A delicious variant on lasagna, using a white sauce rather than tomato sauce. Follows the basic procedure for lasagna, with a few differences:
For the meat sauce, use a white meat like ground turkey or chicken instead of beef. Instead of the tomato pasta sauce add a jar of Alfredo sauce.
Make up the cheese sauce as normal, but use equal parts mozzarella and ricotta cheese instead of regular cheddar.
When layering the lasagna, put a layer of the meat sauce, then pasta, then a thin layer of chopped spinach before adding the cheese sauce.
Showing posts with label Turkey. Show all posts
Showing posts with label Turkey. Show all posts
Sunday, November 11, 2018
Thursday, June 22, 2017
Mince'n'onions
Another filling British dish for the "meat & two veg" brigade :)
This is something we hadn't done for years, thinking the kids would likely turn their noses up at it, but it turned out to be a hit!
Fry a chopped onion until soft. Add ground beef or turkey and cook until browned. Make up a couple of cups of beef stock, laced with good squirts of tomato ketchup and HP sauce and stir into the meat. Leave to simmer until the liquid has reduced to a thick gravy.
Serve with mashed potatoes and assorted veg.
This is something we hadn't done for years, thinking the kids would likely turn their noses up at it, but it turned out to be a hit!
Fry a chopped onion until soft. Add ground beef or turkey and cook until browned. Make up a couple of cups of beef stock, laced with good squirts of tomato ketchup and HP sauce and stir into the meat. Leave to simmer until the liquid has reduced to a thick gravy.
Serve with mashed potatoes and assorted veg.
Monday, June 19, 2017
Spaghetti & meatballs
This is my wife's special meatball recipe ... listen very carefully, I will say this only once ...
Mix together a finely-chopped onion, ground beef or turkey, a teaspoon each of garlic salt, chili powder, Italian seasoning, steak seasoning, and a good tablespoon of cumin. Add an egg, and enough breadcrumbs to mix to a moist but workable consistency.
Form into balls and fry in a little olive oil. When the meatballs are browned, add some tomato pasta sauce and leave to simmer.
Meanwhile bring a pan of salted water up to the boil and cook the pasta. Drain, and serve with the meatballs.
This same mixture also makes amazing burgers, if we ever get a summer this year :(
Mix together a finely-chopped onion, ground beef or turkey, a teaspoon each of garlic salt, chili powder, Italian seasoning, steak seasoning, and a good tablespoon of cumin. Add an egg, and enough breadcrumbs to mix to a moist but workable consistency.
Form into balls and fry in a little olive oil. When the meatballs are browned, add some tomato pasta sauce and leave to simmer.
Meanwhile bring a pan of salted water up to the boil and cook the pasta. Drain, and serve with the meatballs.
This same mixture also makes amazing burgers, if we ever get a summer this year :(
Thursday, May 4, 2017
Tacos
Another quick & simple light meal.
Fry some onion and ground beef or turkey until browned. Add a little water and stir in a packet of taco seasoning. Cook until the liquid has reduced.
Serve on either hard corn taco shells or flour tortillas, with your choice of sour cream, salsa, lettuce, tomato, olives, grated cheese.
Fry some onion and ground beef or turkey until browned. Add a little water and stir in a packet of taco seasoning. Cook until the liquid has reduced.
Serve on either hard corn taco shells or flour tortillas, with your choice of sour cream, salsa, lettuce, tomato, olives, grated cheese.
Friday, April 21, 2017
Burritos
A quick meal, with a bit more oomph to it than sibling dishes like tacos and fajitas.
Fry a chopped onion, then some ground beef or turkey. Once the meat is cooked and thoroughly broken up, stir in a can of refried beans, a packet of burrito seasoning, and a dash of water. Cook until the mix is thickened.
Serve on flour tortillas with your choice of toppings - sour cream, lettuce, tomatoes, olives, grated cheese ...
Fry a chopped onion, then some ground beef or turkey. Once the meat is cooked and thoroughly broken up, stir in a can of refried beans, a packet of burrito seasoning, and a dash of water. Cook until the mix is thickened.
