Citrus Turkey Salad

I've been challenged again by Lean On Turkey to come up with a low fat/healthy turkey recipe for a family costing under £10. We love pasta and salads in this family so I thought it would be a good excuse to try out a citrus pasta salad using fresh turkey.


For once J actually ate all of his dinner and even asked for more, and then helped himself to even more, so I'll definitely be making this again.

Citrus Turkey Salad - serves 4


800g (approx) Turkey Thigh joint
Juice of 1 lemon
Juice of 1 orange
3 tbsp Olive oil
1 tbsp Dark soy sauce
a good pinch of fresh Thyme
1 garlic clove, crushed
4 spring onions, sliced
1 yellow pepper, de-seeded and sliced
2 oranges, segmented*
500g dried pasta
150g Sugar Snap peas

• Roast the turkey joint for approximately 1hr 30mins (depending on the size of your joint)
• When the turkey is cooked slice it thickly and cut into large pieces and place in a bowl
• Mix the lemon juice, orange juice, olive oil, soy sauce and Thyme together in a small bowl
• Add half of the dressing to the turkey and combine
• Add the spring onions, pepper and oranges to the turkey
• Boil the pasta as per directions on the pack, adding the sugarsnap peas for the last 3 minutes of cooking
• Drain the pasta/peas and tip into a large bowl
• Pour over the rest of the ingredients, along with the remaining dressing and combine
• Serve warm or cold

You can see my previous turkey recipe, as well as those from other bloggers, here.






*if you don't know how to segment an orange this video will show you

This is a sponsored post but the recipe is my own

Please vote for me in the MAD awards

This is my entry into the BritMums Lean On Turkey competition sponsored by www.leanonturkey.co.uk

Millionaires Cheesecake

This afternoon I received the amazing news that a recipe I entered via Baking Mad to appear in the 2012 Macmillan Little Book of Treats is going to be featured in the book which will be sold in M&S Cafe's in August and September.

I am overjoyed to say the least. May is turning out to be a bit of a surreal month, first I reached the finals for the BiB awards, and then the MAD awards and now this.

Apparently they loved my recipe & it's been tested by a home economist and professionally photographed ready to appear in the book. You don't need to wait until August to see it though as I can give you a special preview of my recipe here.

Millionaires Cheesecake

Base

125g Plain Flour

40g Golden Caster Sugar

90g Butter

Filling

50g Butter

50g Light Muscovado Sugar

1 x 397g can of Condensed Milk

300g Full Fat Cream Cheese

200ml Double Cream

Topping

100g Good Quality (72%) Dark Chocolate

125ml Double Cream

15g Milk Chocolate

To Make Base

• Mix flour and sugar together in a bowl and rub in the butter until it resembles breadcrumbs
• Knead together to form a dough
• Place a round metal cookie cutter (approx 7.5cm diameter) onto a greased baking tray
• Take a 20g piece of the dough and press into the base of the cookie cutter
• Press the remaining dough into the base of a 20cm loose bottomed cake tin
• Bake in a preheated 180o C oven for 15 minutes, until firm to touch and lightly browned (10 minutes for the small one)
• Allow to cool in the tin.

Filling

• In a small pan melt the butter, muscovado sugar and condensed milk.
• Bring slowly to the boil, stirring continuously
• Simmer until thickened, around 5 minutes, stirring all the time
• Spoon 1tbs of the caramel onto the small base and smooth over
• Reserve 175g of the caramel in a bowl, spooning the rest onto the large base and smooth over.
• Allow to cool
• Beat the cream cheese and reserved cooled caramel together in a large bowl
• Whisk the cream until it forms soft peaks and fold into the cream cheese and caramel mixture
• Spoon onto the cooled caramel layer on the large base, place in the fridge to set
• Melt the dark chocolate in a bowl in the microwave in short bursts.
• Slowly stir in the double cream until smooth
• Pour over the cheesecake and allow to set
• Melt the milk chocolate in a bowl in the microwave in short bursts
• Pour into the metal cookie cutter and spread over the caramel layer. Allow to set

To decorate

• Press the mini millionaire's shortbread out of the cookie cutter ring and cut into small squares and scatter over the cheesecake

Serves 8