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Showing posts with label 2) Turkey. Show all posts
Showing posts with label 2) Turkey. Show all posts
Tuesday, April 27, 2010
Thai-style Turkey Burgers
4:40 PM | 
Posted by
Beth
Ingredients
400g turkey mince
4 spring onions , finely chopped
1 tsp grated root ginger
1 red chilli , seeded and finely chopped
1 egg yolk
a small bunch coriander , chopped
4 ciabatta rolls
a few sprigs watercress
Method
Put the first 6 ingredients in a bowl, season and mix well.
Form into 4 burgers.
Grill the burgers for about 5 minutes on each side until golden and cooked through.
Serve the burgers in rolls with some watercress and a little sweet chilli sauce if you like.
400g turkey mince
4 spring onions , finely chopped
1 tsp grated root ginger
1 red chilli , seeded and finely chopped
1 egg yolk
a small bunch coriander , chopped
4 ciabatta rolls
a few sprigs watercress
Method
Put the first 6 ingredients in a bowl, season and mix well.
Form into 4 burgers.
Grill the burgers for about 5 minutes on each side until golden and cooked through.
Serve the burgers in rolls with some watercress and a little sweet chilli sauce if you like.
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Monday, April 26, 2010
Herbed Turkey Meatballs
Ingredients
85g breadcrumbs
75ml milk
350g turkey mince
2 tsp dried oregano
small bunch flatleaf parsley , chopped
2 tsp olive oil
680g bottle onion and garlic passata
4 tsp sugar
500g bag pasta shapes
Method
Tip the crumbs into a large bowl, then stir in the milk until the crumbs have absorbed the liquid.
Add the mince, 1 tsp oregano and half the parsley, then season and mix with a fork.
Use wet hands to shape into 30 meatballs.
Heat the oil in a large non-stick pan, then brown the meatballs for 5 mins, turning to cook all over.
Pour in the passata, sugar, remaining oregano and most of the remaining parsley.
Stir well, then simmer for 8-10 mins until the meatballs are just cooked through.
Meanwhile, cook the pasta according to pack instructions.
Season the sauce, spoon the meatballs and sauce over the pasta, then sprinkle over any remaining parsley.
85g breadcrumbs
75ml milk
350g turkey mince
2 tsp dried oregano
small bunch flatleaf parsley , chopped
2 tsp olive oil
680g bottle onion and garlic passata
4 tsp sugar
500g bag pasta shapes
Method
Tip the crumbs into a large bowl, then stir in the milk until the crumbs have absorbed the liquid.
Add the mince, 1 tsp oregano and half the parsley, then season and mix with a fork.
Use wet hands to shape into 30 meatballs.
Heat the oil in a large non-stick pan, then brown the meatballs for 5 mins, turning to cook all over.
Pour in the passata, sugar, remaining oregano and most of the remaining parsley.
Stir well, then simmer for 8-10 mins until the meatballs are just cooked through.
Meanwhile, cook the pasta according to pack instructions.
Season the sauce, spoon the meatballs and sauce over the pasta, then sprinkle over any remaining parsley.
Sunday, April 18, 2010
Crockpot Turkey Meatballs
Ingredients
1 ½ Cups BBQ Sauce (your favorite)
10oz Apple Jelly
2 Tablespoons Tapioca (for thick sauce if desired)
1 Tablespoon Vinegar
1 Egg (Beaten)
¼ Cup Bread Crumbs (Fine)
2 Tablespoons Milk
¼ Teaspoon Garlic powder
¼ Teaspoon Salt
¼ Teaspoon Onion Powder
1lb Ground Turkey
Non-stick Vegetable Spray
Method
In 3 ½ quart crockery cooker:
Stir together the bbq sauce, jelly, tapioca (if used), and vinegar.
Cover; cook on high-heat setting while preparing meatballs.
For meatballs:
In large bowl combine egg, bread crumbs, milk, garlic powder, salt, and onion powder.
