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Slow Cooker Herby Turkey

Slow Cooker Herby Turkey



A Turkey Thigh and Drummer is presently £3 down from £4.75 and there are realistically 4 meals or more in a pack of all 3 for us. So Sue’s been playing with recipes!

Ingredients:-

1 Large Turkey thigh
3 cloves of Garlic, cut in halves
2 Sprigs of fresh Rosemary
1 Tsp dries Thyme
1 Tsp dried Sage
1 Tsp dried Rosemary
1 Tbls chopped fresh Parsley
Salt & Pepper
Garlic and Herb Butter
1 large Onion, chunky
2 slices of Lemon
Oil

Method:-

(1) Lay the Onion and Garlic with a drizzly of Oil in the slow cooker Pot.
(2) Place the fresh Rosemary on top.
(3) Sprinkle this with the herbs and seasoning.
(4) Lay the sliced Lemon on top.
(5) Pat the Turkey dry with kitchen roll then rub the Garlic Butter all over and season with Salt & Pepper and additional herbs.
(6) Set to cook on high for 4 hours.
(7) After 4 hours remove from the pot and place on a baking dish.
(8) Rub with extra Garlic butter and Salt & Pepper.
(9) Roast at 180C for about 20 minutes to crisp the skin.

Serve with seasonal vegetables of your choice. We had Carrots, Red Cabbage and Bell Peppers, roast Spuds etc.

 

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Duck Breast with Tamarind & Ginger Sauce recipe, eat well on universal credit

 

Two Duck Breasts for £1.38 seemed too good an offer to refuse. So Sue combined a few recipes and came up with this.

Ingredients:-

2 Duck Breasts
2 Cloves of Garlic, minced
1 Thumb of Ginger, grated
6 Tbsp of Tamarind Puree
2 Tbsp of Fish Sauce
100ml of Chicken Stock
2 Tbsp of Oyster Sauce
1 Tbsp of Five Spice
4 Tbsp of Sugar
1 Tbsp of Thyme
1 Tbsp of Olive Oil
Salt & Pepper to season

Method:-

(1) Score the fat on the Duck Breasts and season with Salt & Pepper, Five Spice and Thyme.
(2) Place the Breasts skin side down in a dry frying pan and fry for 8 minutes, until the fat has rendered and the skin is crispy.
(3) Turn over and seal the flesh side.
(4) Transfer to a pre-heated oven (Air Fryer in our case) at 160c and cook for a further 8 minutes.
(5) Set aside to rest for 5 minutes.
(6) Add the Olive Oil to a frying pan on a medium heat.
(7) Fry the Garlic and Ginger stirring continuously.
(8) Add the Tamarind Puree, Oyster Sauce, Fish Sauce and Sugar.
(9) Cook and stir until the Sugar has dissolved.
(10) Stir in the Stock and season with Salt & Pepper.
(11) Slice the Breasts into 1cm slices and pour over the Sauce.

We served ours over a bed of Rice Noodles with stir-fry vegetables and garnished with Spring Onions and Sesame Seeds. Duck always goes well with citric flavours, but this was something else!

 

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