Smoky Turkey Chilli

Dinner, Lunch

Chilli is such an easy meal to prepare as a batch cook, to feed a gang of friends or whip up on a cold evening after work in no time! It’s just such a crowd pleaser dish.

Turkey is a great source of lean protein and really absorbs the smoky chilli and tomato flavours well. Any kind of meat or even brown or green lentils can be used instead of minced turkey breast for this recipe.

Serve the chilli on it’s own, with some mashed potato, grains or wilted greens. Stuff leftovers into pittas, tortillas or tacos for dinner the next day.

A little dollop of creme fraiche or guacamole would be great on the side too.

As always increase the level of spice by adding some fresh or dried chilli powder.

Serves 4.Smoky Turkey Chilli; Delalicious

  • 2 tsp coconut oil
  • 250g cherry tomatoes
  • 2 sweet red peppers, halved and de-seeded
  • 3 cloves garlic, unpeeled
  • 1/2 medium courgette, diced
  • 1/2 onion, diced
  • 6 mushrooms, thinly sliced
  • 1 x 400g tin red kidney beans, drained and rinsed
  • 1 tbsp smoked paprika
  • 2 tsp cumin
  • 400g turkey mince
  • 2 tbsp plain natural yoghurt
  • To serve: fresh coriander
  1. Preheat the oven to 180°C and melt one teaspoon of coconut oil in a large roasting tray.
  2. Mix the tomatoes, peppers and unpeeled garlic through the oil in the roasting tray. Roast for 20 minutes or until the skin blisters.img_7497
  3. Whilst the tomatoes are roasting, melt the remaining coconut oil in a large saucepan over a medium heat. Once melted, add the courgette, onion and mushrooms. Cover with some parchment and slowly cook for 10 minutes until the onions are softened.
  4. Place the roasted tomatoes and peppers in a measuring jug, squeeze the soft centre of the garlic out,  discard the skin and add to the measuring jug. Blitz until smooth using a handheld blender.
  5. Add the blended mix to the sauteed vegetables with the kidney beans and spices. Stir together and continue to simmer over a low heat.
  6. Place a frying pan over a medium heat and brown the turkey mince. Once browned, add to the vegetables with the yoghurt and stir to combine.
  7. Increase the heat, cover with a lid and bring to the boil. Once boiling, reduce to a simmer and cook for 5 minutes.
  8. Serve the chilli with a dollop of natural yoghurt and some fresh coriander.Smoky Turkey Chilli; Delalicious

    Happy cooking,

    Sinéad

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Sweet Potato Boats

Dinner, Lunch, Salad

I love sweet potatoes and love trying out new things with them. I also love colour and especially on these dark Winter days.

Colourful food is one of the easiest ways to know that you are packing your plate with natural vitamins and minerals. My bean salad is definitely colourful and especially when topped on baked sweet potatoes.

This recipe is a great lunchbox filler too. Make the bean salad the night before and store in a container. Simply cook a raw sweet potato in your canteen microwave on high for 5 minutes and lunch is served.

Add a green salad or some grilled chicken to really make a meal of this recipe or add some cheddar cheese on top, cook under the grill until melted and golden.

Serves 4 as a side, 2 as a main.Sweet Potato Boats; Delalicious

  • 2 medium sized sweet potatoes
  • 1 x 400g tin kidney beans, drained and rinsed
  • 1 tin sweetcorn, drained or 1 fresh corn on the cob
  • 10 cherry tomatoes, quartered
  • 1 avocado, cubed
  • Juice of 1 lime
  • 2 tbsp fresh coriander, roughly chopped
  • 2 tbsp crème fraiche
  1. Preheat and oven to 200°C/180°C fan/400°F.
  2. Place the sweet potatoes on a baking tray and place in the preheated oven. Bake for 20-25 minutes until soft through. You can also cook whole in the microwave on the highest setting for 5 minutes or until soft through.
  3. For the bean salad: Mix all the vegetables together in a bowl, stir through the lime juice and coriander until well combined.
  4. To serve: Spread 1 tsp of crème fraiche over the flesh side of each sweet potato, spoon over the vegetables and enjoy.Sweet Potato Boats; Delalicious

Happy cooking,

Sinéad

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Turkey Tacos

Dinner, Lunch

Tacos are a real winner with everyone and great for a group as you can mix and match toppings really easily. They are also a good option when cooking for a mix of meat and veg eaters.

