Category Archives: Turkey


Curried Canter Valley Turkey Cubes

curry-tomato-turkey-webServes 6-8 as a starter or 4 as a main 


1kg (2.2lb) Canter Valley turkey breast, diced into 25mm (1 inch) cubes and patted dry
coconut or olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 tbsp coriander, chopped
1 tsp cumin
1 tsp ground turmeric
1/2-3/4 tsp chili powder (or to taste)
¼ cup tomato paste
1 tsp sea salt
1 cup water
1 – 1/2 tsp garam masala
2 tbsp fresh lemon juice

Chopped chives to garnish


Heat some oil in a heavy based saucepan and brown turkey cubes in batches and set aside. 

Heat some more oil in the saucepan to a medium heat, add the onion, garlic and coriander stirring until the onion is soft, about 4-5 minutes.

Add the cumin, turmeric and chilli powder and stir for 1-2 minutes. Add the tomato paste, salt, Garam Masala and water. Combine well and simmer until the tomato and rest of the ingredients have blended, 3-4 minutes and then add the lemon juice.

Now add the browned turkey cubes, cover and carefully simmer for about 15 minutes. Stir occasionally and add small amounts of water to stop the sauce getting too thick as required. 

I garnish with fresh chopped chives.

Leftover Turkey Pot Pie

Turkey-Pot-Pie-webThis is an easy, must do when I have leftover, cooked turkey meat. Just perfect with roasted balsamic tomatoes. For gluten free I use a short crust pastry. 


2 cups leftover Canter Valley Turkey meat, shredded
1 small red onion, diced
2 cloves garlic, minced
3 carrots, diced small
1 celery stalk, diced small
1 tbsp olive oil
1 tbsp butter
1 cup sweet potatoes, diced
1 cup chicken stock
1 sprig sage
1/2 cup white wine
1/2 cup milk
2 tbsp flour
1/2 tsp parsley
1/2 tsp thyme
1/8 tsp nutmeg
1/2 c peas, frozen
salt and pepper to taste
4 individual pie dishes, 125mm wide at the top 


Your choice of either flaky or short crust pastry.
1 large egg, whisked 


Sauté onion, garlic, carrots, and celery in olive oil for about 5 minutes over a medium high heat. Add salt and pepper to taste. Remove from pan and set aside. 

In the same pan, melt butter and add sweet potatoes, chicken stock, and sage. Cover and cook for about 15 minutes or until sweet potatoes have softened. Season again with salt and pepper. Remove from pan and add to vegetables. Remove sage. 

Add white wine, milk, flour, parsley, thyme, and nutmeg to the mixture. Whisk to combine and allow to thicken for 5 minutes. 

Remove from heat and add peas, vegetables, and turkey into the mixture. Discard the sprigs of sage. Give it a taste and add any additional salt or pepper. 

Preheat oven to 200°C. Roll out dough on a well floured surface (about 3-4mm thick). 

Using a 125mm (5 inch) biscuit cutter, cut 8 circles out of the dough. Fill the individual pie pans with the mix. Cover with pastry rounds and seal edges with a crimp. 

Place the pies on a baking sheet and brush crust with the egg wash. Bake for 20 minutes or until golden. Serve warm.

Canter Valley Turkey Stuffed Eggplant

stuffed-eplant-1Eggplant, well what can I say, I love it. In Sicily its right up at the top of the list of vegetables that are eaten. This recipe is great as a Sunday brunch with salad or as a side when you are doing a BBQ. 


Serves 8 

4 eggplants

2 cups shredded cold turkey meat
1/2 tsp salt
2 tbsp olive oil
6 tbsp freshly grated Parmigiano cheese
4 tbsp ricotta cheese
1/4 teaspoon black pepper
2 tbsp tomato paste
1 egg, separated
1/4  tsp each of dried rosemary,
thyme and oregano
2 tbsp chopped oil packed sun-dried tomatoes
4 cloves garlic, minced
2/3 cup chicken stock 


Preheat your oven to 180 degrees C, (390 F). 

Cut the eggplants in half lengthwise, leaving the stems attached. Score the flesh in a criss cross fashion out 5mm deep with a sharp knife, making sure you do not cut through the skin. Rub the cut surfaces with 1/4 teaspoon of the salt. 

