A holstein is ‘an animal of a black-and-white breed of large dairy cattle, originally raised in Friesland’ and is also a region of Germany. I’m not sure why Mary Berry calls these ‘turkey burgers holstein’ but she does, and she’s Mary Berry, so I’m sticking with it!
Finely chop an onion
Finely chop some cooked ham
Chop some parsley
Get butter, minced turkey, oil and seasoning ready
Gently cook the onion in butter to soften. Remove and set aside to cool.
Pop the turkey, ham, parsley and seasoning in a bowl and add the onion. Mix well, shape into burgers then pop in the fridge for half an hour.
Cook the burgers for a few minutes on each side until cooked through. Serve with potato waffles, a fried egg and your sauce of choice. I also used up the remaining quails eggs.
I woke up feeling a little delicate today and after getting ready for work then almost getting to the bus top, I had to go back home. I thought I’d feel fine after an hour but I didn’t so I curled up in bed for the rest of the day.
I still got up and helped Mr S make this but I didn’t eat much of it, which is a shame, as I adore enchiladas.
Finely chop an onion
Thinly slice a yellow pepper
Grate some cheddar
Drain and rinse some kidney beans
Finely chop a red chilli
Finely chop a garlic clove
Juice a lime
Heat the oven to 180ºc (fan)
Get turkey mince, flour tortillas, ground cumin, dried oregano, brown sugar, oil & seasoning ready
Heat the oil in a pan and fry the onion until softened.
Add the garlic, chilli, oregano and cumin and stir for a minute or so.
Add the turkey and fry for five minutes, breaking up the turkey.
Add the pepper, beans and the tomatoes along with a pinch of the sugar and some seasoning.
Cook for 10 minutes then stir in the lime juice and coriander.
Grease an ovenproof dish then add spoonfuls of the mixture to the tortillas, roll then place in the dish. As you add the next one, gently push them together. If you have any of the mixture remaining, pour into the pan then scatter the cheese over.
Bake in the oven for about 15-20 minutes.
This meal is adapted from this BBC Good Food recipe.
On Saturday, luckily I was feeling loads better and luckily the sun was finally shining on the weekend. We took off on an adventure to Ladybower Reservoir at Bamford in Derbyshire. Walter is an absolute pro on the trains now.
After not having eaten properly since Thursday I can’t say my appetite was back, even after miles and miles of walking. We ended up with an indoor picnic at home. The appetite came back with a vengeance on Sunday but I didn’t have the energy to cook so we had a kebab.
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.
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
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.
We 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.
On 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.
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
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.
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.
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.
I 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.
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.
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:
Stick the potatoes in the oven on a baking tray. Depending on their size they will take between 45 minutes and an hour to cook.
Heat some oil in a pan and cook the onion until softened. Add the garlic and stir for another minute.
Add the mince and fry to brown and break it all up. Add the paprika and chilli flakes and stir well.
Add the passata and a little water, stick in a good glug of barbecue sauce and some seasoning. Bring to the boil and then simmer and cook for as long as you want but at least 20 minutes. I always think a chilli benefits from a long cook so I started on mine when I put the potatoes in.
Cut the potatoes, top with the chilli and serve with a blob of sour cream.
On Wednesday, we made Spicy Breakfast Scrambled Eggs I didn’t bother with a photo as it didn’t look appetising but it was yummy:
Chop some tomatoes
Chop some spring onions
Chop some mushrooms
Finely chop a chilli
Crack some eggs into a jug and gently whisk
Get oil, butter & seasoning ready
Heat the oil and butter in a pan and cook the onions until softened. Add the mushrooms and cook. Add the chilli and stir for a couple of minutes.
Season the egg mixture and pour into the pan and cook sot scramble.
Serve with the chopped tomatoes.
On Thursday I had fish cakes, chips and beans. Kids grub.
We strayed from our list this week, purely because we went into town far too late for the market so there are certain no-no meals when we haven’t been.
I’ve had this Bill Granger Good Food Channel recipe bookmarked for a while and turkey isn’t one of our market must-haves.
finely slice a couple of fennel bulbs
finely slice an onion
rinse some capers
chop some parsley
chop some dill
juice a lemon
bash some turkey steaks until thin
smash up some cornflakes until fine(ish) – pop on a plate
chop some oregano
whisk an egg with a little milk – pop on a plate
pop some plain flour on a plate and season
get mayo, butter, bread rolls, oil & seasoning ready
Mix the fennel, onion, capers, parsley and dill together. Mix the mayo, lemon juice and seasoning together. Stir the mayo through the slaw.
Stir the oregano through the cornflakes
Taking the turkey steaks to each stage before moving on to the next one (you’ll stay cleaner this way). Dust in the flour, dip in the egg then dip in the cornflake mixture.
Heat butter and oil in a pan and cook the schnitzels for about 3 minutes each side.
Toast the bread, spread a little mayo on the bottom, top with the schnitzel and pile on the slaw.
On 24th November 2014, I met up with a couple of my favourite people at Meadowhall where I managed to pick up another Christmas present. I had a burger at Coal and although OK, I wouldn’t be bothered if I ever went again. Staff were nice though.
The inspiration for this came from trawling through my vast back catalogue of recipes torn from the pages of my old magazines. I had some Korma paste lying around but here’s the Thai original if you want it.
finely chop a garlic clove
roughly chop a yellow pepper
get some turkey mince, fish sauce, Korma paste, coconut milk, chicken stock, limes, frozen stir-fry vegetables, egg noodles & seasoning ready
In a bowl, mix the turkey, garlic and a dash of fish sauce. Form into small balls of about 3cm in diameter.
Heat the curry paste in a large pan with a splash or two of water.
Add the coconut milk, stock, lime juice and a little more fish sauce, bring up to the boil and add the meatballs. Cook for a few minutes.
Add the pepper and the frozen veg and cook for another five minutes or so. Add the noodles and cook until the noodles are done.
Very nice indeed, Mr S picked the meals for this week and apart from the salsa cod blip they have all been really good. I might allow him to do it again 😉