The hunt is on to find Britain’s best turkey recipe.
This year the British turkey industry has revealed a brand new category in the annual British Turkey Awards– Best Turkey Recipe – which is open for members of the public to enter. So if you have a special, original turkey recipe that is a hit in your household, you could win a prestigious trophy and £250 in shopping vouchers!
The winner, plus a friend, will also enjoy a glittering night out at the awards ceremony in Claridge’s ballroom on 23rd September, with dinner and entertainment.
Recipes must be the entrants own creation, and must contain turkey as a main ingredient – it could use whole birds, breast steaks, diced thigh – anything!
Full details and entry form can be found on www.britishturkey.co.uk
Here is a recipe they’ve published from chef Phil Vickery.
Korma Meat Balls with Yogurt Dip
Per serving: 307 kcals, 7.7g fat
500g British turkey mince
2 tbsp mild curry paste
1 onion, very finely chopped
1 red pepper, very finely chopped
300g tagliatelle or other pasta shapes
1 x 198g can sweetcorn
1 tbsp oil
1/2 cucumber, chopped
1 handful chopped mint
Heat the curry paste in a frying pan add the onion, pepper and garlic and cook until soft but not browned. Cool for 10 minutes.
Add the curried onion mix to the minced turkey. Roll the mix into 30 meatballs. Chill in the fridge for 30 minutes.
Bring a large pan of salted water to the boil. Add the tagliatelle and cook for 6 minutes add the drained sweetcorn and continue to cook for a further 3 minutes or until cooked. Drain.
Meanwhile heat the oil in a large frying pan. Add the meatballs and cook for 10-12 minutes turning frequently to ensure even and thorough cooking.
For the mint yogurt dip: stir the yogurt, cucumber and mint together in a bowl.
Serve the tagliatelle topped with the meatballs and alongside the yogurt dip.