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Food And Nutrition

Tepsi kebap with spinach yoghurt

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3 months ago

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Sabrina Ghayour’s Turkish-inspired spiced tepsi kebap is baked in the oven and makes a brilliant midweek meal.

Ingredients

For the tepsi kebap

  • 500g/1lb 2oz lamb mince, about 20 per cent fat
  • 1 onion, minced in a food processor and drained of any liquid or very finely chopped
  • 2 large garlic cloves, minced
  • ½ red pepper, cored, seeds removed and very finely chopped
  • 50g/1¾oz fresh flatleaf parsley, leaves and stems finely chopped, plus extra leaves to serve
  • 2 tbsp tomato purée
  • 1 tbsp pul biber or Aleppo chilli flakes
  • ½ tsp bicarbonate of soda
  • sea salt flakes and freshly ground black pepper

For the spinach yoghurt

  • 250g/9oz spinach
  • 500g/1lb 2oz Greek-style yoghurt
  • 1 large garlic clove, minced
  • 2 generous handfuls walnut halves, roughly chopped
  • 2 tsp sumac, plus extra to garnish
  • olive oil, for drizzling
  • sea salt flakes and freshly ground black pepper

To serve (optional)

  • tortilla wraps or bread
  • sliced red onion
  • Greek-style yoghurt

Method

  1. Preheat the oven to 240C/220C Fan/Gas 9.

  2. To make the tepsi kebap, put all the ingredients in a large bowl and, using your hands, work everything together well, pummelling the meat mixture for several minutes into a smooth, even paste. Season with salt and pepper.

  3. Press the meat mixture into a shallow casserole or baking dish that is about 22cm/8½in in diameter to completely cover the base of the dish. Cook for 18 minutes, or until golden on top.

  4. To make the spinach yoghurt, bring a saucepan of water to the boil, add the spinach and simmer for 2–3 minutes until wilted. Drain and plunge into a bowl of iced water. Once cooled, drain well and finely chop.

  5. Put the spinach in a large bowl with the yoghurt, garlic, walnuts (reserving some for garnish), sumac, a little drizzle of olive oil and a generous amount of salt and pepper. Mix together well. Spread the mixture out on a flat plate and drizzle with more olive oil. Sprinkle with extra sumac and the reserved walnuts.

  6. Serve the tepsi kebap with the tortilla wraps or bread, red onion, parsley leaves and yoghurt, if desired, and the spinach yoghurt.

READ ALSO  Baked Chicken With Peaches
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Food And Nutrition

Preparing Iron Skillet Roast Chicken

Published

3 months ago

on

June 16, 2023

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Whole roasted chicken is often saved for special occasions or holiday meals—it seems like a process to make and can take hours in the oven. Because of its small size and clever cooking method, however, this juicy and delicious chicken is a snap to cook and will be ready in less than an hour.

Ingredients

  • 1 (4-pound) whole chicken
  • 1/2 teaspoon kosher salt, plus more for seasoning inside chicken
  • 1/4 teaspoon freshly ground black pepper, plus more for seasoning inside chicken
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 2 tablespoons olive oil

Steps to Make It

  1. Gather the ingredients.

    Raw chicken

  2. Preheat oven to 450 F. Put a well seasoned 10-inch cast-iron skillet in oven to heat.

    Chicken with salt

  3. Sprinkle cavity of chicken with salt and pepper.

    Put sauce on chicken

  4. In a small bowl, combine 1/2 teaspoon of salt, 1/4 teaspoon black pepper, onion powder, thyme, paprika, garlic powder, and olive oil. Rub all over chicken.

    Chicken in pan

  5. Using oven mitts, carefully remove hot skillet from oven. Put chicken in skillet and return to oven. Reduce oven temperature to 400 F.

    Roasted chicken

  6. Roast chicken for about 50 to 60 minutes, until an instant-read thermometer or oven probe registers at least 165 F in the thickest part of a thigh.

