Cooking with Turkey

I’ve recently started cooking more with Turkey.  My 6 foot plus athletic boyfriend doesn’t think a meal is a proper meal without lots of meat, and in an attempt to eat less red meat; we have started to cook with turkey more and more. What we particularly like about it, is that it is a very healthy source of lean protein and great quality lean meat is very reasonable – much more so than chicken or pork.

I buy my turkey from a local butcher. They sell local (reared in the county) free-range turkey at far less per kilo than chicken. I bought half a turkey breast, which is an enormous quantity of meat (no wastage there) for the price of six free-range chicken breasts. I found it surprising how many butchers actually sell local free-range turkey – it is not as seasonal as it may seem!

I thought I would share two of our favourite turkey recipes for cheap, quick and nutritious everyday meals.

Sweet and Sour Turkey

Serves a family of 4, or me and my hungry boyfriend!

A really tasty dish with a lovely combination of flavours and textures. We always enjoy this with brown rice (I think the texture of brown rice really works well here)

In case you think I have gone mad, I always buy good quality whole Italian plum tomatoes instead of chopped. I think they have a much better flavour. I pour the tin of tomatoes into a large bowl and crush the tomatoes with my hands before adding them to any dish. I learnt this on an Italian cookery course at Caldesi in Marylebone, and have been following it since.

Ingredients: 

  • 500g turkey breast, cut into 1” chunks
  • 1 tsp. olive oil
  • 2 cloves of garlic, crushed
  • 1” fresh ginger root, peeled and finely grated
  • 1 x 400g tin tomatoes, crushed or chopped
  • 1 x small tin pineapple rings in juice, cut into 1” chunks
  • 6 x Peppadew peppers, chopped into quarters
  • A couple of good glugs of good quality soy sauce (I buy Clearspring as it is lovely and also gluten free, meaning it is suitable for both of us!)

Method:

Heat the oil in a large frying pan and gently cook the garlic until it starts soften slightly. Don’t let it brown. Put the rice on to cook

Add the turkey chunks and cook until they are browned. This should take around 10 minutes.

Add the ginger, tomatoes, pineapple and peppers and cook for another 10 minutes or so until the turkey is cooked through.

Serve on a bed of rice and finish with a generous glug of soy sauce.

Quick turkey casserole

 This casserole can be made in about 20 minutes if you are pushed for time. It is equally good made in the slow cooker and left to cook for several hours.

I serve this with some mashed potato. We like this on a Sunday evening when we have been out all day and I can’t be bothered to cook anything more laborious! Sorry about the quality of the photos, we were desperate to tuck in!

Serves a family of 4, or me and my hungry boyfriend!

Ingredients:

  • 500g turkey breast, cut into 1” chunks
  • 1 tsp. olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, chopped
  • 1 x 400g tin tomatoes, crushed or chopped
  • 2 tablespoons tomato purée
  • 6 x Peppadew peppers, chopped into quarters
  • 1 tablespoon fennel seeds (reduce to a teaspoon if you are not such a fan of their flavour!)

Method:

 1)   Heat the oil in a large frying pan and gently cook the onion and garlic until they start soften slightly. Don’t let them brown.

2)   Add the turkey chunks and cook until they are browned. This should take around 10 minutes.

3)   Add the tomatoes, tomato purée, peppers and fennel seeds and let it simmer away for another 20 minutes or so until the turkey is thoroughly cooked through

4)   Serve with mashed potato

 

I am entering these recipes into the British Blogger competition over at I love Turkey http://www.britishturkey.co.uk/. For more information on the Peppadew peppers I used, take a look at their website www.peppadew.com

 

 

 

 

 

 

 

 

 

 

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