Serve on flour tortillas with your choice of toppings - sour cream, lettuce, tomatoes, olives, grated cheese ...
Sunday, April 16, 2017
Roast
Nothing quite beats a traditional Sunday roast. You need time for cooking, but it is a very easy meal to prepare.
Meat of choice - beef, lamb, pork, chicken, or on special occasions - turkey. The basic approach is the same. Place the meat in a roasting dish in about 1/2 inch of water. We use water rather than fat because it's healthier, preserves the flavor of the meat, and keeps it moist. Cover and cook in the oven for roughly 2 hours.
Timing depends on size. If cooking a turkey we use the "1/4 hour per pound plus 1/4 hour" rule of thumb as a rough guide, but nothing beats experience and occasional checks on the roast.
Potatoes: Boil and simmer for about 15 minutes. The outsides should be going soft but nowhere near ready to mash. Drain and place in a baking dish and drizzle a small amount of oil over the top. They should need no more than a spoonful per piece. Cook in the oven for about 1 1/2 hours, until the outsides are crisp and golden.
When the meat is ready to carve, lift from the roasting dish. Keep the liquid for gravy. If your dish can go on the hob you can make gravy right there, otherwise decant into a saucepan. Mix a spoonful each of cornstarch and gravy browning (we use Bisto) with cold water to make a thin paste. Pour slowly into the stock whisking to ensure it doesn't go lumpy. Bring to the boil and simmer for 5 minutes, stirring occasionally. If you need more liquid, drain some off from whatever veggies you're cooking alongside.
Vegetables: Whatever you want. For simple meals we boil carrots, beans, peas, corn. They should only cook for a few minutes - nothing ruins a roast more easily than soggy veg!
Meat of choice - beef, lamb, pork, chicken, or on special occasions - turkey. The basic approach is the same. Place the meat in a roasting dish in about 1/2 inch of water. We use water rather than fat because it's healthier, preserves the flavor of the meat, and keeps it moist. Cover and cook in the oven for roughly 2 hours.
Timing depends on size. If cooking a turkey we use the "1/4 hour per pound plus 1/4 hour" rule of thumb as a rough guide, but nothing beats experience and occasional checks on the roast.
Potatoes: Boil and simmer for about 15 minutes. The outsides should be going soft but nowhere near ready to mash. Drain and place in a baking dish and drizzle a small amount of oil over the top. They should need no more than a spoonful per piece. Cook in the oven for about 1 1/2 hours, until the outsides are crisp and golden.
When the meat is ready to carve, lift from the roasting dish. Keep the liquid for gravy. If your dish can go on the hob you can make gravy right there, otherwise decant into a saucepan. Mix a spoonful each of cornstarch and gravy browning (we use Bisto) with cold water to make a thin paste. Pour slowly into the stock whisking to ensure it doesn't go lumpy. Bring to the boil and simmer for 5 minutes, stirring occasionally. If you need more liquid, drain some off from whatever veggies you're cooking alongside.
Vegetables: Whatever you want. For simple meals we boil carrots, beans, peas, corn. They should only cook for a few minutes - nothing ruins a roast more easily than soggy veg!
Friday, April 14, 2017
Cottage pie
One of our regular favorites:
Boil some potatoes until soft enough to mash. Mash them with a knob of butter, an egg, and add enough cream to produce a soft consistency.
Meanwhile, fry a chopped onion and ground meat - either beef, turkey, or lamb. Once the meat is cooked, add a can of baked beans, a couple of finely-diced carrots, and optionally a spoonful of beef stock, Worcestershire sauce, and either brown sauce or tomato ketchup for flavor and body.
Decant the meat sauce into a casserole dish, spread the mashed potatoes over the top, sprinkle with grated cheese and pop under the grill until the cheese is melted and browned.
Boil some potatoes until soft enough to mash. Mash them with a knob of butter, an egg, and add enough cream to produce a soft consistency.
Meanwhile, fry a chopped onion and ground meat - either beef, turkey, or lamb. Once the meat is cooked, add a can of baked beans, a couple of finely-diced carrots, and optionally a spoonful of beef stock, Worcestershire sauce, and either brown sauce or tomato ketchup for flavor and body.