Set the eggplant halves, cut-side-down, on paper towels and allow moisture to drain for 15 minutes. Eggplant has quite a lot of moisture in it and doing this removes some of it. 

Brush the cut surfaces of the eggplant halves with the olive oil and place them, cut-side-down on baking paper on a large flat tray and bake for 15 minutes. The eggplants will not cook completely through, the skin and flesh will just be softened. Cool for 30 minutes. 

Preheat oven to 190 degrees C (400 F). 

With a tablespoon gently scoop the pulp from the partially cooked eggplants leaving about 5mm of flesh on the skins. Set the skin shells aside for later use. 

Place the flesh in a food processor and add 2 tablespoons of the Parmigiano cheese, the ricotta cheese, the remaining salt, pepper, egg yolk, tomato paste, dried rosemary, thyme, oregano, sun-dried tomatoes and garlic. Process lightly by pulsing until the ingredients are just mixed, about 30 seconds. 

Mix in the cold turkey with a spoon them whip the egg white in a small bowl with a hand mixer or whisk until stiff. Fold into the eggplant mixture with a rubber spatula. 

Fill the eggplant skins with the mixture, mounding it slightly. 

Place in a baking dish large enough to hold the 8 halves and pour the chicken stock around them. Sprinkle the stuffed eggplant halves with the remaining Parmigiano cheese and bake for 30 minutes until golden brown. 

Grate a little Parmigiano cheese over each half and cool for 5 minutes and then serve with a fresh seasonal green salad of your choice.

Canter Valley Turkey Meatloaf – Italian Flavours

Loaf-webThis easy-to-follow meatloaf recipe makes a perfect main for a traditional family meal or an informal dinner party. 



2 tbsp olive or coconut oil
1 medium onion, finely chopped
2 cloves garlic, minced or finely chopped
1 small red capsicum, de-seeded and finely chopped
1.5 kg (3.3 lb) lean lamb, beef or pork mince (ground meat)
1/4 cup gluten free bread crumbs or ground, dry shiitake mushrooms for paleo 
2 large eggs, lightly beaten
salt and freshly ground black pepper, to taste 


2–3 tbsp olive or coconut oil
6 button mushrooms, washed and sliced
2 tbsp each chopped fresh basil, rosemary and Italian parsley
salt and freshly ground black pepper, to taste
100 g (4 oz) mozzarella, sliced 


1 400-g (16oz) skinned and chopped Italian (Roma) tomatoes
60 g (2 oz) fresh Parmesan, grated
100 g mozzarella, grated 


Preheat oven to 175 °C. (350 °F) 

First prepare the filling. Heat oil in a frying pan. When it’s almost smoking add mushrooms and sauté for 1–2 minutes until lightly browned. Remove from the heat and transfer to a bowl using a slotted spoon. Add fresh herbs and season with salt and pepper. 

Next make the meatloaf. Discard any mushroom juices from the frying pan and add the oil. Once hot add the onion, garlic and capsicum and sauté until lightly coloured about 5 minutes. Transfer to a mixing bowl and leave to cool. 

Add the mince, bread crumbs or ground, dry shiitake mushrooms and eggs. Season well with salt and pepper. Mix the ingredients together until thoroughly combined.

Lightly oil a loaf tin. Place half the meatloaf into the tin and pat into shape, forming a hollowed-out section for the filling. 

Spread mushroom and herb filling into the hollowed-out section and cover with mozzarella slices. Carefully pat the remaining meatloaf over the top. Press down lightly to seal it fully. 

Bake for 45 minutes. Remove the meatloaf from the oven and tip off any oils that have gathered during the cooking and then pour the topping tomatoes over it, top with the cheeses.   

Return to the oven and bake for a further 15–20 minutes. Once cooked, allow to stand for 10 minutes before turning out.

