All in a good cause
Celebrity chefs and sports stars unite by conjuring up these fabulous recipes in aid of the children’s charity SPARKS.
CREAMY TURKEY KORMA
Serves: 4Preparation time: 5 minutes
Cooking time: 25 minutes
Per serving: 436 kcals, 31.8g fat
Ingredients:
2 tbsp vegetable oil
500g diced British turkey thigh meat
1 red onion, peeled and thinly sliced
1 red pepper, deseeded and chopped
1 courgette, sliced or chopped
2 garlic cloves, peeled and crushed
2 tbsp korma curry paste
˝ tsp chilli paste or powder
230g can chopped tomatoes
150ml chicken stock
150ml double cream
50g creamed coconut, chopped
Salt and pepper
1 bunch of leaf coriander, chopped
To serve:- Naan or rice
Mango chutney
Method:
1 Heat the oil in a large pan and fry the turkey in batches for 2-3 mins until lightly browned. Drain from the pan and set aside.
2 Add the onion and fry for 5 mins until softened. Add red pepper, courgette and garlic and fry for 5 mins, stirring occasionally.
3 Stir in the curry paste and chilli, add the tomatoes and stock and bring to a simmer. Return the turkey to the pan and cook gently for 10 mins.
4 Stir in the cream and chopped coconut and cook for a further 1-2 mins or until the coconut has melted and the sauce is bubbling. Season and serve with the coriander sprinkled over. Accompany with naan bread or rice and mango chutney.
TEN-MINUTE TURKEY WITH PEAS AND LEEKS
Serves: 4Preparation time: 10 minutes
Cooking time: 10-12 minutes
Per serving: 387 kcals, 12g fat
Ingredients:
300ml turkey or chicken stock
4 skinless British turkey breasts,cut into 1-2cm strips
1 large leek, rinsed and finely chopped
300ml double cream
1 tbsp wholegrain mustard
1 tbsp parsley, chopped
225g frozen peas, cooked
Salt and freshly ground black pepper
Method:
1 Pour the stock into a saucepan and bring to the boil. Add the turkey strips, turn down the heat and simmer for 5 mins.
2 Lift out the turkey pieces and keep warm, then bring the stock back to a rapid boil until reduced by two thirds.
3 Meanwhile, cook the leek in a pan of boiling salted water for 3-4 mins, or until just tender. Drain well and keep warm.
4 Add the cream, mustard, parsley and peas to the reduced stock. Then stir in the cooked turkey and leeks and heat gently to warm through.
5 Season well with salt and pepper and then serve in bowls, with boiled potatoes.
TURKEY MEATBALLS WITH RED PEPPER PASTA
Serves: 4Preparation time: 5 minutes
Cooking time: 35 minutes
Per serving: 700 kcals, 9.43g fat
Ingredients:
Sauce:
1 tbsp olive oil
1 onion, chopped
2 red peppers, roughly chopped
1 clove garlic, crushed
1 tbsp tomato puree
400g can chopped plum tomatoes
Salt and pepper to taste
Meatballs:
500g pack British turkey mince
1 small onion, very finely chopped
1 tsp dried oregano
1 thick slice white bread, made into breadcrumbs
Salt and pepper to taste
Olive oil
500g spaghetti
Grated cheese to serve (optional)
Method:
1 First, make the sauce – heat the oil in a large frying pan and fry the onions and red peppers for about 5 mins, until starting to soften. Add the garlic and fry for another min, then stir in the tomato puree, chopped tomatoes and seasoning. Cook on a gentle heat, uncovered for about 15 mins, until sauce is thick. Remove from heat and blend for a smooth sauce or leave chunky. Check seasoning then set aside.
2 For the meatballs, combine the turkey mince, onion, oregano and mix well with your hands. Tip in enough breadcrumbs to allow the mixture to bind (you may not need all of it). With damp hands, roll the mixture into little balls until it is all used up – makes about 16.
3 Heat about 2 tbsp of olive oil in a frying pan and fry the meatballs in two batches for about 15 mins until cooked, turning frequently to brown all over.
4 Re-heat the red pepper sauce in a saucepan and add the meatballs to warm through. Meanwhile cook the spaghetti according to the packet instructions. Drain the spaghetti and divide between 4 bowls. Spoon the sauce and meatballs on top and serve with a little grated parmesan if liked.
