25g butter
1 chopped onion
1 sliced leek
2 crushed garlic cloves
225g risotto rice
150ml white wine
600ml chicken stock
150g cooked turkey
75g frozen peas
150ml single cream
Heat butter in large pan, add onion, leek and garlic and cook for 2 mins.
Stir in risotto rice and cook, stirring for 1 min.
Add wine then ladle stock into pan, stirring until liquid is absorbed. Continue with remaining stock.
Stir in turkey, peas and cream and warm through.
Garnish with parmesan shavings
Serves 2
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225g cooked chicken/turkey (roast pieces in oven at 180 degrees for about 20 mins)
30g breadcrumbs (1 slice)
75g pancetta
1 garlic clove
1 egg
1 tbsp olive oil
Put turkey/chicken into processor with pancetta and garlic and blend until finely chopped.
Add breadcrumbs and egg and blend again.
Roll mixture into walnut-sized balls and fry in oil until starting to brown. They can be cooled and frozen at this point or continue cooking until browned.
Boil pasta in separate pot and cook garlic bread.
Once meatballs are browned, lower heat and add pasta sauce – once warmed through, serve with pasta (and garlic bread). Alternative to ready-made pasta sauce – add 500ml passata, a little salt, sugar and dash of chilli sauce to browned meatballs and simmer for 10-15 mins.
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Coconut/olive/sunflower oil
Carrots
Brocolli
Peppers
Mushrooms
Garlic – optional
Sesame oil
Soya sauce
Oyster/hoisin sauce
Prepare vegetables (wash, peel and chop to desired size).
Heat wok/frying pan then add oil
Add carrots, fry for about 1-2 mins then add peppers and 1-2 mins later the mushrooms, stirring continually over the highest heat. Add garlic if using when nearly cooked.
Once cooked add a splash of sesame oil and a splash of light soya sauce. Next add about 1-2 tbsp of oyster sauce or hoisin sauce and stir well. Add some water to cool pan down and make a sauce.
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Approx 1.4kg chicken
50ml dark soya sauce
10ml light soya sauce
Sprinkle of ground white pepper
Sprinkle of salt
10ml (1 heaped tsp) honey (stir/shake first in case it has separated)#
5ml water
Butter – optional
Combine the soya sauces, honey, water and seasonings (salt and pepper) in small bowl by mixing with a spoon.
Prepare the chicken by removing the packaging and any string. Place on the roasting dish. Next remove the excess skin/fat from the head and bottom end – with the chicken the right way up (crown/breast side up) remove the excess from the head end plus the bishops nose. Turn the chicken over and remove the bottom excess. Turn the chicken back over and baste with 3/4-ish of the sauce rubbing in to cover all surfaces of the top-side of the chicken. For tastier meat, add small blobs of butter to the basted chicken. Turn the chicken over (upside down) and cover the underside with the remaining sauce, again rubbing this in – any excess sauce can be poured over at the end – again add butter if desired. Add water to the roasting dish so the whole tray is just covered.
Roast as usual (Auto – Setting 11 “Whole Chicken” – Set weight (round up) – Start) – the chicken will need turning halfway through so it ends the right way up.
Prepare rice and vegetables.
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