Chefs top tips
Marco says…
When making my Turkey and Asparagus Risotto, make sure you fry the turkey skin side down to protect the flesh. Pour the caramelised roasting juices from the cooked turkey over the finished risotto to add extra flavour.
Nik says…
One of my favourite ways to use up leftover roast turkey is to simply flash fry in rapeseed oil with a hint of Dijon mustard and butter. Add left over vegetables and potatoes, fresh chillies and coriander to make a warm bubble and squeak. Add some fresh watercress and roasted chestnuts and believe me it's almost a roast dinner but in a totally different and fresh way!
Nik Hare, head chef,
The Parson Woodforde,
Norwich
Marco says…
Turkey Steaks are best cooked in a griddle pan or on the BBQ. Rub a little olive oil into both sides and season prior to cooking. Make sure griddle pan is really hot before you put the turkey steaks in. Cook steaks for 1 minute each side, then turn gas off and leave in the pan. There will be sufficient heat within the pan to finish off cooking the turkey.
Ask the Chef
Traditionally turkey is used for warming roast dinners and carveries. How can we use it in sandwiches, salads and lighter menu options?
Marco says…
I like to use classic salad recipes like Caesar or Waldorf with good quality turkey breast. Cook a whole joint and slice thinly while still warm. Or you can use pieces of leftover turkey just as well. Make sure the salad is crisp and fresh to create bright vibrant colours to excite the eye and the taste buds. Alternatively, serve a simple Club Sandwich with generous layers of turkey, lettuce, tomato and mayonnaise. Or try grilling Turkey Breast Steaks with a tangy Herb and Lemon dressing, and serve with a crisp salad. Creating delicious light turkey dishes need not be complicated...simple is best. Let the ingredients sell themselves.
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Top tips for - Barbecuing Meat
As the weather improves, it’s time to think about eating outside. Take a look at our top tips for creating tasty barbecued meat dishes that will keep customers coming back all summer long!
- Use a gas barbecue if you’re not confident about the safety and reliability of a traditional charcoal one and base the cooking time for meat on that of grilling.
- Serve classics such as burgers and sausages alongside more adventurous offerings such as marinated thick cut turkey steaks.
- Marinades and glazes help protect meat from intense heat. Use oil based ones to baste the meat and prevent sticking.
- Use flat skewers for kebabs to stop the contents turning and don’t pack them too tightly as this will result in uneven cooking.
- Avoid turning meat too frequently as it will loose all the juices in the barbecue.
- Invent your very own signature sauce to add a unique twist to the usual burgers and sausages.
- Use small cuts of meat to ensure even cooking, and avoid meat on the bone unless it’s been precooked.