Warm Mexican turkey salad is a tasty and easy recipe to make. A lovely twist…
Some time ago I took part in the Red Tractor Recipe challenge where I was challenged to come up with recipes using Red Tractor ingredients. In case you are not aware products bearing the Red Tractor logo show that the food has been produced in the UK on independently inspected farms and has met food assurance standards for food safety, hygiene, animal welfare and many more. It covers all sorts of products from meat, to vegetables to cooking oil. Now British Turkey have combined with Red Tractor to come up with a new Blogger Recipe Challenge. Bloggers have been challenged to create a recipe using British Turkey and two Red Tractor approved ingredients, the theme is Arabian Nights.
When I think of Arabian Nights I think of the tales from one thousand and one nights, where a Persian King marries a different woman every night and has her executed in the morning to prevent her being unfaithful. When he marries Scheherazade she tells him a story but does not end it, he needs to keep her alive in order to hear what happens the next night. Needless to say she survived. The stories are all full of magic, flying carpets, genies and magicians and make me think of meals served in tents, with dancing girls. Arabian cuisine is full of spices and easy to share. I decided to make a Turkey Al Kabsa, based on the traditional dish. It is a mix of spices, turkey, tomatoes and rice but also uses grated carrot and onion, which were my two extra Red Tractor approved ingredients.
I am not sure how traditional my version is, but it tasted really nice. The turkey worked really well with the spices and the grated carrot added a lovely texture to the dish. I got complements from my family after making it so will definitely be trying it again.
I served the dish with a green salad which worked well. The Turkey Al Kabsa is actually quite filling and the salad complemented it perfectly. It would also be nice served with flat bread to mop it up which would be more traditional. All I was missing was the tent and the dancing girls.
Turkey Al Kabsa
- ½ tsp saffron
- ½ tsp ground cinnamon
- ½ tsp mixed spice
- 1 tsp black pepper
- ½ tsp cumin
- ½ chilli powder
- 35 g butter
- 1 tbsp lime juice
- 1 onion
- 3 cloves garlic
- 250 g turkey breast steaks
- 2 tbsp tomato purée
- 400 g tin tomatoes
- 2 carrots
- 25 g ground almonds
- 400 ml chicken stock
- 65 g rice
- Flaked almonds to decorate
- Mix together the saffron. cinnamo, mixed spice, black pepper,cumin and chilli powder in small bowl.
- Chop the garlic and onion into small pieces
- Melt the butter in a saucepan and add the onion and garlic and cook until soft.
- Chop the turkey into pieces and add to the pan. Cook until browned.
- Add the spice mixture and coat the turkey and onions.
- Add the tomato purée and the tin of tomatoes.
- Grate the carrot and add to the pan with the lime juice and chicken stock.
- Add the rice and cook until the rice is soft, stirring as it cooks.
- Cook until the rice is tender.
- Place on plates and sprinkle with flaked almonds
If you would prefer something a little lighter for a hot day why not try my warm mexican turkey salad
This is my entry into the British Turkey and Red Tractor Arabian Nights competition.