WWW. Orange and Ginger Turkey and Chocolate-Cake-Bread-and-Butter-Pudding.

Yes, it’s all divine. Didn’t actually have it today, but today was busy and yesterday was not. Today we’re having a much easier but just as tasty turkey balti curry, the recipe for which I will include below as a way of using leftover turkey and trimmings.

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Recipe 1: Orange, Honey and Ginger Turkey.

First of all, mine turned out a bit dry, but that was largely because I kept opening and closing the oven and had to turn it off due to a scheduled lesson.

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Ingredients:

-1 whole turkey

-1 orange

-1 bitter apple

-5tbsp ginger

-2tsp honey

-100ml lemon juice

Utensils:

-deep baking tray

-tin foil

Recipe:

1: Cut the apple and orange in half. Place one half of each inside the turkey cavity, along with the lemon juice.

2: Slice the remaining orange and apple. Lift the turkey’s skin and insert underneath it.

3: Tie the turkey back up so the fruit juices won’t escape. Rub with ginger and honey. Leave to marinate a bit.

4: Place in the tray. Roast at 180C for 2h for a 4kg turkey. Cover with foil once brown.

Recipe 2: Giblet Gravy.

Ingredients:

-turkey neck, heart and liver

-100g butter

-1 large onion

-salt and pepper

Utensils:

-chopping board and knife

-frying pan and spatula

-blender

Recipe:

1:Β  Chop up the offal and onion.

2: Pan-fry in butter.

3: Strip the meat from the neck, discard the bones.

4: Blend everything with a little water, salt and pepper and turkey fat. Thicken with flour if required.

–The following recipes are for using leftovers as best possible.

Recipe 3: Chocolate Cake Bread and Butter Pudding.

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Ingredients:

-stale cake

-butter icing

-milk

Utensils:

-knife

-deep baking tray

Recipe:

1: Slice the cake into even pieces. 1/2 to 2 inches is good.

2: Either layer across the bottom of the tray (driest side down) or overlap in a spiral.

3: Add the butter icing to the very top. Pour milk over all of it. Soak.

4: Bake until the cake is moist and sticky.

Recipe 4: Leftovers Balti Curry.

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Ingredients:

-leftover turkey, potatoes, assorted vegetables (peas, swede, cabbage, carrots, anything) and gravy

-250g chicken livers

-1 large onion

-Balti curry mix, paste or sauce

Utensils:

-chopping board and heavy knife

-frying pan and spatula

Recipe:

1: Chop up the leftovers, onion and liver.

2: Add to the pan with the gravy.

3: Simmer until the liver and onion is cooked-through.

4: Add the curryΒ  and, if needed, some water.

Ours had potatoes, cabbage and peas.

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Welcome Home With Tomato Bread and Ginger Butterbiscuits.

It also included a stewed chicken, however whilst tasty, the recipe for that was less interesting.

Jon needed a nice veggie, chicken and sweets boost after working night shifts the past four days, so I made him this. πŸ™‚

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Recipe 1: Tomato Bread.

Ingredients:

-400-500g chopped tomatoes, fresh or carton

-300-400g self-raising flour or flour with agents

-2tsp salt

-2tsp pepper

-2tbsp paprika

-2tbsp olive oil

-water

Utensils:

-mixing bowl and spoon

-rolling pin

-cookie cutters

-greased or non-stick deep baking tray

Recipe:

1: Mix the flour, salt, pepper and paprika.

2: Add the oil and raising agents.

3: Add tomatoes and make up with water until pourable.

4: Pour into the tray.

5: Bake at 160C for 2h or until a fork comes out clean.

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Recipe 2: Ginger Butterbiscuits.

Ingredients:

-400g plain flour

-200g lightly salted butter

-200ml double cream

-2tbsp sugar

-2tbsp powdered ginger

Utensils:

-mixing bowl and spoon

-flat greased or nonstick baking tray

Recipe:

1: Mix the dry ingredients.

2: Mash in the butter and cream and knead until consistently firm.

3: Roll out on a floured surface. Cut with cookie cutters.

4: Place on baking tray and bake at 200C for 10-20min or until golden brown.

5: Leave to cool before serving.

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WWW as usual tomorrow. Looking forward to cooking it already! πŸ˜€

And I will soon sort the C/F and g/oz balances again soon, promise!

WWW. Chili-Ginger Chicken, Lemon Cake, Veg in Gravy.

Two recipes today! Sorry it’s a little late, but between getting ready for Jon to go Wednesday and Jon leaving and the lessons yesterday and today I haven’t had much time to type the recipes up.

Main course: Chili-Ginger Chicken and Veg in Gravy.

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Ingredients:

-1 whole chicken

-300g potatoes

-300g sweet potatoes

-1 large courgette

-100g thick-cut bacon

-2tbsp ginger

-2tbsp chili powder

Utensils:

-chopping board and knife

-baking tray

-gravy bowl

Recipe:

1: Rub the chicken with chili and ginger.

2: Very thinly slice the potatoes, sweet potatoes and courgette.

3: Layer the vegetables in the baking tray. Place the chicken on top.

4: Cube the bacon and spread it over the remaining visible veg.

5: Bake at 200C for 1h.

6: Put the chicken and vegetables to one side.

7: Pour the gravy into the bowl. Thicken with a little flour.

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Recipe 2: Lemon Cake.

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This should probably be served with sweet icing, ice-cream or whipped-cream if you have a sweet-tooth.

