Showing posts sorted by date for query coleslaw. Sort by relevance Show all posts
Showing posts sorted by date for query coleslaw. Sort by relevance Show all posts
There is no doubt about it, if push comes to shove I will choose a turkey burger over a beef burger any day of the week, and this Spicy Ranch Turkey Burger Recipe is one of my favourite ways to make them.
Its filled with lovely flavours and always goes down a real treat!
From the cool and creamy ranch slaw that gets tucked into it to the spiciness of the burger it is a real taste sensation!
You might be thinking that is a mighty odd looking burger bun and you would be right. Its not a burger bun, its a finger/hot dog bun.
That's what you get when hubby makes a trip to the shops.
Beggars can't be choosers and it tastes exactly like a round burger except it is torpedo shaped. Why quibble about a shape when something tastes this good, right?
One reason I really like turkey burgers is because I love the flavour of turkey and the consistency. There is something about ground beef that puts me off more often than not.
And yet . . . in a chili or a sauce, or a meatball, I prefer beef. There's naught so queer as folk they say here in the UK. We like what we like . . .
I like to melt a slice of Jack cheese over my burgers. If you want it really spicy use Mexi-Jack cheese, which packs a wallop.
Me, I like it just normal, ordinary, not spicy. There's enough spice in the burgers for me, with jalapeno pepper, red onions, green tabasco . . . I want to bite my burger. I don't want it to be biting me!!
That creamy ranch slaw helps to cool down the spice a bit and goes so well with the flavour of the turkey. It doesn't make the bun soggy either, so long as you don't leave it sitting for too long . . .
And any extras go very well on the side.
I served these with skin on oven chips . . . and altogether this was a fairly lowish fat supper for us.
If you are low-carbing it, just eat the burgers with the cheese on top and the slaw. No need for the bun or chips. Unless you have a way of doing low carb chips! (And I haven't figured out how to that yet!)
Spicy Ranch Turkey Burgers
Yield: 4
prep time: 40 Mcook time: 15 Mtotal time: 55 M
This low fat burger is filled with lovely flavours. A spicy fresh lean turkey patty tucked into a toasted roll with ranch coleslaw. Delicious!
Ingredients:
- 1 pound lean ground turkey
- 1 medium carrot, peeled and grated
- 2 TBS soft whole wheat bread crumbs
- 2 TBS minced red onion
- 1 TBS chopped fresh coriander
- 1 fresh jalapeno chili, trimmed, deseeded and minced
- 1 clove garlic, peeled and minced
- 1 TBS green Tabasco sauce
- 1 large free range egg white, lightly beaten
- salt and black pepper to taste
- some spray oil to grill
For the slaw:
- 1 1/2 cups hand shredded red and green cabbage
- 1 small carrot, peeled and grated
- 2 TBS minced red onion
- 1/2 cup your favourite ranch dressing
- seasoning as desired
You will also need:
- 4 toasted burger buns
- 4 slices Monterey Jack Cheese
Instructions:
- Combine all of the burger ingredients until well blended. Shape into 4 equal sized pattys. Place in the refrigerator to chill for about half an hour to set up.
- While the burgers are chilling make the coleslaw. Combine all of the ingredients in a bowl, tossing together to combine well. Taste and adjust seasoning as desired.
- Heat a grill pan, electric grill or skillet. Spritz with some oil. Add the turkey burgers and grill them on both sides until cooked through. (180*F or 80*C should be the internal temperature.) Slap a slice of cheese on top of each and let it melt while you toast the buns.
- Top each toasted bun with some of the slaw , slap on a turkey burger and serve immediately.
Just looking at these photos is making me hungry for these all over again. What's your favourite burger fix? I really want to know!
One of the things my ex and I used to love to order when we went to our favourite Diner was a Turkey Club Sandwich. It would come to the table so tall and stuffed you could barely finish it. Always with a side of fries and coleslaw to die for.
When I was growing up there used to be an advertisement on the telly for a brand of Tuna, called Chicken of the Sea. It was nice tuna, white and mild flavoured. Actually in a casserole you might have had to think if it was really was chicken and not tuna!
Today I decided to make us a Tuna Pot Pie for our dinner. And why not. I always buy this beautiful Albacore Tuna from Ocado. It is Waitrose brand and you can get it in Spring water or olive oil. I usually buy the one in spring water. It is perfect for things like sandwiches, casseroles, etc.
