It’s that time of year when the Turkey needs stuffing! This year I’ve gone for a Butterfly Turkey Crown, which I’ll spread the stuffing over before I fold back together and roast. I’ve plumped for this slightly smoky Pork and Pancetta stuffing which should keep the breast moist and flavourful.
If you don’t have a bird to stuff just roll it into balls and cook for 20 mins or so until they are cooked though and browned.
2 onions, chopped
1/3 lb (150 g) mild pancetta, cut into fine dice
2 tablespoons (30 ml) olive oil
8 oz (227 g) white button mushrooms, coarsely chopped
4 cloves garlic, finely chopped
1 lb (454 g) pork sausage meat
3 cups (750 ml) bread cubes, without the crust
Zest of 1 unwaxed Lemon
1 tsp Dried Thyme
1 tsp Dried Oregano
Salt and pepper
1.In a large saucepan, soften the onions and pancetta in the oil. Add the mushrooms and garlic and cook for about 5 minutes, then leave to cool.
2. Add the sausage meat, cooled onion mixture, breadcrumbs and lemon zest along with the herbs and seasoning to a large bowl and mix thoroughly.
Use to stuff the bird of your choice or roll into balls and cook separately and serve……..
As January passes into February and the weather stays we and wild down in the south east of England, my soon to be wife (Kim) and I started a bit of a health kick. We both trying to eat less fat, more pulses and vegetables, and soup seems the obvious choice for lunch, homemade of course! I quick check through the cupboards and fridge, last weekend, led me to this recipe. It’s worth finely dicing the vegetables in this recipe as it gives the finished soup a better finished result.
A quick calculation of the caloric values of the ingredients suggests that it should be around 500kcals per portion
Serves 4 – Gluten Free*
1 tbsp olive oil
1 medium brown onion, finely diced
2 x 70g packs pancetta
1 medium carrot (about 120g), finely diced
1 stick of celery, finely diced
1 tsp ground cumin
½ tsp turmeric
2 garlic cloves, finely chopped
1 chilli, sliced
1.25 litres of fresh Chicken or Vegetable stock or 2 good gluten free stock cubes in 1.25 litres of boiling water
250g red lentils, rinsed
Heat the olive oil in a large saucepan. Add 1 pack of pancetta and cook until the fat starts to run,
Add the onion, celery and the carrot. Cook on a low to medium heat for 5-10 minutes until the onions are soft.
Add the cumin, turmeric, garlic and chilli and cook for a further 1 – 2 minutes until the aromas are released.
Pour in the stock and add the lentils.
Bring to a simmer and cook for 20 mins, stirring occasionally to ensure the lentils aren’t sticking.
Meanwhile, fry the remaining pack of pancetta in a small frying pan for about 10 minutes until golden and crispy. You don’t need to add any oil as plenty will run from the pancetta.
Sprinkle of crispy lardons on top of the soup after serving.