Tonight is meat night, as usual, at Chateau Schwakhofer-Coxon. When we go shopping, we get whatever meat is on special offer and plan a carnal offering around it. So tonight it is turkey mince and I used my new silcone quiche dish. This recipe could be cooked in any sort of pan, eg loaf, muffin or even shaped into patties and cooked in a skillet.
- 16 oz ground turkey
- 4 tablespoons of oat bran
- 1 diced medium-sized onion
- 1-2 tablespoons diced jalapeño peppers
- 5-6 garlic cloves, minced
- 2 tablespoons balsamic vinegar
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 egg
- Sea salt and freshly ground black pepper to taste
Sweat the onion in a nonstick pan with a little bit of oil and some water. Add the garlic in the last minute or so. Then put everything into a big bowl and mix it together with your hands. Pat it into your cooking vessel and bake at 350°F/180°C until the meat is cooked through. Time will vary depending on size. My turley pie produced some liquid which I hoovered up with a turkey baster.
This pie was juicy and piquant and very easy to make. It might only have been improved with some fresh tomatillo relish or a cilantro raita on the side.
We had this for dinner with spinach salad and used our new elegant WMF drip free oil and vinegar dispensers. Beautiful and useful.