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Lovage stuffed Turkey thigh with a Bean Crispy Coating

Lovage stuffed Turkey thigh with a Bean Crispy Coating

Lovage seems to have had it’s hay-day as a herb in England in the Middle Ages. It’s something you sometimes see dried in continental shops but doesn’t feature heavily in British recipes. It’s growing in one of the local community beds and was going to seed - So we dead headed it and used the tops to stuff a Turkey thigh. This was a surprisingly tasty dish which I’m sure we will repeat….

Ingredients:-

Rosecoco Beans
Stale bread (Home made Gluten free ciabatta in our case)
½ a Turkey thigh with the skin on but the bone removed
1 Egg
Salt & Pepper

Method:-

(1) Soak about 50g of Rosecoco Beans overnight.
(2) Drain your Beans and bring them to the boil in fresh salted water. Then simmer for 30 minutes and set aside.
(3) Add a little Oil and Salt to your Beans and roast for 30 minutes until they burst open.
(4) Remove the Beans from the oven and allow to cool.
(5) Turn the Turkey thigh meat side up and cut a pocket into the meat.
(6) Chop your fresh Lovage roughly and stuff into the pocket.
(7) Add the Roasted Beans, Bread, Salt and Pepper to a food processor and wuzz up so that you have a Bread crumb texture.
(8) Beat the Egg in a bowl and then brush over the entire skin side of the Turkey.
(9) Place the Turkey in an oven tray and sprinkle the coating over. Press into the Egg wash with your hands so that you have an even coating.
(10) Place in a pre-heated oven at 180c uncovered for 30 to 40 minutes until the coating is golden brown the the Turkey runs clear when stabbed with a skewer.

We served ours as a “Not Sunday” roast with Yorkshire Puddings, home made stuffing balls, roast potatoes, crispy fried Kale and lots of Gravy.

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Carp Thing - You make our hearts sing

Carp Thing - You make our hearts sing and everything. We think we love you!

At the original price of £12.09 I would certainly not have bought this. But at £4.84 it was worth a chance. I’m more butcher than fishmonger and for me this was a really difficult fish to fillet. But it was worth the effort.

Ingredients:-

1 fresh Carp, filleted and gutted
A handful of cooked King Prawns and Mussels
4 Cloves of Garlic, minced and divided in two
Zest of a Lemon
Juice of ½ a Lemon
2 Tbsp of Capers
1 Red Onion, finely diced
4 Tbsp of Lactose free Butter / Margarine
200ml of Lactose free Milk
2 Tbsp of ground Cashew Nuts
1 Tsp of dried Thyme
Spaghetti, sufficient of two people (Gluten free for us)
200ml of White Wine
Salt & Pepper to season
Oil to fry

Method:-

(1) Add a little Oil and half of the Margarine to a large frying pan and fry the Onions over a medium heat.
(2) When softened add half of the minced Garlic and fry for a further minute.
(3) Season with Salt & Pepper.
(4) Add the White Wine and allow to simmer.
(5) Combine the Ground Cashew Nuts and Milk and add to the pan, stirring until the sauce starts to thicken.
(6) In a separate pan add the remaining 2 Tbsp of Margarine on a low heat.
(7) Add the remaining minced Garlic, Lemon Zest, Lemon Juice and Capers & allow to simmer of a minute of so.
(8) Add the Thyme and season with Salt & Pepper.
(9) Cook the Pasta in salted water until al dente.
(10) Add the Pasta to the sauce along with the Prawns, and Mussels & combine.
(11) Heat a little Oil in a separate pan and fry the Carp skin side down for 2 minutes. Until the skin is crispy.
(12) Turn over and fry until the fish is cooked through.
(13) Serve the Pasta on warmed plates with the Carp over the top, pouring the Caper Sauce over.
(14) Garnish with a slice of Lemon and Parsley.


We treated this in a similar way that we would ‘Sea Fish’ and although I’ve heard stories of Carp tasting of soil, pond gunge and generally being nasty, we  didn’t get any of that. We really enjoyed it and will certainly eat it again if we find it at this price.

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