oliveoilandlemon

recipes for healthy living

Tag: rice

Spicy Turkey Meatballs in Masala Sauce

IMG_1393 (2)

Protein Packed and full of flavour with a delicious texture, turkey burgers and meatballs are all the rage. Rather than buy ready made, I prefer to make my own, the flavour is much better and I can assure myself as to the origin of the mince used to make them.

For the meatballs
400gr turkey mince – seek out free range or organic if affordable
1 lemongrass
1 red chilli
1 tsp chopped fresh ginger
1 tbsp chopped fresh coriander
1 spring onion chopped
1 tbsp mango chutney
2oz breadcrumbs
1 tsp salt

Makes 8 small meatballs- feel free to double and freeze!
Peel the tough outer layers away from the lemongrass and cut off all but the bottom inch. Chop this very finely
Chop the red chilli very finely
Tip the turkey mince into a bowl, add all the other ingredients, mix well and shape into meatballs. Cover with cling film and leave in the fridge for at least 30 minutes for the flavours to develop.

For the Masala Sauce
2 tbsp rapeseed coconut or olive oil
1 medium white onion finely diced
1 tbsp fresh ginger peeled and grated
2 cloves of garlic peeled chopped and mashed
1 tsp garam masala
1 tsp mild curry powder
1 tsp turmeric
1 tsp salt
1/2 can of chopped tomatoes (about 200gr)
1 400ml tin of coconut
1 tsp sugar (if required on tasting)

Heat the oil and add the onion and sweat for about 2 minutes until it softens.
Add the garlic and ginger and cook for another 3 minutes.
Stir in the spices and salt then cook for a minute or 2 – add a splash of water if it seems too dry.
Add the tomatoes, and coconut milk and stir to combine. Bring to the boil, reduce to a simmer and taste. You may need the tsp of sugar at this point as sometimes tomatoes need a bit of sweetness. If required add, stir and taste. And add the turkey meatballs and cook the meatballs in the sauce over a medium heat for about 8 minutes, then turn them over and cook for about the same until cooked through. Splash the sauce over them occasionally.
Serve with some Basmati rice on the side.

Duck Confit Risotto

OO&L Duck Risotto

A great way to use left over duck…. (does anyone even ever have left over duck? peel me a grape why don’t you)

If you are lucky to live in Ireland then seek out the confit duck legs from Irish producer Silverhills farms…delicious and great value. On the rare occasion I have any left over then I make this risotto. Really easy, winter warming and very tasty, A great family favourite on a winter day.

Serves 2-3
2 SilverHill Confit Duck Legs
1 tbsp olive oil
1 medium shallot chopped finely
1 clove garlic peeled chopped and mashed
1 cup arborio rice
1 small glass of white wine
4 cups vegetable stock
Salt and freshly ground black pepper
1 tbsp butter

Remove the meat from the duck legs, chop and place on an oven tray ready to put under a hot grill to crisp and warm.
Put the stock on to simmer.
Heat the oil in a heavy-bottom pan.
Add the shallot and garlic and cook on a medium heat for a couple of minutes without letting it colour.
Add the rice and toast for a minute or two, add the wine and sizzle to cook off the alcohol, and then add a big ladle of stock to the rice and stir till well absorbed.
Season well with Salt and pepper.
Continue adding the stock and stir well till absorbed and the rice is cooked(about 15-18 minutes) but taste to be sure.
Place the duck meat under a hot grill to crisp and warm.
Add the butter and stir well to melt and combine.
Taste and correct the seasoning.
Serve in warm bowls with topped with the duck meat and crispy skin.
Top with some balsamic glaze if you have it.

Thai Turkey Curry with Jasmine Rice & Crispy shallots

Turkey curry can conjure up horrible images of a meal designed more to get rid of the turkey than to satisfy anyone’s taste buds. This one is different for a number of reasons. I often make my curry paste from scratch but this evening was able to whiz up a curry really quickly thanks to the use of a curry paste recommended to me recently by a very good Thai chef. When you haven’t been to the shops and the cupboard is bare, this is a paste to keep as it is really delicious and best of all is full of all natural ingredients. The paste is Thai red curry paste and it is by Mae Ploy. Buy this the next time you are in your local Thai market (Asia Market, Drury street if you are in Dublin City Centre) and you will have a great supply of paste for whenever you don’t feel like taking out the pestle and mortar.
Just one warning – it is really hot, as I was making the curry this evening I could hear my other half coughing in the other room!… the mark of a good curry though is despite the heat it is compulsive eating and you cant stop even though you are really feeling it hot… delicious!

Serves 4 – Use a wok preferably but if not a wide frying pan.

Red Curry
1 small onion sliced
2 cloves garlic chopped and mashed
2 red peppers sliced
1 head of broccoli in bite size stems
About 10oz cooked turkey
2 Tbsp red curry paste from Mae Ploy
600mls coconut milk – I used 1 tin of coconut milk and half a block of coconut which I dissolved in 200mls hot water
4 tbsp oil
Fish oil, Light soy sauce and Palm sugar – All three to taste

Stir fry the peppers in 2 tbsl oil until almost cooked
Blanch the broccoli stems for 4 minutes until al dente- plunge in cold water to stop cooking and set the colour. Set aside with the red peppers
Fry the garlic and onion in 2 tbsp oil over a medium heat until golden and almost cooked.
Push up onto the side of your wok to reduce the cooking of them.
Add the curry paste into the wok and cook out stirring constantly for about 4 minutes.
Add about 100mls of the coconut milk into the wok and stir to combine into the curry paste. Cook for another few minute before adding the rest of the coconut milk. (It’s ok to bring the onions & garlic down into the milk).
You really want the milk and paste to cook out before you start adding anything else so continue to cook at a medium heat until the lovely oil from the paste starts separating.
Add in the cooked turkey and cook at medium until it is brought up to temp.
Now ready to add the veggies – since they are already virtually cooked, they don’t need long. Just give them a min or 2 to get hot.
Your curry is now ready for seasoning. This is a vital step and really depends on your own palate and how you like your curry. Right now without palm sugar, fish sauce or soy it won’t be at its best. Start with about 1 tsp of palm sugar, stir in and taste, Add in about 1 dessert spoon of Fish sauce ands some light soy sauce and then taste to see what it needs. I was happy when I had added about 2 dessert spoons of fish and soy sauce and almost 2 tsp of palm sugar.
Finally I stirred in some chopped coriander before serving,
I felt compelled to have this with some left over bubbles – not compulsory but a great accompaniment in my opinion!…

Jasmine Rice and crispy shallots
2 shallots
Oil for frying
1 ½ cups jasmine rice

Soak the jasmine rice in cold water for at least 30 minutes.
Gently rinse off until the water runs clear
Place in a pot – taller narrower is better for small amounts and cover with cold water about 1 ½ inches above the level of the rice.
Add ½ tsp salt and bring to the boil.
Reduce heat to very low simmer until rice cooked and has absorbed the water
For crispy shallots peel and slice 2 shallots and shallow fry in oil until crispy.
Drain on kitchen paper.
Portion your rice into a ramekin, tip onto your plate and top with the crispy shallots.

%d bloggers like this: