Shakespearian Trio of Turkey

   Why only have 1 when you can have all 3
    3 are better than 1 

Shakespearean Trio of Turkey

I published this blog to enter the British Turkey recipe competition #TurkeyTractorChallenge. 

The theme for British Turkey Awards 2016 is ‘BEST OF BRITISH’ 

 British Turkey is the Best Of British. With the Red Tractor logo I know the food that is farmed and prepared is regualrly check by independent experts to ensure it is of a good standard.

                                                                Best of British                                                           Best of British                                                                                                             

I love British turkey. I cook turkey all the year round. British Turkey is delicious and nutritious, high in protein and low in fat. It is very versatile. I have created lots of recipe over the years. My family and friends love all my turkey dishes too.

For this year’s British Turkey award ‘Best of British’ recipe competition, I have created a Shakespearean Trio of Turkey. Why Shakespeare, you ask? William Shakespeare is British. The plays that he had written are the Best of British, in my opinion, just like British turkey and all the Red Tractor food.

Shakespeare created his plays with love, passion and a touch of ingenuity.  I created my turkey dishes also with love, passion and lots of imaginations. My trio of turkey recipes are inspired by 3 of my favourite Shakespeare’s plays.

Shakespearean Trio of Turkey

A Midsummer Night's Dream: Earl Grey Turkey Egg Florentine

The beautiful colour of this dish represent a lovely British summer garden. This dish is delicious, with the fragrant of Earl Grey tea infused turkey and Cheddar cheese. It makes perfect dish for A warm Midsummer Night's Dream supper.

Romeo and Juliet: SweetHeart Rosemary Turkey Hotpot 
Hotpot is a traditional British dish.This recipe is made using diced turkey thigh, and mixed vegetables. It is slow cooked in rosemary and saffron infused pale ale. It is topped with heart shaped sweet potato slices. A representation of the romantic story of Romeo and Juliet




The Merry Wives of Windsors' Girdle Scones with Golden Turkey Ingots
This dish is rich, colourful, golden and fun to eat, a true representation of the life style The Merry Wives of Windsor. The girdle scones are traditionally fried on a girdle pan. I made these scones with added chopped Bramley apple. They are topped with caramelised apple and then golden turkey ingots. The turkey ingots are made with chopped turkey breast moulded into round shapes and fried till golden. They are then topped with redcurrant jelly  and garnish with cherry tomatoes, radishes, herbs and salad.

  

A Midsummer Night's Dream: Earl Grey Turkey Florentine

350g turkey fillet Red tractor Red Tractor Approved
500ml strong Earl Grey tea
4 shallots

2 bay leaves

A sprig thyme 

3 cloves

1/2 teaspoon salt

6 Free Range eggs  Red Tractor Approved

1 tablespoon double cream  Red Tractor Approved

3 large handful of spinach ( blanched) Red Tractor Approved

2 tablespoon caramelised onions

2 tablespoon diced red pepper Red Tractor Approved

1 small courgette ( sliced and lightly fried ) Red Tractor Approved

1 tablespoon rapeseed oil Red Tractor Approved

25g grated cheddar cheese Red Tractor Approved

Salt and pepper

1. Heat Earl Grey tea and spices in a pan. Add in turkey fillet. Poach the turkey in low heat for 20 minutes. Remove from heat. Leave the turkey in the Earl Grey liquor over night to absorb the flavour. Cut into thin slices when cool.

2. Beat eggs and cream together in a large bowl. Season with salt and pepper.

3. Heat oil in a small frying pan. Pour in beaten eggs. Turn the heat down to low. Add in blanched spinach and sliced Earl Grey turkey, follow by caramelised onions, courgette and pepper.

4.  Leave the egg to cook on gentle heat for 3 minutes till the egg is set. Sprinkle with cheese. Place the pan under the grill for 1-2 minutes to melt the cheese. Turn the turkey Florentine out on a place. Cut into slices and serve with mixed salad.




Romeo and Juliet: SweetHeart Rosemary Turkey Hotpot

400g diced British turkey thigh  Red Tractor Approved

2 tablespoon plain flour Red Tractor Approved

1/4 teaspoon English mustard

1 small onion, diced Red Tractor Approved

1 large stalk celery, diced Red Tractor Approved

1 small diced carrot Red Tractor Approved

100ml pale ale
1 sprig of rosemary
A pinch of saffron

200ml vegetable stock

A pinch of grated nutmeg

2 tablespoon diced sweet potato

150g sweet potatoes cut into heart shapes

1 tablespoon melted English butter Red Tractor Approved

Salt and pepper

Parsley (garnish)

1. Mix flour with mustard, salt and pepper. Coat the turkey with flour. Arrange turkey and vegetable in an oven proof dish.

2. Add in rosemary, saffron, ale and stock. Arrange the heart shaped sweet potato slices on top to cover the hotpot. Brush with melted butter. Sprinkle with grated nutmeg.

3. Place the hotpot in the middle oven Gas mark 3/150C for 45 minutes. Leave to cool slightly before serving. Garnish with chopped parsley.

