MEDITERRANEAN TURKEY MEATBALLS, skinnier, easy

Tender, juicy, lower-fat meatballs for all ages...to make and to eat

posted  as Healthier Meatballs 2/17

Mediterranean Turkey Meatballs with Sun-Blush Tomato Cornbread 
'These are restaurant quality; they're so moist'' 'It's great seeing turkey used imaginatively; turkey producers should market these.' Taster

With Thanksgiving upon us, there is plenty of minced turkey in the supermarkets.  This recipe turns the popular low-fat meat into wonderful meatballs which are served alongside a gorgeous tomato dipping sauce.   

67's Skinnier Mediterranean Meatballs* will banish forever any memories of meatballs like hockey pucks floating in a puddle of indeterminate red sauce.

The meatballs are soft, juicy and easy for kids and older folk to bite into.  

A godsend for novice - or busy - cooks, they're a one-bowl wonder.  To save time, they're scooped rather than hand rolled and cooked in the oven.  There's no frying and only a tiny bit of chopping.  

Ideally they'll be served with 67's Italian tomato sauce but if you're up against it, a good deli or supermarket sauce will be ok, too.  

Serve the turkey balls at room temperature with hotbreads, as above, or heated in a generous portion of tomato sauce, over carbs of choice. 

The key to the amazing texture is in the mixing; resist the urge to press the ingredients together.  A fork keeps the mix airy; a bit of water lightens the mix without diluting taste.  

Form the meatballs gently - an ice cream scoop does a good job.  If slightly freeform meatballs aren't your thing, a young helper will probably be happy to hand-roll the meat, without pressing the mixture. 

Fresh breadcrumbs and grated parmesan are must for best results.

Serve immediately or cool and freeze.  

Cost: £3 (without sauce)
Feeds: 4-5 as main course; 12-15 as canapés

Ingred:

   14oz/400gm minced turkey (thigh has more flavour; breast, least fat)

     2oz/100gm high-meat sausage with Mediterranean seasoning

   1/2 cup fresh breadcrumbs 

     1 tbsp flat leaf parsley, finely chopped

    1/4c fresh grated Parmesan

    1/2 tsp celery salt (table salt is fine)

    1/4 tsp pepper

    1 large egg, well beaten

    1/2 tbsp Worcestershire sauce

    1 tbsp water

Method:

STIR-FRIED TURKEY DRUMSTICK WITH CABBAGE & CORN, low-carb

Tasty easy wallet-friendly Saturday lunch stuffed with healthy ingredients

first posted 2018, updated 10/24 

Healthy, wholesome light & lovely weekend lunch 

Saturday is a busy day in many households and this super-easy dish is a delight to share before everyone heads off to do their own thing.

Turkey drumsticks are best for this dish and they are plentiful and usually at reduced prices after Thanksgiving.  67 buys a whole turkey leg and sets the thighs aside for another recipe.  

If turkey's not on the menu, chicken drumsticks from a trusted supermarket will do.  

Cabbage is not often used in a stir-fry, and apricot brandy is not often used in an Asian marinade, but a lovely organic cabbage needed using up; 67 suspected its strong flavour would work well with apricot brandy.  The fruity liquor slightly sweetened the cabbage - in a good way - and both beautifully complemented the dark turkey meat and crisp corn kernels. 

Rice portions were small to reduce carbs but the dish will go a lot further if normal portions of rice are served

Cost: £5'ish depending on size of turkey portion (10/24)
Feeds: 2-4, depending on carb portions

Ingred:
    meat from 1 good-sized Turkey drumstick, tendons & bones removed (or 6 chicken drums)

Marinade: 
     1.5 tbsp reduced salt soy sauce
     2 tbsp apricot brandy (or sherry or grape juice)
     1 generous tsp cornflour
     1 med-large clove garlic, peeled & finely grated (if a fodmap-phobe, use oil  infused with garlic instead of plain oil)
     1 generous inch fresh ginger, peeled & finely grated

     peanut or light vegetable oil
     water 

    2 mugs finely shredded cabbage, washed & drained (67 used organic sweetheart - the pointy one - but any green cabbage will do)  
     2/3 mug drained corn niblets

   pre-cooked brown rice (67 used frozen defrosted)

   Optional garnish: sesame seeds, finely sliced spring onions (green & white) 

Method:

TURKEY LEG WITH CURRY SAUCE, BUDGET FRIENDLY

Turn budget cuts of turkey or turkey leftovers into an exciting treat

updated Jan 2022 

Turkey with an exotic twist

This recipe is perfect for left-over turkey but is also ideal for budget cuts of turkey that often appear in the month following festive occasions like Christmas and Easter.  

