Page 19 - good life autum 17
P. 19

Turkey and Sweet Potato                                           Place the prepared sweet potato into a pan of boiling water and
Crumble© (serves 2)                                            cook until just soft.

Ingredients:                                                      Place a little olive oil in a saucepan and gently fry the onions and
1 turkey breast cut into cubes                                 garlic.
1 sweet potato (peeled and cut into chunks)
1 red onion peeled and diced                                      Add the turkey pieces and cook until they are light brown and the
2 cloves garlic, peeled and finely chopped                      juices run clear. Crumble in the stock cube.
half large tub half-fat creme fraiche
1 chicken stock cube (preferably low salt)                        Mix together and then add the crème fraiche.
                                                                  Stir, and season with a little black pepper if desired.
Crumble topping:                                                  Simmer gently for approximately 10 minutes.
1oz Flora margarine                                               To make the crumble, place the margarine and flour into a bowl
2oz plain/wholegrain flour                                      and rub it in together until it looks like fine breadcrumbs. Mix in the
sprinkle of oatbran                                            cheese and oatbran.
small matchbox size reduced fat cheese (grated)                   Place the turkey mixture into a deep oven-proof dish and lightly
                                                               top with the crumble mixture.
                                                                  Bake in a hot oven (approximately 190 degrees Celcius/Gas
                                                               mark 5) until golden brown on top.
                                                                  Serve with fresh, light vegetables.

Baked Salmon Parcels©                                          19
(serves 2)

2 good size salmon fillets
Half lemon cut into thin slices
1 leek cleaned and cut into slices
Small sprinkling Piri-Piri (approx 1tsp)
Spray/small drizzle of olive oil

Oven Method: cut two large rectangles of baking
parchment. Place the sliced leeks at the bottom of each,
top with the salmon fillets and top with the thinly sliced
lemon and a small sprinkling of Piri-Piri spice. Finish
with a drizzle of Olive Oil.

   Wrap up and place in oven on baking tray (gas mark
5 at 180-190c) and bake for approximately 25 minutes.
The fish will steam beautifully in these little parcels
which you can use to serve the fish in at the table.

   Slow Pot Method: Place the leeks at the bottom of
the slow pot. Top with the salmon fillets, lemon and
small sprinkling of Piri-Piri spice (no need for olive oil if
using this method).

   Cook on HIGH for approximately one and a half
hours. Remove and serve at once.

   This would be delicious served with a mixed bean
salad and avocado.

ISLE OF WIGHT COUNTY PRESS The Good Life Autumn 2017
   14   15   16   17   18   19   20   21   22   23   24