Sunday, 31 January 2010

Turkey Brochettes with Red Pepper Salsa

So….on to my next New Years Resolution – to use my cook books more. The book I chosen for January was Gordon Ramsay’s Healthy Appetite, to go with the whole healthy eating vibe that people go for in January.

To me, this book was refreshing compared to other ‘healthy’ or ‘low fat – good for you’ cook books. There was none of the usual old suspects that appear in them. In this book there are original ideas for healthy breakfasts, brunches, working lunches, kids’ meals, barbecues, suppers, desserts and entertaining.

After much deliberating and changing my mind, I decided to have a go with the Turkey Brochettes with Red Pepper Salsa – which was in the ‘Healthy Kids’ section. It’s a very quick, fresh and tasty dinner. This was simply served with some plain rice. These would be great, cooked on the BBQ in the summer!

Turkey Brochettes with Red Pepper Salsa - from Gordon Ramsay's 'Healthy Appetite'

Serves 4-5

500g Turkey Breasts, skinless and boneless

Sea Salt and Black Pepper

2 Red Onions, peeled

1 Orange Pepper

1 Red Pepper

Olive Oil, to brush


Marinade:

1 tbsp Lime Juice

1 tbsp Olive Oil

½ tsp Smoked Paprika

½ tsp Celery Salt

½ tsp Cornflour

Pinch of Cayenne Pepper

Dash of Tabasco Sauce (Optional)

Dash of Worcestershire Sauce


Red Pepper Salsa:

250g jar Roasted Red Peppers in Olive Oil

1 Red Onion, small, peeled and finely chopped

4 Spring Onions, trimmed and finely chopped

Coriander Leaves, handful

Juice of a Lime

½ tsp Honey, to taste

:: Cut the turkey into 2.5-3cm cubes.

:: Whisk all the ingredients for the marinade in a large bowl, adding some salt and pepper.

:: Add the turkey and toss well to coat. Cover with cling film and leave to marinate in the fridge for at least 30 minutes or overnight. Soak 4-5 bamboo skewers in cold water for at least 20 minutes.

:: Cut the onions into bite-sized chunks, similar in size to the turkey cubes. Halve, core and deseed the peppers, then cut into 2.5-3cm cubes.

:: Thread the peppers, onions and turkey cubes alternatively onto the skewers. Place on a lightly oiled tray, cover with cling film and chill until ready to cook.

:: For the salsa, drain the peppers and chop finely. Place in a bowl and add all the rest of the ingredients. Toss together and season with salt and pepper to taste. (The salsa is now ready to eat, and can be chilled for up to an hour.)

:: To cook, heat a griddle pan or the grill until hot. Brush the brochettes with a little olive oil and cook for 10-15 minutes, turning several times. The turkey should feel firm when lightly pressed; don’t overcook or it will be dry. Serve immediately with the red pepper salsa.

11 comments:

  1. Definitely looks very healthy and colourful. I wish I could get it together to marinade my meat in advance but I always forget!

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  2. That looks so good. Lots of lovely veggies and something on a stick is always good fun.

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  3. Oh....that looks beautiful. Love the presentation. A plate like that would make me happy for the rest of the day :)

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  4. Ooooooooh! Pretty! (I mean that in a good way!) Great colours - looks vibrant and tasty!

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  5. Very nice! I like the way it's laid out on the plate and I bet it tastes fabulous! Thanks for sharing :)

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  6. Oh, that does look good. Nice and warming with the cayenne yet so healthy. I love the photos.

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  7. Nice recipe mate! Would love to do them on a bbq!!

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  8. Wow !! I'm eating this with my eyes :))

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  9. They look great and a feast for the eyes - I haven't made anything from this book, perhaps I should revisit it.

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  10. This sounds like a perfect summer recipe, I especially love the look of your salsa!

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  11. Looks delish! I love kebabs. I'm drooling!

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