My favourite taco toppings involve lots of different tastes and textures which provide a source of crunch (lettuce, red cabbage, carrot, cucumber), protein (turkey, chicken, steak or prawns), healthy fats (avocado) and drizzle (yoghurt, pesto, sweet chilli sauce).

You can easily replace the turkey with chicken by poaching a raw chicken breast in boiling salted water until cooked through. Drain and allow to cool before shredding between two forks.

The tomato sauce in this recipe is really versatile and works great with lots of different dishes. It will be also stay fresh in the fridge for 1 week or freeze for up to 3 months.

Why not try another of my leftover turkey recipes – Herby Turkey Rolls.

Makes 10, 2 tacos = 1 serving.Turkey Tacos; Delalicious

Tomato Sauce:

See recipe – Herby Turkey Rolls

Filling:

  • 200g leftover turkey
  • kale/lettuce/leftover sprouts, thinly sliced
  • 100g red cabbage, thinly sliced
  • 50g carrot, julienned
  • 1 tsp white wine vinegar
  • 1 tsp apple cider vinegar
  • 1/2 tsp honey
  • 1 avocado, sliced
  • natural yoghurt to serve
  • taco shells or tortilla wraps
  1. For the tomato sauce: follow recipe over on Herby Turkey Rolls.
  2. Shred the leftover turkey between two forks and stir through the sauce.
  3. Combine the red cabbage, carrot, vinegars and honey in a small mixing bowl until well coated.
  4. Heat the tacos on a flat pan over a medium heat for 2 minutes each side.
  5. To serve: place a layer of kale in the centre of the taco followed by one tablespoon of the red cabbage mix, one tablespoon of turkey, a slice of avocado and a drizzle of yoghurt.

Happy cooking,

Sinéad

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Herby Turkey Rolls

Dinner, Lunch, Uncategorized

Think of sausage rolls but with turkey and that was the inspiration for these Herby Turkey Rolls!

These rolls can be made at any time of the year with chicken. Simply poach a raw chicken breast in boiling salted water until cooked through. Drain and allow to cool before shredding between two forks.

The tomato sauce in this recipe is a brilliant base for lots of dishes like bolognese, mince, pasta, pizzas and vegetable bakes. It will also keep for at least 1 week fresh in the fridge or freeze it for 3 months.

Why not try another of my recipes for leftover turkey – Turkey Tacos.

Makes 10, 2 rolls = 1 serving.Herby Turkey Rolls; Delalicious

Tomato Sauce:

  • 1 tsp coconut oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 small red pepper, diced
  • 250g tinned tomatoes/passata
  • 1 tbsp smoked paprika

Shredded Turkey:

  • 200g leftover turkey or chicken
  • 1 tbsp mixed herbs
  • 1/2 tsp fennel seeds
  • 1 packet of puff pastry
  1. Preheat an oven to 200°C/180°C fan/400°F and grease a baking tray with oil.
  2. Make the tomato sauce: melt the coconut oil in a saucepan over a medium heat. Saute the onions and garlic until translucent. Add the red pepper and cook until soft.
  3. Add the tinned tomatoes and paprika and bring to a boil. Return to a simmer and cook for 5 minutes. Remove from the heat and blend with a stick blender until smooth.
  4. Shred the leftover turkey using two forks and stir through the tomato sauce. Add the herbs and fennel seeds and combine well.
  5. Roll out the pastry on a clean surface. Add the turkey to the centre and fold the pastry over. Cut into even rolls and place on the prepared baking tray.
  6. Brush the outside of each roll with some milk and scatter over some herbs.
  7. Bake in the oven for 15-20 minutes or until golden.
  8. Allow to cool on a wire rack and enjoy!Herby Turkey Rolls; Delalicious

Happy cooking,

Sinéad

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Asian Sprout & Sesame Salad

Dinner, Lunch, Salad

I know I know brussel sprouts aren’t everyone’s favourite vegetable but I do love a good sprout!!

