The first meal I ever had from a Chinese take-away was Chicken and Pineapple. I wasn’t sure that I’d like it but I did and it has become a regular choice over the years – along with Singapore Chow Mein…
A Chinese girl used to worked for me and we were discussing food; I asked if the dishes we serve here in the UK are anything like what she has at home – the answer of course was no..but one of her favourites of the UK style was Chicken and Pineapple and she gave me her recipe for it. Really easy too!!
Turkey and pineapple
Prep time: 5 minutes
Cook time : under 10 minutes
Ingredients (for 4)
- 350g Turkey breast meat – thinly sliced or cut into strips
- 1 small can of pineapple chunks (in juice not syrup!)
- 1 or 2 onions – roughly chopped (1 large or 2 medium)
- 2 tsps – Light soy sauce
- 1 tsp – Cornflour
- Heat a tablespoon of oil in a wok or deep frying pan.
- Add turkey and fry for 2 minutes – keep it moving as you don’t want it brown.
- Add Onion and continue to cook for a further 2-3 minutes – the onion just needs to be transparent.
- Add pineapple -including the juice, soy sauce and heat through.
- Thicken sauce with a little cornflour slaked with a little water. Cook for another minute.
Serve with Rice or Noodles.
This can also be made with chicken or pork. You can also use fresh pineapple but will need to add some liquid – juice, water or try some plum sauce. I sometimes add mushrooms too as you can see in the picture.
I decided to make Fajitas I had 2 turkey steaks left in the fridge after making Turkey with Mushrooms and Cranberry
I often make Fajitas and usually use chicken but have also made them with cooked chicken or turkey. We like them without a thick sauce so this is more like a stirfry. The dish is easy and quick, it is also providing some of your 5 a day with the veggies it contains. Feel free to add more veggies if you have a hungry family!
I usually use a dry fajita mix but decided to make my own for this recipe. I looked at the list of ingredients and just picked out the main spices and herbs. It turned out well but if you like them spicy add more chilli or add some chilli flakes, if you want them to taste smokier add more paprika. Or of course you can use any ready mix!
One last thing before I go on to the recipe – I like my peppers and onion with some crunch left, if you want them softer cook for a couple of minutes longer!
Ingredients: Serves 4
- 500g Turkey cut into strips
- 3 sweet peppers – various colours – sliced
- 2 onions – sliced
- 1 tsp dried oregano
- 1 tsp cumin
- half to one tsp chilli
- 1 tsp paprika
- 1 clove of garlic crushed
- half tsp ground black pepper
- 2 dessert spoons lime or lemon juice
- salt to your taste
- 8 tortilla wraps (or more if you have hungry mouths!!)
Picture shows what I cooked for 2 hungry adults.
- Heat a little oil in a wok or frying pan.
- Stirfry the turkey strips until just starting colour
- Add spices, herbs and pepper and stir to coat the turkey
- Fry for 1 minute
- Add the onions, peppers, lime/lemon juice
- Stir to mix
- Fry for another 4 – 5 minutes, keep it moving to prevent anything burning
- Check for seasoning and add salt if required
Serve with warm tortillas and any or all of the following: guacamole, sour cream, tomato salsa, grated cheese, salad leaves.
Don’t forget the serviettes or kitchen roll – it’ll get messy especially for the children!!
Turkey is an ideal meat to serve to all ages as it is low in fat and high in protein. Most supermarkets have ready prepared packs of turkey steaks or stir-fry strips.
This is adapted from a dish that my Grandmother made at Easter to use up left over Turkey breast. We had the full roast on Easter Sunday and she would carve slices of breast and add to some sautéed mushrooms and cranberry sauce. We used to have it with rice and chips!
My version uses fresh turkey but you can use cooked turkey. Just follow the below method and add the turkey at the point where you bring the sauce to the boil.
If serving children use stock instead of wine.
Here is my version –
Ingredients: Serves 4:
- 4 Turkey breast slices (about 400g) **
- 200g mushrooms – sliced
- 1 large onion – sliced
- 4 tablespoons Cranberry Sauce
- 150ml wine or chicken stock (red wine is best)
- 2 tsp chopped fresh sage
- 1 teaspoon of cornflour mixed with a little water
- salt and pepper
** Choose how you are using the turkey. If leaving whole, place between 2 pieces of cling film and bash / roll until quite thin. Remove cling film.
Alternatively cut the steaks into in strips.
- Heat a little oil in a frying / saute pan. Add the sliced onion and fry gently until transparent. Remove from pan.
- Fry the turkey steaks for 2-3 mins each side if leaving whole. Or fry for 5 mins if cut into strips.
- Add the onion and mushrooms to the pan and mix.
- Add the cranberry, sage and wine/stock and stir well.
- Add salt and pepper to taste.
- Bring to the boil, reduce heat and simmer for 5 mins.
- If the sauce is too thin for your liking thicken with a little cornflour
- Adjust seasoning
- Serve with your choice of rice, cous cous, baked potato, etc.
Today I cut the turkey into strips and served it with rice with roasted red pepper and sage.