It struck me that I haven’t done a main meal in quite some time, and being in a bit of a minimalist mood, here is a family favourite in this house, not least with the cook (yours truly), which has just three ingredients: turkey, pesto, chorizo.
It does require a little bit of preparation in making the rolls, but after that, it’s a less than 10-minute cook for a speedy and ridiculously tasty weeknight meal. The spicing in the pesto and the chorizo do all the work for you, so I usually don’t even bother with salt and pepper.
Over the years I’ve tried various shapes – rolling everything up like a swiss roll, a ‘sandwich’ of pesto and chorizo between slices of turkey – but this form is the most successful.
Serve with Noodles and Rice and some steamed veggies and it’s a taste sensation!
Turkey Chorizo Spirals
4 Turkey breast steaks
1 jar tomato pesto
About 20 thin slices of chorizo
wooden cocktail sticks
- Flatten the turkey steaks by pounding them with a meat hammer or a wooden rolling-pin. Cover them with a double layer of cling film in order to prevent any bits flying off.
- Spread a layer of red pesto over each steak.
- Place a layer of chorizo slices over the pesto.
- Roll up the turkey around the filling, and pin securely by pushing wooden cocktail sticks all the way through the roll. Three is about the right number, depending how large your turkey slices are: one through the middle and one at each end.
- Place the rolls on a dish, cover with cling film and chill in the fridge until required.
- When ready to cook, place a lidded non-stick frying pan on medium heat.
- Remove the turkey from the fridge and cut into slices. With a sharp knife, cut between the cocktail sticks to make three spiral slices per roll, with the cocktail stick keeping the meat secured in a spiral.
- Put the slices in the pan and cook for two minutes. There’s sufficient oil in the chorizo and pesto to lubricate the pan.
- Turn the slices over and cook for another two minutes.
- Add 100ml water, cover and allow the turkey to cook/poach for about 5 more minutes, or until cooked through.
- Remove from the pan and gently take out the cocktail sticks. The cooked turkey will now hold it’s shape.
- Transfer to a warmed serving dish, spoon over the remaining cooking liquid and serve.
This is one of my very favourite winter dishes. So much so, that I frequently make it at other times of the year also. I love it because of the combination of ordinary ingredients which come together in a gloriously rich and flavourful meal-in-a-dish. Which is another reason to love it – zero effort in the evening when you’re tired, cold and hungry. If you make this in individual ceramic dishes like in the top left of the picture, you can freeze them and just pull one out in the morning before work. At night you can heat it up in the microwave and toast the top under the grill and be sitting down to dine in less than 10 minutes. Beautiful.
I can’t even put my finger on precisely what makes this such an enjoyable meal. I think perhaps it’s just the combination of the brightness of fresh tomato with the beef in combination with the carrots and the buttery parsnip: rich, sweet and as comforting a Cottage Pie, but with a savoury twist.
This is an adaptation of a recipe in Mighty Mince (1980) by Jane Todd. It is packed with terrific recipes like this once for every kind dish, both British and from further afield, using beef, lamb, pork and veal mince. I would even go so far as to deem it Invaluable™. It turns up with surprising regularity in my local charity shops and car boot sales and I always buy every copy I come across and pass them on to friends and family, because it’s such a joy to have on the shelf.
Back to the recipe – it’s a root vegetable feast. Which means you can also play fast and loose with which ones you use. As already mentioned the carrot and parsnip are a particularly fine pairing, but don’t forget about swede, turnip, beetroot and celeriac. I’ve only tweaked this slightly – adding in some Worcestershire Sauce and sprinkling the topping directly onto the beef filling.
It’s especially popular with the young, with even my reluctant vegetable consumer daughter recently declaring (despite having eaten it many times in the past) “It’s a lot better than I thought it was going to be.”
And if that’s not a ringing endorsement, I don’t know what is!
Beef and Parsnip Pie
500g beef mince
1 onion chopped fine
2 medium carrots, chopped small – I se a mandolin
2 tomatoes – peeled and chopped
150ml beef stock
2tbs Worcestershire Sauce
2 slices of bread made into breadcrumbs
3tbs grated cheese
- Heat a non-stick pan over medium heat and add the beef mince.
