Biryani Spiced Turkey with Garlic and Herb Rice

I am aware that there are many who may not yet be able to face turkey in the aftermath of Christmas and - perhaps - Thanksgiving. This turkey recipe is very different, however, from the beautifully roasted bird which is generally served up on such special occasions. This is diced turkey thigh, roasted in a Biryani style spice mixture, and served with garlic and herb boiled rice.

Ingredients (Serves Two People)

1/2lb diced turkey thigh
5oz basmati rice
1 garlic clove (crushed or grated)
1 tbsp freshly chopped flat leaf parsley
1/2 tsp ground turmeric
1/2 tsp ground cumin seeds
1/4 tsp ground coriander seeds
1/4 tsp chilli powder
Salt

Method

The first step in this recipe is to dry marinate the diced turkey thigh in the spices. The meat and spices should simply be mixed thoroughly together in a small glass bowl to ensure even coating, covered with clingfilm and refrigerated for at least an hour.

The oven should be pre-heated to 400F/200C/Gas Mark 6. The turkey pieces should be spread out evenly on a sheet of aluminium foil on a baking tray and the foil wrapped in to a loose but sealed parcel. Note that no form of oil or liquid should be added and the turkey should be cooked for around twenty-five minutes. Be careful to ensure that the turkey is properly cooked.

The rice should be washed and added to a pan of boiling, salted water, where it should be simmered for twelve minutes. It should then be thoroughly drained before being mixed with the parsley and garlic. A small ramekin or similar dish may then be lined with clingfilm before the rice is packed tightly inside. Turn the dish carefully upside down on to the plate and holding the edges of the clingfilm, lift off the dish. The clingfilm should then be carefully peeled away before the turkey is added to the plate.

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Diced Turkey and Vegetable Stir Fry

Normally when we are making a stir fry incorporating poultry we will do so using chicken or perhaps even duck. This recipe actually was born when I was wondering around my local supermarket one night, simply checking what was available and seeking inspiration. I spotted diced turkey thigh on special offer and thought to myself, "What if...?"

A lot of recipes come to me in this fashion so all I subsequently had to do was visit the vegetable aisle and see what caught my eye to accompany the diced turkey in my stir fry. I hope very much that you like the sound and the look of what I came up with and that you will try this incredibly quick and simple dish for yourself.

I promise you: it tastes even better than it sounds or looks!

Ingredients

1/2lb diced turkey thigh
1 red bell pepper (de-seeded and roughly chopped)
2 large closed cup mushrooms (quartered)
2 handfuls of beansprouts
2 cloves of garlic (very finely chopped)
Salt and freshly ground black pepper to taste
Sunflower oil for stir frying

Method

Ensure that all your ingredients are prepared as described above and close at hand. When you begin cooking, you will not have time to chop or even fetch any of the items listed.

Put your wok on the highest heat possible until it is smoking hot. Add approximately one tablespoon of sunflower oil and bring up to a maximum heat.

Add the diced turkey and stir fry for a minute or two until it is completely sealed before adding the bell pepper. After another thirty seconds or so, add the mushrooms, the garlic and the beansprouts. Stir fry for about another minute until everything is cooked and heated through.

Season to taste and serve either as is or perhaps on a bed of basmati rice.