I cooked these tasty Thai turkey burgers tonight and they were a winner! It had been a drizzly rainy day but these burgers brought a little bit of sunshine into our house at dinner time as they were packed with flavour. Here's how you make them and they take no time at all - bonus!
Ingredients (makes 5 burgers)
500g turkey mince
1 red chili chopped finely
1 handful of chopped coriander
1 teaspoon of grated fresh ginger
4 spring onions, chopped finely
1 egg yolk
salt and pepper
olive oil
To serve:
Ciabatta
Lime and Chilli Mayonnaise (mix a couple of tablespoons of Mayo with a couple of teaspoons of lime juice and a tiny bit of lazy chili)
Salad Leaf
Method
- Mix all ingredients together and make into 5 patties
- Heat olive oil in a frying pan
- Fry burgers - approx 5 - 6 minutes each side
- Place in your ciabatta with some delicious lime and chili mayonnaise and a bit of salad
I love Thai food, so these are a bit of a western take on typical Thai flavours. The ginger and the chili make the turkey taste more robust. I think if I were to do them again I would probably do them accompanied with a satay mayo. They would also be brilliant on the barbecue, so when summer decides to pop back to Surrey then I'll be ready to unleash these!
I'd love to know if you try this recipe and what you think of it and if you want any other ideas on what to do with turkey then try the Lean on Turkey site! Turkey is a really versatile and easily affordable meaty option, try it and see what you think. If you fancy trying another of my turkey recipes look at my Turkey Enchiladas.
This post is an entry for BritMums’ Summer Turkey Recipe Challenge.
This evening we were a bit stumped on what to cook for dinner so I threw a few things together that I had in the fridge and store cupboard and came up with this Bacon and Red Pepper Risotto and it was delicious! Here goes:
Serves 2 very hungry parents!
Ingredients
200g Risotto Rice
1 red onion
1 red pepper
2 cloves or garlic
2 chicken stock cubes
1 litre of boiling water for the stock cubes
Good glug of white wine
Glug of Olive Oil
Knob of butter
Black pepper to season (we didn't need salt as the bacon was lovely and salty!)
Method
Fry the bacon, onion and red pepper in olive oil and butter for 5 minutes
Add the garlic to the pan and gently fry for a further 5 minutes until all nicely golden and soft
Add the risotto rice to the pan and make sure it gets coated in all the oily buttery loveliness and it should hiss for a bit.
Make the stock and then start adding the stock a ladle at a time and keep stirring the risotto and keep adding stock as it gets absorbed. Splash the glug of white wine in too. If you need more liquid just add a bit more water, but I found that was enough. I can't tell you how long this process took but I could see that the rice had swollen up nicely, I tasted it and it was cooked!
Serve with a nice fresh salad and Bob's Your Uncle, a delicious quick meal! Enjoy.
I was a bit stuck for what to make for dinner last night and I decided to make something up as I went along. It turned out absolutely super yummy and so I thought I'd share it here. I hope you like it as much as I did. I had seconds, therefore depriving my husband on his return from playing a late round of golf!
Ingredients:
Sainsbury's Taste the Difference Caramelised Red Onion and Pork Sausages
3 medium sized sweet potatoes - peeled and diced into 2cm cubes
Tin of Puy Lentils - (this had been in my cupboard for over a year!)
1 leek
1 clove of garlic- squished and chopped
2 small carrots - chopped fairly small
1 tin of chopped tomatoes
1 beef Oxo cube - I used the Puy lentil tin to measure the water added - 1 and half tins full
2 Tablespoons of Olive Oil
Couple of dashes of Worcestershire Sauce
Salt and pepper
Method:
Roast sweet potato pieces in the oven for around 30 minutes at 180C
Brown the sausages on the hob and then remove from the pan
Next soften leeks and carrots, add the garlic after 5 mins and then the tin of Puy Lentils and cook for another 5 minutes
Once all the above is done add all those ingredients together, along with the tin of chopped tomatoes, stock cube with water and season with Worcestershire sauce, salt and pepper.
Transfer the whole thing with a lid on to the oven and cook for around 40 minutes so that all the lovely flavours combine
Remove from the oven and there you have a really delicious dinner. Admittedly this sounds a bit of a wintry dish but to be honest we're not having the best of summers and last night was a bit chilly and I relaxed with a glass of wine and a big bowl of this and went back for more! Obviously you can use any sausages you like but I found that these were so delicious that I'd definitely use them again. I'd also say that you could bung in other veg, a few mushroom would be nice, maybe some red pepper, and an onion would be as good as a leek. Enjoy!
I recently blogged about the Tesco Cooking With Kids Event and promised that I would give the recipes to the dishes we made that day, so here is the first!
Spinach & Feta Filo Tart
2 Onions, diced
2 Cloves of Garlic, finely chopped
Knob of Butter
500g of Spinach, washed and roughly chopped
200g of crumbled Feta
Pinch of grated nutmeg
2 eggs beaten
4 large sheets of Filo Pastry
Seasoning
Heat the oven to 200 degrees/ Gas Mark 6
1. Fry off the diced onion till its nice and soft and golden. Add garlic and cook for a couple more minutes. Add spinach and cook till wilted
2. Cool and then tip into a bowl. Mix in the nutmeg, feta, eggs and seasoning
3. Grease a tin/ dish with butter (tin about 20 - 22cm in size) and then start layering the filo pastry in, brushing each layer with melted butter and leaving the excess to hang over the edge of the tin.
4. Once you've finished layering the filo pastry, tip in your filling and then fold the filo pastry in over the filling to cover it.
5. Brush melted butter over the top of the tart and then pop in the oven for 20 - 30 mins (until filo looking crisp and golden on top)
6. Let tart cool slightly and then EAT!!!
Tesco Real Food are encouraging anyone to upload their own recipes to the Real Food site and if you submit a Cooking with Kids recipe it at the moment you are in with a chance to win a cooking weekend at Augill Castle - it looks absolutely divine! I'm sure you've all got a recipe in you that could stand you a chance of winning such a fantastic prize.
One of Isla's favourite foods is pasta and one of her favourite meals is the one I'm about to recount to you here. If she is going through a little phase where she's not eating much (which happens about every other week!), then I make this meal and I know she is guaranteed to eat it! It's adapted from Annabel Karmel's New Complete Baby and Toddler Meal Planner and Isla gives it the thumbs up every time. The beauty of it is that it's also so quick to make:Salmon and Broccoli Pasta1 small onion1 garlic clovesmall amount of oil1 tin of wild red salmonbroccoli florets - about half of a head of broccoli that you buy in shopspasta - I tend to make about a handful - spaghetti is her current favourite142 ml carton of single creamAs much parmesan as you wantFry onion and garlic in the oil until soft. While doing this cook the broccoli and the pasta. Once they are cooked and drained pop them in the pan with the onion and garlic, along with the red salmon. Then pour in the cream and parmesan and mix well until the cheese melts. This can be frozen, so I generally keep one portion for that days dinner and then freeze the other portions. Sometimes I add other bits of veg in there that I've got knocking about in the fridge - red pepper/ mushrooms and I'd fry these along with the onion and garlic at the start. This recipe is great because it's a fishy one and sometimes these babies can be a bit funny about fish.I love Annabel Karmel's book. It's great because you can make the meals for all the family, they're not just for the little ones. Give this one a try and see if your kids like it.