Add ground turkey and mix well.
Shape into 1/2 to 3/4-inch meatballs.
Spray a 12-inch non-stick skillet; add meatballs and brown on all sides over med. heat.
Drain meatballs.
Add meatballs to crock pot; stir gently
Cover; cook on high heat setting for 1 1/2 to 2 hours.
Makes 30 meatballs.
Note: for 5 or 6-quart Crock Pot, double all ingredients. Prepare as above.
Makes 60 meatballs.
1 ½ Cups BBQ Sauce (your favorite)
10oz Apple Jelly
2 Tablespoons Tapioca (for thick sauce if desired)
1 Tablespoon Vinegar
1 Egg (Beaten)
¼ Cup Bread Crumbs (Fine)
2 Tablespoons Milk
¼ Teaspoon Garlic powder
¼ Teaspoon Salt
¼ Teaspoon Onion Powder
1lb Ground Turkey
Non-stick Vegetable Spray
Method
In 3 ½ quart crockery cooker:
Stir together the bbq sauce, jelly, tapioca (if used), and vinegar.
Cover; cook on high-heat setting while preparing meatballs.
For meatballs:
In large bowl combine egg, bread crumbs, milk, garlic powder, salt, and onion powder.
Add ground turkey and mix well.
Shape into 1/2 to 3/4-inch meatballs.
Spray a 12-inch non-stick skillet; add meatballs and brown on all sides over med. heat.
Drain meatballs.
Add meatballs to crock pot; stir gently
Cover; cook on high heat setting for 1 1/2 to 2 hours.
Makes 30 meatballs.
Note: for 5 or 6-quart Crock Pot, double all ingredients. Prepare as above.
Makes 60 meatballs.
Tuesday, March 02, 2010
Turkey Meatballs with Sweet Pepper Sauce
Turkey Meatballs with Sweet Pepper Sauce
Ingredients
1 red pepper
2 slices wholemeal bread, or about 75g (3oz)
500 g (1lb2oz) turkey brest mince
1 egg beather
100 g (3½oz) sweetcorn
1 tsp dried parsley
1 tbsp Olive Oil
1 small onion finely chopped
400 g can chopped tomatoes
300 g (11oz) wholewheat fusilli or penne pasta
Fresh basil, to serve (optional)
Method
1. Preheat the grill to high. Cut the pepper in half and remove the core then grill, cut-side down for 5-8 minutes until the skin is blackened and blistered. Transfer to a plate, cover with a tea towel and set aside to cool.
2. Meanwhile, whizz the bread in a food processor to make fine crumbs. Add the turkey mince, egg, sweetcorn, parsley and season then whizz again. Shape the mixture into 20 balls.
3. Heat the oil in a small pan and cook the onion for 5 minutes until softened. Add the can of tomatoes then half fill the empty can with water and pour into the pan. Bring to a simmer then carefully drop in the turkey balls.
4. Skin the pepper, cut into strips and add to the turkey pan. Part cover with a lid and simmer very gently for a further 20 minutes until the meatballs are cooked right through.
5. Meanwhile, cook the pasta according to the packet instructions and drain. Serve with the turkey balls and some fresh leaves.
Thursday, February 11, 2010
Turkey and Rice Casserole
TURKEY AND RICE CASSEROLE
Ingredients
2 cans cream of mushroom soup
3 cups water
3 cups converted long-grain white rice (uncooked)
1 cup thinly sliced celery
1 to 2 cups cubed cooked turkey
2 cups frozen mixed vegetables (peas & carrots, oriental mix, etc.)
1 teaspoon poultry seasoning
1 tablespoon dried minced onion
Method
Pour soup and water into Crock Pot and stir to combine.
Add remaining ingredients and mix well.
Cover and cook 6 to 8 hours on low or 3 to 4 hours on high.
Add soy sauce if desired.
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