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!
Sea Salt and Black Pepper
2 Red Onions, peeled
1 Red Pepper
Olive Oil, to brush
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 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.