Canter Valley Turkey Meatballs With Sicilian Sauce


400g (1lb) Canter Valley Turkey mince
½ onion chopped finely
1 egg, lightly beaten
1/2 cup bread crumbs, gluten free if required
1 tbsp fresh chopped parsley
1 tbsp fresh chopped rosemary
2 tbsp grated carrot
1 tbsp fresh chopped basil
Sea salt and freshly ground black pepper to taste
2 -3 tbsp olive or coconut oil
200g (1/2lb) mozzarella, the dryer the better, diced into small chunks  


1 400g (12oz) can diced Italian tomatoes
3 tbsp tomato paste
1 cup stock (broth)
1 tbsp fresh chopped rosemary
1 tbsp fresh chopped thyme
Salt and pepper to season  

½ cup chopped Italian parsley 


In a large bowl, combine all ingredients for the meatballs except the oil. Using your hands, mix throughout, but gently.  I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure its all mixed evenly.  

Lightly oil the palms of the hands, and shape into medium sized, 3-4 cm meatballs.  Push back any mozzarella pieces that poke through the meat – they can melt and burn.  

Heat a medium sized frying pan large enough to hold the meatballs.  If this is not available, work in batches.  Sauté meatballs over medium-high heat, turning as you cook, to brown all sides.  When browned, lower heat and cook, covered, for ten minutes turning frequently. Remove from the heat, leave the meatballs in the pan and set aside. 


In a pot over a medium-high heat combine all the ingredients and season with salt and pepper. Bring to a simmer and reduce be half. Once reduced pour over the meat balls and combine to coat the meat all over. Place over heat and simmer for ten minutes, turning often. 

Serve the meatballs over rice or pasta and top with the remaining sauce and garnished with parsley.

Canter Valley Turkey Burger Patties

Paddies-webThe mix from this recipe can be used for patties, meat balls or as a kofta. I have also used the mix to make meatloaf. 


400g (1 lb) Canter Valley Turkey Mince

2 garlic cloves, minced

1 egg, lightly whisked

1/4 cup dry bread crumbs, use Gluten-free if required

Zest from one small lemon

2 tsp fresh thyme

1 tsp fresh rosemary

1/2 cup shredded mozzarella cheese

1/2 cup packed fresh spinach, blanched for 1 minute and moisture squeezed out

Salt and pepper to taste 


Add all the ingredients in a medium bowl and combine well without over mixing. 

Form into 4-6 equal sized patties. I use an egg ring to form the patties so they are all equal in size and cook though at the same time. 

Refrigerate for 30 minutes or more before cooking. 

Cook thoroughly over a medium high heat on a skillet or on the bbq. Cook on one side for 3-5 minutes depending on the size of the patties, turn and cook on the other side, about 3-4 minutes.


Serve on a bun with your favorite toppings.

Turkey Mince Meatloaf Cups

Turkey-Cup-web1This is a wonderful recipe for lunch boxes, brunches with a salad on the side or just as a yummy snack. 


800g (2 lbs) Canter Valley Turkey Mince

1 free range eggs, lightly whisked

½ tsp ground cumin

½ tsp dried thyme

2 tsp dry mustard

2 tsp black pepper

1 tsp salt

4 garlic cloves, minced

mince1 medium fine diced onion

2 fine diced celery stalks

1 carrot, grated

¼ cup honey, warmed so its runny 


Pre heat oven to 190C (375F) 

Coat a 12 cup muffin tray with a little olive oil in each cup. 

Mix all the ingredients in one large bowl until well combined.  Divide the mix into 12 even portions and roll into balls and place each one in the muffin pan. 

Brush the tops with some honey and bake for 30 minutes or until cooked through. 

Makes 12 muffins.

Herb Roasted Whole Turkey Breast

 turkey-breast-web-1aHerb Roasted Canter Valley Turkey Breast 

Our whole turkey breasts are ideal for slow roasting when you are entertaining and want to impress. This recipe is easy to do and by brining the breast we add flavour from the fresh herbs and additional moisture ensuring yummy, moist meat when its sliced and served.

Serves:     4-6         



5-6 litres water salted with ¼ cup of sea salt, stirred to dissolve all the salt

banner-26 whole pepper corns
1 sprig fresh rosemary
Handful fresh thyme sprigs
4 cloves garlic, pealed and smashed with the flat side of a knife
2 bay leaves
1 lemon sliced
1 onion, quartered
1 cup fresh orange juice 


1.4 kg whole Canter Valley turkey breast, skin on
2 carrots
2 stalks celery
1 small onion
2 tbsp oil
2 cloves of garlic, chopped
2 tsp fresh sage, chopped
2 tsp fresh rosemary
2 tsp fresh thyme
salt and pepper to season Canter-Turkey-Breast


In a large pot add salt to the water, stir to dissolve and then add the rest of the brine ingredients. 

