ingredients

  • 1 butternut squash
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 turkey breasts
  • 500 ml plain yoghurt
  • 1 tablespoon tikka paste
  • 2 tbsp ajwar
  • 1 lemon
  • 1 leek
  • 4 cloves garlic
  • 1 inch piece ginger
  • 400 g tinned tomatoes
  • 1 tablespoon tandoori powder
  • 2 tablespoons tahini

Instructions

  • Marinate the turkey breasts for up to 24 hours, but even an hour will do. Combine the yoghurt with the tikka paste, ajwar, the juice of a lemon and add a large pinch of salt. Make 3 or 4 large slashes across the top of the turkey breast and submerge in the yoghurt. Refrigerate until needed.
  • Preheat the oven to 200C. Peel and dice the squash to about 2cm pieces. Coat with a dash of oil, add salt, cumin and coriander and tip into a metal baking tray. Roast for 40 minutes, turning occasionally.
  • Get a large pan over a medium-low heat. Add a tablespoon of oil. Dice the onion and add to the pan. Grate in the garlic and ginger and soften over the heat for 10 minutes.
  • Stir in the tandoori powder and continue to stir fry for another 2 minutes. Add the tinned tomatoes and raise the heat to bring to a simmer.
  • While this simmers, get another pan or griddle pan over a high heat. When hot, remove the turkey from the marinade and wipe off the excess. Add a small amount of oil to the pan and add the turkey. Sear on both sides until just or nearly cooked (you will finish cooking it in the sauce so don't worry if it's slightly under). This will take 6 - 10 minutes depending on the thickness of the breasts. Try and get some charring on the meat. Leave to rest for 5 minutes while you finish the sauce.
  • Transfer the tomato base to a blender and add the tahini (you can do this with a stick blender or leave it chunky if you prefer). Whizz until smooth then return to the pan over a low heat. Dice the turkey and add to the pan, along with the roast squash and cook together until it's all harmonious and the turkey is cooked through completely. Serve with the largest naan you can find.

Notes

This recipe calls for ajwar, a staple in Eastern European larders and a definite odd ingredient in this list. It's made from aubergines, peppers and other summer veg mashed into a paste to preserve over the winter. Check Polish supermarkets, Turkish delis and often Lidl / Aldi stock it in jars. If you can't find this it can be left out. 
Categories
cabbage carrots turkey

KellyBronze turkey rolls with winter slaw

I’ve been so, so lucky with this silly little blog. I’ve met all of my food heroes and worked with fantastic people, and eaten some great stuff.

Actually. Not all of that is true. I’ve not met all of my food heroes.

Despite sharing a county with him, despite cooking food similar to his, despite going for job interviews at his office, despite writing about him dozens of times, despite eating at his restaurants… I’ve never managed to meet Jamie Oliver.

Until now.

I had an invite to Jamie Oliver’s new(ish) headquarters, with no promise of him appearing, for a talk and demo of KellyBronze turkeys. Paul Kelly of KellyBronze was to host, and I have met him a couple of times – he’s a wonderful, fun guy: definitely knows his poultry, definitely loves what he does. Jamie or not I was sure for an entertaining evening.

As I arrived I started chatting to some of the people there, and I was chuffed to meet someone I’ve been following online for years: Elizabeth from Elizabeth’s Kitchen Diary. By chance we were next to each other and started talking and it’s so lovely to finally meet her. (Click the link to read her version of the evening!)

And sure enough, Jamie appeared to say hello. He gave a quick intro on why he loves KellyBronze turkeys so much, then Paul Kelly took to the stage to wax lyrical on the history of the turkey and how his family has made it their duty to bring excellent turkeys back to tables across the country. In the early 80s the Kelly family brought together superior breeds to make the KellyBronze which is bred for longer, allowing it to reach maturity. A period of hanging after slaughter also breaks the collagen down and makes for a tastier bird.

