oliveoilandlemon

recipes for healthy living

Tag: turkey

Turkey Meatballs in a Satay Sauce

Turkey Meatballs Coconut Satay Sauce and Greens

Full of flavour, easy to make, the satay dip is a real winner as it is or used in this sauce.

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Meatballs

Serves 6

600gr turkey mince

1 lemon grass bottom 2cm peeled and chopped very finely

2 cloves garlic peeled and crushed

1tbsp chilies in oil

2tbsp each of fresh mint and coriander chopped

Salt and pepper to season

Mix well, form into balls and set aside in a cool place while you make the sauce

Coconut Satay Sauce

1 veg stock cube made up to 300ml

1 400ml tin of coconut milk of choice

2 tbsp of satay dip from below

150g savoy cabbage washed, trimmed of central root and chopped

Add the stock and coconut milk to a pot and heat gently, add the satay and mix well to combine and dissolve the satay into the sauce,

Add the meatballs to the sauce, bring just to the boil and immediately turn down to medium and cook gently for about 12 minutes. Splash the sauce over the meatballs as they cook and after 6 minutes turn them over and add the chopped greens.

Serve with a portion of rice and if you like it hotter, with a finely chopped red chili on top.

I use a meat thermometer to check they are cooked but if you are ever worried, don’t be afraid to take one out and cut it in half to check.

Satay Dip

This is delicious as is or you can use some of it to make the coconut satay sauce. This will keep in the fridge happily for a few weeks.

 

1tsp oil

1 cooked red pepper chopped

1/2 small white onion

1 tbsp sesame oil

1 tsp chilies in oil

1tsp garlic puree or 1 clove peeled chopped and mashed

2tbsp each red wine vinegar and soy sauce

Juice of ½ lime

1tbsp honey

3 heaped tbsp peanut butter

 

Heat the oil, add the onion and cook until softening, about 5 minutes

Add the red pepper sesame oil, chili, garlic and cook for about 5 more minutes then add the rest of the ingredients, mix well to incorporate and cook over a low heat for about 10 minutes.

Blend then let cool and store in the fridge. Use in the Coconut Satay sauce or as a dipping sauce for chicken or turkey as you wish. Thin with some water if it gets very thick in the fridge.IMG_8506.jpg

Turkey Kebabs with Satay Sauce

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I’m a bit tired of red meat lately so its been all veggie dishes or fish and poultry. This one is really easy and quick for a perfect mid week meal. Turkey is a great meat- high in protein and pretty lean fat wise. Try get it cooked just perfectly as nothing worse than dry meat- if then worst happens the satay sauce will help!

This makes much more satay than  you will need but it keeps in the fridge for a few weeks and is lovely with lots of things as a dipping sauce. A few large spoons of it into some warmed coconut milk makes a delicious sauce also if you want to make turkey meat balls and cook them in that for an alternative.

For the Turkey Kebabs
400gr turkey mince – seek out free range or organic if affordable
1 tsp chopped red chilli
2 tbsp chopped fresh chives
2 tbsp chopped fresh coriander
1 spring onion finely chopped
1 tsp salt
Zest and juice of 1/2 lime
1 tsp honey

Mix everything together well and divide into 4 portions
With wet hands pick up one portion and mold around a metal skewer until it is like a sausage shape and the skewer is in the middle
Into the fridge for a few minutes to chill
Line a flat tray with foil and place the skewers onto it and cook under a hot grill turning regularly until they are done – about 10 minutes in total but if you are unsure cut in and check there is no pink or use a meat thermometer.
Serve with some rice and some satay sauce for dipping.

Satay Sauce
1 tbsp rapeseed oil
1 small onion finely diced
1/2 red pepper cored and diced or 1/2 cooked red pepper from a jar
1 tsp each of ginger and garlic paste
150ml coconut milk
100ml water
4oz crunchy peanut butter
2fl oz sweet chilli sauce
2fl oz soy sauce
2 tbsp kecap manis (if you have it)
2oz toasted peanuts

Heat oil in a medium pot, add the garlic, onion, pepper and ginger.
Cook over a low heat  for about 5 minutes
Add coconut milk, peanut butter, soy, chilli sauce, and water.
Stir well to combined, Bring to the boil and then gently simmer for about 10 minutes until it has thickened and reduced a little.  Blend with an immersion blender if you like it smooth. Any extra will keep in the fridge.

Spicy Turkey Meatballs in Masala Sauce

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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.

