What to do with the Turkey!

If your house is anything like mine you have the eternal problem after about two days of Christmas ..

Oh, what do you do when, every time you revisit the fridge, there appears to be even MORE leftover turkey. Can people actually be sneaking in past the dosing springers and leaving their unwanted turkey in our fridge? Well, here are a few simple solutions that will wake up those taste buds.

Turkey  and Green LentilEasy Turkey and Green Lentil Dhal      

This really is a fancy description for a curry!

Serves 4

Ingredients:

300 g diced cooked turkey

1 pot Just Food Spicy Lentil soup

1 bag washed baby spinach

Salt, Pepper

Garnishes: Natural yogurt, fresh chopped coriander, Sweet chilli sauce to taste

Method:

Empty soup into large saucepan; add turkey, and heat, stirring, to simmering point. Add the spinach, put lid on saucepan, turn off heat, and allow spinach to wilt for a few minutes. Remove lid, stir spinach into turkey mixture and gently bring back to simmering point. Season with salt, pepper.

Place garnishes in individual bowls.

Serve with brown rice, poppadoms, or crusty bread and a green salad.

Turkey and Black Bean wraps

Turkey and Black Bean wraps

Turkey and Black Bean wraps    

Serves 3 to 4

Ingredients:

250g cooked diced turkey

1 400g pot Just Food Cuban Black bean soup

1 deseeded finely diced red chilli (optional, to taste)

4 flour tortilla wraps

100g grated mature cheddar

1 large red onion, sliced into thin rings, mixed with a splash of olive/rapeseed oil

Salt, pepper to taste

Method:

Pre heat oven to 180 degrees

Empty contents of black bean soup into medium saucepan, add diced turkey and diced red chilli, optional, dependant on taste. Heat gently till simmering and season.

Assemble wraps: Place ¼ of this mixture in centre of each tortilla, and fold up envelope like, placing the 4 wraps side by side in an ovenproof dish.

Sprinkle over the grated cheese.

Bake in centre of oven for approx 20 to 25 mins, then sprinkle over the red onions, and leave in oven for a further 3 to 5 minutes.

Serve with following sides: Tomato salsa, crème fraîche, mixed leaf and cherry tomato salad.

Enjoy !!

Dee 

Deirdre Hilliard is the founder and owner of Just Food

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THe Ploughing Championship

Well, four days on, and I am still only recovering from the PLOUGHING … what a blast, what a massive gulp of fresh country happy air that it was! A little like forgetting the pain of childbirth, all of the pain of the monumental traffic queues, the mud, the weather, is instantly forgotten, as soon as the stream of country folk come over to your stall and bring back those cosy childhood farming memories. I was a ploughing novice till last week – coming from a farming background myself, it may at first appear strange that I had never been as a child; however, being the youngest of nine children, with the first half of the family all (precious) boys, the odds were always against me securing a spot in the family car for the trip to the Ploughing.

With the date for the event slyly creeping up on me in the last week, the sister from London (of the chocolate Pops variety box household) was implored upon to come and help out on the stall (I reckoned she owed me this at least). And help out she did – we were able to serve eight hot soups each day, satisfying even the most fussy “plain vegetable” soup eaters (Message to Batt : Mary will be down to help with the fencing on Thursday; I haven’t yet told her about the bullocks).

While there, I was asked to do a soup making demo, which went fine, with the exception of the tins of tomatoes which refused to open (tip for anyone else doing a demo : don’t rely on the ring pulls on cans to work as they normally would, two can fail at a time, probability 1:1 million). See recipe below.

Just Food Organic Carrot & Coriander Soup

  • 1kg Carrots
  • 200 g onions
  • 100 g potatoes
  • 50 g celery
  • 50 g leek
  • 2 cloves garlic
  • 10 g butter
  • Pinch ground coriander
  • Pinch ground nutmeg
  • 1.1 litres water
  • 100 ml milk
  • 20 g fresh coriander leaf, finely chopped
  • Pinch ground black pepper
  • 10 g salt, or to taste

Process the first six ingredients until finely chopped. Melt the butter over medium heat, add the chopped veg, stir, add ground spices. Cover and sweat for a few minutes.

Add water, bring to boil, simmer for approx 10 mins. Blitz with a stick blender, add milk , bring back to simmer. Add salt and pepper to taste. Add chopped coriander and serve.

