4 Jamie Oliver turkey recipes

Today we looked into the cookbook of our beloved British cook and found four amazing recipes with dietary turkey meat: soup, warm salad, risotto and festive Wellington. Suitable for an ordinary family dinner, and for a gala dinner.

180 calories

4 Jamie Oliver turkey recipes4 Jamie Oliver turkey recipes

Soup with turkey and coconut milk

Sour-spicy soup with oyster mushrooms, lemongrass , chili, fish sauce and kaffir lime.

4 Jamie Oliver turkey recipes

COOKING TIME :

25 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Turkey (boiled without skin)

200 g

Broth (from chicken or turkey)

500 ml

Sugar (brown)

1 tsp

Lime (Kafra )

3 leaflet

Cilantro (fresh )

several branches

Cooking process

  1. Chop lemongrass, shallots and chilli. Peel the ginger root and chop finely.

  2. Combine the broth and coconut milk in a large pan, bring to a boil and turn off the heat.
  3. Add sugar, lemongrass, shallots, chili, lime leaves and ginger. Simmer for 5 minutes over low heat.
  4. Cut the mushrooms and turkey, add to the pan and reduce the heat to a minimum. Simmer for 2-3 minutes, add fish sauce and lime juice to taste.

  5. Ready soup should be sour, salty and spicy. Add one or two chili peppers if necessary. Garnish the soup with cilantro leaves and serve hot.

815 calories

4 Jamie Oliver turkey recipes4 Jamie Oliver turkey recipes

Stunning risotto with parmesan, prosecco, thyme and cranberry sauce.

4 Jamie Oliver turkey recipes

COOKING TIME :

35 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Turkey (boiled filet)

300 g

Broth (chicken or vegetable)

1.

4 l

Sauce (cranberry for turkey)

100 ml

Thyme (fresh )

8 branches

Oil (olive )

to taste

Cooking process

  1. Peel and finely chop onions, leeks and celery.
  2. Fry the vegetables in a saucepan in olive oil or turkey fat for 10 minutes or until tender. Stir occasionally (and add oil if necessary).
  3. Pour the broth into a separate pot and bring to a boil over low heat.
  4. Add rice to the vegetables, mix and pour the prosecco.

    Cook over low heat.

  5. Start adding a little broth so that it has time to soak into rice. Cook for 17 minutes, adding to the broth and stirring. Make sure the rice retains its shape.
  6. Finely chop the turkey meat and add to the pan to the rice.

    Shuffle. Ready risotto should be wet.

  7. Heat cranberry sauce and pour into a saucepan.
  8. Grate the parmesan on a fine grater and mix with butter and mascarpone. Add to the risotto and mix well.

  9. Arrange the risotto in plates, garnish with sauce and thyme and serve hot.

481 calories

4 Jamie Oliver turkey recipes4 Jamie Oliver turkey recipes

Warm salad with pasta and Turkey

A hearty salad with diet meat, wild mushrooms and young spinach.

4 Jamie Oliver turkey recipes

COOKING TIME :

30 minutes

NUMBER OF PORTS:

6 servings

Ingredients

Turkey (boiled filet)

300 g

Mushrooms (forest prepared)

300 g

Thyme (fresh)

several branches

Oil (olive )

to taste

Pepper (ground black)

to taste

Cooking process

  1. Hearty salad with diet meat, wild mushrooms and young spinach.
  2. Finely chop the turkey and mushrooms.
  3. Boil the pasta in salt water until cooked.

  4. In a large saucepan, heat a little oil, add the garlic and fry for one minute until golden brown.
  5. Add thyme, mushrooms, salt and pepper and fry for 5-8 minutes.
  6. Add the turkey, mix and cook for another five minutes.
  7. Add sour cream, mix and remove the pan from the heat.
  8. Drain the pasta while retaining the water.

    Add a little oil to them and mix.

  9. Transfer the pasta to the pan with the rest of the ingredients. If necessary, add some water left over from pasta.
  10. Add young spinach, a little lemon juice and generously season with grated parmesan. Stir and serve.

787 calories

4 Jamie Oliver turkey recipes4 Jamie Oliver turkey recipes

Holiday turkey baked with cranberry jam and mushrooms in puff pastry.

4 Jamie Oliver turkey recipes

COOKING TIME :

155 minutes

NUMBER OF PORTS:

10 servings

Ingredients

Turkey (breast without skin)

1,5 kg

Dough (puff, 500 g each)

2 pcs.

Mushrooms (any fresh or frozen)

600 g

Mushrooms (white dried)

25 g

Bacon (smoked )

6 slices

Vinegar (balsamic )

1 tbsp. l

Rosemary (fresh)

3 branches

Pepper (ground black)

to taste

Cooking process

  1. Preheat the oven to 180 degrees.
  2. Place the turkey breast on a cutting board.

    Carefully cut along to make a pocket. Season with salt, pepper and olive oil.

  3. Add half the thyme leaves. Spread the cranberry jam evenly. Connect the edges of the turkey and secure them with wooden skewers like a roll.

  4. Transfer the meat to the baking tray, sprinkle with the remaining thyme, add a good pinch of salt and pepper, pour olive oil.
  5. Cover with foil and bake in a hot oven for 60-70 minutes.
  6. Soak porcini mushrooms in a bowl in boiling water. After five minutes, stir them with a fork so that all the small particles sink to the bottom.
  7. Pour a little oil into a large frying pan and fry the bacon for 5-10 minutes until a beautiful golden color and crisp.

    In the last 30 seconds, add and hold in the oil sprigs of rosemary.

  8. Remove the bacon and rosemary. Add a little water, a pinch of salt and pepper, and cook fresh mushrooms for 10-15 minutes. Slice the soaked porcini mushrooms and add to the rest.
  9. To make the sauce, cut your leg off the turkey thigh.

    Cut carrots, onions and leek into large pieces. Take a large pot, put vegetables and meat there, add a little flour, a good pinch of salt and pepper and two liters of boiling water. Add one tablespoon of cranberry jam, balsamic vinegar and rosemary. Bring to a boil, reduce heat and simmer for two hours. Strain through a sieve.

    Before serving, the sauce must be heated again.

  10. Add the butter to the mushrooms and chop with a blender. Put in the refrigerator.
  11. Sprinkle flour on a clean, dry surface. Roll out both pieces of puff pastry.

    One piece will be the bottom, and the second cover, so you can make it a little larger.

  12. Cover the large pallet with parchment and sprinkle it with flour. Put a small piece of dough and lay on it half the mushroom filling. Remove the skewers from the finished turkey and lay the meat on top of the mushrooms. Put the remaining mushroom filling evenly on top of the turkey.

    Sprinkle with crispy bacon and rosemary.

  13. Put the second sheet of dough on top and gently press it to the meat so that there is no air left inside. Squeeze the edges of the dough tightly and, if necessary, cut off excess pieces. Brush on top with a raw egg.
  14. Bake in an oven preheated to 180 degrees for 50-60 minutes - until golden brown.

  15. Refrigerate for 10 minutes and serve with hot sauce.
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