Fruity Mini Curry Chicken Pasty

“This post is an entry into the #JarAmnesty  Challenge with The English Provender Co and Foodies100”

I love making these mini pasties for parties and picnics. Adding a teaspoon of Apple  Pear and fig chutney to the curry filling gives the pasty an extra sweet and fruiy flavour.

100g mince chicken

3 tablespoon English Provender Apple  Pear and fig chutney

1 small onion ( chopped)

1 clove garlic (chopped)

1 teaspoon  Madras curry powder

1 small potato ( cooked and diced)

1 tablespoon mixed red and green pepper

1 tablespoon chopped coriander leaves

1 tablespoon peas

1 tablespoon cooking oil

250g shortcrust pastry

1 beaten egg (glaze)

Prepare the filling:

Heat the oil in a frying pan. Sweat the chopped onion and garlic for 1 minute. Add in curry powder and then minced chicken. Stir fry for 2 minutes. Add in potato, peas and mixed pepper.  Stir well. Sprinkle 1 tablespoon of water. Cover and simmer for 2 minutes. Add in coriander leaves. Season with salt and pepper. Leave the filling to cool.

Roll the shortcrust pastry to 3mm thickness. Use a fluted pastry cutter 10cm diameter and cut pastry into round discs. 

Place a tablespoon of the chicken filling in the centre of a dice then put a teaspoon of chutney on top. 

 Wet the edges, fold the pastry over , press together to seal the pasty. Make an air vent on the top of the pasty with a skewer.  Repeat with the rest of the pastry discs.Brush the pasties with beaten egg. Transfer onto a baking tray. Bake in hot oven at 220C/Gas mark 7 for 10-15 minutes till golden brown.

Transfer onto a baking tray. Bake in hot oven at 220C/Gas mark 7 for 10-15 minutes till golden brown.   Cool slightly before serve.
 

Serve with English Provender Apple  Pear and fig chutney. Delicious for party or picnic.

Posh Meatballs Cheese and Beans on Toast

 

Ths post is an entry for Britmums' Hungry To Happy Challenge sponsored by Richmond Mini Meat Balls

 

 

Posh Meatballs Cheese and Beans on Toast

Serves 3-4

This is my quick delicious hassle-free recipe for my hungry children:

1 bag of Richmond Mini meatballs
1 tin of baked beans in tomato sauce
100g grated Cheddar cheese
5-6 slices of toast
Butter

1. Place the mini meatballs in a baking tray. Cook the meatballs in the oven Gas4 /180C for 8 minutes.
2. Place the baked beans in a bowl. Heat the beans up in the microwave oven for 3 minutes.
3. Butter the toast. Cut into little triangles. Remove the meatballs in the oven. Mix them in with the beans.
4. Divide the beans and meatballs between 3 plates. Sprinkle with grated cheese. Arrange the toast triangles around the plate.

 

 

 

 

 

"I want to win a week in one of your Tuscany villas!"

Meatballs in tomato sauce serve on a plate of pasta and a sprinkle of Parmesan cheese has to  be my favourite Italian food. I love this dish because it remins me of my lovely holiday in Tascany a few years ago.

Spicy Italian Meatballs

For the meatballs:

· 1 onion, finely chopped

· 300 g lean minced beef

· 50 g fresh breadcrumbs
11 tablespoo greated Parmesan cheese

· 1 tsp chopped fresh oregano

· ½ tsp ground cumin

· 1 egg, beaten

· oil, for frying

For the sauce:

· 1 red chilli (chopped)

· 1 tbsp olive oil

· 1 onion, finely chopped

· 2 cloves garlic, finely chopped

· 175 ml beef stock

· 400 g canned chopped tomatoes

· 1 tbsp. tomato puree

· 1/2 cup chopped red pepper

· 1 tablespoon chopped chives

· Sprigs of basil

Mix the onion, beef in a mixing bowl. Add the breadcrumbs,Parmesan cheese, oregano, cumin and ½ teaspoon each of salt and pepper and mix well.

Add the egg and mix thoroughly. Roll the mixture into small balls.

Heat the oil in a frying pan, add the meatballs and fry for 5 minutes, turning occasionally, until browned. Set aside.

Finely chop the chilli. Heat the oil in a pan. Fry onion, chill and red pepper and garlic. Add in stock, tomatoes, tomato puree, and salt and pepper .Bring to the boil and simmer for 5 minutes.

Add the meatballs to the sauce and simmer for 10 minutes to heat through.

Serve with pasta:Sprinkle with grated Parmersan cheese, chopped chives and sprigs of basil.

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.
www.leanonturkey.co.uk
http://www.britmumsblog.com/2012/05/lean-on-turkey-win-250-plus-masterclass-with-marco-pierre-white/

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

Garnish:

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.

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.
www.leanonturkey.co.uk
http://www.britmumsblog.com/2012/05/lean-on-turkey-win-250-plus-masterclass-with-marco-pierre-white/


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

Garnished:

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.

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.
www.leanonturkey.co.uk
http://www.britmumsblog.com/2012/05/lean-on-turkey-win-250-plus-masterclass-with-marco-pierre-white/

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

http://www.youtube.com/watch?v=dgNQ73oysS8

Sichuan Peppadew Turkey with Wild garlic Noodles

Sichuan Peppadew Turkey with Wild garlic Noodles

(Serves 2)

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

http://www.youtube.com/watch?v=dgNQ73oysS8

I am entering this recipe into the I love British Turkey http://www.britishturkey.co.uk/.  and www.peppadew.com  food blogger competition.