Details

Written by Tony Carson

Category: Recipes

Created: 18 October 2020

• Turkey
• Gluten Free

When there are Turkey Thigh & Drummers available locally we’ll always partake and try to think of something unusual to do with them. We usually get 4 or 5 meals from one pack, which at £4.65 makes them pretty good value for us.

I cut steaks from the thick end of the thigh which Sue coated and fried.

Ingredients:-

 4 thick Turkey thigh steaks
1 Egg, whisked
Seasoned Gluten free flour ( We added Salt, pepper and Onion Salt to season)
1 large Onion, chopped
2 cloves of Garlic, crushed
½ a tube of Tomato Purée
1 tin of chopped Tomatoes
1 tsp of mixed Herbs
Italian style grated Cheese
Grated Mozzarella and Cheddar mix
Mixed Herbs to garnish 
Oil to fry

Method:-

(1) Dredge the Turkey steaks in the flour.
(2) Dunk in the Egg wash and the dredge in the Bread crumbs.
(3) Fry in a little Oil until golden brown on both side and set aside on kitchen paper to drain.
(5) Fry the Onion in a little oil until soft.
(6) Season with Salt and Pepper.
(7) Add the crushed Garlic.
(8) Add the tinned Tomatoes and Tomato Purée and simmer for about 10 minutes.
(9) Add a little water if the sauce seems too thick.
(10) Add the mixed herbs and simmer for a further 30 minutes.
(11) Pre heat the grill.
(12) Add 2 Turkey steak per serving to an oven proof bowl.
(13) Pour the Tomato based sauce over the crispy coated steaks.
(14) Add a good amount of Grated Mozzarella and Cheddar mix and sprinkle with the grated Italian style Cheese and mixed Herbs.
(15) Place under the grill until the Cheese has melted and the Turkey is evenly heated.

We served ours with hand cut chips, Peas and a little home made Coleslaw.

Details

Written by Tony Carson

Category: Recipes

Created: 18 October 2020

• Quick and Easy
• Season Vegetables
• Gluten Free

We were given some ‘End of life’ Potatoes in Garlic Butter so this was the outcome.

Ingredients:-

1 x 350g pack of  Potatoes in Garlic Butter, sliced
Milk
100ml of Chicken Stock
1 Leek, sliced
Salt & Pepper
Grated Mozzarella and Cheddar mixed Cheese
Italian style grated hard Cheese
Mixed Herbs

Method:-

(1) Layer the Potatoes and Leek in an oven proof casserole.
(2) Add the Milk and Stock so that the top layer is covered.
(3) Add the Grated Cheeses.
(4) Season to taste.
(5) Place in a pre-heated oven at 180c for about 45 minutes until the Potatoes have softened.
(6) Add the grated hard Cheese and mixed Herbs and pop back in the oven to brown.

There was actually too much for us to eat as a side dish, so we wuzzed it up the remained in the food processor to make a hearty soup to freeze for another day.
 

Details

Written by Tony Carson

Category: Recipes

Created: 16 October 2020

• Liver
• Gluten Free
• Heart

Yes, yes I know it sounds dreadful! But actually this turned out to be a remarkably tasty and filling meal. Ideal Autumn fodder and as the Liver, Heart and Carrots came to 79p between them, we had plenty in the ‘Budget’ to play with and dress our dinner up a bit….

Ingredients:-

Beef Liver
Lamb Heart
Milk
Seasoned Gluten free Flour (Garlic salt, Onion Salt and Mixed Herbs, Salt & Pepper)

Method:-

(1) Our Liver and Heart were already sliced. But if not slice them so that they are a reasonable size to fry.
(2) Soak the Liver and Heart in Milk for a couple of hours in the fridge.
(3) Mix your seasoned Flour. The seasoning is really up to you.
(4) Pre-heat a fryer to 180c.
(5) Drain the Milk and coat the meat in the seasoned Flour.
(6) Fry in small batches until golden brown and drain on kitchen paper.

We served ours on a bed of mashed Potatoes with Onion Gravy. Surrounded by battoned Carrots, Kale & Bacon, topped with crackling Kale with some crispy Seas weed as a side.

Details

Written by Tony Carson

Category: Recipes

Created: 06 October 2020

• Turkey
• Experiments
• Gluten Free
• Asian Recipes

We’re still using up the Pineapple Juice I bought in error, because we hate waste! Also Turkey isn’t really a Chinese traditional ingredient but we had some cubed Turkey thigh in the freezer from the last one I butchered. So the Turkey got battered!

Ingredients for the battered Turkey:-

300g of cubed Turkey thigh
250g of Cornflour
50g Self raising Flour ( Gluten free in our case )
Chilli flakes
Turmeric
Onion Salt
Garlic Salt
Sparling Water

Method:-

(1) Mix the dry ingredients and dredge the Turkey cubes.
(2) Add sufficient Sprinkling Water to make a thin batter.
(3) Heat the fryer to 170c.
(4) Fry in small batches until they float and are golden brown. If you have a probe you are looking for 76c in the middle, but not much more.
(5) Drain on kitchen paper.

Ingredients for the Sweet & Sour Sauce:-

1 Onion, finely chopped
1 Red Pepper, chopped
2 Cloves of Garlic, grated
Tomato Ketchup
Vinegar (We used Malt & Spirit)
Pineapple Juice
4 Spring Onions, sliced
Chilli Flakes
Cayenne Pepper
Soy Sauce
Salt & Pepper
Oil

Method:-

(1) In a large pan or Wok fry the Onions and then add the Garlic with the dry seasonings.
(2) Add The Red Pepper.
(3) Add the Soy Sauce, Tomato Ketchup and Vinegar.
(4) Simmer and add the Pineapple juice.
(5) Simmer for 10 to 15 minutes to reduce.
(6) Add the Spring Onions are stir in.

We’ll probably not be going back to Chicken for this recipe as the Turkey had much more flavour and a better texture. Odd combination sometimes work – This was one of those occasions!