Category: turkey

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burger chilli food potatoes turkey

turkey chilli burgers with spicy potato wedges

turkey burger with spicy potato wedges and caesar salad

This is a precursor to the chocolate orange mousse; the main course of turkey chilli burgers with spicy potato wedges and a caesar salad.

The burger mix was turkey mince, the slightly bland and lean meat gives space for spiky red chilli and citrussy coriander. I mixed this together with smoked sea salt for a deep savoury flavour. I then used my trusty burger press (given to me for my birthday by the person who got this food!) to make the patties. As a soothing contrast to the fiery chilli, I stirred some chopped mint into mayonnaise to be spread on to the bun. I hoped the crisp toasted bun would give way to meaty turkey with a pokey bite, then cooled by the refreshing mayo that coats the mouth. A thick slice of tomato finishes off with a fruity taste, accentuating the meaty element with a nice dash of umami.

On the side were some potato wedges. Sliced maris pipers were tossed in a blend of vegetable oil, paprika, oregano, coriander and sea salt and roasted in a hot oven until tender and crisp.

Happy birthday!

Turkey burgers:

450g turkey mince

½ red chilli, deseeded and finely diced

2 teaspoons smoked sea salt

2 tablespoons of finely chopped coriander leaves

1 beefsteak tomato, thickly sliced

baps, buns or muffins split and lightly toasted

For the mint mayonnaise:

2 tablespoons mayonnaise

6 mint leaves, shredded

  1. Combine mince, chilli, salt and coriander in a bowl and form into patties.
  2. Fry on a medium heat on both sides until browned.
  3. For the mayo, mix mint and mayo together
  4. Assemble in a bun with a thick slice of tomato and a slather of minty mayonnaise.

Spicy potato wedges:

5 maris piper potatoes, sliced into wedge shapes

3 tablespoons vegetable oil

½ teaspoon paprika

1 teaspoon oregano

1 teaspoon sea salt

½ teaspoon ground coriander

  1. Mix the dry ingredients into the oil. (I like to use a freezer bag to do this)
  2. Tumble with the potato wedges, and bake in an oven preheated to 200C for 20 mins, or until crisp on the outside and tender inside.
  3. Serve with leftover mint mayo.
Categories
bacon food lettuce salad tomato turkey

caesar salad

One of my absolute favourites. Regular readers may have twigged that I adore dishes that totally celebrate their ingredients, and allow each one to stand up and be tasted whilst adding to each other simultaneously. This is my take on a classic Caesar salad.

I hope Mr. Cardini will excuse me altering his recipe, but his core flavours are still there. As our house is veering away from raw egg at the moment, I can’t get the oil / egg emulsion so instead the sauce is a blend of garlic, good olive oil, white wine vinegar, worcestershire sauce, soy sauce and white wine vinegar. I add a few flakes of parmesan to help give the sauce some thickness, where the egg usually would help. I whizz all this up in a blender.

I’ve used turkey here, simply because it was on offer, which is griddled alongside some bacon until those pretty brown stripes appear. When done I whip those off to one side and then lay some thinly sliced bread drizzled with oil on the pan, soaking up meat juices and charring slightly. I then chop some cos lettuce, cucumber and tomatoes and toss this with the Caesar sauce. The rest of the ingredients go in, then top with parmesan. Crunchy, satisfying and tasty.

Categories
food pasta turkey

sicilian meatballs


Another one from someone who’s becoming a quiet hero of mine, Angela Boggiano, as usual crafting taste, thrift and technique in a clever way.

Meatballs: turkey mince, lemon zest, breadcrumbs, paprika, a little cayenne, parsley. I fry them all ove, then add some chicken stock to the pan. This gets them all moist and part-poaches them. Toss in some cooked spaghetti and a little more parsley, and you’re there. Easy and tasty.
Categories
broccoli food pie turkey

turkey, broccoli & stilton pie

I bloody love filo pastry. Crispy, buttery and melt-in-the-mouth, can’t get enough of it. I’ve pressed it into service here (ready-rolled stuff -blow making it from scratch!) atop an unctuous savoury pie.

The filling is dead easy. Turkey is fried to browning, then a few chopped broccoli florets are added. After a few minutes a can of Baxter’s Ham, Broccoli & Stilton soup is added, and once warm put into a dish and topped with pastry. Lovely.
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