Turkey
Turkey
Recipe
Lamb with Yoghurt and Aubergine Purée
Serves 4 Hot Lamb Vegetables Main Course Gluten Wheat Free Turkey Europe Asia Asian
Ingredients
- 2 tbsp Olive Oil
- 4 Aubergines (Eggplants), peeled and chopped
- 600ml/20fl.oz. Plain Yogurt
- 4 Garlic Cloves, crushed
- Salt and Black Pepper
- 400g/14oz Minced Lamb
- 1 tbsp Butter
- ½ teasp Cayenne Pepper
- 2 Green Capsicums (Sweet Peppers), chopped
Instructions
1. Heat the oil in a large saucepan, add the aubergine and fry gently over a low heat for 5-6 minutes stirring constantly.
2. Stir in the yogurt, garlic and salt , mix well and keep warm.
3. Heat the butter in a large saucepan, add the meat and sauté for 10-15 minutes until meat is crumbly and cooked through.
4. Pour off the excess butter, season with salt and ground peppers.
5. To serve - transfer the aubergine puree to a serving dish, smooth the surface then spread the cooked meat over the top. Sprinkle with the chopped green peppers and serve hot.
Turkish Liver
Serves 4 Hot Offal Herbs Main Course Dairy free Turkey Europe Asia Asian
Ingredients
- 450g/1lb Lamb's Liver, cut into small cubes
- 1 teasp Cayenne Pepper
- 1 heaped tbsp Plain Flour
- Salt
- 1 tbsp freshly chopped Parsley
- Oil for shallow frying
Instructions
1. Wash the liver thoroughly under cold running water and pat dry on kitchen paper. Set aside.
2. Preheat about 2.5cm/1-inch of oil in a frying pan to 180C, 350F. In a medium bowl, mix together the cayenne pepper, salt and flour.
3. Roll the liver cubes in the flour to coat well on all sides then shake off the excess flour.
4. Fry in the hot oil for 2 minutes, turning, then remove with slotted spoon and drain on kitchen paper.
Baked Chicken with Peas
Serves 4 Hot Poultry Main Course Gluten Wheat Dairy free Turkey Europe Asia
Ingredients
- 4 large Chicken Quarters
- 450g/1lb Fresh Green Peas
- 12 Button Onions
- 1 tbsp Olive Oil
- 1 tbsp Tomato Puree
- 2 large Tomatoes, diced
- Salt and Black Pepper
Instructions
1. Preheat the oven to 200C, 400F, Gas Mark 6. Place the chicken in large saucepan together with enough salted water to cover. Bring to the boil then reduce the heat and simmer for 15 minutes, skimming the surface from time to time to remove the fat.
2. Meanwhile, place the oil, tomato puree and tomatoes in a medium sized saucepan and cook over a medium heat, stirring from time to time, until the tomatoes are soft. Season with salt and pepper.
3. Remove the chicken from the saucepan, reserving the cooking water, and place in large casserole.
4. Add the tomato mixture, onions, peas and enough of the reserved cooking water to just cover. Bake in the oven for about 40 minutes until the chicken has browned and is cooked through. Serve hot.
Pilavs
Pilav or Pilaf is a bastion of the Turkish diet. Often made of rice it is also be made of of bulgur (cracked wheat) and sometimes sehriye (vermicelli)
Traditionally Pilav is served as a main dish by itself, usually with the addition of meat, chicken or fish, however nowadays it is often served as an accompaniment to meat or chicken dishes. These pilavs can be made lighter by substituting the meat with vegetables such as aubergines, peas and beans or chickpeas.
The variations are endless but the one characteristic which is vital to the dish is that the rice should not be sticky. Unlike Italian Risotto, it should separate into individual grains.
Below are some pilav recipes for you to try but do experiment with whatever fresh produce you have to hand.
Turkish Stuffed Peppers
Serves 4 Cold Vegetarian Vegan Vegetables Dried Fruit Nuts Herbs Main Course Gluten wheat Dairy Free Turkey Europe
Ingredients
- 150ml/5fl.oz. Olive Oil
- 4 Onions, finely chopped
- 2 tbsp Pine Nuts
- 50g/2oz Long Grain Rice
- 2 Tomatoes, 1 finely chopped
- Salt
- 1 teasp Sugar
- 180ml/6fl.oz. Boiling Water
- 1 heaped tbsp Sultanas
- 8 medium Green Capsicums (Sweet Peppers)
- 1 heaped tbsp Freshly chopped Parsley or
- *2 teasp Dried Parsley
- *1 teasp Dried Mint
- *1 teasp Cinnamon
- *1/2 teasp Black Pepper
- *1/2 teasp Allspice
- 1tbsp Lemon Juice
- Boiling Water
Instructions
1. Heat the oil in a medium saucepan, add the onions and nuts, mix well then reduce the heat, cover and cook for about 5 minutes or until the onions are softened, stirring occasionally.
2. Remove the lid, raise the heat a little and stir for a few minutes until the nuts brown.
3. Add the rice and the finely chopped tomato and mix well. to the pan and stir a couple of times to coat the rice.
4. Ass the salt, sugar, boiling water, and sultanas, mix well, reduce the heat to low and cook for 10 minutes, stirring from time to time.
5. Meanwhile, cut the remaining tomato into quarters then thinly slice and set aside.
6. Cut out the stalks from the capsicums, remove the seeds and sprinkle the insides with a little salt.
7. Add the parsley, mint, cinnamon, black pepper and allspice (or the contents of the Cuisine Select Pack if using) and the lemon juice to the rice mixture, stir and continue to simmer for a further 10 minutes.
8. Fill the prepared capsicums with the rice mixture, arrange the sliced tomatoes over the top of each then place upright in a large saucepan.
9. Gently pour in enough boiling water to come about 7.5cm/3-inches up the sides of the peppers, cover the pan with a lid and cook over a low heat for 30 minutes.
10. Carefully pour off the water and allow the peppers to cool before serving.