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Tasty Turkey Nachos

20 Jul

Today I’m going to tell you about the tastiest meal I’ve eaten in a long time. Hence the title. Thought I’d treat you to a bit of alliteration there…

Maybe it was just what I needed at the time or something, but every bite of these nachos tasted SO good!!!

But first, let me brag just a little bit about how lucky I am at the moment 🙂

1.) Surprise holiday!

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2.) Tapir tickling at Dudley zoo ><

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Not the most flattering picture, but guys, I’m tickling a damn tapir named Tallulah what more do you want!?

Actually, you might want a picture of this ADORABLE baby orang-utan licking the floor…

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Truly did feel like I was the only being (human or otherwise) without a child to call my own that day… But I digress 😉

So now I’ve got that out of my system, check these out! So simple, but soooooo tasty 🙂

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The love ate them with wraps… Cos’ he likes to add bread to just about everything.

If you can’t find chilli-flavoured tortilla chips, just add some sliced chilli or dried chilli flakes to taste! 🙂

These would also be awesome with slow-cooked shredded beef… mmm… or chicken, or pork, or no meat at all! Ya know, whatever!

Serves 2.

  • 100g chilli tortilla chips
  • 1 small or 1/2 large red onion, sliced
  • 2 spring onions, thinly sliced
  • 200g turkey thigh mince
  • 70-80g strong cheddar
  • 2 tbsp sliced pickled jalapeño peppers
  • guacamole, sour cream and tomato salsa, to serve
  1. Heat the oven to 200ºc. While waiting for it to reach temperature, heat a little oil in a non-stick pan and add the red onion, cooking for a few minutes until beginning to soften. Next, add the turkey mince and stir it around the pan, breaking it up while it fries until you have small nubbly bits of cooked turkey.
  2. Take an ovenproof dish (I used 2 mini ones) and layer with tortilla chips. Next comes the turkey, red onions spring onions and jalapeños. Finally, sprinkle over a generous handful of cheese and bake in the oven for 5-10 minutes, or until the cheese has melted.
  3. Serve with your choice of guacamole, sour cream, tomato salsa and/or extra jalapeños. Enjoy!

I’ll leave you with this, because I love otters ❤

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Miniature Turkey Meat Loaves

5 May

Happy May everybody!

Isn’t it beautiful?


My latest posts have been very wordy. One might even say verbose 😉

(reference to a certain someone, don’t worry about it)…

So you may be glad (or sad?) to know that I don’t have an awful lot to say about this recipe, apart from that it is easy, healthy and delicious!

I was inspired by this recipe, but I have of course fiddled about with it to make it my own.

And um… Here it is!

Makes 4 mini meat loaves:

  • 500g turkey thigh mince
  • 1 egg white
  • 50g breadcrumbs
  • pinch each of dried thyme, basil and oregano
  • 1 garlic clove, finely chopped
  • 1 small or 1/2 large onion, finely chopped
  • 2 tbsp freshly grated parmesan
  • salt and pepper, to taste
  • 8 tbsp ready-made tomato pasta sauce
  • 1/2 ball mozzarella (62.5g), shredded
  1. Preheat the oven to 180°c and lightly grease 4 mini loaf tins with olive oil. 
  2. In a large bowl, combine all of the ingredients except the pasta sauce and mozzarella.
  3. Divide the combined mixture between the loaf tins and press down to make them even.
  4. Add about 2 tbsp of the pasta sauce on top of each meat loaf and spread it out so it is covered, then bake in the preheated oven for 20 minutes.
  5. Remove from the oven and scatter the mozzarella on top. Return to the oven and bake for 10 minutes more, until the cheese has melted.


There will be a little liquid in the bottom of your tins when the meat loaves are ready to serve, but they should come out easily and in one piece with the liquid remaining at the bottom of the tins.

I love to serve this with potatoes of any kind! Here it is pictured with new potatoes and mixed veg, but a jacket potato is not something I’d say no to alongside it 🙂

Also, as there are only 2 of us, making 4 at a time makes for great leftovers. I love it sliced in a crusty roll, or I simply freeze them for a super easy meal on a busy night.


Hope you enjoy!

Pheasant Pappardelle with Red Wine Sauce

2 Nov

I am really proud of this dish because I’d never tried pheasant before and came up with the recipe for the sauce etc.  based on what I fancied that day 🙂

If you haven’t tried pheasant before, it tastes a lot like chicken to me (seriously!). It doesn’t have that distinct game flavour like quail for example, so the Italian flavours I’ve used work really well.