.He then talked through a turkey that he’d cooked earlier. Despite being 6kg it took 1hr 55m to cook completely. By having a more mature turkey it has a store of fat under the skin that conducts heat through the carcass more rapidly. For the cooking itself, he advises cooking breast-side down at first. No stuffing, as it impairs the speed of cooking. After an hour flip the bird the right way up and continue until done, testing using a meat thermometer. And while resting meat is absolutely crucial, don’t cover with foil as you will continue to cook the turkey.

Paul then demonstrated his world-record setting carving skills, removing the legs, removing each breast then slicing to make perfect portions of meat. We then enjoyed the carved meat in a bun with a helping of slaw, which I’ve recreated here.

After eating, Jamie was chatting off to one side with Dhruv Baker. If I didn’t go and say hi to Jamie now, I’d be really disappointed that I’d missed the opportunity. So I took the chance to shake his hand and say how much he’d inspired me over the years. He was super down-to-earth, and happy to have a chat.

It’s just meeting a person – but it was really meaningful to me. So much of what I’ve done has fed from Jamie’s enthusiasm and ideas.

I’ve ordered my turkey this year from KellyBronze – there’s still time for you to order yours!

I’ve used a cooked turkey breast here, you could use leftovers on Boxing Day!

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KellyBronze turkey rolls with winter slaw

Servings 4 people
Author Gary @ BigSpud

Ingredients

  • 1 turkey breast cooked
  • 4 brioche rolls or similar
  • 2 carrots
  • 1/2 red onion
  • 1 beetroot
  • 250 ml yoghurt
  • 1 lemon
  • extra virgin olive oil
  • Dijon mustard
  • green leaves such as spinach, lamb's lettuce

Instructions

  • Peel and finely slice the onion. Peel and grate the carrots. Grate the beetroot. Mix together the yoghurt with a few dashes of olive oil and add the juice of the lemon with a big pinch of salt. Mix the dressing thoroughly and season to taste. Combine with the veg.
  • Put the buns on to toast lightly. Slice the turkey. Spread the buns with mustard, then pile up the buns with turkey, green leaves and slaw.
Categories
burger food lettuce sweet potato turkey

turkey burger bowls with sweet potato fries and roasted tomato salad

Looking for a healthier alternative to a hamburger and fries? Try turkey burger bowls with sweet potato fries!

It will come as no surprise that over 70% of us resolve to be healthier in the new year, but research from Sainsbury’s reveals that in fact two thirds of us will spend almost a full day more (22 hours) watching TV in January and 1/3 of us end up eating more comfort foods in January than any other month. Great for crushing those box-sets, bad for keeping to your resolutions.

In an attempt to try and get a balance between satisfying foods and weight-concious, Sainsbury’s asked me to come up with a recipe that strikes a balance. Others have swapped beef for lentils, spaghetti for courgetti, and using avocado in a chocolate mousse. It’s called “ComFit foods”, classic comfort foods with a healthy twist.

I love a burger, but it’s not a healthy treat. So I looked at it and picked it apart so it was still recognisable and importantly good to eat. So here I’ve used turkey a naturally lean meat. I’ve added seeds for a good boost of nutrients, and crucially the bun is gone. So you don’t miss having fries I’ve also included quick oven-baked sweet potato fries.

So if you’re craving a burger but want to skip some of the guilt, try these turkey burger bowls!