Tex Mex Style Turkey and Pork Burgers with Barbeque Sauce

One of the best way to avoid dry burgers (aside from avoiding overcooking them) is to add some extra moisture in the form of this delicious secret sauce – I love to add some into the mix as well as baste some on top when I am cooking the burgers. It is also amazing with any slow cooked meats such as pork or lamb, it adds an amazing tangy flavour – just add a slaw for food heaven.
This sauce will keep for a few weeks in the fridge – I will be the first to point out that it is packed full of sugar in various forms so just remember it is a condiment not a main meal… 🙂

Tex mex Turkey and Pork Burgers

Grainne's Barbeque sauce

Turkey and Pork Burgers (Can also be used to make Meat balls)
Makes 6

450gr each of minced pork and turkey
4 tbsp chopped coriander
4 tbsp barbeque sauce (below)
1 tsp each salt and pepper
3ox breadcrumbs (I use gluten free)
1/2 white onion peeled and diced

Oven at 180C
Mix all the ingredients well to combine
Shape into patties and chill well before cooking
Heat 1 tbsp oil in a a pan and sear on both sides
Top each with 1 spoon of barbeque sauce
Transfer to an oven proof dish and finish cooking for about
20 minutes. I use a meat thermometer to check.
Serve with choice of veg

Barbeque Sauce

300gr tomatoes chopped and drained free of water
1 white onion peeled and diced
2 cloves of garlic peeled and chopped
20gr spice mix from below
125ml apple juice
125ml cider vinegar
125ml maple syrup
125ml american mustard
125ml molasses
100ml chutney (I used ballymaloe)
250ml ketchup
1 tbsp chipotles in adobo
1 tsp smoked garlic or maldon sea salt

Heat 1 tbsp oil and cook the onion and garlic over a gentle heat until cooked
Add the tomatoes and cook for about 5 minutes
Add the spice mix and cook out for a further 5 minutes
Add the apple juice and vinegar and simmer until reduced by about 1/3
Add everything else and bring to a oil, turn right down and simmer for 5 minutes
Blend and pour into sterilised bottles and store in the fridge until needed.

Spice Mix
5gr each of fennel, cumin, coriander, nigella, mustard seed and black peppercorns
Toast the spices and when cool grind to a rough powder

Thai Turkey burgers and a chef salad


I see a lot of posts about Turkey mince as a ‘healthy’ ‘low fat’ meat especially among a certain dare I say slightly fanatical group of fitness people who seem to be very focused only on this aspect of their food but often not that interested in flavour, taste or indeed how food looks. I have to say I’m more interested in knowing that my food has come from a good source, contains good fats not bad fats, is as close to nature as it can be and that when I cook with it, its going to taste delicious, look delicious (we eat with our eyes too!) as well as offering me good nutrition.

So Turkey in a burger, – A common sin with this meat is ending up with a dry tasteless piece of meat. Because it is so low in fat, the meat can easily end up overcooked and dry. The trick is to add as much as possible by way of flavour and moistness in the preparation and then don’t overcook it if you can. I was nervous in the past myself cooking poultry to ensure that it was fully cooked so I just use a meat thermometer now and that takes all the guess work out of it. This Thai spin on the common burger offers great flavour, a nice kick of heat and lovely moistness. Easy peasy too – serve with some root vegetables and in this case a mix of some home made mayo and harissa.

Makes about 5 medium burgers
500gr turkey meat minced
2 spring onions -finely sliced
1 tbsp red curry paste or sambal oelek
Juice of a lime and zest of half of it
1 tbsp each of fish and soy sauce
1 chili deseeded and finely chopped
A heaped tbsp each of chopped coriander and flat leaf parsley
Salt and pepper to taste
Olive or rapeseed oil for frying

Tip the mince, spring onions, curry paste and herbs into a blender and pulse to combine and breakdown the turkey a little;
Tip into a bowl and add seasonings- juice, sauces , and salt and pepper;
Heat a pan with oil and when hot fry a small blob of the mix on both sides until cooked through;
Taste and adjust the seasoning as needed – I always do this – why end up with bland tasting meat if you can check and adjust the seasonings with this simple step.
Shape into burgers and fry on both sides until golden brown, complete the cooking in the oven at 180C for about 10 minutes depending on thickness. Cook to 74C in the centre using a meat thermometer.
Delicious with a big green salad or some baked root vegetables such as sweet potato or parsnip


We even had enough for leftovers and sliced the burgers the next day into a big salad with sharon fruit, beef tomatoes, mixed leaves, toasted pine nuts, and some San Daniele ham… delicious!


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