A twist on the standard turkey chilli which is a staple in my household, is Moroccan turkey with chickpeas. Instead of chilli heat the flavour comes from the blend of spices which infuses the meat and chickpeas.
Great served with a green salad, couscous, flat bread and mint and yogurt dip, or brown rice or quinoa.
Moroccan spice blend
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 pack of ground turkey breast
1 can of drained chickpeas
1 carton of passata
1 onion finely chopped
1 red pepper finely chopped
2 carrots finely chopped
2 tbsps of coconut oil
1 tsp salt
Blend all the spices together and mix with I tablespoon of coconut oil
With the other tablespoon of coconut oil fry the onions, pepper and carrots and set aside.
Heat the spices and coconut oil mix in a non stick pan and fry the turkey mince, once cooked through add the salt, vegetables, chickpeas and passata.
Bring to the boil then summer for 20 minutes until the sauce reduces.
I’ve finally cracked how to make a white sauce that doesn’t require a thickening agent such as flour, which is great news as not only does it work on moussaka I’m betting it’ll taste great in rice or pasta (gluten free) dishes too.
Mousakka is a bit of labour of love as it does take a bit of prep but the end result it well worth the wait.
400g of organic beef or lamb mince
1 chopped onion
1 chopped red pepper
200g chopped mushrooms
1 clove of crushed garlic
2 tbsps of coconut oil
2 tbsps of olive oil
2 small aubergines
1 tsp garlic salt
1 tsp mixed herbs
1 small carton of passata
For the white sauce
1 tsp English mustard
50g grated Parmesan (optional)
3 tbsps of Greek yoghurt
50 ml almond milk
Fry off the mince (with no oil) and set aside to rest
Fry off the chopped onion, mushrooms, peppers and garlic in the coconut oil
Add the mince back and add the passata, mixed herbs and garlic salt and simmer for 10 minutes
While the filling is simmering slice the aubergine thinly and lay on a baking tray and coat with the olive oil. Bake at 180c for 30 mins turning over half way though.
For the sauce add all the ingredients – mustard, Parmesan, yoghurt and almond milk in a blender and blitz
In a square oven proof dish layer the mince and aubergine and pour the white sauce on the top
As the nights draw in and the heating is turned on to keep the chill at bay my food choices immediately turn to hearty, bone-warming meals which quite often means casseroles, stews and roasts.
Tonight was one of those nights so I dusted off the slow cooker and made my favourite casserole.
Even though it’s packed with veggies – seven to be exact, it’s a firm family favourite evidenced by my two children hoovering it up in minutes!!
Cooking in a slow cooker (crockpot) doesn’t take much brain power as you literally chuck all the ingredients in the pot and let the cooking process create the magic. The real test is being patient and letting the casserole cook for five hours plus.
6-8 filleted chicken thighs
3 tbsps coconut oil
1 carton of passata
2 tsps cumin seeds
2 tsps coriander seeds
2 Garlic cloves
1 tbsp rock salt
200g chopped swede
Handful of mushrooms
200g chopped aubergine
1 red pepper
1 tbsp onion salt
200ml cold water.
Brown off the chicken thighs in the coconut oil
In a pestle and mortar mash the rock salt, garlic, cumin seeds and coriander seeds into a paste and add to the slow cooker along with the chicken and drained chickpeas
Chop all the vegetables into cubes and add to the slow cooker along with the passata and onion salt.
Add water and mix all the ingredients well.
Turn the cooker up to high and cook for a minimum of five hours.
I think I can safely say I am a psyllium husk convert. I discovered it in a seeded bread recipe and haven’t found anything better to act as ‘glue’ when baking without conventional ingredients.
Today I road tested it with my flapjacks. I followed no set recipe instead I just mixed all my favourite ingredients and by luck (and skill of course) created the perfect no-crumble, guilt free, flavour packed flapjack.
2 tbsps of psyllium husk (buy at organic/health food shops)
400g rolled oats
200g jumbo raisins and cranberries
3 tbsps chia seeds
2 tbsps coconut oil
250g of rice sugar
150ml of water
1tbsp vanilla essence
75g crushed walnuts
Pre heat the oven to 180c
Line a large baking tray with foil
Put all the ingredients in a large bowl and mix well
Flatten the mixture in the baking tray
Bake on the top shelf for 30 minutes
Take out of the oven and remove from the tray also removing the foil. Put the flapjacks back on the tray and bake for a further 10 minutes.
Remove from the oven and cut into 12 squares before they cool and harden.