English Paprika Turkey Chutney Open Sandwich

This post is an entry into the #JarAmnesty Challenge with The English Provender Co and Foodies100

100g sliced turkey breast fillets

2 tbsp. English Provender Apple, pear & fig Chutney

1/2 clove chopped garlic

1 tsp. olive oil

1 tsp. soy sauce

1 tsp lemon juice

1 tsp paprika

Salt and pepper

1 bread roll

10g butter

2 tbsp. grated Cheddar Cheese

Mixed salad for garnish

Marinade turkey fillets in 1 tbsp. chutney, garlic, olive oil, soy sauce, lemon juice. Paprika, salt and pepper for an hour.   Place the marinated turkey under a hot grill and grill at 5 minutes on each side.

Remove the turkey from the grilled. Spread a teaspoon of chutney on each fillet. 

Split the bread rolls into half, spread with butter. Place the turkey fillets on the bread.Sprinkle with grated cheese. 

Place a large teaspoon of chutney on top of each turkey roll

Place the turkey back under the grill for 2-3 minutes till the cheese is melted.

Serve the turkey sandwich on a warm plate. Garnished with mixed salad.

Welsh Leek, Butternut Squash, Trout, Cheesy Risotto

Serves 4

300g round grain rice

200g trout fillet (cut into cubes)

150g Collier Matured Cheddar (finely grated)

30g butter

1 tablespoon olive oil

1 clove garlic (chopped)

1  small leek  (sliced)

1 teaspoon chopped of fresh thyme

1 tablespoon chopped chives

1 glass white wine

1 litre chicken stock

100g of asparagus tips

100g diced butternut squash

Salt and pepper

1.      Melt butter in a heavy based pan. Fry leek, garlic and butternut squash for 1 minute without browning.

2.      Sizzle in the wine and thyme. Add in the rice and the chicken stock.

3.      Bring to the boil. Simmer gently for about 30 minutes. Stir occasionally.

4.      Gently stir in the trout, the asparagus and the 100g  Collier's Cheese. Add a little more stock if necessary. Cover and simmer very gently for 5 minutes. Stir every minute till the rice is soft and creamy and the fish is cooked and the cheese is melted.

5.      Season with salt and pepper. Stir in half of the chopped chives. Cover for 1 minute.

6.      Garnish with the rest of the grated Collier's Cheddar Cheese and chopped chives.

#Colliers DesignARecipe

Spicy Spanish Tomato Seafood Soup

I love seafood. This Spanish seafood soup recipe is very special, spicy and tasty. I like to share it with everybody.

Serve 4         Cooking time: 40 minutes

100g small squid (cut into rings)

100g shrimps

100g clams (without shells)

100g monkfish (cut into small pieces)

100g queen scallops

500g tomatoes (remove skin and seeds, roughly chopped))

2 small onions (chopped)

1 red pepper (diced)

2 cloves garlic (chopped)

1 bunch bouquet garni

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon cardamom seed

1 teaspoon paprika

600ml fish stock

1 teaspoon cornflour (blended in 1 tablespoon water)

1 tablespoon tomato puree

2 tablespoon olive oil

Salt and pepper

A handful flat parsley

1.     Heat olive oil in a large pan. Sweat onions and garlic without browning.

2.     Add in tomatoes and diced red pepper. Cook through. (Reserve a few pieces of tomatoes and red pepper for garnish.) Add in all the spices and fry lightly to bring out the flavour.

3.     Add in the fish stock and the bouquet garni. Bring to the boil, simmer for 20 minutes. Remove the bouquet garni.

4.     Liquidise the soup to a puree.

5.     Pour the soup back into the pan. Add in all the seafood. Heat through and simmer very gently for 10 minutes till the fish cooked through.

6.     Thicken the soup with blended cornflour and tomato puree. Season to taste. Add a squeeze of lemon juice.

7.     Garnish with chopped parsley, tomatoes and red pepper. Delicious serve with warm crusty bread.

# Spanish Culinary Contest to win a Trip for Two to Barcelona