Leftover Turkey Treat

Merry Christmas Everybody!! I hope you all had an enjoyable time, had lots of amazing food and spent some quality time with some loved ones. Now, I know what you are all thinking, Carla, we have all just stuffed our faces with turkey and you’re coming here and posting something about Turkey, are you feeling alright love? I know,I don’t blame you. There will be a fair few of us with some serious leftovers after yesterdays antics and lets be honest, we need to gobble up those goodies.

This recipe works perfectly for any leftover Turkey or works just as well with Turkey steaks, which is fantastic as they are so easy to access all year round, not just for the Christmas period. So quick and easy to make, you’ll be back to chilling on the sofa watching all the treats in store on the television.

Serves 2

Ingredients:

  • 1/2 tsp cayenne pepper
  • 1 inch piece of fresh ginger, grated
  • 3 fresh tomatoes, roughly chopped
  • 2 turkey steaks, chopped into chunks
  • 3 cloves garlic, roughly chopped
  • 1/2 tsp paprika
  • 2 tbsp olive oil
  • 1 shallot, finely chopped
  • 1/4 tsp ground cumin
  • Salt
  • Pepper
  • Lime

Method:

  1. On medium heat, fry the shallot, ginger and garlic in the olive oil until lightly browned.
  2. Add the turkey and cook for 3-4 minutes.
  3. Season with all the spices and mix.
  4. Add the tomatoes and cook until they are blistered and have released its juices.
  5. Squeeze over some lime juice, stir and take off the heat.

Best served hot.

Chilli and Ginger Pork

The way the caramelised parts of the pork just screams ‘get in my belly’ with this dish. The cooking time on this bad boy is so short, there are no excuses to not give this a go. You can also switch this up with some added vegetables and spring onion if you’re more on the stir fry vibes. Additionally this goes brilliantly with some boiled rice or with a side salad.

Serves 2

Ingredients:

  • 4 slices of pork belly, cut into chunks
  • 1 red chilli, deseeded and finely chopped
  • 2 cloves of garlic, grated
  • 1 inch piece of fresh ginger, grated
  • 1 dessert spoon of soy sauce
  • 1 dessert spoon of sesame oil
  • 1tsp maple syrup
  • 1 tsp granulated sugar
  • Lime (optional)

Method:

  1. To make the marinade, get a bowl and mix all the ingredients, excluding the pork and lime. Then add the pork and give it a thorough mix. Then leave to marinate for at least 15 minutes.
  2. Remove the pork from the bowl and place in a frying pan on high heat. Leave all remaining juices in the bowl. Cook on one side for 5 minutes.
  3. Drop the heat to medium-high and flip over the meat (the cooked side will be crispy and the marinade will have caramelised). Add in any remaining juices and chilli bits from the bowl to the pan.
  4. Cook for another 5 minutes, then serve immediately with an optional splash of lime .

Best served hot.

Spicy Tomato Soup

Soup is the way forward now that autumn has fully arrived. As the days get colder and wetter, soup is a constant go to. They don’t take much time to prepare and cook, and can be so versatile which I love so you can always mix up these recipes as you like. This recipe is perfect after a long day at work and you’re not quite feeling a long winded time in the kitchen cooking.

Serves 2

Ingredients:

  • 1 can (400g) peeled plum tomatoes in tomato sauce.
  • 1 small yellow onion, roughly chopped
  • 2 cloves of garlic, roughly chopped
  • 1/4 tsp cumin
  • 250ml vegetable stock
  • 1 tbsp olive oil
  • 1 small red chilli, deseeded and roughly chopped
  • Salt
  • Pepper

Method:

  1. Start by frying the onion and garlic in the oil on medium heat until soft and lightly browned.
  2. Add the chilli, cumin and season with salt and pepper and continue to fry for 2-4 minutes.
  3. Then add the tomatoes and the juice from the can and bring to a gentle boil.
  4. Pour in the vegetable stock, drop the temperature to medium-low and leave to cook for 10-12 minutes.
  5. Using a hand blender, blitz the soup until smooth. Serve immediately in a bowl with your favourite crusty bread.

Best served hot.

Prawn Curry

Okay, I can’t even begin to tell you how damn delicious this curry is, it’s just pure, next level yumminess. Do excuse me while I just grab another serving…

What can I say, it looks good, it tastes good, what more could you want? I love the colours, it looks so vibrant and just so delicious. So simple and easy to make, the cooking time is short so you’ll have your meal ready in no time. I love the lime juice as it adds an extra ‘oomph’ and zestiness to the silky sauce and balances the sweetness of the coconut beautifully.

