Turkey and sweet corn meatballs with roasted red pepper sauce

 

 

 

 

 

 

 

Our first venture into the Ottolenghi cookbook was these delicious turkey and sweet corn meatballs with a roasted red pepper sauce on the side.

It was so good. The corn kernels added such an amazing texture. The sauce taste really spicy on its own but when paired with the meatballs, the spiciness is tamed.

Everything is in Celsiusand grams so you need to do some conversions if you buy this cookbook. I went ahead and converted it for this recipe though.

Serves 4

100g sweetcorn kernels (fresh or frozen)

3 slices of stale white bread, crusts removed (i used wheat because that’s what I had)

1 pound organic turkey breast

1 free-range egg

4 spring onions, finely chopped

2 tbsp finely chopped parsley

2  ½ tsp ground cumin

1 ½ tsp salt

½ tsp black pepper

1 garlic clove, crushed

Sunflower/Canola oil, for frying

Roasted pepper sauce

4 red peppers

3 tbsp olive oil

1 tsp salt

1 cup coriander, leaves and stalks

1 garlic clove, peeled

1 small mild chilli, deseeded (i used a jalepeno)

2 tbsp sweet chilli sauce

2 tbsp cider vinegar or white wine vinegar

Directions

1)      Preheat the oven to 200C (approx 400F). To prepare the peppers for the sauce, quarter them with a sharp knife and shave off the white parts and the seeds. Put them in a roasting tray and toss with 2 tablespoons of the olive oil and ½ teaspoon of the salt, then roast in the oven for 35 minutes or until soft. Transfer the hot peppers to a bowl and cover it with cling film. Once they have cooled down a little, you can peel them, although it isn’t essential for this sauce. In any case, place them in a blender or food processor with their roasting juices and add the rest of the sauce ingredients. Process until smooth, then taste and adjust the salt if necessary. Set aside.

2)      For the meatballs, place a heavy non-stick frying pan over a high heat and throw in the corn kernels. Toss them in the hot pan for 2-3 minutes, until lightly blackened. Remove and leave to cool.

3)      Soak the bread in cold water for a minute, then squeeze well and crumble it into a large bowl. Add all the rest of the ingredients except the sunflower oil and mix well with your hands.

4)      Pour a 5mm depth of sunflower oil into your heavy frying pan. Allow it to heat up well and then fry about a teaspoon of the mince mix in it. Remove, let cool a little and then taste. Adjust the amount of salt and pepper in the uncooked mixture to your liking.

5)      With wet hands, shape the mince mix into balls, about the size of golf balls. Cook them in small batches in the hot oil, turning them around in the pan until they are golden brown all over. Transfer to an oven tray, place in the oven at 200C (approx 400F) and cook for about 5 minutes. When you press one with your finger, the meat should bounce back. If unsure, break one open to check that it is cooked inside. Serve hot or warm, with the pepper sauce on the side.

Amazing Thanksgiving Turkey Recipe

I’ve been making this recipe for the last few years and it always turns out so delicious. If you’re looking for ideas check this out.

Thanksgiving turkey recipe (for an 18-pound turkey)

Need:
Sage butter (recipe below)
Olive oil
Salt
Pepper
Dried Parsley
Dried oregano
Dried rosemary
Fresh Sage
Fresh Rosemary
Fresh Oregano
2 lemons
2 medium onions
2 carrots
3-4 sticks of celery
2-3 cups of chicken stock

Sage butter recipe:
1 stick of butter (leave outside of fridge overnight to soften)
2 tablespoons fresh sage (chopped)
salt
pepper

Rinse turkey well and pat dry.

Rub sage butter in between breast and skin (be careful not to break the skin). Sprinkle
plenty of salt on the outside of the turkey. Then sprinkle on the dried rosemary, oregano,
and parsley. Generously pour olive oil on the outside of the turkey and rub all over the
outside of the breast, legs, etc….

Stuff the inside of the turkey with 1-2 quartered lemons, 2 sprigs each of fresh sage,
rosemary, and oregano, 2 celery stalks (cut in half/thirds), and 1 quartered onion.

Then, place 1 quartered onion, 2 carrots (cut in half), and 2 celery stalks (cut in half) at
the bottom of the roasting pan (under the rack). Pour about an inch of chicken stock in.

Preheat oven to 350 degrees. Place turkey on rack in roasting pan and cover to let stand
for 30 minutes to an hour outside of fridge to come to room temp.

Then place aluminum foil over the breast of the turkey. Leave on for the first three hours
of cooking. Baste a few times by using the chicken broth. Continue to add chicken broth
to the bottom of the pan as it evaporates. After 3 hours, remove aluminum foil, allowing
the breast to begin browning.

The turkey will take 4-4.5 hours of cooking (if the turkey is larger, it should cook longer and if it’s smaller than it should cook less)….it’s done either when the turkey timer pops and/or the turkey temp is 165 (checked between the breast and thigh). Let it rest for at least 20 minutes before cutting.