Sprouts are similar to cabbage and depend hugely on how you choose to cook them. Boiling either vegetable until they are see through isn’t a great look and doesn’t taste one bit nice.

My top tip for cabbage is to slice it thinly and sauté with some oil and garlic or ginger for about 5 minutes or until cooked through.

Sprouts can also be cooked sliced and pan fried or roasted like my recipe from last Christmas – Honey & Cider Roasted Sprouts.

Here is another way to cook sprouts that combines elements of the two recipes and adds some Asian flavours.

Serves 4 as a side.Asian Sprout & Sesame Salad; Delalicious

  • 100g brussel sprouts, trimmed & outer leaves discarded
  • 100g tenderstem or regular broccoli florets
  • 1 tbsp sesame seeds
  • 1 tsp coconut oil
  • 2cm fresh ginger, grated
  • 100g red cabbage, thinly sliced
  • 1 tsp honey
  • 1 tsp apple cider vinegar
  • 2 tsp rice/white wine vinegar
  • 1 tbsp fresh cranberries/pomegranate seeds
  • 2 tsp extra-virgin olive oil
  • 1 tbsp lemon zest
  1. Bring a saucepan of salted water to the boil. Once boiling add the whole brussel sprouts and broccoli florets. Cook for 2 minutes. Strain and refresh under cold running water until fully cooled.
  2. Slice one third of the sprouts in half, quarter another third and leave the remaining third whole.
  3. Place the sesame seeds in a dry frying pan and toast until they turn a golden colour. Remove from the pan and set aside for later.
  4. Place the coconut oil in the frying pan and melt over a medium heat. Once melted add the ginger and sprouts. Cook for 5-8 minutes until slightly browned.Asian Sprouts & Sesame Salad; Delalicious
  5. In a mixing bowl, mix the red cabbage, honey and vinegars together until well combined.
  6. To serve: place the broccoli and fried sprouts on a plate, scatter over the red cabbage followed by the cranberries, sesame seeds, olive oil and lemon zest.Asian Sprout & Sesame Salad; Delalicious

Happy cooking,

Sinéad

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Remember to add #Delalicious to all your cooking, baking & treat making on social media posts. 

Sweet Potato & Aubergine Crumble Pie

Dinner, Lunch

Inspired by the pages of Fearless Food, a cookbook by author and cookery school owner Lynda Booth. This humble pie brings together a few of my favourite things: vegetables, hummus and crumble. The crumble topping isn’t sweet but savoury with nuts, herbs and cheese.

This pie can be made with or without the pastry bottom. Store bought hummus will work fine. However, making your own hummus is really easy I promise and allows you to explore different flavours so why not give it a go! Any root vegetables can be used in this crumble pie too.

Serves 6.

Sweet Potato & Aubergine Crumble Pie; Delalicious

  • Coconut oil
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 300g sweet potato, peeled and cubed
  • 200g turnip, peeled and cubed
  • 2 tbsp tamari or soy sauce
  • 1 large aubergine, cubed
  • 2 red onions, peeled and thinly sliced
  • 2 garlic cloves, minced
  • 4cm root ginger, grated
  • 75g shelled pistachios, roughly chopped
  • 50g hazelnuts, halved
  • 50g dried cranberries
  • 2 tbsp honey
  • 225g fresh spinach or chard
  • 1 packet of puff pastry, at room temperature
  • 400g hummus

Crumble Topping:

