Archive for the ‘Poultry’ Category

Moroccan turkey with couscous

Thursday, October 18th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 1 to 2 hours

Ingredients
675kg/1½lb boneless turkey thigh or breast joint
2 garlic cloves, peeled and crushed
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground paprika
1 tbsp oil
1 large onion, peeled and cut into wedges
2-3 cinnamon sticks, bruised
3 tomatoes, chopped
400g/14oz can chickpeas, drained
450ml/¾ pint turkey or chicken stock
75g/3oz ready to eat pitted prunes, chopped
55g/2oz ready to eat apricots, chopped
freshly cooked saffron flavoured couscous to serve
freshly chopped coriander to garnish
Method
1. If necessary, tie the turkey joint with fine string.
2. Mix the crushed garlic with all the spices then spread over the joint. Leave for at least 15 minutes for the flavours to develop.
3. Heat the oil in a large pan and brown the turkey joint on all sides.
4. Remove, then add the onion to the pan and gently sauté for 5 minutes or until softened (add a little extra oil if onions are sticking the pan).
5. Add the cinnamon sticks to the pan with the tomatoes and chickpeas and place the turkey joint on top.
6. Pour over the stock and bring to the boil. Reduce the heat, cover with a lid and simmer gently for 30 minutes.
7. Add the prunes and apricots to the pan and continue to cook for a further 30-40 minutes or until the turkey is thoroughly cooked.
8. Discard string from the turkey and remove the cinnamon sticks.
9. Arrange the turkey on top of the couscous and spoon the chickpea mixture round the joint and garnish with coriander.

Turkey enchiladas

Thursday, October 18th, 2007

Makes 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
For the sauce
1 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
200ml/7fl oz passata
1 tsp chopped fresh oregano
½ tsp freshly ground black pepper
For the turkey
1 tbsp olive oil
1 garlic clove, crushed
1 red onion, chopped
1 red pepper, seeds and core removed, finely chopped
1 courgette, diced
170g/6oz turkey mince
85g/3oz low fat cheddar cheese, grated
4 wholemeal tortillas
Method
1. Preheat oven to 180C/350F/Gas 4.
2. To make the sauce heat the olive oil in saucepan over a medium heat. Add the onion and garlic and sauté for 4-5 minutes, until softened.
3. Add the passata, oregano and black pepper. Cover , reduce the heat and leave to simmer for ten minutes.
4. Meanwhile for the turkey, heat the olive oil in a separate pan over a medium heat. Add the onion, garlic, red pepper and courgette. Sauté for five minutes then add the turkey mince. Cook for around 5-7 minutes, or until the turkey mince is browned and cooked through.
5. Add half of the cheese to the turkey mixture and continue to cook until the cheese has melted.
6. Divide the turkey mixture between four tortillas and roll up into parcels. Place into an ovenproof dish, spoon over sauce and sprinkle with remaining cheese. Place into the preheated oven to bake for 15-20 minutes, until golden.

Turkey legs coq au vin

Thursday, October 18th, 2007

Serves 4-6

Preparation time 30 mins to 1 hour

Cooking time 1 to 2 hours

Ingredients
2 turkey legs
2 turkey wings
turkey giblets (ie neck, heart, gizzard, but not the liver – save for the stuffing)
50g/2oz butter
1 tbsp olive oil
250g/9oz small (ie pickling) onions, blanched and then peeled
250g/9oz pancetta or thick cut streaky bacon, in chunky pieces
50g/2oz seasoned flour
½ wine glass brandy
500ml/16½fl oz red wine
500ml/16½fl oz poultry or pork stock, or water
bouquet garni of bay, thyme and parsley stalks
4 sticks celery, cut into 3cm/1¼in lengths
4 garlic cloves, bruised
4 medium tomatoes, peeled, deseeded and finely chopped
salt and fresh ground black pepper
beurre manie (25g/1oz flour mixed with 25g/1oz soft butter)
Method
1. Carefully cut the whole legs from the turkey, then cut at the joint to separate the thigh from the drumstick. Cut off the wings with poultry shears at the point at which they attach to the breast.
2. Heat the butter and oil in a heavy pan and fry the bacon pieces until browned. Transfer the bacon pieces to your chosen casserole dish. Lightly brown the onions in the same pan and transfer these to the casserole dish.
3. Dust the turkey legs with seasoned flour and brown these next, turning several times until coloured and crisp. Pour over the brandy and set light to it (by tipping the pan towards the gas flame, if you are cooking on gas, with a lit wooden taper if you are not). When the flames have subsided, transfer the turkey legs and all the juices in the pan to the casserole dish.
4. Return the pan to the heat, deglaze one more time by pouring in the wine and scraping the bottom and sides of the pan while the wine bubbles. Pour the boiling wine over the turkey pieces and then repeat the process with the water or stock (the job of deglazing is sure to be done by now but it is good to add hot, not cold, liquid to the casserole to start the cooking).
5. Now add the herbs, celery and tomatoes to the pan and bring to a gentle simmer. Cover the pan and cook over a very low heat or in a low oven for about 1½ hours until the meat is completely tender.
6. Strain the stock into a separate, clean pan leaving the meat and vegetables in your casserole dish. Boil the stock fast to reduce by half or even two-thirds, into a rich, intense sauce. If you think the sauce seems a little thin you can whisk in a few crumbs of beurre manié. Season to taste with salt and pepper.
7. When the turkey pieces are cool enough to handle, remove the meat from the bones with your fingers and return the pieces of meat to the finished sauce along with the bacon pieces and vegetables.
8. Set aside, keeping in the fridge if necessary, reheating carefully and thoroughly but without burning or serve immediately.

