Meat weekly menu 01/2022

Red Curry with Turkey and Rice

by Pia Haugseth
Poultry
Gluten-free
Dairy-free
25 min
Red Curry with Turkey and Rice

ingredients

  • 1 clove garlic
  • 1/2 x red onion
  • 100 g turkey fillet
  • 1 x vegetable bouillon
  • 1 dl water
  • 2 dl coconut milk
  • 1 tbsp red curry paste
  • 1 x Turkish peppers
  • 1/4 x celery root
  • 1/2 x parsnips
  • 1 x carrots
  • 2 dl rice
  • 1/2 x red pepper
  • 1 x spring onion
  • 1 handful green beans
  • 2 tsp sugar
  • 1/4 x lemon
  • 1 handful cashews
  • 1 handful fresh coriander

method

  1. Mince the garlic and thinly slice the red onion. Fry together in a saucepan until soft. Cut the turkey into cubes and fry for 1 minute. Add the boullion cube, water, coconut milk and red curry paste.
  2. Cut Turkish pepper, celery root, parsnip and carrot into pieces. Add to the pot and simmer for 10 min.
  3. Boil rice according to the instructions on the package.
  4. Slice red peppers, spring onions and green beans and add to the pot, along with sugar and some lemon zest. Cook for another 5 minutes.
  5. Top with chopped coriander and cashews. Serve with rice.

Grilled Turkey Skewers with Mango Salsa and Rice

by Pia Haugseth
Poultry
Dairy-free
30 min
Grilled Turkey Skewers with Mango Salsa and Rice

ingredients

  • 150 g turkey fillet
  • 1 tbsp peanut butter
  • 2 tbsp soy sauce
  • 1 clove garlic
  • 1/2 dl coconut milk
  • 1 tsp red curry paste
  • 2 dl rice
  • 1/2 x mango
  • 1/4 x red onion
  • 1 handful fresh coriander
  • 1/4 x lemon

method

  1. Preheat the oven to 200 degrees celsius.
  2. Slice the turkey into long, thick strips. Make a marinade with peanut butter, soy sauce, minced garlic, coconut milk and red curry paste. Stir the meat together with the marinade and let it sit for 10 minutes.
  3. Twist the marinated strips around each skewer. Place in an ovenproof dish and cook for 20 minutes or until golden brown. If you'd like the meat to be even crispier, turn the heat up at the very end and switch to the grill element. Grilll for 1-2 minutes - be careful so they don't burn!
  4. Boil rice according to the instructions on the package.
  5. Make the mango salsa by dicing mango, red onion and coriander. Mix together and add freshly squeezed lemon/lime juice.
  6. Serve the turkey skewers with mango salsa and rice.

Summer Rolls with Turkey and Satay Sauce

by Pia Haugseth
Poultry
Dairy-free
20 min
Summer Rolls with Turkey and Satay Sauce

ingredients

  • 50 g turkey fillet
  • 1/2 x lemon
  • 2 handful summer crisp lettuce
  • 1/2 x carrots
  • 1 x spring onion
  • 1/4 x red pepper
  • 1/4 x red onion
  • 1 handful fresh coriander
  • 2 tbsp peanut butter
  • 1 clove garlic
  • 1 1/2 dl coconut milk
  • 1 tbsp red curry paste
  • 1 tbsp sugar
  • 3 tbsp soy sauce
  • 6 x rice paper

method

  1. Slice the turkey into thin strips and cook in a pan with some oil or butter. Season with lemon juice, salt and pepper.
  2. Tear the lettuce leaves into more manageable pieces. Thinly slice the carrots, spring onions, peppers, red onions and chop the coriander.
  3. Make the satay sauce by mixing together peanut butter, minced garlic, coconut milk, lemon juice, curry paste, sugar and soy sauce in a bowl or jar. Set aside half of the satay sauce if you follow the weekly menu. It'll be used for the next dinner.
  4. Prepare a large bowl with a flat bottom (a glass pie dish is ideal) with boiling hot water. Get the meat, lettuce, coriander and vegetables ready. Place a rice paper sheet in the hot water. Wait 5 seconds (or until soft) and place the paper on a wooden cutting board.
  5. Swiftly place a few pieces of meat, lettuce and vegetables in the centre of the rice paper, and top with coriander. Tightly wrap it up like a burrito and transfer to a plate. Repeat with the rest.
  6. Serve immediately (or store in the fridge until serving) with satay sauce.

Turkey Buddha Bowl

by Pia Haugseth
Poultry
Dairy-free
20 min
Turkey Buddha Bowl

ingredients

  • 100 g turkey fillet
  • 1 tbsp soy sauce
  • 1/2 x lemon
  • 1/2 dl coconut milk
  • 1 tsp red curry paste
  • 1 dl rice
  • 1 handful summer crisp lettuce
  • 1/2 x mango
  • 1 handful fresh coriander
  • 1 handful cashews
  • 1/4 x red pepper

method

  1. Cut the turkey into pieces and make a marinade with soy sauce, lemon juice, coconut milk and red curry paste. Let the turkey marinate for 15 minutes before frying it in a pan baking in the oven for 15 minutes at 200 degrees celsius.
  2. Boil rice according to the instructions on the package.
  3. Chop the lettuce, pepper, mango and coriander. Add everything to a bowl together with rice and turkey. Top with cashew nuts and satay sauce from earlier in the weekly menu.
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