    Chicken on a plate

  7. Let chicken stand for about 10 minutes before carving.

    Chicken in dish

Tips

  • The secret to making this chicken is using an everyday cast-iron skillet that you preheat in the oven.
  • If your whole chicken is frozen, it is best to thaw it in the refrigerator; a 4-pound bird will take about 24 hours so you need to plan ahead. If you didn’t remove it from the freezer the night before, you can defrost it in a water bath, but you need to make sure the water stays nice and cold. Place the chicken (still wrapped) in the sink or large container and fill with cold water; change the water every 30 minutes. Thawing takes about 30 minutes for every pound. And although it may seem obvious, there are times this step is overlooked: don’t forget to remove the package of giblets from inside the bird once your chicken is thawed.
  • In order to get the crispiest skin, you need to make sure the chicken is completely dry before adding seasonings and placing in the oven. One way to do this is to remove the wrapping from the chicken the day before and rinse the bird inside and out and pat dry. Then place the chicken in a roasting pan in the refrigerator (without any covering) overnight; this will allow the bird to dry out and eliminate any moisture. (You can do this with turkey as well.)
  • To speed up the cooking time even more, you can spatchcock (butterfly) the chicken, which simply means removing the backbone so the bird will lay flat in the pan. Cut down the cooking time by 15 minutes, checking for doneness after 30 minutes or so.
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Food And Nutrition

Preparing Turkey taco bowls

Published

3 months ago

on

June 16, 2023

By

Make your own seasoning for these tasty and affordable turkey taco bowls.

Each serving provides 756 kcal, 51g protein, 55g carbohydrates (of which 15g sugars), 37g fat (of which 7g saturates), 15g fibre and 2.5g salt.

Ingredients

For the Mexican seasoning

  • 2 tsp cayenne pepper
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 1 tbsp olive oil
  • salt and freshly ground black pepper

For the taco bowls

  • 500g/1lb 2oz turkey mince (7% fat)
  • 2 tbsp Mexican seasoning (from above)
  • 2 tbsp olive oil
  • 2 small onions (red or brown), finely chopped
  • 6 spring onions, roughly chopped
  • 2 peppers (any colour), deseeded and finely chopped
  • 400g tin chopped tomatoes, tomato juice drained
  • 400g tin kidney beans, drained
  • 3 tbsp finely chopped fresh coriander
  • 180g/6oz lightly salted tortilla chips
  • 4 tbsp low-fat crème fraîche or plain yoghurt
  • salt and freshly ground black pepper

Method

  1. To make the Mexican seasoning, mix the ingredients together in a bowl.

  2. Put the turkey mince and Mexican seasoning into a large bowl and mix well with your hands.

  3. Heat half the olive oil in a frying pan over a high heat and cook the onions, spring onions and peppers for 3 minutes. Add a pinch of salt and pepper. Remove the vegetables from the pan and set aside.

  4. Heat the remaining oil in the same pan and cook the turkey mince for 4 minutes, or until browned, making sure you break it up as finely as possible with a wooden spoon.

  5. Add the chopped tomatoes, kidney beans and a pinch of salt and pepper. Lower the heat and simmer for 10 minutes.

  6. Stir in the cooked vegetables and most of the coriander, and simmer for another 2 minutes.

  7. Evenly cover the base of four bowls with the tortilla chips. Divide the turkey mixture between the bowls and top each with a tablespoon of crème fraîche. Sprinkle over the remaining coriander and serve.

READ ALSO  Everyday roast chicken
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Food And Nutrition

Preparing Dauphinoise potatoes

Published

3 months ago

on

June 16, 2023

By

These creamy, garlicky dauphinoise potatoes recipe will make a fabulous side dish for any Sunday roast. There isn’t an easier side dish in the world!

Each serving provides 561 kcal, 5g protein, 33g carbohydrates (of which 3g sugars), 45g fat (of which 28g saturates), 3.5g fibre and 0.1g salt.

Ingredients

  • 1 kg/2lb 4oz floury potatoes such as Russet, King Edward, Maris Piper or Desiree, sliced into thin slices, about 3mm/⅛in thick
  • 3–4 garlic cloves, grated
  • 500ml/17½fl oz double cream (you may need a bit extra)
  • salt and freshly ground black pepper

Method

  1. Preheat the oven to 160C/140C Fan/Gas 2.

  2. Place the potato slices and grated garlic in a bowl and season to taste. Pour over the cream and mix well. Pour into a large gratin dish.

  3. Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato, top up with more double cream if necessary.

  4. Bake for 1-1½ hours, or until the potatoes are completely tender.

READ ALSO  Ham and Rice Casserole
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