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Posts Tagged ‘Turkey mince’

Sloppy Joes

Nothing too glamorous about this dish but it’s really tasty and our 4 year old loved the leftovers with rice and salad. Good value stuff for busy weekdays.

Wine Suggestion: A fun, easy and tasty meal needed something similar on the wine front so we found a bottle of the La Puma Pecorino lurking in our fridge. Italian white’s like this seem to be made for food with a bit of tomato, light spices and, in this case, a touch of sweet and sour.

Turkey Sloppy Joes – serves 6

  • 1 tbsp olive oil
  • 1 small red onion, chopped
  • 2 garlic cloves, chopped
  • 500g turkey mince
  • 1 tsp ground cumin
  • 1 tsp hot smoked paprika
  • 2 tbsp soft brown sugar
  • 125ml cider vinegar
  • 500ml passata
  • 6 soft buns & coleslaw (to serve)

Heat the oil in a large frying pan and fry the onion and garlic with some seasoning for about 5 minutes. Add the mince and cook until browned. Add the cumin, brown sugar, paprika and vinegar, then keep cooking for another 5 minutes. Add the passata and cook for 10 minutes.

Serve on the buns with a spoon of coleslaw.

(Original recipe from BBC Good Food)

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Turkey Chilli with jacket potatoes

This is a good chilli for mid-week. It uses turkey mince which is lean, and easy to pick up now in supermarkets. It’s not lacking in flavour and we will definitely be doing it again.

Wine Suggestion: a lighter Spanish red is the trick here; make sure it doesn’t have too many tannins. Our find of the moment is a rarity from Teruel, in Aragon which has a harsh climate of hot summers and very bitterly cold winters. From a resurrected-reinvented vineyard the Jesus Romero Rubus is an unoaked blend of Garnacha, Tempranillo and Syrah. The beauty of this wine is the purity of fruit that sings and layers itself across the palate and has a very long finish. Never heavy, yet full of life. That said, it’s mid-week, so go for it, have whatever is open and it’ll be grand!

Turkey Chilli Jacket Potatoes – serves 4

  • 4 large baking potato
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 300g turkey mince
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tbsp cider vinegar
  • 1 tbsp soft light brown sugar
  • 350ml passata
  • cheddar cheese, grated, to serve
  • 4 scallions, chopped, to serve

Heat oven to 220ºC.

Prick the potatoes all over with a fork. Rub with a little oil, and bake for 20 mins, then turn the oven down to 200ºC and cook for 45 mins-1 hour depending on the size of your spuds.

Meanwhile, heat the remaining oil in a large frying pan over a medium heat. Add the onion, garlic and some seasoning, and cook for 5 mins until soft. Add the turkey mince and season again, then increase the heat and break up the mince with the back of your spoon. When it’s cooked through, add the spices, vinegar, sugar and passata. Reduce to a simmer and cook for 10 mins or until the liquid has reduced.

Cut a cross in the potatoes and serve filled with the chilli, some chopped scallions and grated cheese.

(Original recipe from BBC Good Food)

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