Ingredients:

-350g self-raising flour or flour with agents

-300ml lemon juice

-1tsp ginger

-2tsp cinnamon

-3tbsp sugar

Utensils:

-mixing bowl and spoon

-greased or non-stick baking tray

Recipe:

1: Mix the flour, ginger, cinnamon and sugar.

2: Add the lemon juice and raising agents.

3: Mix, adding water until the consistency is like honey.

4: Pour into the tray. Bake at 200C for 25min and at 160C until a knife comes out clean.

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WWW. Frying, spices, flapjacks.

This week Jon’s having a chicken stir-fry, fried rice and a sultana and seed filled flapjack.

Oil contents not specific apart from flapjacks so you can measure how much you need for your own foods. Juicier vegetables may need a little more, as will less cooked rice, for example.

Recipe 1: Garlic Ginger Chicken Stir-Fry.

Makes 2 servings.

Ingredients:

-1 cooked chicken breast

-3 small carrots

-1 small parsnip

-3 cabbage leaves

-3 cloves garlic

-olive oil

-salt and pepper

-Chinese five spice

-powdered cloves

-onion powder

Utensils:

-chopping board and knife

-vegetable peeler

-large frying pan or wok

Recipe:

1: Finely dice the garlic. Cook in the olive oil with the spices until soft.

2: Wash the vegetables and slice them with the peeler. Tear or chop the cabbage leaves into strips. Add to the mix and stir as it cooks, to ensure even softening and browning.

3: Dice the chicken. Add to the mix.

4: Heat thoroughly. Serve.

Recipe 2: Chili Fried Rice.

Makes 1 serving.

Ingredients:

-30g/1oz rice

-olive oil

-chilli powder

Utensils:

-small pot

-frying pan from the chicken

Recipe:

1: Boil the rice until cooked through.

2: Add to the pan once the stir-fry is done.

3: Add the oil and chilli.

4: Stir until the rice has soaked up all the oil. It should be making squeaky sounds and “jumping” in the pan, but not burnt.

Recipe 3: Flapjacks.

Makes 8 servings or 16 snack-sized servings.

Ingredients:

-200g/7oz oats

-200g/7oz plain flour

-1/2 cup oil or fat

-25g/0.9oz sultanas

-50g/1.8oz mixed seeds

-2 eggs

-3tbsp honey

-cinnamon

-powdered ginger

Utensils:

-mixing bowl and spoon

-baking tray

Recipe:

1: Mix the flour, oats and seeds.

2: Add the spices.

3: Add the oil. Stir until crumbly.

4: Add the eggs and honey. Stir in.

5: Mix the sultanas in so as to guarantee an even spread.

6: Pour into a lightly greased tray. Bake at 180C/355F for 25min.

7: Slice.

[8: Optional. Drizzle melted chocolate over them.]

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Recipe Corner. Easy Peasy Pickled Ginger.

First recipe of the day. I have some corned beef heart to get back to before I can consider it a success. πŸ™‚

This recipe is entirely vegan, all raw and can be made fully Paleo by swapping the sugar out for raw cane, honey, grape extract or a suitable pre-formed yeast.

I started making this when I realized I had chopped too much ginger for the stir-fry I did last week. So, I popped it in one of my handy jars (always save jars and keep them around!) and sat about wondering what to do with it. At first I considered a curry-paste, but my jarring skills aren’t quite advanced enough to pull that off, despite the fact both the plum jams I made over a month ago are still solid, mouldless and unfermenting. Then I pondered another jam, but had to remind myself I’m not quite THAT fond of ginger. Finally, I decided to make sweet and spicy pickled ginger.

Now, I know I’m a ridiculously huge fan of preserving/jarring/canning/jamming things, but, firstly, preserving foods is an awesome skill to have and, secondly, naturally fermented, pickled and salted foods are excellent for you, as they take care of the little guys in your gut and make sure their population meets the right quotas for perfect health. They can also release certain nutrients from foods so as to make them more biologically available and preserve other nutrients so you can enjoy the health benefits of a specific fresh, raw plant all year round. So the more fermented stuff you eat, the better, really. πŸ™‚

Ingredients:

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-200g ginger

-4tbsp salt

-4tbsp sugar

-1tsp chilli powder

-75ml lemon juice

-200-300ml vinegar

-warm water

Utensils:

-a jar with a pop-tab on the top (the ones that say “press here” or “freshness guarantee”)

-kettle

-knife and chopping board
Recipe:

1: Peel half the ginger. Chop very finely.

2: Slice the rest of the ginger into pieces of varying size.

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3: Put the ginger in the jar.

4: Add the salt. Put on the lid and shake the jar until the salt is spread over the ginger.

5: Add the sugar. Put on the lid and shake the jar until the sugar is spread too.

6: Add the lemon juice and chilli. Put on the lid and shake again.

7: Leave to rest for a few.

8: Add the vinegar.

9: Boil the kettle.

10: Add the boiling water and, quickly, before the boiling water canΒ  mix with the vinegar, screw the lid on tightly. Within five to ten minutes the tab on the top should have been sucked back down. This means the jar is sealed.

Just sealed.

Just sealed.

11: Leave the jar somewhere you can keep an eye on it. Whenever you see it, take it and shake it, so that the salt and sugar sediments are loosened and mixed with the liquid. Eventually, they will fully dissolve.

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12: Leave the ginger to pickle for a few months. Remember not to open until at least 3 months in!

Later today I’ll either write a post on corning of heart or on what my kitchen is equipped with and why. πŸ™‚

TTFN and happy hunting.