Sesame Turkey Meatballs & Some Other Good Stuff

On 17th April to 1st May, This was Dinner

Normal service will be resumed shortly.
      Normal service will be resumed shortly.

As I mentioned before, I messed up with the camera, the result was that some of my photographs ended up completely blurred with no way of saving them. These meatballs are the last photo I got before I realised my mistake which came from changing the settings back incorrectly after taking some photos of Walter.

I’ve added some details of a few of the meals we had that were worth a mention. Here’s the Sesame Turkey Meatballs from the Smitten Kitchen cook book my sister bought me for Christmas.

Preparing:

  • Whizz up some fresh breadcrumbs
  • Finely chop some garlic cloves
  • Toast some sesame seeds
  • Preheat the oven to 180ºc (fan)
  • Get minced turkey, an egg, ground cumin, ground coriander, chilli flakes, cayenne pepper, oil & seasoning ready

Making:

Mix all of the ingredients together and form into balls. Chill for about 20 minutes.

Heat some oil in a pan and brown the meatballs.

Transfer to a baking tray and cook for 15 to 20 minutes in the oven.

I served ours with baked, smashed sweet potatoes and a dollop of sour cream and cranberry sauce.

TWD_1704_Turkey_MeatballsWe had a visit from the in-laws on Saturday so enjoyed an afternoon with three crazy dogs.

On the 20th I made a Lemon and goats cheese pasta which I have made before and can be found here. I’ve used the original photo to tempt you.

pastaOn the 21st I made Bacon & Sausage Baked Mushrooms:

Like breakfast in a mushroom minus the eggs. An egg would have gone nice on top of this to be honest but I didn’t have a spare.

Get the largest mushrooms you can.

Preparing:

  • Take the stalks off some large mushrooms (I did 4)
  • Finely chop the stalks
  • Remove the casings from some sausages, pulling into small pieces (I had 6).
  • Chop a large tomato
  • Grate some cheddar
  • Pick some thyme leaves
  • Preheat the oven to 180ºc (fan)
  • Get oil, butter, bacon lardons and seasoning ready

Making:

Grease a baking tray and place the mushrooms top side down. Add a little butter to each mushroom and sprinkle with the thyme leaves and the chopped stalks. Season.

Divide the sausage meat between the mushrooms then add the bacon lardons and the mushrooms. Season again then cook for about 15 minutes. Take out and add the cheese, cooking for another 5 minutes.

The original recipe can be found on the Delicious Magazine website.

This West Indian Chicken with Sauce Chien was very good on the 22nd April:

So chicken with dog sauce then? It appears to come from the idiom ‘avoir du chien’ which in French is the equivalent of saying someone is a fox – as in – Derek’s GF is a fox (no – I would NEVER use that term either!).

I was very organised and remembered to marinate it last night.

Preparing:

  • Finely chop a scotch bonnet chilli
  • Zest & juice a couple of limes
  • Roughly chop a couple of shallots
  • Slice some spring onions
  • Roughly chop some ginger
  • Chop some parsley
  • Get ground cumin, ground allspice, garlic, rice wine vinegar, sugar & seasoning ready

Making:

Pop the ginger, shallots, garlic, zest and juice of the limes, parsley, half of the chilli and spring onions in a processor. Add the rice wine vinegar and a pinch of sugar and blend well. Add a little boiling water and some seasoning, give it another whizz up.

Rub the spices and the remaining chilli over the chicken then cover with half of the sauce.

When they have had their marinating time, heat the oven to 180ºc (fan) then cook the chicken for about an hour or until cooked through.

Serve with rice and more of the dog sauce.

The BBC Good Food recipe can be found here.

On Thursday night we had hot dogs. Mustard, ketchup, cheese, leftover dog sauce and variations thereof, along with lovely sweet sticky onions made using the largest onion I have EVER seen.

We had this Thai Style Mince on the 24th which is another firm favourite that has been sidelined since I started the blog. Again, my original photo.

TWD_Thai_MinceI did a large pie version of some Trinidadian Aloo Pies (or spicy meat and tatty pie) from a great book called Dirty Food which was very tasty and fed us for a couple of days.

We had Chicken, Corn & Slaw on the 26th April:

We went on a lovely walk today. The forecast had been for it to be pretty grotty after a lovely week but the weather was gorgeous. I hope this is a sign of the summer. Sunshine makes everything better doesn’t it? I think it caught everyone by surprise as there was no smell of barbecue in the air.

And what could make it better? A dish that screams of summer days. The girl on the chicken stall misheard me and gave me two kilo of chicken wings instead of one. I didn’t bother correcting her as they were only £3.80 and Mr S would polish them off, no problem.

Preparing:

  • Prep some chicken wings
  • Preheat the oven to 180ºc (fan)
  • Finely slice a red onion
  • Finely slice some white cabbage
  • Grate a couple of carrots
  • Zest & juice a lemon
  • Get corn on the cobs, natural yoghurt, clear honey, soy sauce, peanut butter, sesame seeds, paprika, butter, oil & seasoning ready.

Making:

Pop the wings on a baking tray. Season then drizzle with oil and cook for about 15 minutes,

Mix honey, soy sauce, peanut butter, sesame seeds and a little salt. If it’s a little too thick, add a bit of water.

Put the onion, cabbage and carrot in a bowl and mix in the yoghurt, lemon zest and juice and some seasoning.

Take the chicken out of the oven and pour the peanut butter sauce over. Cook for another 15-20 minutes until cooked though.

Cook the corn in a pan of boiling water until done. I bought a boil in the bag pack that took eight minutes.

Serve the wings with a good serving of the slaw and the corn with a little (or a lot) butter and a sprinkle of paprika.

On Monday night we had the remainder of the pie from Saturday with some beans and the leftover slaw.

The last thing I didn’t get a photo of was Middle Eastern Eggs with Merguez & Pistachios:

Preparing:

  • Chop a red onion
  • Halve some cherry tomatoes
  • Chop some parsley
  • Shell & roughly chop some pistschios
  • Get merguez sausages, harissa paste, eggs, paprika, natural yoghurt, sugar, oil & seasoning ready

Making:

Heat the oil in a pan and cook the sausages until almost done. Remove from the pan.

Add a little more oil if required and cook the onion until softened. Stir some harissa through then add the tomatoes and a splash of water. Pop a pinch of sugar in and season well.

Cook until the tomatoes have cooked down into a nice thick sauce and add back the sausages along with a little more water if needed.

Create little wells in the pan and crack in the eggs. Cook until the yolks are set (or however you like your eggs).

Add a dollop of yoghurt and a sprinkle of paprika to serve. We had some lovely crusty bread with ours.

The original BBC Good Food recipe can be found here.

On Wednesday we had a favourite staple of ours – the quesadilla – with serrano ham, cheese, spring onion and jalapeños.

Thursday we stopped off at the shop for burgers as we forgot to get anything out of the freezer and on Friday I just couldn’t be bothered so we had shop bought pie and oven chips.

As I said, normal service will kind of be resumed, ‘tomorrow’.

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