Decant the meat sauce into a casserole dish, spread the mashed potatoes over the top, sprinkle with grated cheese and pop under the grill until the cheese is melted and browned.
Thursday, April 13, 2017
Spaghetti bolognese
A very quick and simple dish when you're in a hurry...
Fry a chopped onion, then ground beef (we often substitute turkey for beef in many recipes) until browned. Add a jar of tomato pasta sauce and simmer until the meat is cooked thoroughly.
Meanwhile, bring a pan of salted water to the boil and add spaghetti. Cook until soft. If you have problems with the pasta sticking you can add a spoonful of olive oil to the water.
Drain the pasta and serve with the sauce, and grated Parmesan.
Fry a chopped onion, then ground beef (we often substitute turkey for beef in many recipes) until browned. Add a jar of tomato pasta sauce and simmer until the meat is cooked thoroughly.
Meanwhile, bring a pan of salted water to the boil and add spaghetti. Cook until soft. If you have problems with the pasta sticking you can add a spoonful of olive oil to the water.
Drain the pasta and serve with the sauce, and grated Parmesan.
Thursday, April 6, 2017
Chili
A warming, spicy dish!
Fry up a finely-chopped onion. Add in ground meat (traditionally beef, but we often use turkey instead) and fry until browned. Add a very generous (i.e. a tablespoon or so) heap of cumin, a spoon of chili powder, a dash of hot chili sauce and a generous squirt of tomato ketchup. Stir and cook for a few minutes. Add a couple of chopped tomatoes and a drained can of red kidney beans. Leave to simmer for an hour or so.
Serve with rice, and bread or corn tortillas.
Fry up a finely-chopped onion. Add in ground meat (traditionally beef, but we often use turkey instead) and fry until browned. Add a very generous (i.e. a tablespoon or so) heap of cumin, a spoon of chili powder, a dash of hot chili sauce and a generous squirt of tomato ketchup. Stir and cook for a few minutes. Add a couple of chopped tomatoes and a drained can of red kidney beans. Leave to simmer for an hour or so.
Serve with rice, and bread or corn tortillas.
Tuesday, April 4, 2017
Lasagna
A family favourite!
Ingredients:
Meat sauce -
Olive oil
Onion, finely chopped
Ground beef (or turkey)
Pasta sauce
Cheese sauce -
Butter
Flour
Milk
Cheese
Lasagna sheets
Method:
Meat sauce: Fry the onions in a dash of oil until golden. Stir in the meat until browned, break up the pieces as fine as possible. Stir in the pasta sauce.
Cheese sauce: Melt the butter. Stir in the flour to make a thick paste and cook gently for a few minutes. Stir in the milk a bit at a time, whisking out any lumps. Add enough milk to thin down to a good coating consistency. Melt in the cheese.
In a baking dish, layer the sauces and pasta sheets. Start with 1/3 of the meat sauce on the bottom, then pasta, then 1/3 of the cheese sauce, pasta, meat sauce etc. Finish off with cheese sauce. Place in a moderate oven (350F) for about an hour or until the cheese on top is golden brown and bubbling.
I hear a glass of red wine calling ...
Ingredients:
Meat sauce -
Olive oil
Onion, finely chopped
Ground beef (or turkey)
Pasta sauce
Cheese sauce -
Butter
Flour
Milk
Cheese
Lasagna sheets
Method:
Meat sauce: Fry the onions in a dash of oil until golden. Stir in the meat until browned, break up the pieces as fine as possible. Stir in the pasta sauce.
Cheese sauce: Melt the butter. Stir in the flour to make a thick paste and cook gently for a few minutes. Stir in the milk a bit at a time, whisking out any lumps. Add enough milk to thin down to a good coating consistency. Melt in the cheese.
In a baking dish, layer the sauces and pasta sheets. Start with 1/3 of the meat sauce on the bottom, then pasta, then 1/3 of the cheese sauce, pasta, meat sauce etc. Finish off with cheese sauce. Place in a moderate oven (350F) for about an hour or until the cheese on top is golden brown and bubbling.
I hear a glass of red wine calling ...
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