Easy Turkey Bolognese

turkey-bolognaise-3

This is a quick and easy recipe for turkey bolognese which is substantially leaner than its traditional counterpart without compromising on taste.

It can double as a dish for the health conscious as well as a more conventional family meal. I eat mine with cauliflower rice (pictured) and a side of broccoli, while my partner likes his served in a more traditional way with pasta and parmesan.

Ingredients

  • 3 tablespoons/60ml extra virgin olive oil (choose first cold pressed)
  • 500g/approx 1lb turkey mince (free range or organic if you can find it)
  • 1 large brown onion, finely chopped
  • 2-3 cloves of finely chopped garlic or 1 heaped teaspoon of minced garlic
  • 2 teaspoons of dried Italian herbs
  • 800g /approx 27 fl oz of tinned/canned tomatoes – crushed or diced (I choose organic as they’re generally easy to find in the supermarket)
  • 2 tablespoons of tomato paste
  • Salt and pepper (depending on how much you like – I use around a quarter of a teaspoon of himalayan crystal salt)

Method

Heat a pan (preferably stainless steel rather than non-stick) on a medium high heat for around 3 minutes. Add the olive oil and let it heat for 15 seconds or so, then add the onion and garlic and cook for 2 – 3 minutes until golden brown. Add the turkey mince and cook for around 90 seconds on each side (it should brown and look cooked through), then add the tinned/canned tomatoes, Italian herbs, tomato paste, salt and pepper and cook for around 5 minutes, stirring continuously. Reduce to a low to medium heat and cook for another 20 minutes. It will be ready to serve now, however if you have time leave it for an hour or even overnight and the flavour will develop.

Chicken Souvlaki

chicken-souvlaki

This is one of my fiancé’s favourite home cooked meals. Succulent chicken skewers served with a fresh salad and plenty of tzatziki. It takes only around 10 minutes to prepare and marinate the meat then another 25 minutes to prepare and cook

Note that this dish needs to be cooked either on a BBQ or in a grill pan.

Ingredients

  • The marinade will suffice for up to 8 good size boneless chicken thighs (choose organic or free range, if using organic they’re generally smaller so you may like to use a little extra)
  • Juice of 1 lemon (I find this usually makes about 4 tablespoons)
  • 1 tablespoon dried oregano
  • 2.5 tablespoons olive oil
  • 1 heaped teaspoon minced garlic or 2 good sized garlic cloves, finely chopped
  • 6 – 8 skewers (I use bamboo but if you have stainless steel skewers these are great too)

Marinating the Chicken

You’ll need to marinate the chicken – preferably in a glass dish, for at least 2 hours but ideally overnight (the longer the better really).

Juice the lemon and add to the marinating dish along with the olive oil, oregano and garlic.

Trim the fat from the chicken thighs and cut into even size chunks around 2cm/1 inch square or a little larger if you like. It’s important to try to cut the chicken into roughly even size chunks so that they cook evenly.

Add the chicken thighs to the marinade and leave in the fridge for a few hours or overnight.

To Cook

Preheat the BBQ to high for around 10 minutes. If using a grill pan I usually find it only needs to be heated to a high heat for around 5 minutes.

If using bamboo skewers, most recipes will tell you to soak them in water for a couple of minutes before placing them on the BBQ to prevent them from burning or catching alight, however I’ve never really found this necessary.

Skewer the meat into even size skewers. Depending on how much meat you marinated you should have at least 5-6 skewers, if you like smaller size skewers or are serving more people you can stretch to 8 skewers.

Place on the BBQ/in the grill pan. I find it usually takes around 15 minutes to cook. Start with around 5 minutes on one side then turn and cook for around 5 minutes on the other side then a couple of minutes each on the other sides (I like to cook my meat on all four sides as we love the char grilled flavour and of course it’s imperative to cook chicken through).

While you’re cooking the meat, make your tzatziki. Serve with a Greek or garden salad.