  • 70g oats
  • 10g pistachios
  • 10g hazelnuts
  • 2 tbsp parmesan, grated
  • 1 tbsp roughly chopped sage
  • 2 tbsp coconut or olive oil
  • 1 tbsp flaked almonds
  1. Preheat an oven to 180°C.
  2. Melt two teaspoons of coconut oil in a roasting tin. Once melted mix through the spices, salt and cubed sweet potato and turnip.
  3. In another roasting tin, mix the tamari and aubergine together.
  4. Place both roasting tins in the oven. Roast the vegetables for 15 minutes or until tender.
  5. Melt 1 teaspoon of coconut oil in a large frying pan or saucepan over a medium heat. Add the onions and saute until translucent.
  6. Add the garlic, ginger, pistachios and hazelnuts stirring regularly. Once the nuts begin to brown, add the cranberries, honey and spinach.
  7. Toss until the spinach wilts. Remove from the heat and mix through the roasted vegetables.
  8. Make the hummus as per recipe.
  9. For the savoury crumble topping: place the oats in a food processor or use a handheld blender. Blitz until a breadcrumb appearance is formed. Add the nuts and blitz until slightly crushed.
  10. Place the blitzed oats and nuts in a mixing bowl with the remaining ingredients. Stir until well combined.
  11. Line the base and sides of a lasagne dish with the puff pastry. Place half the vegetable mix on the base. Spread half the hummus over the vegetables. Add the remainder of the vegetables on top followed the hummus. Sprinkle over the crumble topping and the flaked almonds.
  12. Bake in the oven for 40 minutes.Sweet Potato & Aubergine Crumble Pie; Delalicious

Happy cooking,

Sinéad

Hope you enjoyed this recipe! Want to stay up to date with all my latest recipes and creations then join my mailing list now. Click here to get my latest newsletter!

Remember to add #Delalicious to all your cooking, baking & treat making on social media posts. 

Cupcake Quiches

Breakfast, Fish, Lunch, Salad, Snack

Eggs – I personally had a love-hate relationship with these guys for a long time!! It’s a bit strange as I have hens at home and use them to bake all the time. However, put a poached, fried, scrambled or boiled egg in front of me and I will run a mile!!

I did discover that if I disguised eggs with other ingredients just like in baking, I could manage to finish my plate.

First came frittatas and then came these delicious cupcake quiches! These mini quiches are bursting with lots of  natural protein from the eggs and will make sure you reach your five a day quota with plenty of vegetables.

These cupcake quiches freeze perfectly and act as a quick post-training or lunchbox filler alongside some salad. Or why not try them as a quick breakfast or brunch option with some wilted greens and a dash of my homemade Sweet Chilli Sauce.

You can substitute the mackerel with salmon, tuna, ham,chicken or exclude completely as you like!

Makes 12, serving =2.

Cupcake Quiches, Delalicious

 

  • 4 eggs
  • 150ml milk
  • 2 smoked mackerel fillets, flaked
  • 10 cherry tomatoes, halved
  • 2 spring onions, finely sliced
  • 5 medium mushrooms, finely sliced
  • 50g feta cheese, cubed
  • Freshly ground pepper
  1. Preheat an oven to 180°C and line a cupcake tray with silicone cases or else grease each section with some melted coconut oil.
  2. Whisk the eggs and milk together in a large mixing bowl.
  3. Add in the mackerel, vegetables and feta.
  4. Season with some pepper and whisk all the ingredients together.
  5. Evenly pour the mixture amongst the cases and bake in the oven for 30 minutes or until a skewer comes out cleanly.
  6. Leave to cool in the cases and gently ease out onto a wire rack.

*When reheating from frozen, allow to defrost fully and reheat on high in a microwave for 1 minute.

Happy cooking,

Sinéad

Hope you enjoyed this recipe! Want to stay up to date with all my latest recipes and creations then join my mailing list now. Click here to get my latest newsletter!

Remember to add #Delalicious to all your cooking, baking & treat making on social media posts. 

Sesame Beetroot & Carrot Slaw

Dinner, Lunch, Salad

5 minutes and 5 ingredients gets you a super tasty salad that will brighten up your plate instantly.