Turkey burgers

Thursday, October 18th, 2007

Makes 12 burgers

Preparation time less than 30 mins

Cooking time 10 to 30 mins

These tasty burgers can also be eaten sandwiched between a bun and layered with salad and tomato ketchup.Ingredients
450g/1lb turkey breast, chopped roughly, or minced turkey
1 onion, finely chopped
1 tbsp fresh thyme, chopped, or oregano or ½ tsp dried
1 tbsp fresh parsley, chopped
1 apple, peeled and grated (squeeze out excess juice)
50g/2oz fresh white breadcrumbs
1 tsp Worcestershire sauce
1 chicken stock cube dissolved in 1½ tbsp boiling water
50g/2oz plain flour
2 eggs, beaten lightly
75g/3oz fresh white breadcrumbs
vegetable oil, for frying
Method
1. Mix together the turkey, onion, herbs and apple. Chop for a few seconds in a food processor.
2. Return the mixture to a large bowl and stir in the breadcrumbs, stock and Worcestershire sauce and season to taste.
3. Using your hands form the mixture into 12 burgers.
4. Dip the burgers in the flour, then in the egg and coat with the breadcrumbs.
5. Heat the vegetable oil in a frying pan and sauté the burgers for about 4 minutes on each side or until golden and cooked through.

Cold turkey with potatoes and anchovies

Thursday, October 18th, 2007

Serves 4-6

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
leftover turkey, chopped
new (waxy) potatoes, ideally Pink Fir Apple or Ratte
½-1 small can anchovies, chopped roughly (according to the amount of turkey you have and how much you like anchovies)
½ clove garlic, crushed to a purée with a fork
few spring onions, or 1 small red onion, sliced finely
olive oil
lemon juice
fresh parsley
Method
1. Mix the anchovies with the garlic, 1 tbsp of olive oil and a squeeze of lemon.
2. Toss this mixture with the turkey and onion and leave to macerate while you boil some new potatoes until tender.
3. Slice the potatoes when still warm and toss immediately with the turkey and some chopped fresh parsley leaves.
4. Other possible additions include black olives, capers and sun-dried tomatoes.

Turkey pizzaiola

Thursday, October 18th, 2007

Serves 2

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
2 turkey escalopes or 225g/8oz turkey strips
1 small red and 1 small green pepper de-seeded and cut into strips
2 cloves garlic – crushed
1 small onion chopped
400g/14oz can chopped tomatoes
10 black olives (with stones)
handful fresh basil
knob of butter
olive oil
salt and pepper

To Serve:
pasta
parmesan
Method
1. Sauté the turkey in butter and oil until it is brown and cooked through.
2. In another pan, heat some olive oil and sauté the onion and garlic, add the sliced peppers and cook for a few minutes.
3. Stir in the tomatoes and olives and simmer gently until the sauce has reduced and thickened slightly.
4. Add torn basil at the end of cooking.

NB: If using turkey strips, add these to the sauce, and serve over the pasta with grated parmesan. If using turkey escalopes, serve with the sauce poured over, accompanied by the pasta and grated parmesan.

The classic roast turkey

Thursday, October 18th, 2007

Serves 10-12

Preparation time less than 30 mins

Cooking time over 2 hours

Ingredients
Prepare ahead
Make your chosen stuffing

To prepare your turkey
have your chosen stuffing ready
4.5-6.5kg/10-12lb turkey, thawed if frozen, giblets removed
1 lemon, quartered
50g/2oz butter, at room temperature
20 cocktail sausages
10 rashers streaky bacon
sage and parsley sprigs, to garnish
 

Method
On the day
1. Preheat the oven to 190/375F/Gas 5. Wash the turkey inside and out and dry well with kitchen paper.
2. Put the lemon quarters into the cavity. If you are stuffing the turkey, put the stuffing in the neck end pushing it upwards towards the breast (dont pull the neck skin too tightly, as the stuffing will expand during cooking). Secure the skin with wooden or metal skewers crossways, then tie the turkey legs together at the top of the drumsticks for a good shape. Weigh the turkey and calculate the cooking time at 18 minutes per 450g/1lb.
3. Grease a large roasting tin with a little of the butter. Smear the rest over the turkey skin and season well, then put in the tin. Loosley cover with foil and roast for the calculated time. Meanwhile, halve the bacon rashers, stretch slightly and wrap half around each sausage
4. Baste the turkey every hour. One hour before the end of cooking, remove the foil and drain off the excess fat. 30 minutes before the end of cooking, put the sausages around the turkey (if room) or in a separate lightly oiled tin.
5. To test whether the turkey is cooked, insert a skewer into the thickest part of the thigh – the juices should run clear. If they are pinkish, cook for 15 minutes more, then test again. Transfer the turkey and sausages and sausages to a platter, tightly cover with foil and allow to rest for up to 30 minutes before carving. Serve surrounded by vegetables and stuffing balls and garnished with sage and parsley.