Though great for the wallet, they need to be treated with care.  Some give off a great deal of fat and the meat can be tough, not lending itself well to roasting. 

One solution is to thinly slice the raw meat then marinade and stir-fry it. 

Another is to slow-cook the meat in stock, then cool, slice or cube the meat. Heat   through in a delicious gravy or sauce made with the intensely flavoured stock.  Both the meat and sauce can be prepared up to 2 days ahead.     

Turkey with Curry Sauce used a whole turkey leg which provided plenty of meat.  Think in terms of a fiver or under.   It is teamed with a dark curry sauce without too much heat but with fruity lowlights.  The deep spiciness may not appeal to young palates but stirring in a dollop of sugar free plain yoghurt and/or mango chutney or low/no-sugar apricot jam could help.

   
The curry sauce was adapted from an intriguing recipe featuring quite a few root vegetables.  The veg adds thickness, gloss and a nice intriguing undertone.  Exotic as it tastes, nearly all the ingredients will be found in normal kitchens.   

The recipe calls for cooking in low oven; 67 used a slow cooker. The original recipe is from a  cookbook by Lady Carnarvon (of Downton Abbey fame), published in the Daily Mail. 

Leftover meat and sauce can be frozen separately.  
  
Cost: around £5
Feeds: 4-8 including leftovers

Ingred:
   1.6k turkey leg, skin removed
   1 carrot
   1 stick celery
   1 onion
   a few peppercorns
   water or stock to cover

OR 1.6K cooked turkey meat
   
Curry Sauce
   3/4oz/20gm unsalted butter (1)
   2 tbsp good curry powder
   1 tsp tumeric
   2 tbsp sunflower oil

   3/4oz/20gm unsalted butter (2)
   1 large onion, finely diced

   1 tbsp flour
   1 large potato, washed & unpeeled,  thinly sliced
   3 med carrots, washed & unpeeled, thinly sliced
   2 parsnips (or if unavailable 1 med sweet potato, peeled), thinly sliced
   1 apple or pear, cored but unpeeled, in med dice (or a tablespoon mango chutney)

   500ml good stock

   1 tbsp balsamic vinegar
   pepper & salt

Method:

1. Cook the turkey leg with vegetables & stock/water in the slow cooker on low for 3-4 hours or until meat is tender but still sliceable. 
2. Allow to cool; remove gristle and fat from the meat; set aside & refrigerate
3. Cool stock; refrigerate until fat solidifies and can be removed
4. When ready to serve, slice or cube meat, either steam till warmed through and pour on top of heated curry sauce or heat in the curry sauce.

 Curry Sauce

1. Melt butter & oil over med heat; add curry powder & turmeric; fry 5 mins
2. Add second lot of butter plus onions, saute 5 mins till soft but not brown
3. Add flour & stir; stir in veg
4. Gradually add stock then balsamic vinegar; pepper & salt
5. Bring to the boil; turn heat down to gentle bubble
6. Pour into slow cooker & cook on high 2 hours OR cook in low oven 150c 45 mins to an hour
7. When time is up and veg are soft, cool and blend
8. After one hour, refrigerate
9. When ready to serve, slice or cube meat, steam till warmed through and pour on heated curry sauce OR heat in curry sauce

                                                                         More poultry on NavBar: Recipes I: Poultry ...

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced in any form, without the author's written permission.    

HEALTHIER MEATBALLS. low-fat, low cholesterol, high protein, Easy, Prep Ahead

Tender, juicy, lower-fat turkey meatballs: a thing of absolute beauty

Mediterranean Turkey Meatballs with Sun-Blush Tomato Cornbread 
'These are restaurant quality; they're so moist'' 'It's great seeing turkey used imaginatively; turkey producers should market these.' Tasters

We've all had meatballs like hockey pucks floating in a puddle of indeterminate red sauce.

These Skinny Mediterranean Meatballs made with turkey mince will banish those memories forever.  

They're soft, juicy and easy for kids and older folk to bite into.  And they're lower-fat.  A godsend for busy cooks, they're a one-bowl wonder, scooped rather than rolled, and oven baked.  There's no frying and only a tiny bit of chopping.   