In the warmer months we even enjoy it cold in salads or on salad plates. I confess I am not a fan or ordinary tuna, and I never buy it unless it is for the dog.
I only buy Albacore white tuna, sustainably sourced. An old Italian woman told me many years ago that anything else was garbage fish. She stopped me right in the grocery store as I was putting tuna into my grocery cart and told me I was buying the wrong thing. Only buy tuna labeled albacore.
She also told me that snub-nosed carrots were sweeter than carrots with pointed ends. And you know what. She was right on both counts.
So today I made a tuna pot pie using a jar of my favourite albacore tuna, crispy tender cooked carrots and baby frozen peas. (To be honest I was disappointed with the peas. I usually buy Bird's eye Petit Pois and this time I had had to get Iceland petit pois and they were nasty. Woody and nasty. Never again.) Stick to what you know to be good.
I cooked the carrots and put them into a pie dish along with the peas and I broke the tuna into chunks over top. Then I made a lush cream sauce to pour over it all.
It was just a basic cream sauce that I flavoured with some lemon, dillweed and hot sauce because well . . . its fish! I felt those flavour additions would enhance the flavour of the tuna. They did.
I made a half recipe of my usual butter/lard pastry and I created a top crust for the pie. I did not bother with a bottom crust, although you certainly could if you wanted to. I didn't think it was necessary.
I baked it in a hot oven until the pastry was crisp and golden brown and that juicy filling was bubbling up. Except for the disappointing peas this was really delicious!
The sauce was well flavoured, the tuna was beautiful, the crust was perfectly flaky . . .
We enjoyed it along with some boiled potatoes, simply tossed with butter, seasoning and parsley and some Cheese Coleslaw on the side. we were both very happy with this meal and look forward to enjoying the leftovers tomorrow.
Tuna Pot Pie
Yield: 4 - 6
A deliciously different pot pie that your family is sure to love.
Ingredients:
For the pastry:
- 140g all purpose flour (1 cup)
- 1/2 teaspoon salt
- 2 1/2 TBS butter
- 2 1/2 TBS lard
- 3 to 4 tablespoons of ice water
For the sauce:
- 2 TBS butter
- 2 TBS plain flour
- 240ml whole milk (2 cups)
- 1 small onion, peeled and chopped
- salt and pepper to taste
- a splash of hot sauce
- a squeeze of fresh lemon juice
- 1/2 tsp dill weed
You will also need:
- 240g jar of albacore tuna in spring water drained (8 ounces)
- 1 cup each cubed carrot and frozen peas, cooked
Instructions:
- To make the pastry, mix flour with salt, and cut in butter and lard, until you have pieces of fat in the flour about the size of peas. Add ice water, one TBS at a time, tossing it in with a fork until pastry comes together. Form in to a ball, flatten, wrap in cling film and chill.
- Melt the butter in a saucepan for the sauce. Add the onion and cook over medium heat, without colouring, until the onion is softened. Whisk in the flour. Cook for a minute, then slowly whisk in the milk. Cook, stirring constantly until the mixture bubbles and thickens. Cook for a minute further, then whisk in the lemon juice, hot sauce, dillweed and seasoning to taste.
- Put the cooked carrots and peas in a deep 8 inch pie dish. Break up the tuna and scatter it over top. Pour the cream sauce over all. Place the pie dish onto a baking tray.
- Preheat the oven to 200*C/400*F/ gas mark 6.
- Roll the disc of pastry out on a lightly floured surface to a 9 inch circle. Place on top of the filling of the pie, crimping the edges all around. Using a sharp knife, cut some slits in the top for venting.
- Slide the baking tray into the oven and bake for 45 to 50 minutes until the pastry is crisp and golden brown and the filling is bubbling. Remove from the oven and let stand for about 10 minutes.
- Spoon out onto plates to serve.
What is your favourite thing to do with tuna? I have never had it in a burrito or anything Tex Mex and . . . I confess I shudder at the thought of tuna on a pizza or . . . the dreaded Tuna and Sweetcorn sandwiches they offer in the shops. I am a funny person when it comes to fish. I likes what I likes and that's that.
