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My menu 28/1/14

25 Jan

Dehydrated and activated nut fruit Muesli

Portuguese baked eggs with rye toast

Banana bread & seasonal fruit salad

Tuesday Lunch:
Chunky angus pie and a green salad or vego pie
Guilt free, grain free Chia and chocolate cake

Wednesday Lunch:
Market fish steam roasted with lemon and oregano and served with a Greek salad
Chewy low fat banana nut oatmeal cookies

Thursday Lunch:
Chipotle and peanut chicken wings with celery wedges and coriander yoghurt
Healthy Carrot Cake

Friday Lunch:
teriyaki salmon with mushrooms and brown rice
English cheeses and Australian beers

rancheros eggs

rancheros eggs



Turkey stuffed with blue cheese and figs

23 Oct


Stuffing a turkey steak is one of my favourite techniques of cooking this inexpensive staple meat.
Stuffing the turkey steaks is very easy and if you do not like the combo I have chosen here, there are plenty of alternatives goats cheese and caramelised onion being another favourite of mine.

Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 60 minutes
Serves: 5
Cost per person £1.52

Prices are based on and includes all sides


  • 5 turkey steaks
  • 8 figs

  • Blue cheese (I used Roquefort but I priced the recipe using Danish blue)
  • 1 kg of Maris piper potatoes
  • 1 head of savoy cabbage shredded
  • 1 lemon
  • 2 garlic cloves
  • 2 knobs of butter and a teaspoon of olive oil
  • A sprig of rosemary and 3 bay leafs
  • 2 stock cubes
  • Two teaspoons of quince jelly or recurrent jelly
  • Directions:

    Start with flattening the turkey breasts, if they come in steaks then they should be sufficiently flat enough to roll already. If not then place the turkey between two pieces of cling film and flatten with a heavy based saucepan.

    Once flattened, place on the turkey on a piece of tin foil ready for stuffing and rolling. Spread the blue cheese on the turkey breast in the middle away from the edges place the sliced figs on top as illustrated in the photo below.

    Then roll the turkey into a sausage like so.

    Then roll the tinfoil around the turkey, like it was a sweet in a wrapper. Be careful not to wrap up too much one layer of tin foil all around will suffice. I have used the tin foil to suspend the turkey over my oven dish, I put a cup of water in the dish. Alternatively you can put them on a grill tray and place the water underneath. This will help keep the rolled turkey moist when you roast it, also a great method of cooking pork belly.

    Cook for half an hour at 200 Celsius, if you have a meat temperature probe check the rolls after 20 mins. A temp in the middle of 70-4 Celsius will suffice. When turkey is ready, unroll and colour the exterior in a pan with a little butter and a splash of oil. The oil stops the butter from burning.
    I have served my turkey with a chicken gravy check the video.

    I have also served the turkey with mashed potato and lemon and thyme braised cabbage. Enjoy ;o)

    Spicy turkey meatballs

    6 Mar

    Preparation time: 15 minutes
    Cooking time: 25 minutes
    Total time: 40 minutes

    Serves: 4

    Cost per person: £1.74  


    • 3 tablespoons olive oil
    • 1 small onion, finely diced
    • 2 garlic cloves, crushed
    • 1/2 teaspoon ground coriander
    • 1 red chilli, thinly sliced
    • 500g (1 lb 2 oz) minced (ground) turkey
    • 3 tablespoons fresh breadcrumbs
    • 50g (1 3/4 oz) pancetta, chopped
    • 2 tablespoons chopped fresh flat-leaf (Italian) parsley
    • Sea salt
    • 500g (1 lb 2 oz) cherry tomatoes, halved
    • Freshly ground black pepper
    • 125ml (4 fl oz / 1/2 cup) chicken stock
    • 500g (1 lb 2 oz) wholewheat fusilli, cooked
    • Parmesan shavings


    Preheat the oven to 200°C (400°F / Gas 6). Heat 1 tablespoon of the oil in a saucepan over medium-high heat. Add the onion and garlic and cook, stirring for 5 minutes, or until the onion is soft. Add the coriander and chilli and cook for 1 minute.

    Put the turkey in a bowl with the breadcrumbs, pancetta, parsley and salt. Add the spiced onion and mix well with your hands. Wet your hands with cold water to stop the mixture sticking and roll into small meatballs.

    Put the cherry tomatoes on a baking tray lined with baking paper, drizzle with 1 tablespoon olive oil and season with salt and pepper. Put the meatballs on a second lined tray and drizzle with the remaining oil. Roast the tomatoes and meatballs in the oven for 15-20 minutes, or until the meatballs are golden and the tomatoes start to wilt.

    Put the stock and tomatoes in a saucepan and add the the meatballs. Simmer for 5 minutes and season to taste before spooning over pasta and serving with Parmesan shavings.