Add the turkey breast and rest it in the brine for 2½ hours. 

After 2 ½ hours remove the breast from the brine, rinse under running cold water and pat dry. 

Preheat oven to 160C 

Spray or wipe the bottom of a roasting pan with some oil. Slice or chop the carrots, celery and onion into large pieces and put them in the bottom of the pan.

Mix together the oil, garlic, and spices and rub the mixture over all of the surface of the turkey breast, inside and out. Fold the breast together.

Place the turkey breast on top of the veggies in the pan and roast in the oven for 1-1/2 or until the juices run clear.

Remove the turkey from the pan and place it on a cutting board. Cover (tent) loosely with foil.

Let the turkey rest at least 10 minutes, then slice and serve with roasted seasonal vegetables and fresh greens.

No Bread or Grain Open Sandwich Recipes

Eggplant-open-sandwichEasy Gluten free and paleo options coming during the next month.

Over the next month I will be taking you through many simple but very tasty options for bread/grain free open sandwiches. These recipes will be family friendly and easy to adapt to cater to the differing taste choices that people have in your home and when entertaining. They will include dairy and nut free options and all will be soy free as well.

An open sandwich usually consists of a slice of fresh bread with different spreads and toppings such as butter, pâté, cheese spreads, relishes, cold cuts such as roast beef, turkey, chicken, ham, bacon, salami, cheese slices or sausages like beerwurst and vegetables like bell peppers, lettuce, tomatoes, radish, spring onions (scallion), grated carrot and cucumber to name a few.

When living a Gluten-free life an open sandwich is a great option for a fun snack or meal and you can get the kids making their own. We can use GF breads but I prefer to use other things for the base such as large flat mushrooms, lightly grilled bell peppers (halved), egg plant slices (grilled on both sides), cucumber, large tomato slices to name a few.

ingredients-1As a brunch or an after school snack an open sandwich can be made by each person to their desired choices, this makes it ideal at gatherings of family and friends. It is also a great way to use leftovers from a large meal the day before. I use the grill a lot when I am making open sandwiches to melt in cheeses on the toppings and add some warmth when needed.

Brining A Chicken or Turkey

Nosh_Turkey-2Why brine a whole chicken or Turkey? 

The answer is simple. It will season the bird with the added herbs, lemon slices and sugar. It adds moisture and reduces the chance of the chicken or turkey drying out while its cooking especially with bigger sized birds. 

Brining consists of making a salt water solution in a 1:8 cup ratio of salt to water. The bird is then soaked in the brine for a period of time, much like a marinade. I soak at a ratio of 1 hour for every 400g (1lb). 

To put it scientifically, the brine hydrates the muscle tissues allowing them to retain moisture during cooking. This means the whole bird will be moist and areas like the breast meat will not be dry. 

The simple 1:32 cup ratio if salt to water can be enhanced by adding fresh herbs in the liquid so as to infuse the meat not just with moisture, but flavour as well. 

Additionally, you can substitute part of the water with other liquids, such as lemon or orange juice or apple cider. I have also in the past used some apricot juice. About 2 cups with great results. 

Chicken-BrineThe recipe below is for brining a whole turkey. For a medium sized chicken halve the recipe. 

2 lemons, cut into thick slices
6 bay leaves
100g (4 ounces) flat-leaf parsley
25g (1 ounce) thyme
1/2 cup honey
1 head garlic, halved through the equator
1/4 cup black peppercorns
1 cup sea salt
8 liters (2 gallons) water 

Combine all the ingredients in a large pot, cover, and bring to a low boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely, then chill before using. The brine can be refrigerated for up to 3 days. 

Pour the brine into a container large enough to hold the chicken or turkey, add the bird and refrigerate 12 hours for a turkey and 6 for a chicken. The chicken may be too salty if you brine the chicken for more than 6 hours. 

Remove the chicken from the brine, rinse with cold water, pat dry with paper towels, cover and let it rest at room temperature for over an hour. You can rest it in the fridge overnight if required 

Roast as per suppliers instructions.