Right when this corona virus was just beginning and we were all just starting to be afraid that it would spread to the UK, I had my last Chiropracter visit in Chester city. We always treated ourselves to a lunch afterward on our walk back to the bus station. Usually at a different place each time.
On that day we decided to treat ourselves to a Yorkshire Pudding Wrap at one of the hot sandwich shops in downtown Chester. I remember feeling very paranoid about germs at the time. It wasn't a nice feeling. That was the last time we went anywhere. It was the 5th of March. The rest is history. We did enjoy our sandwiches however. They were very good indeed.
The ones we had on that day were turkey ones, with stuffing, cranberry sauce, etc. I decided to recreate them in our home today using what I had in the house. Leftover roast beef, leftover roasted vegetables, peas, leftover gravy, etc.
I cut my regular recipe for yorkshire pudding down in size and baked it in a jelly roll tin. Because it was spread out quite a bit, it didn't rise quite as high, which is what I wanted. I rolled it up in a clean tea towel as soon as I took it from the oven for a few minutes to soften it and make it a bit more pliable for wrapping purposes. This worked very well.
I then cut it half crosswise to make two smaller wraps. I spread each half with a quantity of horseradish sauce and grainy mustard and then I started layering.
First heated roast beef. You want to cut it very thin for this purpose. You can season it a bit with some salt and pepper if you like.
Onto that I layered on the leftover and heated cooked veg that I had. Roasted potatoes, cut into smaller bits, roasted parsnips, carrots, cabbage . . . baby peas, roasted onions . . .
Just use what vegetables you have. You don't need a lot really, just a tiny bit of each scattered over your roast beef . . .
A bit of gravy got drizzled on top and then I rolled them up tightly. In town you can eat these in a parchmen wrapper and yes they are messy.
Here at home, we ate them on plates, with knives and forks and some homemade coleslaw on the side, coz . . . that's how we roll.
Of course there was extra gravy for drizzling over top. You just have to have some gravy drizzled over top. Just look at that tender roat beef, those crispy roasted potatoes, parsnips, peas . . . carrots . . .
It was nigh on impossible to eat these out of hand. We didn't even try . . .instead we gobbled them up with knives and forks.
There were little utterances of glee in between mouthfuls . . . and why not. These were delicious!
Yield: 2
The Yorkshire Pudding Wrap
Leftovers from a roast dinner, heated and wrapped in a flattened yorkshire pudding. Scrumptiously tasty!
Ingredients:
For the pudding wrap:
- 110g plain flour (3/4 cup)
- 1/4 tsp salt
- 1 large free range egg
- 250ml milk (1 cup plus 2 tsp)
- oil to cook
You will also need:
- 1/2 pound of cooked roast beef, sliced thin and heated
- a quantity of leftover cooked vegetables, heated (carrots, swede, parsnips, onions, cabbage, peas, etc.)
- 2 TBS horseradish sauce
- 1 TBS grainy mustard
- salt and pepper to taste
- leftover beef gravy, warmed
Instructions:
- Whisk all of the ingredients for the pudding wrap together in a bowl until smooth. Let stand at room temperature for 10 minutes while you preheat the oven to 220*C/ 425*F/ gas mark 7.
- You will need a jelly roll tin, approximately 12 inchs by 17 inches. Pour a quantity of oil into the pan, about 1 1/2 TBS. Put the pan in the oven to heat. Once the oil has heated pour in the yorkshire pudding batter and return the pan to the oven. Cook for 20 to 25 minutes until risen and golden brown.
- Have ready a clean tea towel the size of the pan.
- Warm your roast beef, gravy and vegetables.
- When the pudding is done remove it from the tin, flipping it onto the tea towel. Roll it up tighly from the short end, and leave it for a few minutes. Unroll and then cut it in half crosswise so that you have two pieces of pudding 12 inches by 8 1/2 inches in size.
- Spread each piece with 1/2 of the mustard and horseradish sauce., followed by the thinly sliced beef, warmed vegetables and a bit of gravy drizzled on top. Roll up and serve. Pass some extra gravy on the side if desired.
I couldn't finish mine actually. Mitzie didn't mind. My loss was her gain. She loves a good roast dinner, minus the onions and the potatoes! Do yourself a favour the next time you have leftovers from a roast dinner and make yourselves some of these delicious wraps! They are Mmm ... Mmm ... Good!
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