Healthy Triple Turkey Balls Watercress Ricotta Lasagne

This is my entry for the BritMums Lean on Turkey competition, sponsored by www.leanonturkey.co.uk

450g minced turkey (divide into 3 portions)

1 packet fresh lasagne sheets

250g soft ricotta cheese

50g watercress leaves (chopped)

1 onion (chopped)

4 fresh tomatoes (chopped)

1 teaspoon tomato puree

1 clove garlic (chopped)

1 red chilli (chopped)

½ teaspoon cornflour

A handful chopped mixed herbs (parsley, basil, oregano and marjoram)

50g grated cheddar cheese

1 tablespoon olive oil

Salt and pepper

1.      Heat ½ of the olive oil in a pan. Fry garlic and onion till soft. Add in one portion of minced turkey, tomatoes, tomato puree, ½ of the herbs and 100ml of water. Stir well. Leave to simmer for 20 minutes. Season.

2.      Mix ricotta cheese, 2^nd portion of turkey and chopped watercress together. Season  and set aside.

3.      Mix chilli, rest of the chopped herbs, cornflour and the 3^rd potion of turkey together. Season. Make the turkey mixture into 8-10 small  balls.

4.      Layer the lasagne, tomato turkey sauce and ricotta turkey sauce a rectangular ovenproof dish. ( In alternate layers)

Arrange the turkey balls on top. Sprinkle with grated cheese. Brush the turkey balls with the rest of the olive oil. Bake in a moderate oven (Gas 5/ 190C/375F) for 45 minutes until the cheese on top is golden brown in colour. Garnish with fresh herbs. Serve with jacket potatoes and a green salad ( Serves 4)

Three Cup Turkey

This is my entry for the BritMums Lean on Turkey competition, sponsored by www.leanonturkey.co.uk

This dish is originated from Taiwan and it is now very popular in America. The 3 cups referring to 1 cup of sesame oil, 1 cup of soy sauce and 1 cup of sherry.

Three cup Turkey

(Serves 2)

500g turkey thigh

6 slices fresh root ginger

6 clove garlic (skin removed)

3 tablespoon sesame oil

3 tablespoon soy sauce

3 tablespoon dry sherry

1 teaspoon dark soy sauce

1 teaspoon cornflour

1 teaspoon brown sugar

1 bunch basil leaves

6 spring onions (sliced)

6 dried chillies (soaked in water)

Salt and pepper

Method:

Cut turkey into bite size pieces. Marinate in soy sauce, sugar and cornflour.

Heat the sesame oil in a large frying pan or a wok. Add in the garlic, ginger and chillies and fry until aromatic.

Add in the turkey and the spring onions. Quick fry for 5 minutes. Add in the sherry and dark soy sauce. Cover and lower the heat and simmer for 30 minutes.

Add in basil leaves. Stir well. Serve with steamed rice.