Saturday, 28 March 2009

Spicy Turkey Breast Steak, Baby New Potatoes and Brussel Sprouts

It is incredible that although turkey is by no means a great favourite of mine, two of the first five recipes included on this blog feature turkey! My local Morrison's supermarket selling turkey at such fantastic prices at the moment can be blamed for this scenario. This recipe, which was quite literally concocted in the supermarket aisle earlier on this evening, is incredibly simple but also incredibly tasty.

Ingredients (Per Person)

1 turkey breast steak fillet (1/2" thick)
5 or 6 baby new potatoes
5 or 6 brussels sprouts
1/2 tsp turmeric
1/2 tsp chilli powder
1/2 teaspoon ground cumin
1/4 tsp ground coriander
Generous pinch of dried dill
Knob of butter
Sunflower oil for frying turkey steak


Put the potatoes on whole and unpeeled to boil in some salted boiling water. They will take thirty to thirty-five minutes depending upon their size.

While the potatoes are boiling, mix the dried spices together and spread them out on a plate. Gently dab the turkey breast steak in the spices, ensuring it is evenly coated with same on both sides. Cover and set aside.

Prepare the brussels sprout by chopping off the bottom and removing the loose outer leaves. Do not cut a cross in the base of the sprouts as this will cause them to partially disintegrate during cooking.

When the potatoes are ready, drain them well and put them back in to the pan with a knob of butter and the dried dill leaves. Swirl them gently around, cover and keep warm.

Put the sprouts on to boil in lightly salted boiling water. They should take around twelve to fifteen minutes, depending on their size. It is important not to overcook sprouts as they will become mushy, lose their flavour and lose most of their nutritional value.

Add a little sunflower oil to a frying pan or skillet and bring it up to a medium heat. Fry the spiced turkey breast steak for five minutes each side until cooked.

It is then simply a matter of draining the sprouts and plating up.

Thursday, 26 March 2009

Easy Beef Chilli with Coriander (Cilantro) Rice

I absolutely love beef chilli but it is one of those few dishes in which I know that I can be guilty of including too many ingredients. This variation is one which I came up with for dinner last night when I was short of time and proved to be delicious.

This recipe is for two people.


1/2lb minced or ground beef
1 large can of chopped tomatoes in tomato juice
1 small can of red kidney beans in water
2 cloves of garlic (very finely chopped)
1 small red chilli pepper (de-seeded and very finely chopped)
1 small green chilli pepper (de-seeded and very finely chopped)
1/2 tsp of ground cumin
Salt and freshly ground black pepper to taste

4oz basmati rice
1 tbsp chopped coriander/cilantro


In a large dry saucepan, brown the minced beef, stirring constantly with a wooden spoon. This will take a couple of minutes. Add the chopped tomatoes, garlic, chilli peppers, cumin and seasoning. Bring to a simmer.

While the chilli is coming up to a simmer, empty the red kidney beans in to a colander or sieve and wash them thoroughly under running cold water. Add them to the pan.

The basmati rice will have instructions on the packet. Put it on to cook per those instructions at this stage and simply allow the chilli to simmer while the rice is cooking.

Drain the rice and put it in to a large bowl or basin. Add the chopped coriander leaf/cilantro and stir well.

Spoon the rice on to the plates and add the hot chilli on top.

Monday, 23 March 2009

Honey Roast Chicken and Potatoes

Chicken is a great favourite of mine and I know of a great many other people as well. I am therefore always on the look out for new and exciting healthy chicken recipes which I can add to my repertoire. This roast chicken offering is very simple and straightforward in preparation but is absolutely delicious when served.


1 3 or 4lb chicken
1 small orange (unpeeled and shopped in to 8 pieces)
1 tbsp orange blossom honey
1/2 tsp dried thyme
4 large potatoes (unpeeled and chopped in to 1" chunks)


Put your oven on to preheat to 190C/375F/Gas Mark 5.