Golden lemon chicken

Wednesday, October 10th, 2007

Serves 4Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Ingredients
80g/3oz butter
1 small farmhouse loaf, crusts removed and cut into 1cm/½in cubes
1 medium onion, peeled and cut into rings
2 tbsp plain flour
150ml/5fl oz milk
150ml/5fl oz chicken stock
125g/4oz button mushrooms, halved
1.1kg/2½lb chicken cooked, meat removed and cut into chunks
125g/4oz sweetcorn
½ lemon, juice only
2 tbsp parsley, freshly chopped
salt and black pepper to taste
 

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Heat 55g/2oz of the butter then stir in the bread cubes to coat. Transfer to a baking tray and cook in the oven for 10 minutes or until just beginning to brown and crisp.
3. Melt the remaining butter in a pan, add the onion and cook for about 15 minutes or until golden.
4. Stir in the flour to make a roux and cook for 1 or 2 minutes.
5. Blend in the milk and stock. Bring to the boil.
6. Add the mushrooms and simmer for 2 minutes.
7. Add the chicken, sweetcorn, lemon juice, parsley, salt and pepper. Turn into an ovenproof dish.
8. Reduce the oven temperature to 180C/350F/Gas 4.
9. Pile the bread cubes on top of chicken mixture and bake in the oven for 25-30 minutes or until the bread is a deep golden colour and the chicken is heated through.

Roast duck breast with cherry sauce

Wednesday, October 10th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
4 duck breasts
sea salt and freshly ground black pepper
olive oil
For the cherry sauce
1 shallot, finely chopped
75g/2½oz cherry jam
1 tbsp red wine
1 tbsp raspberry vinegar
1 orange, juice only
Serving suggestion – braised Little Gem lettuce with peas
4 shallots
50g/1¾oz butter
3 Little Gem lettuce hearts
100g/3½oz frozen peas
100g/3½oz chicken stock
2 small knobs of butter
small bunch of flatleaf parsley
salt and freshly ground black pepper
 

Method
1. First, prepare the duck. Score the skin a couple of times with a sharp knife. Season well.
2. Heat a frying pan with a little olive oil. When hot, sear the duck, skin side down, until golden brown. Remove from the heat and put the duck breasts into a baking dish. Cook in a hot oven for four minutes (rare); seven minutes (medium); 10 minutes (well done). Remove the duck from the oven to rest.
3. Meanwhile, make the cherry sauce. Sauté the shallot over a gentle heat until transparent. Now add the jam, wine and raspberry vinegar. Let the mixture bubble gently until it reduces to a syrup.
4. Remove from the heat and stir in the orange juice. Serve immediately or keep warm in a bain marie.
5. To make the lettuce and peas, slice the shallots and sauté gently in the butter. When soft, add the Little Gem lettuces cut side down. Allow to gently brown and soften.
6. Now add the peas and the stock. Cover the pan and simmer for 10 mins until the peas and lettuce are cooked.
7. Take the pan off the heat and stir in the remaining butter. Add the parsley and season.
8. Serve immediately with the duck sliced into three, placed on top of the braised lettuce. Drizzle over the cherry sauce.

Chicken tikka masala

Wednesday, October 10th, 2007

Serves 4

Preparation time overnight

Cooking time 10 to 30 mins

Ingredients
4 skinless, boneless chicken breasts
4 tbsp readymade tandoori paste
2 tbsp natural yoghurt
3 tbsp vegetable oil or ghee (clarified butter)
1 cinnamon stick
8 cardamom pods
1 large onion, finely chopped
3cm/1¼in piece of fresh ginger, peeled and grated
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½-1 tsp cayenne pepper (depending on how hot you like it)
1x200g can chopped tomatoes
150ml/5fl oz chicken stock or water
1½ tsp garam masala
½ lemon, juice only
½ tsp salt
Method
1. Cut the chicken into bite-size pieces and mix with the tandoori paste and yoghurt. Leave to marinate in a non-metallic dish for at least a couple of hours (or overnight), stirring occasionally.
2. Heat the oil or ghee in a deep frying pan, and when it’s very hot add the cinnamon, cardamom pods and onion. Fry for about 5-6 minutes until beginning to brown, then add the ginger, garlic, cumin, coriander, turmeric and cayenne pepper.
3. After the spices have cooked for about a minute, add the chicken with the marinade. Fry for 3-4 minutes, then add the tinned tomatoes, chicken stock or water, garam masala, lemon juice and salt. Bring the curry to a simmer and cook on a low heat for about 10 minutes. Serve straight away with rice or naan bread.