Roast Turkey Breast

I picked up a 1.2kg turkey breast the other day. After asking the internets for their favourite recipes I decided to make a roast.  This amount of turkey served with grains and a salad was enough to feed 8 people.

Ingredients

• Skinless, boneless turkey breast
• Oil
• Red wine (I used a merlot that had been given to us as a gift)
• Spices, whatever you have in the rack (I used a shishkebab seasoning, since its all I had that was pesadich)
• Tomato paste
• Hot water

Method

• In a roasting dish place your turkey breast and sprinkle with the spice(s).  Use as much or as little as you like, this is to your taste.
• Drizzle a little bit of oil over the top of the breast.
• Splash a little of the wine over the breast.
• Cover with foil and place in the oven for 20 minutes at 180°C.
• While the turkey is in the oven, mix the tomato paste, a bit more wine and some hot water in a bowl to make a sauce.  The more sauce you make the more sauce you will have when its done cooking.
• After 20 minutes remove the roasting dish from the oven and uncover the turkey.
• Pour the sauce over the turkey and return the roasting dish to the oven, uncovered.
• Baste the turkey with the sauce every 10 minutes or so for another 40 minutes.
• The hour of cooking time above is perfect for a 1kg breast. Add 5 – 10 minutes cooking time per 100g over 1kg.
• Remove from the oven and cover loosely with tin foil. Allow to sit for 10 minutes.
• Remove the turkey from the roasting dish and carve like you would a meat roast. Return the slices to the sauce and keep warm until you are ready to serve.
• Serve with rice or quinoa. I used black quinoa and it was delicious!

**We had leftovers and ate them warmed up the next day for lunch, it was even better than the night before!

Advertisement

Pesach Chocolate Brownie Cake

Pure decadence! This cake comes out with a soft gooey centre and a thin crispy top.  It is very very rich and very very delicious.

Ingredients

• 250g dark parve chocolate
• 1 large egg, beaten
• 1 cup potato flour

Method

• Break the chocolate into pieces and slowly melt it over a low heat.

• Once the chocolate is almost completely melted, take it off the heat.
• While continuously, briskly, stirring the chocolate, add the  beaten egg.  Make sure to stir fast so that the egg doesn’t cook!
• Add the potato flour and combine.
• Transfer the ‘dough’ into a small, low sided pan.

• Bake for 12- 15 minutes at 180°C.

• Serve with cold custard or vanilla ice cream.

Free* Banana Bread

*Free from eggs, gluten, milk, sugar.

So its Pesach, that means no flour and since Paul is diabetic I cant use sugar either.

I found {this} recipe on a FB food forum and I have tweeked it a little to suit us.

Ingredients

• 1 large bunch of (over)ripe bananas
• 2 cups chopped walnuts (I bought walnuts in their shells, my kids said they are not REAL if they are already shelled, I dont have a nut cracker, I improvised with a heavy bottomed pan and went all HULK SMASH on the poor walnuts, it was fun!)
• 2 cups potato flour
• 1 cup chopped dates
• pinch of salt (I forgot about the salt, oh well)

Method

• Peel and mash the bananas.
• Chop up your shelled walnuts, I blitzed them in a small food processor.
• Pit your dates and cut or shred them into small pieces.
• Add bananas, potato flour, walnuts, dates and salt in a bowl.
• Mix until just combined.
• Place in an appropriate sized loaf tin.
• Bake for 35-40 minutes at 180ºC
• Enjoy hot with butter slathered on!

Pesach Rolls

Pesach, a time of matza, horseradish and lots of yummy food.

We decided to have cold meat for lunch today but the kids wanted rolls.

So I grabbed some matzo meal and made the yummiest rolls.

Ingredients

2 x cups matzo meal
1/2 x cup oil
1 and 1/2 cup boiling water
Teaspoon salt
Teaspoon sugar
4 x eggs, beaten

Method

Heat oven to 190C and grease a baking tray.
Add all dry ingredients to a mixing bowl.
Add the boiling water and the oil and mix.
Allow to cool.
Once cool add the eggs and mix.
Divide into six portions and place on baking tray.
Bake for 40 minutes.

And that’s it. They were very light and fluffy and went well with the cold meat and horseradish.