Adapted from Ina Garten, the Barefoot Contessa, the marvellous turkey meatballs will be a family favourite.  They are served with 67's Italian tomato sauce but if you're up against it, a good deli or supermarket sauce will be ok, too.  

The key to the amazing texture is in the mixing; resist the urge to press the ingredients together.  A fork keeps the mix airy; a bit of water lightens the mix without diluting taste.  Form the meatballs gently - an ice cream scoop does a good job though the balls are not perfect.  If slightly freeform meatballs aren't your thing, a young helper will probably be happy to hand-roll the meat, without pressing the mixture. 

Fresh breadcrumbs and grated parmesan are must for best results.

Serve immediately or cool and freeze.  

Cost: £3 (without sauce)
Feeds: 4-5 as main course; 12-15 as canapés

Ingred:

   14oz/400gm minced turkey (thigh has more flavour; breast, least fat)

     2oz/100gm high-meat sausage with Mediterranean seasoning

   1/2 cup fresh breadcrumbs (67 used oatmeal with good results)

     1 tbsp flat leaf parsley, finely chopped

    1/4c fresh grated Parmesan

    1/2 tsp celery salt (table salt is fine)

    1/4 tsp pepper

    1 large egg, well beaten

    1/2 tbsp Worcestershire sauce

    1 tbsp water

Method:

1. Preheat oven to 400f/200c/180fan/gas6; line a large baking tray with foil
2. Slit sausage down the middle; remove meat; use a fork to break off into small pieces 
3. Add sausage meat to minced turkey; toss with a fork until fully blended  
4. Add breadcrumbs, Parmesan, parsley, water, s&p; blend
5. Add egg & Worcestershire sauce; mix
6. The mix should be soft and yielding; if not add a tiny bit more water 
7. Form meatballs with ice cream scoop or by hand, without mashing the meat tightly - keep it light; arrange on prepared pan with a little space in between (Use a spring loaded ice cream scoop size 40, generously loaded, for good-sized meatballs; tablespoons for small meatballs) 
8. Bake 18 mins for large meatballs; 15 mins for small 
9. When ready to serve, reheat meatballs in Italian Tomato Sauce 15 mins over med heat

Tips:

• large meatballs require a knife and fork; small ones work well as a canapé,  in stir-fries or in soups
• freeze meatballs flat then store in a zip freezer bag; this makes it easy to reach in and grab a handful of meatballs

Comments:
'I love turkey and it's great seeing it used so imaginatively. You have made it taste like restaurant quality meatballs in sauce.  Turkey breeders should market them.' Political agent
'These are restaurant quality; they're perfectly moist and the sauce complements them nicely.' Designer & fund-raiser

                                                                 More turkey on Nav Bar: Recipes I:chicken/poultry...

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission. 

SKINNY UNFRIED BUTTERMILK CHICKEN for supper or portable lunch, wheat-free option

A healthy twist on buttermilk fried-chicken 'n waffles:

(Un)fried buttermilk chicken in challah rolls: an impressive portable lunch
'Crunchy creamy chicken.' 'Where's the fat? Chicken is usually full of fat!'  Tasters

photo 21/9/16

Note: this recipe needs to be marinated overnight

America: the land of the free and of hope and of glory.  And deep-fried battered chicken. Of all kinds.  Even in currently popular waffles.  Fried chicken that's gloriously crisp and crunchy but high in fat and so, so bad for you.

There is an alternative.  Un-fried/baked chicken encased in a crispy shell, low-fat and low-cholesterol, without loss of taste or crunch.  The chicken within is exceptionally tender.  It can be served hot with steamed green beans and wedges of iceberg lettuce or stuffed cold into salad filled rolls for a portable lunch.

Both my tasters preferred the chicken without bread, whether hot or cold. (Crispy buttermilk chicken with waffles wouldn't appeal to those two).  67 used the crunchy fillets to fill salad-stuffed challah rolls (from Jewish bakeries); the contrast with pillow-y, slightly sweet bread was exceptional.  However it's eaten, everyone - young or old -  should take to this.  

Coventional fried buttermilk chicken uses flour but this won't work with oven baking.  Finely milled breadcrumbs (fresh if poss) or ground almonds make a better coating.  

If the chicken is to be eaten by hand and not in a sandwich, budget-friendly unboned thighs can be used.  

The chicken should be marinated at least 10 hours or overnight.   


