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:

EASY MAIN: ORANGE GLAZED SALMON.

Flavourful gently exotic dish just sweet enough for the entire family; ever-so-quick & won't break the bank (unless you want it to)

first posted March 2018

Salmon Fillets with a Hoisin Orange Glaze: 'supremely simple yet sensational' 

This is a glorious recipe for salmon fillets, even frozen ones: an unusual (in a good way) smoky, fruity glaze keeps the flesh succulent and tender.  It can be surprisingly wallet-friendly.  

Salmon from big health food stores* and upmarket supermarkets are eye-wateringly expensive but the taste and texture are superb.  As they should be.  If you've deep pockets, these are the ones to go for.

For everyone else, frozen wild salmon is by no means an inferior alternative.  Two small fillets and two good-sized sized tail portions come in at £4.60 at UK's favourite frozen food shop**.  They can be cooked from frozen but 67 finds defrosting, rinsing and drying the fillets gives a better result.

The glaze is simple but appealing: fresh orange & hoisin sauce. The sweet oranges appeal particularly to kids' palates.  If the cupboard doesn't run to Hoisin - an excellent sauce which has appeared in several 67 recipes this year - replace it with easy-peasy home-made sweet chilli sauce.  

Never overcook fish; these fillets will be ready in 10-12 minutes.  Check by inserting the point of a knife into the thickest part of the fish; the fish should flake nicely.  A bit of pink is fine; the fish will carry on cooking out of the oven.  Cover with foil and rest 10 mins before serving; 

 

Cost: min £5
Feeds: 4

Ingred:
   4 salmon fillets, defrosted or fresh
   2 tbsp Hoisin sauce (Chinatowns and some supermarkets***)
   1 large orange: zested coarsely then peeled and sliced thickly
   pepper & salt

Method:

1. If using frozen fish, defrost fillets overnight; rinse, blot with a paper towel
2. Preheat oven to 180c/350f; place a deep tray or ovenproof glass container filled with 2in/4cm water in the bottom of the oven (to stop the fish from drying out)
3. Season fish lightly with pepper & salt
4. Mix Hoisin & orange zest; brush fillets with hoisin mix; place orange slice on each one 
5. Lay fillets in in a low sided glass dish (or a metal baking tray lined with greaseproof paper)
6. Bake 10-12 mins; brushing once with hoisin and orange after 5 mins
7. Remove from oven; cover with foil, rest 10 mins
8. Serve with extra sauce on the side, unfried rice, steamed rice or boiled baby potatoes plus a salad or quick cooking green veg like tenderstem broccoli, green beans, shredded sprouts cooked in boiling water 3 mins or until done to your liking

Comments:

'So easy to put together and absolutely sensational to eat.  Didn't mind at all that the fish was frozen.'  Retired writer

Tips:

• use easy-cook white supermarket rice for unfried rice, following the packet instructions

*Whole Foods

**Iceland

***Chinese supermarkets: brand Lee Kum Lee

Please make a comment in the box below

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

ORANGE & HOISIN GLAZED WILD SALMON, wallet-friendly, healthy, easy

Wild salmon so clearly telegraphs special occasion and this flavourful gently exotic dish won't break the bank (unless you want it to)

Salmon Fillets with a Hoisin Orange Glaze 
'supremely simple yet sensational' Taster  

This is a glorious recipe for salmon fillets: an unusual (in a good way) smoky, fruity glaze keeps the flesh succulent and tender.  It can be surprisingly wallet-friendly.  

Salmon from big health food stores* and upmarket supermarkets are eye-wateringly expensive (though gradually reducing) but the taste and texture is superb.  As it should be. If you've deep pockets, these are the ones to go for.

For everyone else, frozen wild salmon is by no means an inferior alternative.  Two small fillets and two good-sized sized tail portions come in at £4.60 at UK's favourite frozen food shop**.  They can be cooked from frozen but 67 finds defrosting, rinsing and drying the fillets gives a better result.

The glaze is simple but appealing: orange & hoisin. The sweet oranges appeal particularly to kids' palates.  If the cupboard doesn't run to Hoisin - an excellent sauce which 67 recommends - replace it with easy-peasy home-made sweet chilli sauce.  

Never overcook fish; these fillets will be ready in 10-12 minutes.  Check by inserting the point of a knife into the thickest part of the fish; a bit of pink is fine.  Cover with foil and let rest 10 minutes before serving; the fish will carry on cooking.

Cost: min £5
Feeds: 4

Ingred:
   4 salmon fillets, defrosted or fresh
   2 tbsp Hoisin sauce (Chinatowns and some supermarkets***)
   1 large orange: zested coarsely then peeled and sliced thickly
   pepper & salt

Method:

1. If using frozen fish, defrost fillets overnight; rinse, blot with a paper towel
2. Preheat oven to 180c/350f; place a deep tray or ovenproof glass container filled with 2in/4cm water in the bottom of the oven (to stop the fish from drying out)
3. Season fish lightly with pepper & salt
4. Mix Hoisin & orange zest; brush fillets with hoisin mix; place orange slice on each one 
5. Lay fillets in in a low sided glass dish (or a metal baking tray lined with greaseproof paper)
6. Bake 10-12 mins; brushing once with hoisin and orange after 5 mins
7. Remove from oven; cover with foil, rest 10 mins
8. Serve with extra sauce on the side, unfried rice, steamed rice or boiled baby potatoes plus a salad or quick cooking green veg like tenderstem broccoli, green beans, shredded sprouts cooked in boiling water 3 mins or until done to your liking

Comments:

'So easy to put together and absolutely sensational to eat.  Will try other frozen fish after this.'  Retired writer

Tips:

• you can use easy-cook white supermarket rice for untried rice, following the packet instructions

*Iceland

**M&S,Morrisons

Please make a comment

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