Low In Fat, High In Taste

Posted on: 25 March 2008 by Gareth Hargreaves

Think again if you thought turkey was just for Christmas.

Think again if you thought turkey was just for Christmas.  It's low-in-fat, versatile and great on the barbie!  

Turkey Steaks With Chestnut, Mushroom & Stilton Stuffing

Serves: 4
Preparation time: 10 minutes
Cooking time: 45 minutes
Calories per portion: 648
Fat content per serving: 48g

Ingredients

4 tbsp olive oil
50g/2oz butter
4 rashers smoked streaky bacon, chopped
2 rosy eating apples, cored, 1 cut into wedges, 1 chopped
1 shallot, peeled and chopped
50g/2oz brown capped mushrooms, roughly chopped
50g/2oz vacuum packed cooked, peeled chestnuts, roughly chopped
25g/1oz Stilton, crumbled
4 (100g/4oz) turkey breast steaks
4 tbsp medium dry sherry
150ml/ 1/4 pt double cream
Fresh thyme leaves to garnish
Vegetables to serve

Method

1. Heat half the oil and butter in a pan. Fry the bacon for 5 minutes until crisp and golden. Remove; set aside. Add the apple wedges. Fry for 2 minutes. Remove; set aside.

2. Fry chopped apple, shallot, mushrooms and chestnuts for 5 minutes until softened. Remove from heat; allow to cool slightly. Stir in the Stilton and half the bacon. Season well.

3. Flatten the turkey steaks slightly with a rolling pin. Spoon the Stilton mixture on to the turkey steaks. Roll up each steak; tie securely with string.

4. Heat the remaining butter and oil in a large frying pan. Fry the turkey breasts for 30 minutes, turning once, until completely cooked through. Remove from pan; keep warm.

5. Add the sherry to the pan. Heat, stirring for 1 minute. Add the cream; bring to the boil. Return the turkey, remaining bacon and apple wedges to pan. Season. Garnish with thyme. Serve with a selection of cooked vegetables.

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Sweet & Sour British Turkey

Serves 4
Preparation Time: 8-10 minutes
Cooking Time: 15 minutes
Calories Per Portion: 184
Fat Per Portion: 5.1g

Ingredients

450g/1lb cooked turkey meat
1 green pepper, deseeded and cut into thin strips
1 tbsp olive oil
1 medium onion, peeled and cut into wedges
1 fresh chilli, deseeded and chopped or ½-1 tsp chilli powder
1 large carrot, (about 175g/6oz in weight), peeled and cut into thin sticks
220g/8oz can pineapple pieces in natural juice
1 tbsp tomato purée
1 tbsp soy sauce
2 tsp clear honey
1 tbsp corn flour
1 tbsp vinegar, white wine vinegar preferably
Parsley sprigs to garnish, freshly cooked rice to serve

Method

1. Cut turkey into 1.25 cm/½ inch cubes and put to one side. Blanch the green pepper in boiling water for 2 minutes, drain and put to one side.

2. Heat the oil in a large pan and sauté the onion, chilli or chilli powder and carrot for 5 minutes, then add the turkey to the pan.

3. Drain the pineapple and make up the juice to 350ml/12floz with water. Blend half the juice with the tomato purée and stir into the pan with the soy sauce and honey. Simmer for 5-8 minutes then add the green pepper strips.

4. Blend the cornflower with the remaining juice and stir into the pan with the pineapple pieces and the vinegar. Continue to cook, stirring for 2 minutes or until the sauce has thickened and the turkey is piping hot. Garnish and serve with the freshly cooked rice.

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Creamy Sundried Turkey Steaks

Serves 4
Preparation Time: 5 minutes
Cooking Time: 19-24 minutes
Calories Per Portion: 290
Fat Per Portion: 8.8g

Ingredients

4 turkey breast steaks, about 150g/5oz each in weight
1½ tbsp seasoned plain flour
1 tbsp olive oil
2-4 garlic cloves, peeled and chopped
2 medium onions, peeled and cut into wedges
5-6 sun-dried tomatoes, roughly chopped
2 tbsp tomato purée
300ml/½ pint white wine
150ml/¼ pint turkey or chicken stock
4 tbsp half fat crème fraiche
50g/2oz pitted black olives, roughly chopped
Flat leaf parsley to garnish

Method

1. Coat the turkey steaks in the flour then heat the oil in a large frying pan and seal the turkey steaks on all sides. Remove from the pan and reserve. Add the garlic, onions and sun-dried tomatoes to the pan, sauté for 5 minutes, stirring occasionally then return the turkey steaks to the pan.

2. Blend the tomato purée with the wine, add to the pan with the stock and bring to the boil. Reduce the heat then simmer gently for 10-15 minutes or until the turk

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