Turkey Potato Broccoli Bake

British Turkey  and Red Tractor has invited blogger to enter this year's British Turkey Awards 2016. The theme is Best of British. I always love a challenge. This #TurkeyTractorChallenge  is right up my street. 

I enjoy cooking with turkey. It is such a lean meat, low in fat and nutritious. My family enjoy eating turkey. I cooked turkey for family dinner as well as entertaining guests when I have a dinner party.

I created this  Turkey Potato Broccoli Bake for the #TurkeyTractorChallenge recipe competition.

Turkey Potato Broccoli Bake

4 turkey mini fillets (Red tractor approved)

2 tablespoon sage and onion stuffing

4 rashes of bacon (Red tractor approved)

100g broccoli florets (Red tractor approved)

150g British baby potatoes (Red tractor approved)

100 g grated Cheddar Cheese (Red tractor approved)

50g butter (Red tractor approved)

500ml milk (Red tractor approved)

1 tablespoon cornflour

Salt and pepper

  
Sprinkle the turkey with a little salt and pepper. Place ½ a tablespoon of stuffing on top of each turkey fillet. Wrap a piece of bacon round the turkey. Place the turkey on a baking tray. Dot with half the butter. Bake in he oven for 20 minutes Gas mark 7/220C.

 Dot with half the butter. Bake in he oven for 20 minutes Gas mark 7/220C.

 Wash and cut baby potatoes into thin slice. Boil in salt water for 5 minutes. Spread the potatoes around the turkey. Sprinkle with 25 g grated cheese.

  Return to the oven for 5 minutes till the cheese melted. 

 Transfer the turkey and potatoes onto a baking dish.

 Blanched the broccoli in boiling for 5 minutes. Drain. Arrange the broccoli on the baking dish around the turkey.

To make the cheese sauce:  heat the milk in a pan. Add in the rest of the butter and 50g of cheese. Blend cornflour with a tablespoon of milk. Add into the pan and stir till the sauce thicken. Season to taste.

Pour the cheese sauce over the turkey, potatoes and broccoli. Sprinkle with the rest of the cheese. Return the dish into the oven and bake for 5 minutes till the cheese is melted and golden brown. Serve with a smile.

www.britishturkey.co.uk & www.redtractor.org.uk

I love British Turkey and I always buy Red Tractor assured product. 

Coconut Steak Curry Tart with Luxurious Coconut Oil Pastry

Vita Coco Coconut oil is very good for  making short crust pastry. Apart from giving the pastry a lovely flavour and it also gives the pastry a rich, short and a crispy texture.

I use Vita Coconut oil for making pastry a lot. I make the coconut pastry for both savoury as well as sweet dishes. I like to make the coconut pastry in bulk so that I can use some and freeze the rest for later. Coconut oil pastry freezes keep very well in the freeze.

Recipe for Savoury Coconut Oil Pastry:
300g plain flour
100g Vita coconut oil
50g margarine
1 pinch of salt
Cold water to mix
Method: See below

Recipe for Sweet Coconut oil pastry: 
300g plain flour
100 Vita Coconut Oil
50g margarine
1 teaspoon aster sugar
1/2 a beaten egg yolk with 2 teaspoon of milk for mixing the dough
Method : See below

These are some of the mini tarts that I have made using coconut oil pastry.
On the left are tarts made with sweet pastry: Coconut Mini Bakewell and Strawberry tarts.
On the right are mini quiches made with savoury pastry: Smoked Salmon & dill Quiche and Mini Quiche Lorraine

       Coconut Steak Curry Tart 

Serves 4

For the tart cases:

150g plain flour

60g Vita Coco coconut oil

20g margarine

1 pinch of salt

 To make the coconut oil pastry: Place flour, coconut oil, margarine and salt in a food processor. 

Blitze for 20 seconds till the mixture resemble fine bread crumbs. Mix in cold water (about 5 teaspoons) to form a soft dough. 

Roll out coconut pastry to line 4x 10cm diameter tart tins.

Roll out coconut pastry to line 4x 10cm diameter tart tins. Bake the pastry cases blind at 230C/ Gas mark 8 for 10 minutes. Remove the baking beans and bake for further 5 minutes till the pastry cases are golden brown. Remove from the oven and cool on a wire rack.

Vita Coco coconut oil specially for making curry.  Coconut oil has a higher smoke point the butter, it fry better and giving a lovely flavour to the curry

For the coconut steak curry:

350g rump steak (cut into cubes)

4 large shallots ( chopped)

3 clove garlic (chopped)

1 teaspoon chopped ginger

2 pieces of dried chilli

1 Lemon grass stalk

1 tablespoon curry powder

1 teaspoon chopped green chilli

100ml beef stock

2 tablespoon coconut milk

2 tablespoon Vita Coco coconut oil

1 small carrot (sliced)

 To make the steak curry: Place shallot, garlic and ginger in a liquidiser and blitze for 10 seconds to form a paste. Heat coconut oil in large pan. Fry the onion paste till brown.

Add in curry powder, lemon grass, green chilli and steak cubes and fry till fragrant (about 5 minutes).

 Sizzle in the coconut milk, beef stock and carrot.

 Bring to the boil and simmer for 30 minutes till all the liquid all reduced. Season to taste.

To serve: Warm the pastry cases in a hot oven for 5 minutes. Place a pastry case on a clean plate. Spoon the steak curry into the pastry case. Garnish with chopped spring onion and coriander leaves.  Serve with a side salad. A fantastic dish for lunch or  serve as a starter to a dinner party

This recipe is an entry into the #Swearbyit challenge with Vita Coco. Find more great coconut oil recipes and tips on using coconut oil at www.swearbyit.com”

Horseradish Tuna Caramelised Onion Tart

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

Horseradish Tuna Cramelised Onion Tart

Ingredients:

200g short crust pastry

1 tin tuna fish

2 tablespoon The English Provender Horseradish

1 teaspoon English Provender Caramelised Red Onion Chutney

2 teaspoon mayonnaise

1 teaspoon lemon juice

1 small onion ( sliced)

1 teaspoon oil

 Heat the oil in a frying pan. Add in onion and fry till brown and caramelised. Add a teaspoon of Caramelised onion chutney. Mix well. Set aside.

Roll out pastry. Line 3x 10cm diameter fluted tart tins. Bake the tart blind at 230C/ Gas Mark 8 for 15 minutes till the pastry is golden brown and crispy.

  Drain tuna fish. Place in a large bowl. Add in Horseradish, mayonnaise and lemon juice. Mix well.

Remove the pastry case from the oven. Leave to cool.  Fill the cases with caramelised onion and onion chutney mix, and 1/2 a teaspoon of horseradish.

 Spoon the tuna and horseradish mixture on top to fill the Tart cases.

 Serve warm. Garnish with a sprig of parsley and side salad