Monday, 11 June 2012

Cheese Filled Turkey Balls & Cream Sauce Pasta

Britmums has teamed up with Lean on Turkey and are hosting this fantastic recipe competition. This is my entry for BritMums and Lean on Turkey competition.

Cheese Filled Turkey Balls & Cream Sauce Pasta

Healthy eating for children has always been my top priority. I like making this dish because I know it is good for the children and this is one of their favourite pasta dishes. It has turkey and cheese that are good for their bones and lots of colourful vegetables that contain vitamins good for their health.

(Serves 4)

250g pasta shapes

300g minced turkey 

½ cup fresh bread crumbs

2 tablespoon olive oil

1 clove garlic (chopped)

1 beaten egg
½ cup chopped basil

16-20 cheese balls or cubes

For the cream sauce:

100g cream cheese

100 ml milk

½ cup peas

½ cup chopped carrot


½ cup finely grated cheese

sprigs of fresh basil

1. Place the turkey, breadcrumbs, garlic, basil, a tablespoon of olive oil, egg, salt and pepper in a food processor. Turn the processor on to pulsate for 5 seconds till the turkey mixture is well chopped up.

2. Divide the turkey mixture into 16 –20 pieces. Place a cheese ball in the centre of a flatten turkey mixture and roll into a ball. Repeat with the rest of the cheese balls and turkey.

3. Heat the rest of olive oil in a pan. Fry the turkey meat balls gently for 2-3 minutes without browning.

4. Add in the milk. Bring to the boil and simmer for 10 minutes. Add in the cream cheese, peas and carrot. Simmer for a further 5 minutes till the cream cheese is melted and the turkey meat balls are cooked through. Season to taste.

5. Boil the pasta in water according to the instruction on the packet. When cooked, drain off the water.

6. Divide the cooked pasta onto 4 warm plates. Spoon over the trkey balls and cream cheese sauce.

7. Sprinkle with grated cheese. Garnish with a sprig of basil. Enjoy with the family.

Sunday, 10 June 2012

Sichuan Turkey Mapo Tofu

Britmums has teamed up with Lean on Turkey and are hosting this fantastic recipe competition. This is my entry for BritMums and Lean on Turkey competition.

Sichuan Turkey Mapo Tofu

200g block white Tofu

200g minced turkey

½ teaspoon cornflour

2 tablespoon soy bean paste (tinned)

1 tablespoon tomato puree

1 tablespoon tomato ketchup

1 clove chopped garlic

1 teaspoon chopped ginger

1 teaspoon soy sauce

½ cup chicken stock

1 spring onion (chopped)

2 tablespoon sunflower oil


1 spring onions (chopped)

1 red chilli (sliced)

1. Cut tofu into large cubes.

2. Heat sunflower oil in a large frying pan or a wok. Sweat garlic, onion and ginger in the oil for 1 minute. Stir in bean paste, tomato ketchup and tomato puree and fry for a further minute.

3. Add in minced turkey and stir for 5minutes until it changed colour.

4. Gently add in the tofu cubes. (making sure that the tofu doesn’t break up too much)

5. Add in the chicken stock, cover and simmer for 10 minutes. Blend the cornflour with 1 tablespoon of cold water. Add to the turkey tofu to thicken the sauce.

6. Garnish with spring onion and red chilli.

This dish is delicious and very nutritious. Special care must be taken not to over cook the tofu. Also tofu is very fragile and it can break up easily. Handle it gently.

Friday, 8 June 2012

Sichuan Pepper Turkey Noodle with Wild Garlic

Britmums has teamed up with Lean on Turkey and are hosting this fantastic recipe competition. This is my entry for BritMums and Lean on Turkey competition.

Sichuan Pepper Turkey Noodle with Wild garlic

350g British turkey fillet
½ jar Peppadew Mild whole sweet piquante peppers
2 tablespoon Peppadew sweet piquante pepper liqueur
1 tablespoon soy sauce
½ cup chicken stock
½ cup Shaoxing rice wine or dried sherry
3 dried shiitake mushrooms (soaked, cut into quarters)
5 cherry tomatoes (cut into halves)
1 handful of wild garlic leaves (shredded) If wild garlic is not in season, use garlic chives instead.
2 tablespoon sunflower oil
100g dried thin noodles

For the chilli bean paste:
1 clove garlic (chopped)
2 slices root ginger (chopped)
1 shallot (chopped)
½ a red chilli (chopped)
½ a green chilli (chopped)
2 teaspoon sesame oil
1 teaspoon soy bean paste(Optional)

Whole mixed spices:
(Tip: tie spices together with a muslin cloth):
1 small cinnamon stick
1 small star anis
3 cloves
4 black pepper corns
4 Sichuan red pepper corns (Optional)

1.To make the chilli paste, place garlic, ginger, shallot and chilli in a pestle and mortar or an electric grinder. Grind the mixture into a paste. Stir in soy bean paste, sesame oil and ¼ teaspoon salt.

2.Cut the turkey fillet into cubes. Add in the chilli paste, mix well. Cover and leave to marinate for 1 hour.

3. Cut 5 sweet Peppadew peppers into quarters and the rest into slices.

4. Heat 1 tablespoon sunflower oil in a pan. Add in marinated turkey and fry for 1-2 minutes without browning. Add in spices, soy sauce, mushrooms, rice wine, soy sauce, Peppadew liqueur and chicken stock. Bring to the boil, simmer very gently for 30 minutes.

5. Add in Peppadew quarters, tomatoes and half of the shredded wild garlic leaves. Stir well. Cover and leave to simmer for a further 5 minutes until the sauce is reduced. Season to taste. Carefully remove the whole spices.

6. Cook noodles in boiling water till soft. Heat the rest of the sunflower oil in a wok. Add in sliced Peppadew pepper and wild garlic leaves. Stir for 1 minute. Add in the soften noodles and a dash of soy sauce. Mix well.

7. Divide the noodles between two warm serving plates. Spoon over with Peppadew turkey and sauce. Serve with a smile.
Wild garlic