Turkey, Lemon & Herb Terrine

This is a rather simple recipe that can be produces really cheaply using turkey legs. Granted not everyone likes the dark meat, but this recipe might just convert you. Its very tasty :)

I made this to take to work as something a little bit different for mealtimes away from the usual fish and chicken approach. granted it took a little more time than i usually spend on my work meals but hey, i may as well be good to myself. Sneaking a slice earlier suggests im going to very much enjoy it. I may take along some of my fig balsam vinegar to dress it with.

You will need:

2 Turkey legs, cooked / slow roasted so the meat is tender.
juice of 2 lemons
1 star anise
12 leaves sage
2 handfuls spinach
salt and pepper

The doing bit.

Once the turkey legs are roasted keep back any juices and add to a pan along with the star anise, and lemon juice. Reduce gently by two thirds and set a side to cool slightly.

Take the meat from the bones and shred into small pieces. Add to a mixing bowl with the spinach and sage and season with salt and pepper and a pinch of nutmeg.

Add the meat to the terrine layering carefully. Press as firmly as possible, add the liquor from the pan and set in a refrigerator for 12 hours.

Serve.

Buckwheat pancakes with smoked salmon

image courtesy of gourmet.com

*part of the sizzling staffordshire menu series*

This is an excellent breakfats dish but also serves well as a light lunch or even as a main course for supper. The buckwheat pancakes play on the confort factor but dont feel guilty, - buckwheat is particularly nutritious and gluten free.

You will need (Serves 5-6):

85g buckwheat flour
85g plain flour
1 1/2 tbsp baking powder
1.2 tbssp sea salt
1tbsp caster sugar
200ml semi skimmed milk
1 1/2 tbsp melted butter or oilive oil
2 egg whites
small amount of butter for cooking

TO serve:

10-12 slices smoked salmon
6 tbsp soured cream
3 tbsp capers (drained)
handful rocket to garnish (optional)

The doing bit:

Pancakes:

Mix the flours, baking powder salt and sugar in a large bowl. Make a well in the middle and add the milk and melted butter. Gradually mix in the flours to the oil and mix to a smooth batter. leave to rest for a few mins.

Whisk the egg whites together in a seperate bowl until they form soft peaks then fold into the pancake batter.

Melt a small amount of butter into a blini pan on a medium heat and when melted add a small ladelful of the mixture.After roughly 2 minutes (until golden brown on the underside) turn the pancake over and cook again the other side. When done remove from pan and repeat until pancake mix is turned into pancakes.

To serve:

Take a dollop of the sour cream and add it to each pancake (or 2). add the smoked salmon and a few capers to garnish and the rocket to finish.

Devour.

Gyoza (Cases)

Image courtesy of closetcooking.com

Gyoza are a wonderful side dish and are technically a type of dumpling. They can be pan fried or steamed and can have almost any filling. Usually served as a type of Japanese fast food, I first came across gyoza in the wagamama cookbook(which i'm currently working my way through, and continues to fascinate me). Although a favourite in Japan, gyoza are much like alot of Japanese fast food - which they have inherited from the Chinese styles of cooking. Regardless of their origin, they are a wonderful dish that are acceptable in many settings, including parties, functions and as an informal food for social occasions.

The focus in those recipes is to use prebought gyoza cases - this can be a major time saving factor, however if my research is anything to go by, gyoza are much better when home made. the comparison is made very much to manufactured vs. home made pasta - having a smooth and less papery texture.

This recipe is in volumed proportions (cups) so you can make as much or as little gyoza as you like. Bear in mind that using a standard "cup" measurement though this recipe will make about 40 gyoza cases. They can be chilled or frozen if stored correctly for later use, so consider it an investment to your larder.

Ingredients:

2 Cups of all purpose flour (strong bread flour will give a more doughy gyoza)
1/2 cup of boiling water
1/4 teaspoon salt

The doing bit:

Sift the flour into a mixing bowl with the salt and stir with chopsticks until well mixed. Add the water and stir together the dough until all the flour is mixed and forms a dough. When a uniform dough cover the mix with a damp cloth and leave to rest for about 45 mins to an hour.

Pull out dough and knead until a smooth consistency, then roll into a sausage / cylinder shape in cling film. At this point I usually use a greased sterile plastic pipe to form it and then pull out the dough.

using a sharp knife cut into 40 slices, then roll out each slice to a desired thickness, and use a 3 in pastry cutter to form the gyoza shape. Repeat as necessary.

Wrap the gyoza cases in cling film and store or freeze.

Use as necessary.