Five Flavours for Turkey with Phil Vickery
I post a fair few turkey recipes on my blog because I just love turkey! It's healthy, low fat, full of protein, inexpensive, versatile and the kids gobble it up. It's far too good just for Christmas - we eat it twice a week. British Turkey have lots of recipe ideas for the many cuts available all year round.
I love turkey so much, that British Turkey have asked me to be an ambassador for them for the second year running. I'm delighted about this as I get eat lots of turkey and do fun things like film recipe videos with Phil Vickery (eeek!) They have also kindly given a page on their website!
Last week, British Turkey hosted a lovely event at Westminster Kingsway College and invited bloggers and journalists to a mini turkey masterclass with the lovely Phil Vickery followed by a fabulous 3 course meal of - you guessed it - turkey dishes, cooked by the chefs there.
Paul Kelly, head of Kelly Turkeys and world record holder, kicked off by giving us some insight into the UK turkey industry. He was followed by Phil Vickery, also an ambassador for British Turkey, who gave us a mini turkey masterclass focussing on flavours which go with turkey - and there's lots!
Phil quickly demonstrated five delicious flavour combinations for turkey breast which I have shared below. They prove how versatile turkey is and how well it works with a huge variety of flavours. He also showed us a method called 'velveting' which is used in Asian cooking to keep meat moist and juicy.
How to velvet turkey for a stir fry:
Mix ½ an egg white, 1 tbsp cornflour, ½ tbsp oil (such as sesame) and a pinch of salt. Coat 500g of sliced turkey breast with the mixture and leave for at least one hour before using (or up to two days in the fridge).
Each of the recipes below uses 500g of sliced velveted turkey breast. Enjoy!
1) Fruit: Turkey with Mango and Pineapple
Heat 2 tbsp oil in a pan. Sauté the velveted turkey and place in a bowl. Add one ripe mango peeled and cut into thin strips, ½ small sweet pineapple finely chopped, the juice and zest of two large limes and a pinch of sugar. Mix well. Garnish with a tablespoon of chopped fresh mint. Serve tepid.
2) Spice: Turkey Pan Fried with Spices
Heat 2 tbsp olive oil in a pan. Add 2 cloves crushed garlic and cook until crisp. Add 1 tsp chopped fresh red chilli, ½ tsp ground cumin, 4 crushed cardamom seeds, ½ tsp ground turmeric and sauté well. Add the velveted turkey, coat well in the spices and cook through. Take off the heat add the ½ tsp paprika and 2 tbsp fresh chopped coriander. Mix well and season.
3) Vegetables: Turkey and Vegetable Stir Fry
Place one finely sliced red onion and one diced red, yellow and green pepper into a pan and cover with cold water. Bring to the boil, then remove straight away and drain well. Heat 2 tbsp oil and sauté 2 cloves crushed garlic for a minute or so. Add the well-drained peppers and onions. Finally add the 2 tbsp soy sauce and 1 tbsp lemon grass puree. Mix well and season. In another pan heat 2 tbsp oil and sauté the velveted turkey. Add the vegetables to the cooked turkey. Stir well and serve.
4) Fish: Turkey with Prawns
Heat 2 tbsp olive oil in a pan and sauté the velveted turkey. Remove and keep warm. Heat another 2 tbsp olive oil in the pan and quickly sauté 100g defrosted freshwater prawns until just cooked. Add the turkey along with 100ml well reduced fish stock (or a pinch of a fish stock cube) and 100ml oyster sauce. Mix well and serve garnished with some fresh coriander.
5) Sweet: Turkey with Caramel and Chilli
Heat 2 tbsp olive oil in a pan and sauté the velveted turkey. Remove and keep warm. In another pan, heat 80g caster sugar until it has melted into a thick caramel. Add the cooked turkey and stir until well coated. Add half a sliced mango and serve immediately garnished with chopped fresh red chillies and chopped fresh mint.
Thank you British Turkey for a fantastic evening (and to Rachel from Confessions of a SAHM who kindly let me use some of her photos).