TURKEY ENCHILADAS RECIPE - BBC GOOD FOOD
Fill flour tortillas with lean turkey mince in a rich tomato sauce, then top with cheese and bake for a family friendly Mexican dinner
Provided by Justine Pattison
Categories Dinner, Lunch, Main course, Supper
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat most of the oil in a large non-stick frying pan. Fry the turkey, onion and pepper for 5 mins, stirring regularly and breaking up the mince with a wooden spoon. Add the chopped tomatoes and kidney beans.
- Bring to a gentle simmer and cook for 10 mins, stirring regularly. Remove from the heat and stir in the lime juice and coriander. Season well.
- Lightly grease a shallow ovenproof dish with the remaining oil. Put 1 tortilla in the dish and top with a couple of generous spoonfuls of the turkey mixture. Roll up and push to one side of the dish. Repeat with the other tortillas, then spoon any remaining turkey mixture down the sides of the dish.
- Sprinkle the tortillas with the cheese and bake for 15 mins. Scatter coriander over the enchiladas and serve with a salad.
Nutrition Facts : Calories 486 calories, FatContent 8 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 56 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 9 grams fiber, ProteinContent 44 grams protein, SodiumContent 1.6 milligram of sodium
PORK WELLINGTON RECIPE - BBC GOOD FOOD
A twist on the classic beef wellington with a succulent fillet of pork and a rich mustard and cream sauce. Treat yourself to the ultimate posh sausage roll
Provided by John Torode
Categories Dinner, Main course
Total Time 1 hours 45 minutes
Prep Time 45 minutes
Cook Time 1 hours
Yield 8
Number Of Ingredients 16
Steps:
- Heat a pan with a little oil to a very high heat and season the pork fillets well all over. Put 1 fillet in the pan and fry for 2 mins to give it a little colour all over. Remove and repeat with the other fillet, then leave both to rest and cool.
- Fry the shallot in the butter in the same pan for 2 mins, then add the mushrooms and cook until both are soft. Add the herbs and cook for 1 min. Season, tip 1/ 3 of the mixture into one bowl (reserved for the sauce) and the rest into another, and set aside to cool. Don’t wash the pan.
- Meanwhile, heat a little oil in another large pan, add the spinach and cook briefly until wilted. Set aside until cool enough to squeeze out all the excess moisture, then chop. Tip the spinach into the first pan and use it to wipe up all the seasoning and juices.
- Overlap two pieces of cling film over a large chopping board. Lay the slices of prosciutto on the cling film in two rows, slightly overlapping. Carefully spread the pâté mixture over the prosciutto, then sit the pork fillets on top. Pack the mushrooms in the gaps, then top with the spinach. Use the cling film to draw the prosciutto around the fillet mixture, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill while you roll out the pastry.
- Dust the work surface with a little flour. Roll out a third of the pastry to an 18 x 30cm strip about 2mm thick and place on a non-stick baking sheet. Roll out the remainder of the pastry to about 28 x 36cm, also 2mm thick. Unroll the fillet from the cling film and sit it in the centre of the smaller strip of pastry. Brush the pastry’s edges with the yolk mixture, as well as the top and sides of the wrapped fillet. Using a rolling pin, lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a spoon handle. Glaze all over with more egg yolk and, if you like, mark the wellington using the back of a knife, taking care not to cut into the pastry. Chill for at least 30 mins or up to 24 hrs.
- 6 Heat oven to 200C/180C fan/gas 6. Brush the wellington with a little more egg yolk and cook for 35-40 mins until golden – the pork will be just pink in the middle. Allow to stand for 10 mins before serving in thick slices.
- To make the sauce, bring the cream to the boil, add the mustard and reserved mushroom mixture, and remove from the heat. Season and stir well before serving.
Nutrition Facts : Calories 709 calories, FatContent 53 grams fat, SaturatedFatContent 27 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 2 grams fiber, ProteinContent 33 grams protein, SodiumContent 2.2 milligram of sodium
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TURNIP GRATIN RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Side dish
Calories 620 calories per serving
- Put the gratin in the oven and cook for 20 mins. Remove the dish from the oven and push the potatoes and turnips down with a fish slice. This will help to release the starches and the cream will eventually reduce and thicken. Put the gratin back in the oven and repeat the process every 10 mins until the potatoes and turnips feel tight and firm. Return to the oven for another 20 mins and cook until golden brown and tender – test by inserting a sharp knife through the potatoes and turnips. Remove from the oven and leave to cool slightly.