Put the honey and thyme in to a large bowl or basin and stir well. Add the orange pieces and stir to ensure they are evenly coated then stuff this mixture in to the cavity of the chicken.

Place the chicken on a roasting tray and cover with aluminium foil. Put it in to the oven and cook for 45 minutes.

Remove the chicken from the oven and remove and discard the foil. Add the potato pieces to the tray and stir them around well in the juices which should by now have collected. Return the tray to the oven for a further 45 minutes.

Check the chicken is properly cooked by sticking a metal skewer or fork in to the thickest part of the thigh and ensuring that the juices run clear. It is then simply a matter of carving the bird and serving with your deliciously flavoured roast potatoes and further vegetable of your choice.

Sunday, 22 March 2009

Lamb Biryani

This recipe is one which I developed over a period of time and did not suddenly come up with overnight. I normally use chicken instead of lamb in the preparation but as lamb is one of my favourite meats and I have eaten Lamb Biryani on several occasions in restaurants, I thought it was time to give this a try. I was more than delighted with the results.


1/2lb diced leg of lamb
1 small onion (halved then thinly sliced)
2 cloves of garlic (crushed or very finely chopped)
5oz basmati rice
Half a small cauliflower head (broken in to florets)
1 tablespoon of frozen peas
3/4 pint of fresh chicken stock
1/2 tsp powdered cumin
1/2 tsp powdered turmeric
1/4 tsp ground coriander seed
1/4 tsp chilli powder
1 3" cinnamon stick
2 small tomatoes (cut in to segments)
8 1/4" thick cucumber slices
2 tbsp of freshly chopped coriander leaves (cilantro in USA)
1 tbsp sunflower oil


Mix the powdered spices and the sunflower oil in a large bowl to form a smooth paste. Add the lamb pieces and stir very well to ensure even coating. Cover with cling film and refrigerate for at least one hour.

Put the chicken stock in a small saucepan and bring it up to a simmer. Add a little more sunflower oil to a large stock or soup pan and sweat the onion and garlic off for a couple of minutes. Add the lamb and fry on a high heat until all the pieces are sealed. Add the rice, stock, peas, cinnamon stick and cauliflower and bring up to a gentle simmer. Cover and simmer for about fifteen minutes, until the rice has absorbed all the stock, stirring occasionally.

Remove the pan from the heat and be sure to remove and discard the cinnamon stick. Add the tomato, cucumber, salt to taste and coriander/cilantro, stir well and serve.

Friday, 20 March 2009

Diced Turkey and Vegetable Stir Fry

Normally when we are making a stir fry incorporating poultry we will do so using chicken or perhaps even duck. This recipe actually was born when I was wondering around my local supermarket one night, simply checking what was available and seeking inspiration. I spotted diced turkey thigh on special offer and thought to myself, "What if...?"

A lot of recipes come to me in this fashion so all I subsequently had to do was visit the vegetable aisle and see what caught my eye to accompany the diced turkey in my stir fry. I hope very much that you like the sound and the look of what I came up with and that you will try this incredibly quick and simple dish for yourself.

I promise you: it tastes even better than it sounds or looks!


1/2lb diced turkey thigh
1 red bell pepper (de-seeded and roughly chopped)
2 large closed cup mushrooms (quartered)
2 handfuls of beansprouts
2 cloves of garlic (very finely chopped)
Salt and freshly ground black pepper to taste
Sunflower oil for stir frying


Ensure that all your ingredients are prepared as described above and close at hand. When you begin cooking, you will not have time to chop or even fetch any of the items listed.

Put your wok on the highest heat possible until it is smoking hot. Add approximately one tablespoon of sunflower oil and bring up to a maximum heat.

Add the diced turkey and stir fry for a minute or two until it is completely sealed before adding the bell pepper. After another thirty seconds or so, add the mushrooms, the garlic and the beansprouts. Stir fry for about another minute until everything is cooked and heated through.

Season to taste and serve either as is or perhaps on a bed of basmati rice.