Asian Style Turkey Stir Fry

There isn’t much to say about this recipe other than it is quick, easy, low fat and great if you want to throw something together after the gym or after work. To make it low carb leave out the rice but I am a huge rice fan so….

I am a big believer that if you don’t have every ingredient in a recipe just improvise with what is in the cupboard or fridge. So if you don’t have all the ingredients don’t worry – go with what you have!

Serves 2/3

Ingredients

  • 1/3 Cup of Basmati Rice
  • 1/4 Teaspoon Cumin Seeds
  • 2/3 Cup Cold Water
  • 250g Lean Turkey Mince
  • 1 Teaspoon Coconut Oil
  • 1 small shallot thinly sliced
  • 1 Cup Shredded Cabbage
  • 1/3 Cup Frozen Peas
  • 1/2 Inch Piece of Ginger, grated
  • 1 Garlic Clove, crushed
  • Handful of fresh coriander and mint
  • 1 teaspoon of lemongrass paste
  • 1 Teaspoon Cumin Powder
  • 1 Teaspoon Sesame Oil
  • 2/3 Tablespoons Tamarind Sauce or Soy Sauce

Method

Combine the rice, cumin seeds and water in a pan and bring to the boil

Then turn the heat on low, put the lid on and cook until all the liquid has absorbed and the rice is cooked

Heat the coconut oil and add the onions and sauté until soft

Add the turkey mince, breaking it up as you go until it is browned

Add all the other ingredients except the sesame oil and soy sauce and turn the heat down to medium and keep stirring until the cabbage has cooked

Add in the soy sauce and sesame oil and give everything a good stir – taste for seasoning and add salt if needed although the soy sauce should add enough salt

And thats it! Serve with the rice and enjoy…

Turkey & Quinoa Meatballs

This recipe is so versatile, healthy and satisfying it often forms my go to either as a cocktail party canape or using the leftovers to make a quick supper.  You can also add any vegetables you want as long as they are finely grated into the mix and you can substitute the meat for tofu or paneer (an Indian cheese used in vegetarian dishes).  If you do use tofu or paneer you won’t need the egg.  I use brown rice breadcrumbs to keep it gluten free as well.  They store really well for a few days or are equally good to freeze once cooked.

If you want to use the leftovers as a mid-week dinner, I make a simple tomato sauce in the traditional Italian way and once the sauce is cooked, add in the meatballs until they are warmed through.  It goes really well with mash potatoes, rice or a pasta of your choice.

Ingredients

  • 500g Turkey mince (you can also use Chicken)
  • ¾ Cup Quinoa cooked (according to packet instructions)
  • ¼ Cup brown rice breadcrumbs
  • 1 Carrot, grated (optional)
  • 2 Cloves, Garlic crushed
  • ½ Red Onion, diced
  • 1 Teaspoon Coconut Oil/Olive Oil 
  • 1 Teaspoon, Cumin powder
  • 50g Fresh Coriander, finely chopped
  • 1 Egg

Method

  1. Heat the oil and sauté the onions until softened and slightly brown, leave aside to cool
  2. Preheat the oven to 180 degrees
  3. Once cooled, add all the other ingredients together and mix well with your hands
  4. Shape into golf ball size pieces – for canapes you can do them slightly smaller, so they are bitesize
  5. Place into the oven for 10 to 15 minutes
  6. Turn over and cook for a further 10 mins – be careful not to overcook otherwise they may become dry
  7. Serve with a dipping sauce of your choice – my raita is a great option!