TANDOORI TURKEY BURGERS WITH MINT YOGHURT
SERVES 4 | TOTAL TIME: 2 HOURS 45 MINS
500g free-range turkey breast, cut into 4
200g natural yogurt
2 tbsp tandoori curry paste
2 garlic cloves, peeled and crushed
Freshly squeezed juice of 1 Lemon
½ tsp smoked paprika
Fine sea salt and ground black pepper
1 small tub of natural yoghurt
1 small bunch of spring onions
1 tbsp mint sauce
Fine sea salt and freshly ground black pepper
4 brioche bread rolls
2 tbsp mango chutney
1. In a large glass bowl mix together the ingredients for the marinade, then add the turkey escalopes, making sure they are all covered. Cover with cling-film and leave in the refrigerator for at least a couple of hours.
2. Preheat your oven to 425F/220C/gas mark 7. Line a deep-sided baking tray with baking parchment and drizzle with the vegetable oil. Lay on the marinated turkey burgers and place in the oven for twenty minutes. Carefully take out of the oven and using a small sharp knife slice into the middle of one escalope to check if it is cooked, if not place back in the oven for another five minutes.
3. While the turkey is cooking prepare your mint yoghurt by mixing all the ingredients together in a small bowl and toast your brioche rolls. Spread each roll with a little mango chutney and top with lettuce, tomato and a turkey burger. Serve with the mint yoghurt and oven baked potato fries.
MAKES 30 BISCUITS
TOTAL TIME: 30 MINS
200g plain flour, sifted
100g Jersey butter, at room temperature
100g golden caster sugar
75g ground almonds
1 free-range egg
1 vanilla pod, opened and seeds removed
1 tsp almond essence
400g icing sugar, sifted
3 tbsp fresh squeezed Lemon juice
Food colourings, edible glitter and decorations
1. Preheat your oven to 375F/190C/Gas mark 5 and line a baking tray with baking parchment. Cream the butter and sugar together in a bowl until light and fluffy. Whisk the egg, vanilla seeds and almond essence together and beat a little at a time into the creamed butter and sugar, until thoroughly mixed. Fold in the flour until the mixture comes together as a dough.
3. Sprinkle flour on to a work surface and carefully roll out the biscuit dough to about 1cm thick. Cut the biscuits using cutter shapes of your choice and carefully place onto the baking tray. To make into Christmas tree decorations, make a hole in the top of the biscuit. Place in the oven and bake for 8 - 10 minutes, or until pale golden-brown. Remove from the oven and leave to cool for a few minutes then transfer onto wire rack.
4. Place the icing sugar into a large mixing bowl and stir in sufficient lemon juice to make a smooth, thick but workable icing. Stir in the food colouring if you want to at this stage. Carefully spread the icing onto the biscuits using a small knife and sprinkle over the decorations. Put to one side and leave until the icing hardens.
HOMEMADE MULLED CIDER
Skip the mulled wine and try something a little fruitier. This mulled cider has a bit of kick - perfect for a cold winter's afternoon. If you're avoiding alcohol you don't have to miss out, replace the
cider and brandy with apple juice.
MAKES 6 MEDIUM GLASSES
TOTAL TIME: 15 MINS
(You can double or triple the recipe)
1 litre bottle of good quality dry cider
100ml brandy (optional)
60g demerara sugar
1 cinnamon stick
2 star anise pods
1 orange, sliced into 1cm slices
1. Put the cider in a saucepan with the orange, sugar and spices. Heat gently until the sugar has dissolved and the cider is hot. Taste to see if you want the cider sweeter and add more sugar if necessary.
2. Off the heat, stir in the brandy if you are using it. Strain into heatproof glasses and serve at once.