Find some more ComFit recipes here

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turkey burger bowls with sweet potato fries and roasted tomato salad

Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author Gary @ BigSpud

Ingredients

For the patties

  • 750 g turkey mince
  • 2 cream crackers
  • 1 tablespoon mixed seeds
  • 1 egg beaten
  • 1 teaspoon English mustard
  • 1 teaspoon honey

For the salad

  • 4 sweet potatoes
  • 300 g cherry tomatoes
  • 1 iceberg lettuce

For the sauce

  • 75 g natural yoghurt
  • 30 g tomato ketchup
  • 1 teaspoon burger mustard

Instructions

  • Preheat the oven to 210c. Wash the sweet potatoes, cut into wedges and put on to a baking tray. Put the tomatoes on a separate baking tray lined with greaseproof paper. Season tomatoes and sweet potatoes with salt and pepper, give each a drizzle of olive oil and pop in the oven. They will cook in about 30 minutes.
  • For the sauce, mix all the ingredients and put to one side until needed.
  • In a bowl crush the crackers and seeds together until no large bits of cracker remain. Add the turkey, mustard and honey with a dash of salt and pepper and mix thoroughly to combine. Form into four burger patty shapes.
  • In a large frying pan, add a little oil and use a piece of kitchen towel to wipe it around the pan so there is a thin coating. Fry the burgers for around 9 - 12 minutes, flipping every minute until cooked through.
  • Meanwhile shred the lettuce and use it to line four bowls. Add the tomatoes and potatoes from the oven, top with a burger and serve the dressing on the side.
Categories
burger cranberry sausages turkey

leftover turkey burgers with shredded sprouts and cranberry relish

Thinking about  all the leftover turkey you’re going to have real soon? Time to bookmark some ideas – try my leftover turkey burgers recipe.

Leftovers are (almost) my favourite bit – that doorstop turkey sandwich is a great thing. But what about if you fancy something a little different?

A burger can be a really obvious choice with leftover turkey from Christmas or Thanksgiving but there’s a bunch of twists in this recipe to lift it over the usual. There’s often nuts hanging around at Christmas time, so a handful will give these a bit of texture. Plus there’s a sneaky sausage centre that is not only tasty but keeps it moist.

Want to max out those leftovers? Top it with sauteed shredded Brussels Sprouts. Sweet and crunchy, these poor little things get cast aside too often. They really make it. Add cranberry sauce for the winning condiment.

Now I don’t usually care for a brioche bun in a regular beef burger, I think it’s too soft and slippery. But in a turkey burger the butteriness really helps add moisture.

So try these leftover turkey burgers and let me know what you think – or do you have a gold-plated recipe that works for you every time?

This recipe was commissioned by Sainsbury’s.

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leftover turkey burgers with shredded sprouts and cranberry relish

Author Gary @ BigSpud

Ingredients

  • 1 small onion diced
  • 200 g leftover turkey shredded
  • 1 tablespoon chopped nuts optional. I use pistachios
  • 1 teaspoon dried sage
  • 1 egg beaten
  • 100 g sausagemeat (or 4 sausages skinned)
  • 100 g Brussels Sprouts raw
  • 1/4 nutmeg grated
  • 4 tablespoons cranberry sauce
  • 25 g butter melted
  • 4 brioche buns
  • Salad to serve

Instructions

  • Fry the onion gently in a saucepan until soft. Scrape out on to a plate until cooled.
  • While the onion cools, shred the turkey in a food processor. Combine the turkey with the nuts, sage, onion and egg. Shape into 4 burgers and pop in the fridge for 10 minutes to firm up. Shred the Brussels in the food processor.
  • Take a 5cm circular cutter and remove the centre section of each patty. Replace this with sausagemeat (you can cook this turkey offcut ) Wipe out your frying pan from early and put over a high heat. Fry the burgers for 4 minutes each side, turning frequently until cooked through. Pop into a 100C oven while you cook the sprouts.
  • Fry the spouts for 3 minutes, tossing regularly, until starting to colour. Add the nutmeg and season to taste.
  • Toast the buns on the cut side and brush with melted butter. Add the turkey burger, a dollop of cranberry and finally the Brussels Sprouts. Serve with salad.

Looking for more leftovers recipes?

Jo’s mincemeat flapjacks

Emily’s turkey slice

Mince pie ice cream

Nazima’s turkey and cranberry spring roll

Jen’s chicken, ham and pecan crumble

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