Chicken Piccata with Angel Hair Pasta

Ingredients

Original recipe makes 4 servings
 1/3 cup all-purpose flour
 1/4 teaspoon fresh ground black pepper
 1/4 teaspoon paprika
 1 pound skinless, boneless chicken breast halves, pounded thin and cut into 2-inch pieces
 2 tablespoons olive oil
 1 clove garlic, minced
 1/4 cup butter, divided
 1 cup dry white wine
 1/3 cup chicken broth
 1/4 cup fresh lemon juice
 2 tablespoons capers
 2 tablespoons chopped fresh parsley
 1 (8 ounce) package angel hair pasta, cooked and drained

Directions

1. Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the skillet and set aside.
2. Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
3. Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes.
4. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well.
5. Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked angel hair pasta into the skillet with the remaining piccata sauce and toss to coat.

Source : http://allrecipes.com/Recipe/Chicken-Piccata-with-Angel-Hair-Pasta/Detail.aspx?evt19=1

Southwestern Turkey Soup

Ingredients

Original recipe makes 8 servings
 1 1/2 cups shredded cooked turkey
 4 cups vegetable broth
 1 (28 ounce) can whole peeled tomatoes
 1 (4 ounce) can chopped green chile peppers
 2 roma (plum) tomatoes, chopped
 1 onion, chopped
 2 cloves garlic, crushed
 1 tablespoon lime juice
 1/2 teaspoon cayenne pepper
 1/2 teaspoon ground cumin
 salt and pepper to taste
 1 avocado - peeled, pitted and diced
 1/2 teaspoon dried cilantro
 1 cup shredded Monterey Jack cheese

Directions

1. In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
2. Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.
3. Source : http://allrecipes.com/Recipe/Southwestern-Turkey-Soup/Detail.aspx?soid=carousel_0_rotd&prop24=rotd

Grandma Carlson's Turkey Pot Pie

Ingredients Edit and Save

Original recipe makes 8 servingsChange Servings
 2 cups all-purpose flour
 1 teaspoon salt
 7 tablespoons cold vegetable shortening
 6 tablespoons cold butter
 6 tablespoons cold water, or as needed

 3 tablespoons butter
 2 carrots, diced
 1 onion, diced
 2 stalks celery, diced
 1/8 teaspoon ground black pepper
 2 tablespoons all-purpose flour
 2 cups cubed cooked turkey
 2 tablespoons butter
 2 cups chicken broth
 1 (15 ounce) can cut green beans, drained
 1 (10.75 ounce) can condensed cream of mushroom soup
 1/2 (15 ounce) can cream-style corn
 1 tablespoon chopped fresh flat-leaf parsley
 1 tablespoon chopped fresh thyme

Directions

1. In a bowl, whisk together 2 cups of flour with salt. Using a pastry cutter, cut the vegetable shortening and 6 tablespoons of cold butter into the flour mixture until the butter and shortening are the size of small peas. Sprinkle on cold water, 1 tablespoon at a time, and gently gather the moistened dough together with a fork until it just begins to clean flour from the side of the bowl. Separate the dough into 2 equal-size pieces, form into rounds, and refrigerate until needed.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Melt 3 tablespoons of butter in a large skillet over medium heat, and cook the carrots, onion, and celery with black pepper until the onions are translucent, about 8 minutes. Transfer the mixture into a bowl; set aside. Place 2 tablespoons of flour into a resealable plastic zipper bag, and toss the cooked turkey meat into the flour; shake the bag to coat. Melt 2 more tablespoons of butter in the same skillet over medium heat, and cook the turkey meat in the butter until the flour coating turns golden brown, about 10 minutes. Pour the chicken broth into the skillet about 1/2 cup at a time, and stir until the broth begins to simmer and thicken, about 5 minutes. Remove the skillet from the heat. Stir in the cooked vegetables, green beans, cream of mushroom soup, cream-style corn, parsley, and thyme until the filling is thoroughly combined.
4. Roll out one of the dough pieces on a floured work surface to a circle about 11 inches in diameter, then fit the crust into a 10-inch pie dish. Pour the filling into the bottom crust. Roll out the second crust into an 11-inch circle, lay it on top of the filling, then pinch and fold the two crusts together at the edges to seal. Cut 5 slits into the top crust to vent steam.
5. Bake the pie in the preheated oven for 15 minutes; lower the oven temperature to 350 degrees F (175 degrees C) and bake until the filling is bubbling and the crust is golden brown, about 25 more minutes.

