I cook lots of traditional Italian ragu at home as I love the fact it just cooks for many hours on a slow cook and boy is it worth the wait at the end! I will post one at some point. However there are sometimes midweek when I love a “British” style bolognese but using turkey mince, it’s a lovely lighter alternative and great for children nutritional wise. Even better for adults! More to the point, its quick to make and cheaper.
I’ve actually been meaning to post the recipe for sometime, truth be told I thought I had until I looked! This recipe is a slightly different version that I made by using up some peppers and chillies I had. My partner loved it and said it was better than the first version, I agree, but if you don’t want the peppers or chillies in it then follow the recipe and take those out.
If I’m making the “British style” bolognese like this one, I actually now prefer it with Turkey so If your young ones struggle a little with beef mince then give this recipe a try. Let me know how it went?
Also if you have any left either freeze it down or pop it on a jacket potato for your Lunch the next day.
( Serves 4 )
- 450g Turkey Mince
- 2-3 tbsp Rapeseed oil
- 1 onion diced
- 1/2 large carrot or 1 small carrot finely diced
- 1/2 stick of celery finely chopped
- 1/2 red pepper finely chopped
- 1/2 yellow pepper finely chopped
- 2 cloves of garlic finely chopped
- 1/2 mild chilli chopped finely
- 4 chestnut mushrooms sliced
- 1 tbsp tomato puree
- 1 400g tin of chopped tomatoes
- 1/4 of chicken stock gel pot
- a good splash of dry white wine ( optional )
- Handful of fresh herbs chopped finely = Rosemary, sage and oregano
- A good splash of Worcestershire sauce
- 250ml of water to hand if needed
- Pinch of sea salt and cracked black pepper to season
- Heat up your rapeseed oil for a few seconds in a frying pan until hot then fry your onions, carrot and celery. Cook for about 2 minutes then add in your mushrooms and stir.
- Once your mushrooms are starting to colour add in your peppers and turkey mince. Then add in your garlic and fry until your mince is cooked.
- Once the mince is cooked pop in your chillies, herbs, stock, wine and tomato puree. Stir for a further 2 minutes.
- Then add your chopped tomatoes, stir and simmer for about 10 minutes. If it starts to go dry, add in a little water. *** A good tip from me is pop your water into the chopped tomato can then none is wasted! ***
- After this add in your Worcestershire sauce and simmer for a further 5 minutes or until your sauce is lovely and thick. Season if needed.
- Serve up with spaghetti or the pasta of your choice and add parmesan if you wish. Try a bit without first though.
I can’t always share every recipe of which I create or cook on here. It would be extremely difficult as I cook ALOT! I do try my best though in sharing as much as I can but sometimes I create a recipe or cook one day and something comes together when I least expect it. I had done this dish one night midweek, for what I thought was going to be a somewhat, quick Pasta dish to keep me going in between writing. Nothing special as I grabbed some remains of ingredients to use up in the fridge… More fool me! I had meant to post this over a month ago and came across it this week whilst juggling through my Food Photography Pics. I pretty much try to take pictures of all dishes I cook as you never know!
The good thing about this dish is that the main vegetable featured, the wonderful Purple Sprouting Broccoli is still in season… just! So I would say, if you’re going to have a go?, try this weekend? Or even for tomorrow nights dinner!
If you can’t get hold of Purple Sprouting Broccoli, You could substitute for Tender stem or even Standard Broccoli but you should find some still knocking around.
Chicken, Chorizo and Purple Sprouting Broccoli Carbonara:
Ingredients: ( Serves 2-3 people)
– Tbsp Rapeseed oil
– Knob of Butter
– 2 large Free range Eggs
– 100 g of grated Parmigiano Reggiano (Parmesan Cheese)
– 350g of Spaghetti
– 2 cloves of Garlic finely chopped
– 1 small red onion finely sliced
– approximately 60g of Spanish cooking Chorizo diced
– 1/4 of a mild green chilli diced finely
– 150g Roast/cooked Chicken
– 100g Purple Sprouting Broccoli (Blanched before hand)
– Salt and Black pepper to season
– Pinch of dried mixed herbs ( I used herbs de provence)
Whisk Eggs in a bowl and add in the grated parmesan cheese.
Cook the Spaghetti to packet instructions.
Fry off the Red onion and Garlic in oil and then add the butter.
Add the chorizo and Green chilli. Then the cooked chicken and Herbs.
At this stage you can add the Blanched Broccoli,season to taste then stir for a few minutes and add your drained pasta to the mixture.
Then pop your Pasta mix into the bowl with the eggs and parmesan and quickly stir.
Serve into warm bowls immediately and grate some more parmesan on top.
I have decided to re-kick things going again with a fairly healthy dish. Well, it certainly is compared to the typical battered fish and chip supper we usually dive head first into on a Friday night.
A couple of reasons why I chose this dish to post today is A, Cost. I know its nice to treat oneself to it once in a while but “back in the day” Fish and chip Friday was a fairly cheap takeaway for families and was nice as a treat. But now, I know I struggle sometimes to afford it! You maybe shocked but this recipe IS a cheaper alternative.
And, B, because we may have overindulged slightly over December so this will make a lighter, healthier Dinner (Or supper in my case) after a glass or two of vino!
If you are indeed, like myself, who loves the combination of Pasta with Fish or seafood, then you will love this!
Roasted flaked Sea bass with Pesto Spaghetti and Tomato Salsa:
One thing I will mention is I couldn’t make up my mind on wether to say the fish was steamed or roasted? as I did both! But seeing as I finished the dish by Roasting at the end, that is why it is in the recipe title.
For the Sea bass:
One whole Sea bass descaled and gutted.
1/2 a lemon
1 spring onion chopped in half
A piece of leek about a few inches long cut lengthways into 4
a few chopped fresh chives and parsley
A sprinkling of Fennel seeds or fresh Fennel would be fine also, just not too much
knob of Butter
a good glug of dry White wine
100 ml of water
Salt and pepper for a bit of seasoning.
(Approximately) as it is depending on how much you want to make to keep or how big your blender/processor is?
6 spinach leaves
Handful of fresh basil
1 fresh garlic clove (browned first to soften)
small handful of Fresh parmesan
Salt and pepper to season if required.
Fresh lemon juice
Fresh basil and Parsley
1 clove of fresh garlic chopped finely
A small amount of red onion chopped.
Preheat your oven to 180c.
Boil up some water ready for your spaghetti to cook.
Take your Sea bass and place onto foil which is on a deep baking tray. Stuff the inside of the fish with the lemon, spring onion, leek and herbs. Then place the knob of butter on top of the fish. Grab the ends of the foil and start to gather up at the ends as you are going to make a little bath (parcel) for your fish. Put the White wine and water into the bath and drizzle a little of olive oil (if wanted) on the fish. Close up the foil parcel so it creates a steam bath and cook in the oven for about 15 mins.
In the meantime whilst the fish is in the oven you then do the pesto.
Place all ingredients into a hand blender or food processor and blitz! Adding more olive oil and seasoning if need be. Then chop all your ingredients for your Salsa (as shown above). Not forgetting of course to cook your spaghetti ! Place the salsa in a pan to gently heat. You do not want this to go to mush.
Check on your fish after 15 minutes and open up the foil at the top so the fish will get a little colour once back in the oven. Now depending on the size of your sea bass, it may only need maybe 5 mins more cooking.
Once the fish is done, Toss your drained spaghetti with the pesto, flake the Sea bass onto the spaghetti and drizzle over your Tomato salsa.