Tag Archives: poultry

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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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!