Turkey is a great source of protein, low in saturated fat , B vitamin and selenium , which is great for maintaining healthy thyroid and immune system. This recipe allows for hidden veg and is delicious served with roast beetroot hummus.
Serves: 4-6 Prep time: 20 mins
450g minced turkey
1 med courgette, grated (e.g. 100g)
2 spring onions finely chopped
2 tbsp. chopped mint
2 tbsp. chopped coriander
2 cloves garlic, crushed
1 tsp. ground cumin
1 tsp. sea salt
½ tsp. ground black pepper
½ tsp. cayenne pepper
Coconut oil for cooking
4 handfuls kale, chopped
Juice ½ lemon
1 fennel bulb shaved
Pinch dried chilli flakes
Salt and pepper
Beetroot hummus (see below)
2 tbsp. pine nuts to serve
1. Preheat oven to 200°C. Line a baking tray with parchment.
2. Mix all ingredients for burgers in a large bowl, shape into 18 small burgers, approx. 45g each.
3. Add a little coconut oil to a non-stick pan on medium heat, cook the burgers until golden, approx. 2 mins each side.
4. Place the burgers on the lined baking tray and bake for 5-7 mins, until just cooked through.
5. Return the pan to heat, add a little more coconut oil, add the kale and stir fry for 2-3 mins, add lemon juice, fennel and chilli flakes, stir for another minute. Season with salt and pepper and remove from heat.
Roast Beetroot Hummus
500g beetroot, roast in foil for 40 mins
3 tbsp. tahini
1 clove garlic, crushed
2 tbsp. Extra virgin olive oil
1 tbsp. apple cider vinegar
2 tsp. ground cumin
½ tsp. sea salt
Blend all ingredients in a food processor.
Variations: You can replace the turkey with other minced meats, e.g. chicken, lamb, beet, prawn or fish. You can add grated veg to the kale, e.g. carrot, parsnip or sweet potato.
Serving suggestions : To serve, place the kale on the plate, add the burgers with some beetroot hummus on top. Sprinkle with pine nuts.
Storage: Once cooked, they will keep in the fridge for 2-3 days
Sechuan peppercorns can be found in any Asian supermarket and they are worth finding for this dish. This is the only recipe I do that is deep fried but it is delicious!
Serves 6-8, depending on squid size
1 tsp. Sichuan peppercorns
1 ½ tsp. sea salt
3 scallions cut into julienne
1 red chilli, cut into julienne
2 cloves garlic, sliced
Oil for frying
1 egg white
½ cup mayonnaise
1 clove garlic, crushed
Juice ½ lemon
1. Cut each squid down the body so it opens up into one piece. Cut diagonal lines at 5mm intervals halfway into the flesh itself, but try not to cut all the way through. Roughly cut each squid into 5cm squares. Cut tentacles into about 5cm lengths.
2. Heat sichuan peppercorns in a dry wok on a low heat until they become fragrant, about 3-4 minutes. Remove from heat, cool, blend with salt.
3. To make the aioli, simply whisk all ingredients together..
4. Heat oil in a wok or pan to 180°C; check this by putting a small cube of bread in it, which should turn brown in 15 seconds.
5. Whisk egg white in a bowl add squid. Place flour in another bowl and lightly dust squid pieces in the flour, shaking off any excess.
6. Carefully add the battered squid to the hot oil. Do not overcrowd the wok so the oil keeps its heat. Fry in batches and make sure the oil has reached the correct temperature again before adding more. Cook for about 3 minutes, until a crust forms. Remove squid with a metal strainer and drain on a paper towel.
7. In another pan, add 1tbsp oil and fry the chilli, garlic and scallions for 1 min. Add in the drained squid, season with the salt and pepper mix, toss and serve.
Variations : You can use calamari rings, less work but the flavour wont be as good.
Serving suggestions : Serve immediately as a canapé, with a cocktail stick or as a share platter.
Storage: Does not keep, so enjoy now!
This is a very simple dish to make. The vegetables are raw and have the added benefit of natures probiotics. It is a festive version of sauerkraut I teach in my Fermentation workshops.
50g Goji berries
1 star anise
1tsp whole cloves
600g red cabbage
2 apples, cored
4 tsp fine sea salt
1/4 cup whey (optional)
1.Soak the goji berries in some water for an hour or two.
2.Wrap cloves and star anise in muslin & set aside.
3. Chop all veg in food processor, holding back some outer leaves of cabbage.
4. Place veg and goji berries in a glass or stainless steel bowl, add salt and massage into veg.
5. Fill the clean jar with the vegetables, add in the muslin spice bag, pour over the whey and press down well.
6. Leave 2cm free at the top of the jar, then place cabbage leaf on top and press down again.
7. Ensure all veg are under the liquid level, if not, add some spring water.
8. Store in a dark place with lid closed for 10-14 days, taste occasionally and refrigerate when ready.
9. Once opened, it will keep for 2 months in fridge, unopened it will keep for 9 months.