Turkey steaks with ginger sauce & sweet potato mash recipe

Photo:Turkey steaks with ginger sauce & sweet potato mash recipe

The home of Tasty Food Recipes invites you to try Turkey steaks with ginger sauce & sweet potato mash recipe. Enjoy my collection of delicious food recipes and learn how to make Turkey steaks with ginger sauce & sweet potato mash .

Keep your shopping ingredients to a minimum and enjoy this turkey twist on the classic steak and mash combo.

Cooking Time
30 minutes

Ingredients (serves 4)
750g sweet potato (kumara), peeled, coarsely chopped
Olive oil spray
1 tsp ground cumin
4 turkey breast steaks
3cm-piece fresh ginger, peeled, cut into matchsticks
2 tsp finely grated lemon rind
125ml (1/2 cup) chicken stock
2 tbs fresh lemon juice
1 1/2 tbs honey
1 tbs cold water
1 tsp cornflour
Steamed broccolini, to serve

Method
Place sweet potato in a saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 15 minutes or until tender. Drain. Heat the pan over medium heat. Spray with oil. Add cumin. Cook, stirring, for 30 seconds or until aromatic. Add the sweet potato. Use a fork to mash.

Meanwhile, heat a non-stick frying pan over medium-high heat. Spray with oil. Cook turkey for 2-3 minutes each side or until cooked through. Transfer to a plate. Reduce heat to medium. Spray with oil. Add ginger and lemon rind. Cook, stirring, for 1 minute or until aromatic. Add stock, lemon juice and honey. Combine water and cornflour in a bowl. Stir into stock mixture. Bring to boil. Simmer, stirring, for 3 minutes or until reduces slightly. Add turkey. Cook for 1 minute or until heated through.

Divide mash, turkey and broccolini among serving plates. Top with sauce.

Notes
Turkey is the perfect match for sweet mash and a lemony ginger sauce.

Source
Good Taste - November 2011, Page 53
Recipe by Chrissy Freer

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Vietnamese turkey rolls recipe

Photo:Vietnamese turkey rolls recipe

The home of Tasty Food Recipes invites you to try Vietnamese turkey rolls recipe. Enjoy my collection of delicious food recipes and learn how to make Vietnamese turkey rolls .

Ingredients (serves 4)
4 crusty long white rolls
1/4 cup whole-egg mayonnaise
1 1/2 cups shredded iceberg lettuce
150g thinly sliced or shaved roast turkey
1/2 medium carrot, peeled, cut into matchsticks
1 Lebanese cucumber, deseeded, cut into matchsticks
1/4 cup sweet chilli sauce
1/2 cup fresh coriander leaves

Method
Cut bread rolls crossways (don't cut all the way through). Spread roll base with mayonnaise. Top with lettuce, turkey, carrot and cucumber. Drizzle with sweet chilli sauce. Top with coriander. Serve.

Notes
You can use any type of bread or rolls. For kids, use wholemeal, wholegrain or light rye. Wrap all sandwiches in plastic wrap. Store in the fridge until ready to pack into lunch boxes. Pack sandwiches with ice bricks or frozen drinks to keep the fillings cool.

Source
Super Food Ideas - February 20099, Page 40
Recipe by Liz Macri

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Lemon roast turkey with hazelnut and fig stuffing 

Lemon roast turkey with hazelnut and fig stuffing recipe

Photo: Lemon roast turkey with hazelnut and fig stuffing recipe

The home of Tasty Food Recipes invites you to try Lemon roast turkey with hazelnut and fig stuffing recipe. Enjoy my collection of delicious food recipes and learn how to make Lemon roast turkey with hazelnut and fig stuffing.

Surprise your guests with a new take on the Christmas favourite - a filling of crunchy roasted hazelnuts and flavoursome dried figs.

Preparation Time 40 minutes
Cooking Time 210 minutes

Ingredients (serves 10)

6kg (size 60) fresh or thawed frozen turkey
1 lemon, cut into 5mm-thick slices
100g butter, melted
3 large sprigs fresh rosemary
Cranberry & Rosemary Chutney (see related recipe), to serve
Hazelnut & fig stuffing
50g butter
1 brown onion, coarsely chopped
2 garlic cloves, finely chopped
2 tbs olive oil
280g (4 cups) fresh breadcrumbs (made from day-old Italian-style bread)
90g (1/3 cup) coarsely chopped dried figs
1/3 cup chopped fresh continental parsley
45g (1/4 cup) coarsely chopped dry-roasted hazelnuts
1 tbs finely grated lemon rind 

Method

To make the hazelnut & fig stuffing, melt the butter in a large frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cook for 1 minute. Transfer to a large heatproof bowl. Heat the oil in the pan over medium-high heat. Add the breadcrumbs and stir to combine. Cook, stirring often, for 5 minutes or until the breadcrumbs are light golden. Transfer to the bowl. Add the fig, parsley, hazelnuts and lemon rind and stir to combine.

Preheat oven to 180°C. Place an oven shelf in the lowest position and remove the other shelves except for the top shelf.

Remove excess fat, giblets and neck from the turkey cavity. Wipe inside and out with paper towel. Loosely fill with stuffing. Use unwaxed white kitchen string to tie the legs together. Run your fingers under the skin of the breast to loosen and create a large pocket. Arrange the lemon slices, in a single layer, inside the pocket. Tuck the wings under.

Add 250ml (1 cup) of water to a large roasting pan. Place the turkey, breast-side up, on a wire rack in the pan. Brush with butter. Tuck the rosemary sprigs under the string. Cover with non-stick baking paper, then cover the pan with foil. Roast, basting with remaining butter, every 30 minutes, for 2 1/2 hours.

Remove baking paper and foil. Roast for a further 45 minutes or until golden and the juices run clear when the thickest part of the thigh is pierced with a skewer. Transfer to a carving tray and cover loosely with foil. Set aside for 15 minutes to rest before carving. Serve with the chutney. 

Notes

Time plan tip: Prepare to the end of step 1 up to 1 day ahead. Cover with plastic wrap and store in the fridge. Continue from step 2, 3 1/2 hours ahead. How to make fresh breadcrumbs: Remove the crusts from about 5 large slices pane di casa (Italian crusty bread). Coarsely tear the bread. Place in the bowl of a food processor and process until coarsely chopped.

Source
Good Taste - December 2007, Page 39
Recipe by Gemma Purcell

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