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Fusion Turkey stuffed Peppers

Fusion Turkey stuffed Peppers

There was a 500g pack of Turkey Thigh mince with a yellow sticker on it, it was bound to come home reall. This meal used 1/2 of it and the Peppers were free as they were destined for composting!
 

Ingredients:-

2 Red Peppers, halved and de-seeded
250g Turkey Thigh mince
1 Tin of chopped Tomatoes
A hearty squirt of Tomato Puree
200ml Chicken Stock
1 Onion, finely diced
2 Cloves of Garlic, minced
Salt & Pepper
Mixed Herbs
Basil
Grated Mozzarella
Oil to fry

Method:-

(1) Fry The Onion until softened and then add the Garlic.
(2) Add the minced Turkey and fry until it begins brown.
(3) Season with Salt & Pepper and add the dried Herbs.
(4) Stir in the Tomato Puree.
(5) Add the chopped Tomatoes and Chicken stock.
(6) Simmer to reduce for 30 minutes.
(7) Load the filling into the Peppers with a slotted spoon.
(8) Sprinkle the Cheese over the top and roast in the oven at 180c until it is piping hot and the Cheese has browned.

We had some chopped Collard greens so Sue fried them with a little dried Laver (Seaweed), Cumin seeds, Chinese Five Spice, Sugar, Salt and Pepper.


 

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Category: Future Projects

Carrilladas - Pork Cheeks!

Yes we are out of sequence as theoretically it should be “K” next. But Pork Cheeks for £1.40? Can't really pass that up can we?
 
For those of you who don't like “Odd” cuts of meat this might be a bit challenging, But Cheeks are tender, have very little fat and take on flavours really well. So here goes....
 
Ingredients:-
 
2 tbsp Olive Oil for frying
1 large Onion finely chopped
500g of Pork cheeks
1 tbsp Flour seasoned with salt and pepper
3 Garlic cloves crushed
½ tsp ground Cumin
1 tsp Paprika
1 Cinnamon stick
1/2 cup dry red wine ( Very cheap little 1 serving bottle from the local shop £1.20  - I'll probably not drink it! But good for cooking )
2 cups Beef stock
 
Method:-
 
(1) Heat 1 - 2 tbsp Olive Oil in a large pan then add the onion.
(2) Cook gently for 10 – 15 minutes until softened and lighty coloured. Remove and set aside.
(3) Toss the cheeks in the seasoned flour. Add a little more oil to the pan and turn up the heat. 
(4) Brown the Pork cheeks all over in batches, setting them aside when browned. Turn the heat down to medium.
(5) Return all the Pork and the onions to the pan. Add the Garlic, Cumin, Paprika, Cinnamon and cook for a minute.
(6) Pour in the wine. Deglaze the bottom on the pan.
(7) Pour in the Beef Stock then bring the pan to a simmer. 
(8) Simmer gently for 2 hours or until the cheeks are tender.
 
We're thinking about serving on a bed of mashed Potatoes with veg. We shall see!

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