Turkey Roll-ups (serves 4)

Turkey Roll-ups (serves 4)

These are good for lunch and sort of like a sandwich without the bread or a wrap without the wrap – basically, just the innards. I think if you use pre-sliced turkey (the sort that comes sealed in plastic at the supermarket) it will roll up just fine. I had mine cut at the deli counter and it was a little thin so I shall ask for thicker next time. Lay the turkey on a chopping board and spread each slice (say 2 per person) with a dollop of homemade lemon hummus (see my recipe), top with thin slices of avocado and cucumber. Then roll up and eat. If making ahead to go in lunch box or for a picnic I would toss the avocado in a little lemon juice before rolling up in turkey. This will prevent the avocado from going brown.

8 slices of roast turkey
Lemon hummus
1/2 an English cucumber – thinly sliced
1 avocado – thinly sliced.

Prepare as above.

Turkey and Spinach Soup (serves 4)

Turkey and Spinach Soup (serves 4)

Have not been able to cook for almost a week due to back issue (thought it better not to take a director’s chair into the kitchen, as I might end up with a worse problem!). Turkey + spinach + cannellini beans = bland. Add harissa paste (tracked down in Whole Foods) = delicious. This is a hearty soup – really a meal in itself. Could do well in a container for lunch.

1 tbsp. extra virgin olive oil, seasoned with salt and freshly ground black pepper
1 x onion – finely chopped
2 x garlic cloves – finely chopped
1 pound ground/minced turkey (Whole Foods ground turkey has no added ‘natural flavorings’)
6 oz baby spinach
3 cups vegetable broth/stock
1 x can of cannellini beans
1 tbsp. harissa paste

Heat seasoned oil in a cast iron casserole dish and when sizzling add onion and leg soften for a few minutes.
Then add garlic and let cook for a few minutes.
Then add turkey and separate with a spatula so it is not in large chunks.
When turkey is a little browned, add spinach and broth.
Bring to boil and simmer with lid on for 10 minutes.
Then add cannellini beans and harissa paste and cook for a further 5 minutes.

Turkey Meatballs (makes 10 – 12)

Turkey Meatballs (makes 10 – 12)

These meatballs, if you make them small, would be good as cocktail nibbles. I made mine the regular size. My meatballs stuck together without the use of an egg or breadcrumbs. My meatballs are a mixture of ground turkey, chopped cilantro, spinach and garlic. Once they were ball-shaped I rolled them in a roasting tin greased with olive oil, then I poured over lemon juice and I basted them half way through cooking. Could be made with ground chicken too.

1 pound of ground turkey
5 oz baby spinach – cooked in a little water
Handful of cilantro – finely chopped
3 medium cloves of garlic
Salt and freshly ground pepper
Extra virgin olive oil
Juice of half a lemon

Place ground turkey in a mixing bowl while spinach is cooking.
Place cilantro, garlic and well-drained and dried spinach in a food processor.
Season with salt and freshly ground pepper.
Grease roasting tin.
Roll turkey meatballs in the oil.
Pour over lemon juice so that each meatball gets some.
Cook for 30 minutes, basting half way through.

Festive Turkey (serves 4)

Festive Turkey (serves 4)

Original mincemeat (now the filling of mince pies in the UK) actually had meat in it and was a medieval/Elizabethan dish. I thought I would try to make something approximating traditional mincemeat using ground turkey, apples, spices and no suet. Think the mix of sweet and savory will work but had to wing it on the spices so I tried coriander powder, cinnamon, nutmeg, cloves and red pepper. Was trying to think what people would flavor foods with in those days (probably to disguise the fact that the meat might be a little off!). It turned out to be very tasty and different. Think it would work well with ground chicken or ground pork, though traditionally ground lamb or beef were used.

1 tbsp. extra virgin olive oil – seasoned with salt and freshly ground pepper
1 pound of ground turkey
1 x cup of vegetable broth
1 apple – chopped into small chunks (I left peel on mine)
Good handful of golden raisins
1/4 teasp. ground coriander
1/4 teasp. ground nutmeg
1/4 teasp. ground cinnamon
1/8 teasp. ground cayenne pepper
4 x cloves

Heat oil in a skillet.
When sizzling add ground turkey and let brown for a few minutes.
Add broth, apple and raisins and stir.
Then add the rest of the ingredients and cook until turkey is properly cook and apple is soft.

Tip
If you find that you have too much liquid reduce it a bit (as apple and turkey also produce water).

Turkey Burgers (serves 4)

Turkey Burgers (serves 4)

Turkey burgers can be a bit bland which is why I serve mine with a good dollop of homemade guacamole on top (see my recipe ‘My Kinda Guacamole’). To add some extra taste I mix some very finely chopped red onion and some chopped cilantro to the ground turkey mix. As a binder I used cooked quinoa and it worked perfectly but doesn’t alter the taste. No.1 son told me that quinoa by itself was too nutty for his taste, but he did not detect it in his burger! You can grill these or cook them in a frying pan. Just make sure they are cooked right through as they are quite thick burgers.

1 pound ground turkey
3 oz cooked quinoa
3/4 tbsp. very finely chopped red onion
1/2 tbsp. chopped cilantro
Salt and freshly ground pepper

Mix all ingredients together well.
Shape into 4 burgers.
Whatever method you use to cook them, make sure they are cooked right through.