- Stir until the beef has browned and is starting to caramelise in places.
- Lift out the meat and set aside, leaving the fat in the pan.
- Add the onion and stir gently for 5 minutes until softened.
- Add the carrots and cook for a further 5 minutes.
- Return the meat to the pan and add the tomatoes and stock.
- Simmer for 15 minutes.
- Peel the parsnips (or not as you like), cut in thick slices and add to a saucepan.
- Cover with cold water an bring to a boil. Cook for 15-20 minute until tender.
- Drain the parsnips and mash until smooth, together with the butter and milk. Season to taste with black pepper.
- Taste the beef mixture and adjust the seasoning if required.
- Lightly butter an oven-proof dish (or dishes) and spread the parsnip over the bottom and sides as if it were pastry.
- Spoon the beef mixture on top and smooth over.
- Mix the cheese and breadcrumbs and sprinkle over the top.
- If you’re making this for the freezer then allow to cool, cover, label and freeze.
- To bake immediately, preheat the oven to 200°C, 180°C Fan and bake for 30-35 minutes for a large pie, 20 minutes if small.
So, my oven died. The main one. I have two, but the top one is even deader. After that went, I was able to limp along for a few weeks making toast with only one of the grill elements working, but then that conked out. With the main oven now gone, I am oven-less. On the plus side, I now have somewhere to dry metalware without it cluttering up the worktop.
Replacing the oven was more challenging than kitchen appliance websites wold have you believe.
Next day delivery? Sure! Not a problem. Relax. We can have your new oven with you tomorrow – just pick a delivery slot.
Oh, you want it connected? *sharp intake of breath*
Wellllll…….that’s going to be a while.
I was initially fretting over what was going to happen with the blog, with no oven. Then I reminded myself that Stuff™ happens and it’s not the end of the world. I have a working ( for now) gas hob, so rather than do the whole wailing/gnashing of teeth/rending of clothes at our oven-less-ness, for the forseeable future we’re going to be looking at stove-top recipes instead.
With all the frosty weather of late, this chilli is as fine a place to start as any.
It’s a bit of a deviation from the traditional, but in a very delicious way. I found a recipe that sounded nice, I decided to make it, I didn’t have several of the ingredients so I improvised with what I did have, and Voila, Chilli!
Guinness & Chocolate Chilli
This makes a large batch. Depending on your appetite, probably 6-8 adult portions. This recipe has no beans, but you can always add some to make it stretch further, or even just because you like them. I suggest freezing it without the beans and adding them only when preparing it for a meal.
For minimal washing up, choose a pan large enough to accommodate all the ingredents and it’ll be the only one you need.
250g smoked bacon – diced small
600g good quality pork sausages – I used Black Farmer – skins removed.
700g lean cubed beef
3 onions – peeled and roughly chopped
5 cloves garlic – peeled
1 tsp red pepper flakes
2tsp ground cumin
1tbs ground coriander
2tsp hot, smoked paprika
2 x 330ml bottles Guinness
400ml carton of pureed tomatoes
400ml tin of chopped tomatoes
2tbs Worcestershire Sauce
1 x Knorr beef stock pot ‘blob’
75g plain, dark chocolate – 60% cocoa
- Fry the bacon in a hot, dry casserole or large frying pan until the edges start to brown. No additional fat is necessary.
- Lift out the cooked bacon and set aside.
- Cook the sausagemeat in the same pan. Break it up into smaller pieces and stir briskly until it is browned.
- Lift out the cooked sausagemeat and set aside.
- Cook the beef in the same pan until browned on all sides.
- Blitz the garlic and onions in a food processor and add to the pan with the beef.
- Cook the onion mixture with the beef until the onion becomes translucent.
- Add the rest of the ingredients and the cooked bacon and sausage.
- Bring to a boil, cover, and reduce heat to a simmer.
- Cook until the beef is tender – 1.5 to 2 hours.
- Taste, and season to your own liking.
- Enjoy over rice with a blob of sour cream.
- Portion out and freeze remainders.