Serves 3

Ingredients:

  • 165g raw king prawns
  • 3 cloves of garlic, roughly chopped
  • 1 inch piece of ginger, grated
  • 3 tomatoes, peeled and roughly chopped
  • 1 tbsp olive oil
  • 1 medium shallot, finely chopped
  • 1 can (400ml) coconut milk
  • 1 lime
  • 1/2 tsp medium curry powder
  • 1 small red chilli, sliced into thin rings (seeds included)
  • Salt
  • Pepper

Method:

  1. In a pan, fry the shallot, garlic and ginger in the olive oil until soft and lightly browned.
  2. Season with salt and pepper, then add the fresh chilli and tomatoes and fry for 2-3 minutes.
  3. Add the curry powder and pour in the coconut milk and give it a good stir.
  4. Leave to simmer on medium heat for 10-12 minutes; stirring occasionally.
  5. Taste and season with salt if necessary. Then squeeze the juice of half a time and simmer for a further 2 minutes.
  6. Add the prawns and cook for 4-5 minutes or until pink and cooked through.

Best served hot and with rice.

Vegan Chilli

One of the things I love about this recipe is that it is so versatile. You can mix up the bean and vegetable content; ideal if you have some leftover ingredients that need using up. A meat-free, hearty comfort food; perfect with rice.

Serves 4

Ingredients:

  • 1 can of red kidney beans (drained and rinsed)
  • 1 large carrot
  • 3 cloves of garlic finely chopped
  • 1 sweet pepper, chopped into small chunks
  • 1 small red onion, chopped
  • 1 can of chopped tomatoes
  • 2 large cup mushrooms, slice into chunks
  • 100ml water
  • 2tbsp olive oil
  • 1/2tsp ground allspice
  • 1tsp ground cayenne pepper
  • 1tsp smoked paprika
  • 1tsp dried oregano
  •  1/2 tsp cumin
  • Ground black pepper to taste
  • 1tsp sugar (optional)

Method

  1. In a pan, put the olive oil, onion and garlic and fry on a medium heat until soft and lightly browned.
  2. Then add the carrot, sweet pepper, mushrooms and fry together for 2-3 minutes.
  3. Add the allspice, paprika, cayenne, oregano, a sprinkling of pepper and the beans and continue to cook and stir occasionally for 3-4 minutes.
  4. Pour in the chopped tomatoes and the juice and the water. Stir and leave to simmer for 20-25 minutes. If the chilli is quite dense in flavour then add the sugar to balance the flavour.

Best served hot.

 

 

 

Beef Stew

A beef stew that is packed with sweet and spicy flavours. An ideal comfort food that is rich and so simple to make.

Serves 2

Ingredients:

  • 1tbsp jerk seasoning
  • 400g diced beef
  • 3 tbsp olive oil
  • 3 cloves of garlic roughly chopped
  • 1/2 tsp ground cinnamon
  • 1/2 tsp allspice
  • 2tbsp soy sauce
  • 1tbsp brown sugar
  • 1 large carrot, finely chopped
  • 1 large shallot, chopped into strips
  • 1 fresh chilli, roughly chopped
  • 1/2 tsp ground black pepper
  • 200ml water

Method:

  1. In a bowl, put the diced beef, 1 tablespoon of olive oil and the jerk seasoning. Mix well, cover and leave to marinate for at least 20 minutes.
  2. Put 2 tablespoons of olive oil in a frying pan along with the shallot and garlic and fry on a medium heat until soft and lightly browned.
  3. Add the carrot and chilli and cook for 4-5 minutes, stirring occasionally.
  4. Then add the cinnamon and allspice and fry for 1-2 minutes.
  5. Add the beef and brown off the outside for about 4-6 minutes.
  6. In the bowl the beef was marinating in add the soy sauce and the sugar and give it a good mix; get any remaining jerk seasoning hanging around in there.
  7. Pour the soy mixture into the pan along with the water and give it a stir.
  8. Cover the pan and leaving it on a low heat to simmer for 50 minutes- 1 hour.

Best served hot and with basmati rice.

2020-06-09 19.06.32

Vegan Sweet Potato and Lentil Stew

If you’re in the mood for something sweet, spicy and creamy then this is the dish for you! A simple lunch meal that is perfect on it’s own if you fancy a lighter lunch, or enjoy it with a side salad or rice.

Serves 3

Ingredients:

  • 1 large sweet potato, peeled and roughly chopped into chunks
  • 1 large carrot, peeled and chopped
  • 3 garlic cloves, chopped
  • 1 small white onion, finely chopped
  • 2tbsp olive oil
  • 1 inch piece of ginger, peeled and grated
  • 1 cup/8oz red split lentils, rinsed
  • 1 chilli, chopped
  • 2 fresh tomatoes, peeled and chopped
  • 1/2tsp dried coriander
  • 1/4tsp turmeric
  • 1tsp paprika
  • 1/4tsp ground cumin
  • 1 can (400ml) coconut milk
  • Salt to taste

Method:

  1. In a frying pan, pour in the oil, add the ginger, onion and garlic and fry on medium heat until soft and lightly browned.
  2. Add the turmeric, dried coriander, paprika and cumin and fry for 2-3 minutes.
  3. Then add the carrot, tomato and chilli and fry for 4 minutes.
  4. Put in the potato and lentils and give it a quick stir; season with a sprinkling of salt.
  5. Pour in the coconut milk, cover and simmer for 20-25 minutes or until the potato is soft. (If the mixture becomes dry add a splash of water).

Best served hot.