Italian Turkey Cobbler with Basil & Sundried Tomato Scones (Swiss Diamond Review & Giveaway)

I was recently sent a beautiful cookware item to review from the Swiss Diamond Store and of course typically we get a heatwave the day I decide to cook with it! Still, cook with it I did and I made a cobbler – not just any old cobbler but an Italian Turkey Cobbler with Basil & Sundried Tomato Scones no less and here is how I did it.
Serves 4 
(I made my scones quite big)
for the casserole:
2 turkey breast fillets, cut into bite sized chunks
4 rashers of smoked bacon, roughly chopped into strips
1 large red pepper, sliced thinly
1 large yellow pepper, sliced thinly
1 onion, thinly sliced
1 courgette, peeled and thinly sliced
2 tins of chopped tomatoes with herbs
1 tsp crushed garlic
a generous glug of wine 
(any decent one will do – I used rose as it was only one I had open)
2 tsp vegetable oil
1 tbsp tomato puree
2 grinds of black pepper
1 tbsp basil puree
1 chicken stock cube 
for the scones:
45g unsalted chilled butter
85g wholemeal flour
75g parmasan cheese
6 sundried tomatoes, finely chopped
1 tbsp basil puree
1 medium egg, beaten
50ml milk
a grind of salt
How To Make The Italian Turkey Casserole
pre heat the oven to 180oC / 160oC (fan)
place your non stick pan over a moderate heat (it is recommended not to heat the casserole dish up over a high heat or leave it standing empty on a high temperature!) and add the oil then add the garlic and onions and cook for a few minutes until the onions start to sweat
Add your turkey and bacon and stir to coat in the oil
cook for a few minutes then add all the other vegetables
take care not to scratch the non stick surface of the pan – use non metallic utensils to protect it and make it look new for longer
add the tinned tomatoes, tomato puree, pepper, basil wine and stock cube
bring to the boil, add your lid and boil for a few minutes to let the wine reduce in the sauce
Then transfer to your oven 
Luckily for me, this non stick casserole can be placed into a hot oven straight from the hob which is perfect for making delicious casseroles, sauces and roasts where the meat needs searing first. The dish is oven – safe up to a temperature of 260oC and can be used on both gas and electric hobs.
While this is cooking inside the oven, make your cobbler topping
Basil & Sundried Tomato Scones
Place the flour, salt, butter and baking powder into a bowl and rub together until the mixture resembles breadcrumbs
Then add the basil, cheese and tomatoes and using your hands mix all together with the breadcrumbs 
Add the beaten egg and milk, and using a knife stir to combine all the ingredients together
Using your hands form the mixture into separate mounds  (I made 5 but you could probably get 6 made)
Carefully remove the dish from the oven after 30 minutes of cooking, and remove the lid and place each scone on top of the casserole
Return to the oven without replacing the lid and continue cooking for a further 25-30 minutes until the scones are golden brown and have risen

Serve with vegetables and enjoy

 I only had 1 scone but the OH had two so you may wish to serve potatoes too – depending on how hungry you are or how many scones you like!

I have to be honest I have never made a cobbler before but it was really nice and so tasty and a lovely change from pasta or potato! This will be made again!

The non stick casserole has a capacity of 3L so will easily cook a meal for the whole family. The Swiss Diamond range incorporates the use of its own patented non stick coating which is reinforced with actual diamonds which gives the cookware its superb durability and resilience. Diamonds are used because quite simply they are naturally non stick, they conduct heat better than any other metal and this is why they have excellent durability! Who knew? I did not that’s for sure! Therefore, the Swiss Diamond range of products provide a lifetime of cooking excellence.

The non stick casserole also cleaned very easily which is always a bonus in my book! It simply requires a wash in hot soap water, taking care to always use a non abrasive cleaning sponge/cloth so not to scratch the non stick surface. Although the dish can go into a dishwasher occasionally, it is best if it is hand washed so as to preserve its non stick coating for as long as possible.

PRIZE DRAW

The generous people from Swiss Diamond have a  NON-STICK CASSEROLE – 3L (24 CM) (measuring 24cm) exactly like the one I have reviewed and cooked with for this feature, to give away. This beautiful and well made quality piece of cookware has a value of £119 and really is a pleasure to cook with.


All you need to do to be in with a chance of winning one is to fill in the form below.

The closing date is 12am Monday 22nd July, 2013.

Good luck

  a Rafflecopter giveaway

you can follow Swiss Diamond on their facebook page
http://www.facebook.com/Swiss.Diamond.International

I was sent the casserole dish for the purpose of this review. The recipe is my own and was created especially for this feature. All comments made are my own and honest.

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Thank you xx
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166 thoughts on “Italian Turkey Cobbler with Basil & Sundried Tomato Scones (Swiss Diamond Review & Giveaway)

  1. Mine would have to be a sausage casserole. Lots of lovely veggies. I’d throw in some veggie sausages for K 😉

  2. Braised Jacob’s Ladder beef with wild mushrooms and pancetta Nom-nom 😀

  3. It would have to be beef stew and dumplings…..(and can I just say your oven is very clean! Puts mine to shame!)

  4. Your cobbler recipe, it looks and sounds yum, I am new to your blog, and loving your recipe ideas.

  5. I’d make a Levi Roots recipe – Jamaican Pepperpot Stew. It’s lush

  6. oooh i think i would like to cook a nice rustic style beef stew with dumplings floating on top…mmmmmm

  7. I have a lovely chicken Korma recipe and it is one of my family’s favourite dishes. This would be perfect.

  8. Beef Bourginon – letting the meat stew for hours to absorb all the flavour!

  9. The cobbler looks amazing, I would love to try that and also make a nice chicken and mango curry.xx

  10. beef stew but cobblers instead of dumplings, a bit too hot for dumplings x

  11. Would have to be a lovely chilli-con-carne, but I have to say I am sorely tempted to choose a cobbler after looking at this post *licks lips hungrily*

  12. I think something simmery like you’ve done with beans maybe.

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    {in the contest I am Margot Core on the Rafflecopter}

  13. I would have to try the turkey cobbler – looks lush! I love anything with peppers so this is right up my street 🙂

  14. Your cobbler looks fantastic! I’d make Nigel Slater’s adaptable bean soup, one of my all-time favourites

  15. I’d make a lamb casserole with dumplings.. but only once it has got cooler again!

Thank you for taking the time to leave a comment, a virtual cup of tea and slice of cake awaits you x

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