Turkey Curry and / or Quorn Curry

Receite em Português AQUI (com pequenas diferenças)

Pictures above illustrate the Turkey dish (and the rice was boiled with turmeric)

Endeavouring to do something quick but at the same time good enough for vegetarians (as my wife is one) and also for meat eaters as I wanted to use some turkey I decided to do a Curry to feed 6 people.

Recipe Ingredients:

• 2 large carrots (thinly sliced)
  
• 1 & 1/2 onions (diced)
  
• 1 large courgette (diced)
  
• 1 large red pepper (diced)
  
• 10 medium mushrooms (quartered)
  
• 1 chilli (de-seeded and thinly sliced)
  
• 3 large garlic cloves (thinly sliced)
  
• 1 big bunch of coriander (chopped)
  
• 1 & 1/2 tin of tomatoes
• 2 soup spoons of tomato paste (diluted in a little water)
  
• 1 large soup spoon of cumin powder
• 1 large soup spoon of garam masala
• 2 large soup spoons of turmeric
  
• 1 large soup spoon of coriander seeds powder
• 1 large soup spoon of sweet paprika
• 6 glugs of olive oil (half per pan)
• 300grs Turkey
  
• 300grs Quorn
  

I mixed all the powders together than divided it in half, on two seperate pans I poured 3 "glugs" of olive oil, once hot added the powders and let it cook for a little time once it formed a paste and cooked a little I added theonion, garlic the chilli and the meat/quorn (please notice I divided ingredients all the way through in half, for each pan appart from the meat and quorn which is one 300grs for each pan) cooked this until the meat/quorn was cooked through adding a little water when a little dried, then i added the pepper, the courgette the mushrooms the and carrots cooked this for about 5 minutes and added the tomato (again half to each pan) and let this cook for 10 minutes then added the tomato paste (half each) and let this cook for a further 10 minutes.
While this was doing I boiled some rice with 4 crushed cardoms, 2 crushed garlic, a tea spoon of cumin powder and a tea spoon of turmeric (if you want the rice to be white don't use turmeric), once the rice is cooked drained it rinsed with boiling water removed the cardoms and put it in a pan drizzled with a little olive oil (optionally you can stir in some chopped coriander and some green raisins) put a lit and let it rest for 2 minutes.
Once the curry is one minute away from being cooked add a generous bunch of coriander (half each) and garnish each plate with a fe coriander leaves on top see picture...this one was really tasty.

These Pictures bellow illustrate the Quorn Curry (and rice was boiled without turmeric)

Vegie Bulgar & BBQ Chicken Wings

Trying to impress my sister, I wanted to do something special but did not have the time to go shopping so I ravaged through my cupboard to find something to go with my chicken wings. Hurrah, found some Bulgar Wheat so I done the following:


Recipe Ingredients:

• 1 mug of Bulgar Wheat
• 1 large courgette
• 1 large onion
• 1 red pepper
• about 6-8 mushrooms
• 1 fresh chilli
• 1/2 can of tomatoes
• 1 spoon of tomato paste
• 1 garlic clove
• salt and pepper to taste
• 3 soup spoons of olive oil
  

Dice into small cubes the onion the pepper the courgette and thinly slice the mushrooms.
I used a Wok... so put the olive oil in the Wok add the pepper the onion and the garlic (minced) let it fry for about 5 minutes then add the (chopped & de-seeded) chilli, the courgette and the mushrooms, let it cook for another 3 minutes, then add the tomato and the tomato paste, and let it cook for about 10 minutes (or longer if you wish)
As to the Bulgar wheat just boil it in water as if it was rice for about 10-12 minutes, then once cooked drain it and rinse it with boiling water, let it drain until has no remaining water then add to the sauce and cover it with a lid.
As to the chicken wings, was very simple, I cut the tips off and cut the wings into two parts, placed them in a bowl and added the following, 1 crushed garlic, a spoon of smoky paprika, salt and pepper to taste, a couple of spoons of honey a pinch of chilli powder (put more if you like it spicy), a lid of sherry, and finally a squirt of smoky BBQ sauce. Left it to marinade for about 30 minutes, then laid them on a tray previously smeared with olive oil, gas mark 200 c and let it cook for about 25 minutes until crispy (times may vary depending on oven), then served it with the Veggie Bulgar. It was very nice, first picture was my sisters serving the next picture was my serving LOL.

Left over Egg White Cake

I bake quite a few cakes to sell, but I am always left with the egg whites which really upsets me to throw them away, it feels wrong, however my sister has come to live with me here in England and I asked her to find me some recipe where I could use the egg whites in a cake so she found an excellent way to to save them in the cake recipe given bellow, which we have made some alterations to the original recipe.


Recipe Ingredients:

• 125grs baking margarine
  
• 250grs sugar
• 190grs flour
• 1 tea spoon baking powder
• the juice and zest of one orange
• 8 egg whites

Preparation:

Very simple indeed, soften the margarine and mix with the sugar until a creamy pale paste, add to this the flour premixed with the baking powder, then add the juice and zest of the orange. Once this is done beat the eggs whites until they peak and add to the previous mixture with a folding action. Rub some margarine is a cake pan and dust it with flour adding covering the bottom with grease proof paper, the cake containing egg whites will stick a lot.
Bake it in a medium oven for 35 minutes (gas mark 180 c) and that's this simple is done.
I didn't do this but I think it could be really nice to warm up the juice of an orange with a measure of Cointreau, stabbing the cake all over with a fork and letting the Cointreau sauce soak into it. yum yum!! (but of course is just an idea)
But anyway now you can save all your egg whites with no fear of high cholesterol giving cake :)

Chorizo Pork Burgers & Paprika Wedges

Recipe Ingredients:

• Enough new potatoes for 4 people (or more)


• 2 (separate) tea spoons of sweet paprika


• 2 half a tea spoons of chilli powder


• 50 grs of chorizo (if you like it a lot 100grs)


• 4 slices of French toast


• 1 garlic clove


• 500grs of minced lean pork


• 1 egg


• salt and pepper to taste


• 4 slices o Derbyshire cheddar (it can be found at Asda)


• 2 spoons of olive oil


• 1 spoon of plain flour

In bowl I crushed the French toast till resembled bread crumbs added some salt pepper; chorizo finely chopped; the garlic minced; one spoon of paprika; the 1/2 chilli powder, mix this well. Then added the minced pork, combining it (with hands) all until well mixed at this stage added the egg, continue mixing until well mixed again. At this stage shaped the mixture into four about 2" thick burgers (see the picture) and lay these on a board to rest the meat.
while waiting I washed and cut into quarters lengthways new potatoes (enough for four people) dried them well with a kitchen cloth, then in the bowl added the other 1/2 chilli powder; 2 spoons of olive oil; salt and pepper to taste and the other spoon of paprika (if you want as is to be served with pork you can also add fresh chopped rosemary) and finally the flour, mix this well with the potatoes, and placed it in the oven at gas mark 200 for 40 minutes.
After 20 minutes of the potatoes being in I placed the burgers in the griddle pan leaving it 8 minutes on each side then place the sliced cheese on top and a little oregano and to the oven, finishing them off with a grill blast ... but all should finish at the same time as the potatoes, and why not in those 4 minutes rustle a salad.
On mine I used baby plum tomatoes some red onion thinly sliced carrot, mixed salad leaves, read bell pepper thinly sliced, a little sea salt some oregano and olive oil and white wine vinegar.
Arranged all in your plate and bellow is what it looks like (it was yummy)...please leave some feedback.