And the sauce turned out to be the best I’ve ever made! (in my modest opinion…)

Serves 2

  • 2 pheasant breasts
  • 250g fresh pappardelle
  • 50g diced pancetta
  • 100g chestnut mushrooms, sliced

For the Sauce:

  • 400g tin pomodorino cherry tomatoes
  • 1 tbsp tomato puree (I like Sacla intense tomato paste)
  • 1 medium onion, finely chopped
  • 100ml red wine
  • 1 clove garlic, minced
  • 1 tbsp extra virgin olive oil
  • handful fresh basil, chopped (or 1 tbsp dried)
  • 1 tsp sugar
  • salt and pepper
  • 1 tbsp sunflower oil (or other), for shallow frying
  1. Make the sauce first. Heat the sunflower oil in a saucepan  and add the onions. Fry over a low heat until they begin to caramelise. Add the garlic and dried basil, if using. Continue frying until the garlic and basil are fragrant. Deglaze with half the wine and reduce.
  2. Add the tinned tomatoes and tomato purée  Cook uncovered over a medium-low heat for 30-40 minutes, stirring infrequently so the liquid is able to reduce. Meanwhile, fry up the pancetta and mushrooms ready to stir in at the end of step 3, before seasoning.
  3. Add the sugar, remaining wine and fresh basil (if you haven’t already used dried). Cook uncovered for 15-20 minutes more until the alcohol is cooked out and the sauce thickens up again. Season with salt and pepper, to taste.
  4. The rest is easy. Fry or grill the pheasant breasts for approximately 4 minutes per side and cook the pasta in boiling, salted water for about 5 minutes. Drain the pasta and add the the pan with the sauce. Heat everything up, pile on a plate and add pheasant. Voilà!

Homemade Pork Faggots

1 Nov

Offal isn’t pretty. It’s slimy, it doesn’t smell nice and (probably because of this), it isn’t commonly used, which only increases the ‘fear factor’.

But it turns out it can be delicious! And I wasn’t 100% convinced before trying these.

I wonder how many of you have tried ‘Mr Brain’s Pork Faggots’ and thought they were amazing, without actually knowing what they’re made from. I own to assuming it was pork mince or something. I took some round to my nan’s house as I had some spare and I know she likes them, and my brother was there: ‘Why didn’t you bring me any!? I love faggots!’ ‘Pork liver?’ I asked. ‘Err no I hate pork liver!’ Well… that’s what they’re made of…

Anyway, my uncle gave me an old handed down recipe for these, and I was surprised by the ingredients. Surely these must taste completely different to the ones you can buy ready made? But they don’t! The texture is smoother, but this is no bad thing. And I include a recipe for the gravy too. I cannot stress the umami-ness 🙂

I’ve made some changes. The original recipe recommended pigs caul, but I asked for this at my butcher’s and they didn’t stock it. I was told that people use streaky bacon instead nowadays. I also added garlic, because, garlic.

For me, this yielded 14 small-ish faggots.

I had 2, my boyfriend had 4. So, depending on appetite it can serve 4-7. Helpful?

  • 1lb pork liver
  • 125g pork fat
  • 2 medium onions
  • 1 garlic clove
  • 6-8 slices streaky bacon
  • 1 egg, beaten
  • breadcrumbs (approx 50g)
  • pinch of nutmeg, grated
  • pinch of sage, dried
  • pinch of basil, dried
  • pinch of thyme, dried
  • salt and pepper

For the Gravy:

  • pork or vegetable stock
  • 1 tbsp plain flour
  1. Slice the liver, onions, garlic and pork fat thinly. Put in a saucepan with the herbs and seasoning. Barely cover with water and bring to the boil. Turn down the heat and simmer for 30 minutes, then strain off the liquid and save for the gravy.
  2. Mince the contents of the saucepan finely (I used a food processor). Add the beaten egg and enough breadcrumbs to create a fairly firm mixture. Mix thoroughly.
  3. To make the gravy, heat the reserved liquid until simmering. Turn the heat down low. Now be prepared to whisk (you will need a balloon whisk) as if your life depends on it. I mean it. As if you were on the last level of some game and you need some serious whisking action to win. Okay, now add the flour and WHISK! Don’t hesitate! Now relax, and start adding the stock a little at a time. Whisk briefly after each addition. Then it is simply a matter of preference. For a thicker gravy, leave to bubble away for longer. For a thinner gravy, add more liquid. Of course you can add seasoning but I really don’t think you’ll find it necessary.
  4. Back to the faggots. Preheat the oven to 200°c. Form the pork mixture into balls and enclose each one in some streaky bacon (I used about half a slice for each faggot). Place in a baking tray or casserole dish and add a thin layer of gravy over the bottom. Bake for 20-30 minutes, or until the bacon is cooked to your liking.
  5. Serve with mash, peas and the rest of the gravy!

NB: If preferred, the mixture can be pressed into a well greased baking tin and marked into squares. Cover with streaky bacon and cut along the marked lines to serve.

And excuse the photo – I am no expert.

Venison with Quince

19 Oct

This is my first time with venison AND quince, which is why I’m posting a picture:

I was incredibly impressed by both, and was really proud as I did them justice via the cooking!

The recipe is entirely taken from: www.­bbcgoodfood.­com/­recipes/­166611/­venison-­with-­quince

When it’s my first time with an ingredient I like to follow the advice of the professionals so I know how it’s supposed to turn out!

It’s an expensive meal but couldn’t be more worth it. And everything needed is in season, so what better time to have a go?

The quince is meltingly tender, sweet and buttery; the venison – likewise though obviously rich and juicy to boot. Rosemary is my favourite herb so a winner all round for me as it’s added to everything! I didn’t cook the cavolo nero because I felt there was enough on the plate without it.

I found the quince paste from a local farm shop, but at this time of year I imagine it will be much easier to find than usual. I know they do it in John Lewis… In any case you can always find these things on the internet! Ocado…