PORK WELLINGTON RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 45 minutes
Category Dinner, Main course
Calories 709 calories per serving
- To make the sauce, bring the cream to the boil, add the mustard and reserved mushroom mixture, and remove from the heat. Season and stir well before serving.
TURKEY ENCHILADAS RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine Mexican
Calories 486 calories per serving
- Sprinkle the tortillas with the cheese and bake for 15 mins. Scatter coriander over the enchiladas and serve with a salad.
PUMPKIN BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 20 minutes
Calories 221 calories per serving
- Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.
TURNIP GRATIN RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Side dish
Calories 620 calories per serving
- Put the gratin in the oven and cook for 20 mins. Remove the dish from the oven and push the potatoes and turnips down with a fish slice. This will help to release the starches and the cream will eventually reduce and thicken. Put the gratin back in the oven and repeat the process every 10 mins until the potatoes and turnips feel tight and firm. Return to the oven for another 20 mins and cook until golden brown and tender – test by inserting a sharp knife through the potatoes and turnips. Remove from the oven and leave to cool slightly.
GUINNESS LAMB SHANK RECIPE | JAMIE OLIVER LAMB RECIPES
From jamieoliver.com
Total Time 3 hours 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 527 calories per serving
- Peel and finely chop the onions, then place in a really large casserole pan (roughly 26cm in diameter, 12cm deep), with a lug of olive oil and a good pinch of sea salt and black pepper. Cook over a medium-high heat, until the onions start to caramelise, stirring as you go.
- Add the raisins and marmalade, then add the ketchup, Worcestershire sauce and booze. Give it all a good stir, then leave to gently simmer over a medium-low heat.
- Put the lamb shanks into a large frying pan (30cm wide) on a medium-high heat with a drizzle of olive oil – cook them in batches, if needed, turning regularly.
- Once the lamb has some good colour, pick in the rosemary leaves and move them around in the pan to get crispy, but don’t let them burn.
- Using tongs, move the shanks into the pan of onions, then pour in all their juices and the crispy rosemary.
- Add the stock, put the lid on, turn the heat down to low and leave to slowly blip away for 3 hours, or until the meat falls off the bone easily, turing halfway for even cooking.
- Once cooked, carefully move the shanks to a platter, making sure the meat stays intact.
- Whiz or liquidize the gravy with a stick blender until smooth, then allow to thicken and reduce on the hob.
- Quickly bash most of the mint leaves in a pestle and mortar with a good pinch of salt and the olive or rapeseed oil, then take to the table.
- Trim and finely slice the spring onions and toss on a plate with the remaining fresh mint leaves, a drizzle of cider vinegar and a pinch of salt.
- Add a little splash of cider vinegar and a few more splashes of Worcestershire sauce to the sauce, then ladle it all over the lamb shanks, pouring the rest into a jug for people to help themselves.
- Scatter the vinegary spring onions and a few fresh mint leaves all over the top, and drizzle the mint oil all around the shanks. Delicious served with potato and celeriac mash – the plate will be clean before you know it.
SIMPLE GLUTEN FREE BREAD RECIPE | JAMIE OLIVER BREAD RECIPES
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 137 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6. Warm the milk in a small pan over a low heat, then leave to cool slightly. Crack the eggs into a large bowl, add the vinegar, then gradually stir in the warm milk until combined.
- Combine the flour, salt, sugar and yeast in another bowl, then, using a wooden spoon, stir the dry ingredients into the wet mixture until it forms a sticky dough. Add the olive oil, then bring it together with your hands into a ball, adding a little flour if it’s too sticky.
- Place onto a lightly oiled baking tray, cover with a damp tea towel, then leave to prove in a warm place for around 1 hour, or until doubled in size.
- Once risen, place the tray in the hot oven and bake for around 35 minutes, or until golden and cooked through. Leave to cool slightly on a wire cooling rack, then slice and serve. Delicious with hearty stews and soups, or toasted and served hot with butter and jam.
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