Cost: min £3.00 - max £4.50
Feeds: 4

Ingred: 

    4 boneless, skinless chicken thighs or turkey fillets 

    250 ml buttermilk
    1/2 tbsp Dijon mustard
    1/4 tsp salt
    1/4 tsp celery salt (opt)
    1/2 tsp pepper
    1/2 onion sliced
    1/2 tsp smoked paprika
    1/2 tsp cayenne

    seasoned finely ground breadcrumbs (67 used spelt) or ground almonds
    
garnish: iceberg lettuce, tomato slices

Method:

1. Mix buttermilk & spices in glass bowl or strong freezer bag
2. Immerse chicken at least 4 hours or overnight
3. Season crumbs/almonds with pepper & salt and 1/4 tsp celery salt (opt) 
4. Drain chicken and drizzle a little of the buttermilk over the  the crumbs to create small crispy crunchy bits
5. Roll the chicken in the breadcrumbs/ground almonds, patting the coating in where necessary. Then place on a rack in a baking tray.
6. Preheat oven to 400f, 200c/180fan 
7. Spray thighs generously with olive oil (or if there are no cholesterol problems, melted butter)
8. Bake 35-40 mins in the centre of the oven until a meat thermometer reaches 65c/149f or there is no pink in the centre (make a small cut in the thickest part of the meat with a pointed knife to check) 
9. Serve hot with green beans cooked 3 mins in boiling water, (the frugal) Lettuce Salad with Green Herb Dressing and sweet potato wedges (hold the garlic for the kids)
10. For portable lunch: allow to cool. Wrap rolls and salad in separate parcels and place with the chicken in a firm sided storage box. Assemble before eating. 

Comments:

'I had this cold in a sandwich and it was lovely and crunchy; the chicken was surprisingly creamy, if that's the right word.  I'm surprised it's low-fat.  I'd be happy to have this cold, on its own.' 20-something designer.

'This was lovely but I'd like it hot and without bread. I expected it to be greasy but it wasn't.' Middle-aged foodie fan.

If you liked this, you'll also like:

• Southern (un) fried chicken, spicy & crispy
• (Un)fried fish & chips

Please leave a comment in the box below                                    

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.

TURKEY LOLLIPOPS, Healthy Make-Ahead Picnic Dish. Child Friendly, the infirm. Preservative-free

Single tasty, tender turkey kebabs tempt fussy eaters and slimmers.  No preservatives...

Kids Delight: Turkey Lollipops Salad (option for chicken) 
with lamb's lettuce and coloured  tomatoes (great too for slimming kidults)

Turkey lollipops are a great dish for encouraging children to eat unprocessed foods.  They're also a lovely treat for slimmers.  

The meat is beautifully tender and with a light lemony flavour.  The kebabs are offered in single bites to prevent wastage (kids) and portion control (dieters).  

Presented with vivid green lambs lettuce (good talking point to encourage kids' interest in food) and colourful multi-coloured 'Bistro' tomatoes, they would tempt any fussy eater.  

For a street party, use cocktail sticks instead of the usual bamboo skewers.  If lots of rambunctious kids are running around, long pointy bamboo skewers can quickly turn into makeshift duelling kits!

From a health point of view, turkey has the best protein-fat ratio -- it's high in protein but low in fat.  Most other meats have similar protein levels but higher fat levels.  

If you can find supermarket specials on turkey legs, the thigh meat is perfect for this recipe.  Otherwise try turkey breast. Chicken breast is also good or, for the frugal, chicken thighs or wings.  

The recipe is simple but the meat needs to be marinated ahead of time.  

Preparation is a breeze.

Cost: depends on the meat but maybe £4.50'ish; watch for specials on turkey legs which appear in some supermarkets at odd times of the year, incl. summer
Makes: 20-30+ lollipops

Ingred:
   3/4 kilo/1.5 pounds turkey thigh or chicken breast in 1 1/4 inch/4 cm squares, or chicken thighs (meat removed and cut into squares) or wings
   3 tbsp olive oil
   juice of 3 lemons
   3 cloves garlic, grated
   1 tbsp chopped parsley
   pepper & a little salt 

  cocktail sticks  

Method:

