Roast Turkey with Paprika and Chorizo

Roast Turkey with Paprika and Chorizo

 Roast Turkey with Paprika and Chorizo

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This Roast Turkey with Paprika and Chorizo would make a great alternative to more traditional roast turkey flavours used on Christmas Day.

With Christmas Day looming, I am sure many of you have already bought or ordered your turkeys now ready for serving on the big day. I like to ensure that my turkey is packed full of flavour because, after all, it is the star of the meal and something we only tend to roast once a year.

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Turkey Bean Burgers

Turkey Bean Burgers

Turkey Bean Burger

I really like making my own burgers and now that the boys enjoy eating them (there has been many refusals to eat them over the years!), I like experimenting with flavours and trying to sneak as many veggies into them as possible! Turkey mince is great for making burgers that I can eat with the boys, due to the low fat content, so when I found that I had been sent some borlotti express beans as part of my DegustaboxUK order, I thought I would try my hand at some Turkey Bean Burgers.

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Top Tips for a Tip Top Turkey at Christmas

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For me Christmas dinner is the culmination of a busy few weeks planning and looking forward to Christmas. Of course choosing, buying and wrapping presents is also a big job, but now that I am in charge of cooking the main meal on Christmas Day, for me this dinner is a big deal. 

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Easy Chicken Biryani

I am hosting this weeks 52 Cookbooks as Mary is having a busy time of it at the moment and asked me to step in and help, which I was more than happy to do. In case you have not heard of this linky before, it is about finding a recipe that you have not tried before in one of your cookbooks and cooking it and then blogging your results. It is a great idea as I for one have lots of cookbooks that I have never cooked from……yet!

This weeks recipe that I am sharing is actually taken from the BBC Good Food website – a brilliant library of recipes that I often look through for inspiraton when I have ingredients that I do not know what to do with. I found one for a chicken curry and rice dish which was a clever and thrifty way of using up left over cooked rice and cooked chicken (although you could cook both from scratch before hand if you do not have any leftovers). I have adpated this recipe to what I had in my kitchen and what I enjoy in a curry. It is by no means an authentic biryani, but i think it is similar, and although it is not served alongside a vegetable curry sauce, I serve mine with mango chutney and naan or popadoms.

This is such an easy recipe and perfect for times when you want an easy dinner but is still packed full of flavour, and you can make it as hot or as mild as you prefer.

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Easy Chicken Biryani
 
Prep time
Cook time
Total time
 
Author:
Recipe type: mains
Serves: 4
Ingredients
  • 1 onion, chopped finely
  • 1 tbsp oil
  • 1-2 tbsp curry paste (whichever you prefer)
  • 1 tbsp mango chutney
  • 250g cooked boiled rice
  • couple of handfuls of cooked chicken (or turkey) shredded
  • couple of handfuls of cashew nuts
  • couple of handfuls of frozen peas
Instructions
  1. place the oil in a non stick pan and slowly fry off the onion for about 5 minutes until soft
  2. add the curry paste and stir
  3. add the cooked rice, chicken, peas, cashews and mango chutney and stir to coat everything
  4. Cover with a lid and simmer for about 5 -10 minutes until the dish is piping hot, stirring occassionally to ensure it does not stick together or to the pan
  5. Serve with mango chutney on the side and naan breads and / or poppadoms

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This is really yummy and has become a firm favouite of my OH, who asked me to make it again just a few days later! It is also a very thrifty meal as it uses up cooked rice and cooked chicken (or turkey) and you do not have to add cashews as these are pricey, as raisins or almonds or maybe mushrooms  would work well. Or no nuts at all if you are that way inclined.

What new recipe have you tried this week? Please link up below

52cookbooks


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