Wednesday, 22 September 2010

Turkey Fajitas

Although traditionally made with chicken, my recipe uses turkey, due to there being not much difference between the two when cooked and also because it is generally cheaper to buy. This recipe also uses a very cheap yet simple ingredient, fresh beansprouts, which really add to the texture of the dish. I also tend to make the sauce using a simple but effective Discovery packet mix which just cuts down preparation time but doesn't hinder the quality of the final dish.

Preparation Time - 5 Minutes
Cooking Time - 20 Minutes


All the following can be used in various measures of your choice:
turkey (either breast steaks or already prepared stir fry type)

1 400g punnet of mushrooms
1 large onion
1 pack of fresh beansprouts
Jalapeno peppers (generally available pickled in a jar)
1 packet of fajita spice mix
8 tortilla wraps
Grated mild Cheddar cheese
1 tablespoon vegetable or olive oil


1, Preheat Wok to medium heat with Vegetable or Olive Oil and prepare a pan of boiling water. Prepare turkey to the desired sized chunks and dice onion and add these to wok stirring occasionally for three to four minutes. Add beansprouts to boiling water and allow to simmer for three to four minutes, this softens the beansprouts slightly making them slightly more transparent and lets them soak the fajita sauce more. Also, I prepare the Jelapenos at this point, just to make them slightly smaller but this is down to your preference.

2, Whilst the turkey and onions are cooking, chop mushrooms to desired size and add them to the wok. I also generally add a little bit of the spice mix at this point in order to flavour the mushrooms, onions and turkey whilst they are still at an early cooking stage. Stir all three ingredients in the wok and leave for two minutes.

3, Next, drain and add the beansprouts to the wok along with the jelapeno peppers and the spice mix. Stir all of this together to make sure that all spice mix is dissolved in the liquid and continue to cook for another four minutes until ready then take the wok off the heat.

4, Preheat your grill and prepare for the tricky and messy part. This all depends on how many Tortilla wraps you have chosen to use but spoon some of the cooked fajita mixture into each one, generally placing in a line across the middle of the wrap helps with the rolling procedure. Roll each one up tightly and place all on a baking tray, seam side down. Sprinkle the grated cheese all over each wrap and place under the grill for 1 minute until cheese starts to bubble and brown. Serve, enjoy and notice how including such a simple and cheap ingredient like beansprouts to a classic dish gives it a crunchy texture and makes the wraps look a lot more filled out.

Corned Beef Stew

A firm favourite in our family, Corned Beef Hash is a relatively cheap dish, always guaranteed to please. Using the quantities below, this should provide 6-8 servings although as with all good stews, it can be kept in the fridge for 2-3 days and be reheated, tasting just as good as the moment you made it! Alternatively, lower or increase the amounts depending on your requirements.

Preparation - 15 minutes
Cooking time - 120 minutes


6 Large Potatoes
8 Carrots
1 Medium Swede
2 Medium Onions
1 Beef stock cube or alternative gravy powder
1 400g Can of chopped tomatoes
1 340g Can of corned beef
1 teaspoon of mixed dry herbs


1, Peel and chop the potatoes into medium/small chunks and place in a large ovenproof casserole dish/pot. Likewise, peel and slice the carrots, onion and swede, placing in the same dish. Pour over boiling water to near enough cover the vergetables and place on the lid or cover the pot/dish, placing in a preheated oven on the middle shelf at 190 degrees celsius/gas mark 5. Cook for 60 minutes, stirring half way to ensure the vegetables get an even cooking time in the water.

2, Remove dish and uncover. Stir in your stock cube or an equivalent 2 tablespoons of gravy powder, dont worry too much about lumps, the granules will break down in the cooking process.

3, Add the can of chopped tomatoes and corned beef, cut into small chunks which will start to immediately break down in the liquid. Add the mixed herbs, stir well and re-cover the pot. Cook for another 60 minutes, stir and serve.