WHETHER you are aiming to squeeze into a swimsuit in the near future or are just looking for a low fat meat choice for summer, British turkey is a great option.
The British turkey information service have provided some versatile and easy to use recipes to give you the inspiration you need.
Dr Juliet Gray, consultant nutritionist said: "Choosing turkey this summer makes healthy eating easy because it is incredibly easy to cook, tasty and quick. It is the ideal choice for low fat meals."
An average portion of turkey meat (100g) provides 22.6g of protein, approximately half a women's daily requirement and almost half a man's. It is also a good source of zinc, potassium and iron. So whether you are planning a barbecue, making a quick snack or cooking a traditional roast dinner, British turkey is the healthy and tasty option. Use these recipes for your summer meals to impress your guests and keep your family healthy.
TURKEY AND SHALLOT KEBABS
Serves 4
Fat content per portion: 9.5g
350g/12oz diced British turkey thigh meat
1 tbsp tomato puree tbsp maple syrup
2 tbsp soy sauce
1 tbsp balsamic vinegar
1 tbsp sunflower oil
12 whole shallots
8 small wooden skewers, soaked in cold water for 30 minutes
Salad and warm crusty bread to serve
Place thigh meat in a shallow dish. Blend the tomato puree with the maple syrup, soy sauce, vinegar and oil then pour over the turkey, cover lightly and leave to marinate in the fridge for at least 30 minutes, spooning marinate occasionally over turkey. Meanwhile, place shallots in a saucepan, cover with water and bring to the boil. Simmer for 5 minutes, drain and allow to cool.
When cool, peel, but leaving the root intact. (This will help prevent the shallots falling apart).
Light the barbecue, 20 minutes before ready to cook, or line the grill rack with tin foil and preheat the grill.
When ready to cook, drain the turkey, reserving marinade, and thread the kebabs and shallots onto the skewers. Cook for 12-15 minutes, turning frequently or until tender, brush occasionally with the marinade. Serve with salad and bread.
SPICED TURKEY WITH A WARM COUS COUS SALAD
Serves 4
Fat content per portion: 2.8g
1 tsp ground cumin
1 tsp ground coriander
1-2 tsp chilli powder
1 tsp grated lemon rind
2 tbsp freshly chopped mint
300ml/ 1/2 pint low fat natural yoghurt
4 tbsp lemon juice
300g/10oz cooked diced British turkey meat
225g/8oz couscous
Few saffron strands
6 spring onions, trimmed and chopped
50g/2oz dried cranberries or raisins
100g/4oz cherry tomatoes, halved
Lime wedges and mint sprigs to garnish
Blend together the spices, lemon rind and mint, then stir into the yoghurt with the lemon juice. Place the turkey meat in a shallow dish, pour over the marinade, cover and leave to marinate for at least 30 minutes, stirring occasionally.
Place the couscous with the saffron strands in a large bowl and cover with boiling water. Stir then cover and leave for 5 minutes. Place in the top of a steamer that is lined with muslin or clean cloth, add the spring onions and cranberries or raisins.
Steam, stirring with a fork for 10 minutes or until the grains are separated and fluffy. Place in a warm serving bowl.
Stir the halved cherry tomatoes into the turkey, then spoon on top of the warm couscous and serve garnished with lime wedges and mint sprigs.
CREAMY TURKEY TAGLIATELLE
Serves 4
Fat content per portion: 11.8g (inc. pasta)
2 tbsp olive oil
450g fresh British turkey stir fry strips
100g/4oz lean back bacon, chopped
1 medium onion, peeled and sliced
100g/4oz closed cup mushrooms, wiped and sliced
2 tbsp grated lemon rind
175g/6oz fromage frais or low fat cream cheese
Salt and freshly ground pepper
2 tbsp freshly chopped parsley or basil
225-300g white and green tagliatelle, freshly cooked
Grated Parmesan cheese (optional)
Heat the oil in a large pan and fry the turkey for 3 minutes or until sealed. Add the onion and bacon and continue to cook for 3 minutes, stirring frequently.
Add the mushrooms, lemon rind and cook, stirring for 3 minutes. Stir in the fromage frais or cream cheese with seasoning to taste and cook for a further 1 minute.
Stir in the chopped herbs and the cooked tagliatelle, heat through for 1 minute and serve immediately with grated Parmesan to sprinkle on top if desired.
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