Beetroot is one of my favourite vegetables and I like to use it in lots of different ways – roasted, raw, in a risotto and even in a burger! By combining raw grated beetroot with carrot you get a simple but very tasty salad.

This salad is also great served alongside my Roast Pumpkin Pesto Wedges.

Serves 4.20171023_141625-01.jpeg

  • 2 raw beetroot, peeled
  • 1 raw carrot, peeled
  • 2 tsp balsamic vinegar
  • 1 tbsp extra-virgin olive oil or toasted sesame oil
  • 1 tbsp sesame seeds
  1. Coarsely grate the beetroot and carrot into a mixing bowl.
  2. Stir through the balsamic vinegar, oil and seeds.
  3. Serve with another sprinkle of seeds on top.
Happy cooking,
Sinéad20171023_143406-01.jpeg

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Roast Pumpkin Pesto Wedges

Dinner, Lunch, Salad

Autumn brings an end to warmer and longer days but it does add great colour to our trees and plates. Squash plants and in particular pumpkins are in prime condition at this time of year. I’m definitely trying to make the most of them and adding them to lots of different dishes.

A simple spoonful of pesto brings lots of flavour to any recipe and I love to experiment with different combinations. Pesto is traditionally made using pine nuts but they can be quite expensive and hard to find in shops. Hence I use nuts or seeds in my recipes. Roasting pumpkin seeds until they begin to pop make a great base for pesto. So reserve your seeds when you are carving your pumpkin to make this very tasty pesto.

This pumpkin recipe is great as a side with roast or grilled chicken or added to any salad.

Find out more great pumpkin and squash recipes here.

Serves 4.

Roast Pumpkin Pesto Wedges, Delalicious

  • 1 small pumpkin
  • 2 tbsp extra-virgin olive oil
  • 1 tsp honey
  • pinch of salt and pepper

Pumpkin Seed & Coriander Pesto:

  • 30g pumpkin seeds (reserved from the fresh pumpkin)
  • 5 tbsp extra-virgin olive oil
  • 2 cloves garlic
  • 40g coriander/mint/basil include the stalks
  • 10g parmesan
  • 1 tbsp fresh lemon juice
  1. Preheat an oven to 180°C.
  2. Halve the pumpkin, scoop out the seeds, set the seeds aside and slice the pumpkin into half moon shaped wedges.
  3. Stir the honey, oil, salt and pepper together in the bottom of a roasting tray before adding the pumpkin.
  4. Roast in the oven for 20 minutes.
  5. Wash the seeds in a fine sieve, place in a dry frying pan over a low heat until they begin to pop.
  6. Place all the pesto ingredients excluding the olive oil in a food processor/blender or pestle and mortar. Combine until a smooth texture is formed, gradually adding the olive oil.
  7. Place the pesto in a sterilised glass jar with another layer of olive oil on top. Store in the fridge for 3 weeks.
  8. To serve: drizzle the pesto over the pumpkin wedges.

Roast Pumpkin Pesto Wedges, Delalicious

Happy cooking,

Sinéad

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Eat The Season: Pumpkin

Dinner, Lunch, Salad

Eat the season!! Autumn brings lots of colour with the trees shedding their leaves but also plenty of colourful ingredients like pumpkins and squashes to our plates.

Squash can be interchanged for pumpkin in most recipes when not in season too. Here are some of my favourite recipes and ideas for these wonderfully colourful and flavoursome vegetables.

Pumpkins, Delalicious

Soup – nothing is more comforting on a cold day that a steaming bowl of soup.

Roast – Stir pumpkin through some oil, salt and pepper and roast at 180°C for 20 minutes. Serve with a drizzle of pesto for a super quick side.

Curry – A great way to use up vegetables with this quick and easy lentil based curry.

Salad – simply add roasted chopped pumpkin or squash to any salad or follow this easy recipe.

Happy cooking,

Sinéad

Hope you enjoyed this recipe! Want to stay up to date with all my latest recipes and creations then join my mailing list now. Click here to get my latest newsletter!

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