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Turkey balls in creme fraiche sauce June 8, 2011

Filed under: Meat,Weight Watchers Recipes — delishuss @ 8:55 pm
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This is an unusal dish but really good. It’s from the new Weight Watchers Simply Enjoy cookbook. The recipe says to serve it with runner beans and some crusty bread. I had it with some asparagus and some baby potatoes.

Serves 1

Propoints value 11



150g turkey mince

25g wholemeal breadcrumbs

15g parmesan cheese, finely grated

1 tablespoon snipped fresh chives

2 spring onions, chopped finely

500ml vegetable stock

1 1/2 teaspoons Dijon mustard

1 teaspoon lemon juice

1 tablespoon half fat creme fraiche

40g spinach leaves

Salt and freshly ground pepper



1. Combine the turkey mince, breadcrumbs, parmesan cheese, chives and the white part of the spring onions in a bowl. Season well and form into siz walnut sizeballs. Cover and chill until ready to use.

2. Pour the stock into a saucepan and bring up to the boil. Reduce the heat, add the turkey balls and spoon over the stock. Simmer for 4 minutes, turning once, then, using a slotted spoon, remove them from the pan and set aside.

3. Pour away all but 175ml of the stock, add the mustard and lemon juice then bring up to the boil. Turn down the heat and simmer for about 3 minutes until reduced by a third.

4. Stir in the creme fraiche, spinach, half of the green part of the spring onions and the turkey balls. Season  and simmer, stirring occassionally, for another 2-3 minutes until the sauce has thickened and the turkey balls are cooked through.

5. Serve in a large, shallow bowl, sprinkled with the remaining spring onions.


Spicy Turkey Burgers August 29, 2010

Filed under: Healthy Eating,Meat — delishuss @ 8:15 pm
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My friend Anita gave me this recipe recently in a restaurant when I had already drank a few glasses of wine, so this may not be exact but the basis is the same :-). These can be served in a burger bun or in a wholemeal pitta with some salad and some curry mayo.


1 tbsp of curry powder

1 finely chopped red chilli

1 tbsp of cumin powder

1 tbsp ground coriander

small bunch of coriander, chopped

1 large onion finely chopped

500g turkey mince

75g breadcrumbs

50g flour

1 egg, beaten

Salt and pepper

4 tbsp of olive oil or cooking spray

Curry Mayo

1 tbsp of curry powder

4 tbsp of mayonnaise


  1. Heat 2 tbsp olive oil or cooking spray in a pan and fry off the onions for 3 minutes, add in the chilli and cook for a further 2 minutes. Remove from the heat and set aside.
  2. In a bowl, mix the mince, spices, curry powder, breadcrumbs, beaten egg, coriander, onion, chilli, and add the seasoning. Season very well as the turkey mince can tend to be quite bland.
  3. Place the flour on a plate. Bind the mince into patties and place on the flour turning over to dust on both sides.
  4. The mixture should make 4 burgers.
  5. Heat the remainder of the oil in the frying pan and fry off the burgers, you could use the grill or a griddle pan also.  I would suggest frying the burgers until golden brown on both sides, turning occasionally to prevent burning. They take about 7-8 minutes on either side.
  6. Mix the mayo and the curry powder together in a bowl. You can smear this on your burger bun or pitta bread. Alternatively, serve it as a dip with wedges to complete the meal.




Turkey Keema June 28, 2010

Filed under: Healthy Eating,Meat — delishuss @ 9:24 pm
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Just a few comments about this recipe:

I wouldn’t be put off by the turkey mince, it actually works well in this recipe.
The turkey mince could be substituted for Quorn mince.
The recipe states that it serves 4 people, I’d say more like 3 good sized portions
I think this would also be nice served as a starter on some large lettuce leaves.

Serves 4

5 ½ weight watchers points per serving


450g pack turkey mince

Low fat cooking spray

1 onion

3 garlic cloves, chopped finely

3cm piece fresh ginger, chopped finely

2 tsp cumin seeds, crushed lightly

2 tbsp korma curry paste

200ml chicken stock

200g garden peas

200g cherry tomatoes

6 tsp chopped fresh coriander


To serve

125g brown basmati rice

150g pot of low fat natural yoghurt



  1. Heat a large non-stick frying pan over a medium high heat, add the mince and cook for 10 minutes, stirring frequently until browned all over. Tip in a colander to allow any fat to drain off.
  2. Mist the same pan with low fat spray, add the onion and cook for 5 minutes until softened, adding a splash of water if it looks like it might burn.
  3. Add the garlic, ginger and cumin seeds to the onion and cook for 3 minutes, stirring all the time.
  4. Add the curry paste and cook for a further 2 minutes. Return the mince to the pan and add the stock, peas and tomatoes.
  5. Bring to the boil and simmer for 10 minutes. Season well and stir in the fresh coriander.
  6. Meanwhile, cook the rice according to the pack instructions. Drain and set to one side. Divide the rice between 4 servings dishes, top each with some curry and drizzle with the yoghurt.