1. Cut meat into 1.5 in/3 cm squares (wings and, if you like, thighs can stay whole)
2. Make up a marinade of 3 tbsp olive oil, 2 tsp lemon zest, juice from 3 lemons (about 1/3 cup), 3 cloves grated garlic, 1.5 tbsp chopped parsley, pepper and salt
3. Pour into a freezer bag or large flat ceramic dish and add cubed meat; marinate a few hours or overnight 
4. Soak cocktail sticks in water overnight
5. When ready to cook, preheat oven to 360f/180c/gas 5
6. Thread each meat cube onto the end of a cocktail stick, (ignore this step for chicken wings)
7. Arrange skewered meat on a rack on a baking tray, leaving a bit of space in between; bake 20-25 mins for cubes; about 45 mins for wings 
8. Allow to cool
9. Serve on a bed of lamb's lettuce with Green Herb Dressing (below) and colourful tomatoes.

Tips:

• Lambs lettuce and 'Bistro' tomatoes (small heritage tomatoes in several colours from M&S) were used to encourage interest from children.  For the budget conscious, English soft lettuce, at 60pence a go, and ordinary toms lightly sprayed with olive oil and gently salted will be more than fine
• Cutting larger cubes is fine but increase cooking time and check the meat is not pink in the middle

Green Herb Dressing
   6 tbsp Greek or strained 0-fat yoghurt
   2 tbsp mayonnaise
   3-4 tbsp mixed herbs: parsley, chives, basil, spring onions
   pepper & salt to taste
Blitz the yoghurt, mayo and chosen herbs until the mix takes on a pale green colour and is flecked with herbs. Season with pepper & a little salt. 




                                            More kid-friendly food on NavBar: Recipes 1/Child-friendly 

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This recipe  has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.   

TURKEY/SKINNER MEATLOAF

SKINNIER AMERICAN COMFORT FOOD: MEATLOAF 


Meatloaf served as a main course or in sandwiches is savoury, filling and not too expensive. But usually made with beef and pork, it is pretty high on fat.     

This recipe, inspired by Ina Garten, uses minced turkey thigh. Turkey has the lowest protein/fat ratio (lamb is the highest) and is gentler in flavour.  But the texture is excellent, moist and meaty.   

The addition of oatmeal, not breadcrumbs, adds fibre and makes the loaf even better for you.  Whole boiled eggs in the centre 'a la Nigella' makes it go further.   

Cost: £3.00'ish
Serves: 4-6

Ingred:
1/2 kilo/500 gr minced turkey thigh
1 cup yellow onion, diced
2 garlic cloves, grated or crushed
2-3 tbsp Worcestershire sauce 
2 tbsp Dijon mustard
1/2 tbsp tomato puree (low-salt if you have salt issues)
2 med handfuls oatmeal
1 large egg (raw)
3 tbsp water or stock
1/2 to 1 tsp salt and 1 tsp pepper
3 small soft-boiled eggs

1/4-1/2 cup tomato ketchup,mixed with (optional) 1tsp sugar, Worcester sauce and a couple of dashes of hot sauce OR LOW-SUGAR HOMEMADE KETCHUP 



Method:

1. Pre-heat oven to 160c, 320F, 140 fan, gas mark 3.
2. Peel eggs; leave whole
3. Coarsely process onions or dice finely; fry over med heat in 1 tsp olive oil until translucent. Cool
4. Add to the turkey mince with the garlic, Worcestershire sauce, mustard and tomato puree.  Mix with a fork, using a light hand but making sure everything is well blended.
5. Add oatmeal and stir again with a fork.
6. Add one large egg and water/stock; mix
7. Add 1/2 - 1 tsp salt and 1/2-1 tsp pepper
8. Line small baking tray (8x12 in/19x29 cm)with greaseproof paper; stick down corners with a bit of the mince
9. Put a wide strip of mince in the middle and lay the eggs down it.  
10. Pat the rest of the mince on top encompassing the eggs; with a light touch pat into a loaf shape.
11. Cover the top with a good layer of ketchup or passata.
12. Put a container of water below the meatloaf in the oven to keep meat moist.
13. Bake for one and a half hours.  Inner temperature should be 70 degrees c.
14. Rest for 15 minutes; slice and serve.

This is great with mashed swede and green beans.  

Tip:  Serve with tomato sauce on the side

This recipe has been adapted by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.