The Merry Wives of Windsors' Girdle Scones with Golden Turkey Ingots

200g SR flour Red Tractor Approved

50g soften butter Red Tractor Approved

A pinch of salt

1 tablespoon chopped Bramley apple Red Tractor Approved

75 ml milk Red Tractor Approved

300g turkey breast (roughly chopped) Red Tractor Approved

1 stalk spring onion (chopped)

2 teaspoon beaten egg

1 teaspoon cornflour

¼ teaspoon salt

1 tablespoon rapeseed oil Red Tractor Approved

1 Bramley apple (sliced) Red Tractor Approved

1 tablespoon caster sugar Red Tractor Approved

2 tablespoon redcurrant jelly

For garnish:

Tomatoes, radishes, lettuce, cucumber, herbs and lemon Red Tractor Approved

1. Add salt into the flour. Rub in butter finely. Add in chopped apple and milk. Mix to a soft dough. Roll out the dough out to ½ cm. thickness.  Cut into 5 cm. diameter rounds.

2. Heat up a girdle pan or any heavy based frying pan. Add in a knob of butter. Fry the scones in low heat till golden brown and well risen. (About 1 minute on each side). Leave to cool.

3. Roughly chop turkey. Mix in onion, egg, cornflour, salt and pepper. Mix well. Mould the turkey into round shapes.

4. Heat oil in a frying pan. Fry each turkey ingot in the pan till golden brown (about 3 minutes on each side)

5. Heat the sugar and apple slices on a pan. Heat the apple till the sugar is caramelised.

6. To assemble the turkey scones: spread the scones with butter. Place 2-3 slices of caramelised apple on each scone, follow by a turkey ingot. Top with ½ teaspoon red currant jelly. Garnish with tomatoes, radishes, herbs and salad.

More information and recipes on British Turkey  and Red Tractor can be found  www.britishturkey.co.uk  &  www.redtractor.org.uk

Coconut Orange Redcurrant Cheesecake

This is a lovely cheesecake recipe. The coconut oil in the digestive biscuit base gives it a rich coconut flavour. The coconut goes well with the orange and the currant in the cheesecake.

Serves  4

For the base:

100g digestive biscuits

50g Vita Coco coconut oil ( melted)

1/2 teaspoon caster sugar

1 large orange

100ml whole milk

200g double cream

200g mascarpone cheese

2 teaspoon gelatine powder or 2 gelatine leaves

100g caster sugar

1 tablespoon Vita Coco coconut oil

1 tablespoon desiccated coconut

To serve:

Orange segments

Redcurrant Jelly

Sprigs of mint

 1. Crush digestive biscuits into fine crumbs. Stir in coconut oil. Press the biscuit mixture into 4 lined 7cm cooking ring. Chill in the fridge.

2. Remove zest from the orange. Peel and segments the orange. Finely chop half of the orange segment. Set aside.

3.  Heat the milk in a pan. Dissolve the gelatine in the milk.

4.  Whisk cream until it hold soft peak.

5. In another bowl whisk mascarpone, coconut oil, sugar, coconut, gelatine, orange zest and chopped orange. Fold in whipped cream.
6. Spoon the mixture into the biscuit based rings. Chill in the fridge for 2 hours till set.

7. To serve: Remove cheese cakes from the rings. Peel away the cling film. Spread the top with redcurrant jelly. Decorate with orange segments and mint.

“This recipe is an entry into the #Swearbyit challenge with Vita Coco. Find more great coconut oil recipes and tips on using coconut oil at www.swearbyit.com”

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

Creamy Leek Egg Yolk Ravioli on a bed of Butter Fry Almond Chorizo Leek

I love British leeks specially when they are in season. I use them in stir fried , soup, stew and pastry.  In this dish I uses leeks in pasta as well as a base for my ravioli. It give a lovely delicate flavour to my dish.

200g plain flour

250g British leeks

6 eggs

25g butter

100g cream cheese

2 tablespoon flaked almonds

70g sliced chorizo

Grated Parmesan
Salt and pepper

To make the pasta:

Slice 50g of leeks thinly. Blanch in boiling water for 1 minute. Drain. Chop in a liquidiser to form a leek puree’.

Put the flour on a work surface.  Add in a pinch of salt. Make a well in the centre. Add the egg in the centre of the well. Add in leek puree. Slowly mix the flour in the form a soft dough. Add some water if needed.

Roll out the pasta sheet with a pasta maker of a rolling pin to 1mm thickness. Cut out into 10 pieces of 120mm round circles.

To make the filling: Finely chopped 25 g leeks and 25g Chorizo. Mix that with the cream cheese. Separate the egg yolks from the other 5 eggs.

Divide the cheese filling into 5 portions. Place each portion on a round pasta circle. Place an egg yolk on top of the cheese. Place another pasta circle on top. Moisten round the edges and press to seal the ravioli. Repeat with the rest of the ravioli.

To cook the ravioli:

Heat a pan of salty water. Lower the ravioli into the water one at a time. Cook the ravioli  for 2-3 minutes. Removed the ravioli from the heat while the egg yolk is still soft.

Slice the rest of the leek. Melt butter in a frying pan, add in flaked almonds and fry till golden brown. Remove from the pan and set aside .Add sliced leeks and chorizo in the pan. Fry for 1 minute till the leeks are soft and tender. 

To serve: Arrange the leeks on a warm plate. Place one cooked ravioli in top of the leeks and chorizo. Sprinkle with flaked almonds, parmesan cheese and black pepper.

This dish can be served as a starter or a main course.