Note 1: Older and larger  carrots actually have more beta-carotene than younger ones, so you can feel virtuous hauling the oldies out of the back of the fridge (and I am hopeful that this “older and larger is better than younger and smaller” applies to all manner of things)

Note 2: We don’t use any stock cubes/commercial stocks – instead, the combination of veg added at the outset creates the stock which is the basis for the soup – in this way, you get a lovely fresh tasting soup, with all of the fibre of the retained veg, and none of the nasty additives that lurk in commercial stock cubes.

Note 3: We never use flour to thicken our soups, so all of our soups (excluding chicken noodle) are gluten free – our soups are naturally thickened by the addition of extra veg, providing extra fibre and associated health benefits.

Note 4: This soup has 2.5 of your recommended 5 a day servings of fruit/veg in each 400g portion. Job done!

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Chocolate Granola recipe to satisfy a 13 yr old boy who may be looking for chocolate pops

Ok, this granola wasn’t intended to be my first recipe on the blog (that was to be a new majestic soup recipe), but this recipe is actually a big, no, not big, a massive win for me in my house.

It started innocently enough, the love affair between my 13 year old and the chocolate coated rice pops. A trip to an aunt in London, where the small cereal variety boxes were descended upon each morning with glee. Back home, during the school holidays, I managed to side step the odd request for said choc pops. However, as the new school year started, the serious pleading for the purchase of the choc pops began … did i not realise just how much better his mornings would be if only he could have that lovely chocolate bowl of deliciousness like all of his friends. It was the sheer scale of the desire for said  cereal that got me thinking a few things at once one morning : the chocolate ingredient was central, the rice pops were not. So what about a really healthy breakfast, but with a little chocolate added, still making a pretty healthy breakfast? It just had to be a chocolate version of my toasted muesli/granola! A few trial runs later, and we have it sorted, with the breakfast time happy again (for the moment).

So, here is the final version:

600 g jumbo oats

100 ml rapeseed or sunflower oil

100 ml maple syrup or honey or brown sugar

150 g milk chocolate (i use one containing from  28% to 33% cocoa solids)

Preheat oven to 180 degrees celcius.

Lightly oil a large baking tray or cover with baking parchment.

Place oats in generously sized mixing bowl; mix syrup/honey and oil together in a small bowl (if using brown sugar, will need to heat sugar and oil together gently in saucepan to allow the sugar to dissolve and mix into the oil), add to oats, and mix very well – you want to get each oat flake coated with the mixture as this will yield a crunchier granola. Pile onto baking tray, spread evenly, place in middle of oven, bake for 40 to 50 mins, turning mixture over a few times, to ensure even browning. Once cooked, take out of oven and leave to cool to room temp. When cool, pop back into large bowl used earlier for mixing.

Next, break the chocolate up and  either microwave to melt (being careful not to burn), or place in a bowl over hot water to melt. Add the melted chocolate to the now cooled, crisped oats, mix very well to ensure even chocolate distribution, spread out mixture on tray and allow to cool again; once cool, store in an airtight container. Will keep for 1 month, but will not last that long!

Above quantity makes approx 20 generous servings of 40 g each, which have 7.5 g of chocolate each – this is actually just a little over one square of chocolate per portion (a good stat to hold in ones head, in case one begins to feel guilty about the chocolate addition). Amazing really, this is a small indulgence for  a big flavour impact!

The above recipe is the basic oat and chocolate version (which we are sticking to at moment); once the granola is cooked, a combination of one or all of the following can be added (depending on taste, pickiness of eaters, etc):

Sunflower seeds, pumpkin seeds, sesame seeds (50 g in total)

Raisins, dried cranberries, dried apricots, dried dates (50 g in total)

Walnuts, hazelnuts, peanuts, chopped brazils almonds (50 g in total).

Fresh fruit such as blueberries, strawberries, sliced banana, go very well also.

Hope you try this and enjoy. Love to hear back from anyone.

 

 

 

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Just Food Blog

Deirdre Hilliard - Just FoodWelcome to the Just Food Blog – to be honest we are still not 100% sure what we will be writing about so you will have to stay tuned!

We are passionate about all things food, so yes we will be talking about that …. including recipes for quick easy meals (that’s me and most mothers ….always in a hurry!) and some other little titbits to keep you interested – well at least that’s the idea in any case.

Thanks for reading ..

Deirdre

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