CHILLI CON TURKEY, low cal, low cholesterol, low salt & frugal

 A WINNING LOW-CALORIE, LOW-SALT CHILLI -- BUDGET FRIENDLY, TOO 

updated 2018

67goingon50's flagship Chilli con Turkey - intensely savoury but low-fat/salt/cholesterol with Ham, Chilli & Niblets Cornbread

'Another success - fiery and fulfilling. The beans & turkey were tender and spicy.  This recipe I will try' Taster

This is the recipe that started off 67goingon50 and has graced many a party table since 2015.

It's a real winner, especially for the budget conscious, producing a vat of intensely savoury chilli which scores high on both the taste and health meter.  It uses turkey, not beef, to reduce cholesterol and fat, and tinned tomatoes not salt-laden tomato paste to reduce salt.  And all without loss of flavour.

The chilli was the first thing the Blogger cooked for a Luncheon Club sponsored by the National Lottery.  Everyone was taken aback - in a good way! - not just by the taste but also by its heart and weight friendly qualities.  And by the low cost.  

Even better, no exotic ingredients are necessary (though if you like heat, dried chipotles* are a good addition to any store cupboard).

The recipe was adapted from one of the first modern gourmet chefs, Robert Carrier, from the 1960's. 67goingon50's copy of his cookbook - sadly out of print - is so battered, the publication name and date have vanished.  

Leftovers freeze well but frankly are unlikely at a gathering.

Cost: around £10 with carb, salad and garnishes
Serves: a crowd, or 6-8 as a main

Ingred:
500 g minced turkey
scant tablespoon olive oil in a spray bottle**
2 large onions, finely chopped
2 garlic cloves, minced or grated

2 x 250 g passata and 1 tin plum tomatoes, OR 3 tins plum tomatoes, two of them pureed

4 tablespoons mild chilli powder OR for more heat, 3 tbsp mild chili powder and one of Roasted Mexican Spices***
1 dried Chipotle chilli, reconstituted in 2-3 tbsp water (opt).
1 tablespoon flour
2 bay leaves, crumbled
1/4 tsp powdered cumin
1/2 tsp oregano

2 tins kidney beans, rinsed and drained

up to a tablespoon of sugar
s&p

chopped parsley for garnish.

VEGAN OPTION: replace turkey with tofu mince from frozen defrosted firm tofu that's had much of the water squeezed out of it and has been processed to a rough mince

Method:

1. Spray olive oil in a large, flameproof casserole pre-heated over med high.  Add turkey and onions, stirring frequently until meat is crumbly and browned.  (Use a potato masher to break up lumps.)
2. Add 2 packets passata/tins pureed tomatoes (rinsing out containers and saving the juice) and the garlic; bring to the boil and simmer 5 mins
3. Blend chilli powder, flour, bay leaves, cumin, oregano, paprika & chipotle pepper, if using incl soaking water.   If not using chipotle pepper, add a few tbsp of meat juices and the tomato juices from the tins/containers to make a smooth paste. Stir into the casserole; the mix will be sloppy.
4. Add rinsed, drained kidney beans
5. Cook over a low heat on stovetop or in a 180c oven for 1 1/2 hours or according to Instant Pot directions until thick and rich.    
6. Add third tin tomatoes, cutting with a knife or scissors so that there are lumps of tomato within the sauce.  Check seasoning but salt sparingly. 
7. Add up to one tablespoon sugar to moderate acidity of tomatoes
8. Dig out the chipotle pepper; add a few spoonfuls of juice and blitz to a puree; mix into the beans & sauce 
9. Serve very hot, sprinkled with parsley, on rice, buttered noodles or mashed potatoes.  A separate dish of finely diced chillis goes down well.
10. For a party table:  serve with separate bowls of grated cheese, finely chopped red onion, avocado mashed with lemon juice and dried chilli, tortilla chips, and fincely diced fresh red chillis.

Comments:

'Another success - fiery and fulfilling. The beans were tender and spicy, as was the turkey. I didn’t know they made turkey mince. Wow I just ate the (hidden) chilli! Live emailing! This recipe I will try.  The cornbread with niblets was perfect.'   Political Agent

Tips:

1. If there are no health issues, squeeze in up to 2 tbsp tomato paste 
2. If your kids find this too hot, swirl in some yoghurt. 
3. If others find this too mild, add finely chopped chillis to his portion.
4. If you like this, you'll also like Southern Unfried Chicken, spicy tantalizingly crispy chicken -- baked, not fried. 

*Waitrose

**Boots: holiday bottles 
***M&S

Please leave a Comment in the box below

This recipe has been adapted by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission