Deviled turkey

Deviled turkey
serve these spicy stir-fried turkey strips as a healthy lunch or supper.
2 tbsp olive oil
1lb (450g) turkey breast cutlets, cut into strips
1 onion, finely chopped
1 red bell pepper, seeded and cut into strips
1 orange bell pepper, seeded and cut into strips
1 garlic clove, minced
3 tbsp fresh orange juice
2 tbsp whole grain mustard
2 tbsp mango chutney
1⁄4 tsp sweet paprika
2 tbsp Worcestershire sauce
1 fresh hot red chili, seeded and minced
method
Heat the oil in a nonstick frying pan over a high heat. Add the turkey and cook, stirring often,
about 5 minutes, until lightly browned. Transfer to a plate. Add the onion and stir-fry about 2 minutes, or until it is just beginning to color. Add the red and orange peppers and garlic and stir-fry about 3 minutes.
Mix the orange juice, mustard, chutney, paprika, Worcestershire sauce, and chili together until well combined. stir into the vegetables and return the turkey to the pan. cook about 5 minutes or until piping hot and the turkey is opaque throughout. serve hot.Good wIth stir-fried spinach and rice or noodles.

Pork and leek pie

Pork and leek pie
A chunky pie with a crisp crust and a wholesome taste.

2 tbsp vegetable oil
1lb (450g) boneless pork loin,
cut into 1in (2.5cm) cubes
2 leeks, white and pale green parts,
thickly sliced
6oz (175g) white mushrooms, halved
1 tsp chopped thyme
1 cup apple juice
2⁄3 cup chicken stock
2 tbsp tomato paste
salt and freshly ground black pepper
1 tbsp cornstarch
9oz (250g) ready-made pie crust pastry
1 large egg, beaten, to glaze
Heat the oil in a frying pan. Brown the pork, remove, and set aside. Add the vegetables and
thyme, and cook for 5 minutes. Add the apple juice, stock, tomato paste, and cornstarch and bring to a boil, stirring until thickened. Return the pork, season with salt and pepper, and simmer for 25 minutes; cool. Transfer the pork and vegetables to a pie dish. Roll out the pastry and use to cover the dish, decorating the top with the trimmings. Make a hole in the pastry, glaze the pastry with the egg,
and chill for 30 minutes. Preheat the oven to 400°F (200°C). Bake 35 minutes, until the pastry
is browned. Good wIth Steamed vegetables, such as broccoli and carrots.

Beef stroganoff

Beef stroganoff
This classic Russian dish was named after the Strogonov family.

2 tbsp butter
1 onion, thinly sliced
8oz (225g) cremini mushrooms, sliced
11⁄2lb (675g) filet mignon,
cut across the grain into
2 x 1⁄2in (5 x 13mm) strips
salt and freshly ground black pepper
3 tbsp all-purpose flour
1 tbsp sweet paprika, plus extra for sprinkling
2 tbsp olive oil
11⁄4 cups sour cream or crème fraîche
1 tbsp Dijon mustard
2 tbsp fresh lemon juice

Heat the butter in a large frying pan over medium heat. Add the onion and cook about
8 minutes, until golden. Add the mushrooms and cook about 5 minutes, until they begin to brown. Transfer to a plate.
Meanwhile, season the beef with salt and pepper. Mix the flour and paprika together in a large
bowl, add the beef and toss well. Add the oil to the pan and increase the heat to high. In batches,
add the beef and cook, stirring occasionally, for about 3 minutes, until the meat is seared.
Transfer to a plate. Return the beef, onions, and mushrooms to the pan. Stir over high heat for 1 minute. Reduce the heat to medium-low. Stir in the sour cream and mustard and heat, but do not boil.
Stir in the lemon juice and season with salt and pepper. Sprinkle with paprika and serve hot.
good wIth Rice or egg noodles.

Chicken gumbo

Chicken gumbo
This hearty soup-stew from Cajun country will have the richest flavor if you use
chicken thigh meat.

1 tbsp vegetable oil
1 onion, chopped
2 celery ribs, chopped
1 green bell pepper, seeded and chopped
1 garlic clove, chopped
1lb (450g) boneless and skinless chicken thighs, cubed
2 tsp sweet or hot paprika
1⁄2 tsp dried oregano
1⁄2 tsp ground cumin
1 tbsp all-purpose flour
2 cups chicken stock
one 14.5oz (411g) can chopped tomatoes
4oz (115g) andouille or kielbasa sausage, sliced
8oz (225g) frozen sliced okra
salt and freshly ground black pepper

Heat the oil in a large saucepan over medium heat. Add the onion, celery, and green pepper and cook for 5 minutes, stirring often, until softened. Stir in the garlic.
Add the chicken and cook, turning frequently, about 10 minutes, or until just browned. Stir in the
paprika, oregano, cumin, and flour. Stir for 1 minute, then stir in the stock, tomatoes, and sausage.
Boil, then reduce the heat and simmer for 20 minutes. Add the okra and simmer for 20 minutes,
until the chicken is tender. Season with salt and pepper and serve hot.

Spanish stew

Spanish stew
A filling one-pot meal known as Cocido in Spain.

4 tbsp olive oil
4 small onions, quartered
2 garlic cloves, sliced
9oz (250g) beef chuck, cut into 4 thick slices
6oz (175g) slab bacon, cut into 4 thick pieces
4 pork spareribs, cut into ribs
4 thick slices pork belly, about 18oz (500g) in total
4 chicken thighs
11⁄2 cups white wine
6oz (175g) smoked chorizo, cut into 4 pieces
6oz (175g) morcilla (Spanish blood sausage)
1 smoked ham hock
1 bay leaf
salt and freshly ground black pepper
8 small boiling potatoes
4 carrots, halved lengthwise
1 head Savoy cabbage, quartered
one 15oz (420g) can chickpeas
3 tbsp chopped parsley, to garnish


Heat 1 tbsp oil in a saucepan over medium-low heat. Add the onions and garlic and cook,
stirring, for 10 minutes, until softened.
Heat the remaining 3 tbsp oil in a frying pan over medium-high heat. In batches, brown
the meats and chicken. Add to the saucepan with the onions and garlic.
Pour the wine into the frying pan and boil over high heat, scraping up the bits, for 3 minutes,
or until reduced by half. Pour into the saucepan. Add the chorizo, morcilla, ham hock, and bay leaf.
Add cold water to cover and season. Bring to a boil. Cover, reduce the heat, and simmer for 11⁄2 hours.
Add the potatoes and carrots and simmer for 30 minutes. Add the cabbage and garbanzo
beans and cook until the meats are very tender, about 15 minutes more. Discard the bay leaf and
ham hock. Divide the meat and vegetables among 4 bowls. Ladle in some of the broth, sprinkle
with the parsley, and serve hot.
Good with Roast potatoes, and vegetables of your choice.