SOURCE : http://allrecipes.com/Recipe/Grandma-Carlsons-Turkey-Pot-Pie/?prop24=hn_slide1_Grandma-Carlson%27s-Turkey-Pot-Pie&evt19=1

Sole goujons with mango & lime dip

Ingredients

• 4 skinless sole or plaice fillets, each about 85g
• 50g plain flour
• 2 large eggs
• 200g panko or coarse dried breadcrumbs
• 4 tsp medium curry powder
• ½ tsp fine sea salt
• spray oil

For the mango & lime dip

• 100g half-fat crème fraîche
• 4 tbsp mayonnaise
• 2 tbsp mango chutney
• finely grated zest 1 lime
• juice 1 lime
• small pack coriander, leaves only, finely chopped

Method

1. Put the fish on a board and cut each fillet on the diagonal into about 12 slivers. You should end up with around 48 finger-sized pieces of fish. Put the flour in a bowl and season.
2. Beat the eggs in a medium bowl. Sprinkle half the breadcrumbs into a large bowl and stir in half the curry powder. Toss the fish pieces with the seasoned flour, then take one at a time and dip into the beaten egg, then coat in breadcrumbs evenly.
3. Put on a tray lined with baking parchment while the rest are prepared, adding the reserved breadcrumbs and remaining curry powder to the large bowl after coating roughly half the fish pieces. Spray all the fish generously with oil and season again. Can be covered with cling film at this stage and kept in the fridge for up to 8 hrs before baking (or to freeze, see tips below, left.
4. Heat oven to 220C/200C fan/gas 7. Bake the goujons for 8-10 mins until golden and crisp. To make the dipping sauce, mix all the ingredients in a bowl, then soon into a serving dish or dishes.

Source : http://www.bbcgoodfood.com/recipes/sole-goujons-mango-lime-dip

Sticky pork & pineapple hotpot

Ingredients

• 1 tbsp vegetable oil
• 1½ kg (about 8) pork shoulder steaks, each cut into 4 thick strips
• 3 onions, roughly chopped
• 4 garlic cloves, thinly sliced
• small bunch coriander, stalks finely chopped, leaves reserved
• 3 Thai red chillies, 2 sliced, 1 left whole and pricked
• 3 star anise
• 100g dark soft brown sugar
• 2 tbsp tomato purée
• 2 tbsp fish sauce
• 600ml chicken stock
• 350g fresh pineapples, cut into chunks

Method

1. Heat the oil in a large, flameproof casserole dish. Season the pork, and brown it in 2 or 3 batches until golden, about 5 mins per batch. Set aside in a bowl. Stir the onions into the remaining fat, cover and soften for 5 mins – they will take on the browned colour of the meat. Heat oven to 160C/140C fan/gas 3.
2. Add the garlic, coriander stalks, chillies and anise to the dish, sizzle for 1 min, stirring often, then mix in the sugar and tomato purée. When these have melted and it looks a bit like barbecue sauce, return the pork and its resting juices to the dish, along with the fish sauce and stock. Tuck in the pineapple chunks here and there.
3. Once simmering, cover the hotpot, leaving a small gap for steam to escape, and transfer to the oven for 2 hrs. With 30 mins to go, skim some of the fat from the top (this tends to seal the liquid in, making it more difficult for the sauce to reduce), then return to the oven. The pork will be meltingly soft when ready. If the sauce is thin, lift the pork into a warmed serving dish, put the casserole dish on the hob and simmer until the sauce has slightly thickened. Leave to cool for 5 mins, taste for seasoning, pour over the pork and sprinkle over the coriander leaves.

Source : http://www.bbcgoodfood.com/recipes/sticky-pork-pineapple-hotpot

Marmalade roasted carrots and parsnips recipe

• 

• Ingredients

• 500g (1lb) carrots, cut lengthways 
• 500g (1lb) parsnips, cut lengthways 
• 2 tbsp olive oil
• 6 thyme sprigs, leaves picked
• 2 tbsp fine cut marmalade
• 2 tbsp clear honey

Sweet and sticky, and the perfect side for your Christmas turkey dinner. Can be cooked and frozen for up to a month, helping you get ahead on the day. 

Preheat the oven to gas 6, 200°C, fan 180°C. Put the veg in a roasting tin. Drizzle with the oil and scatter over most of the thyme; season. Roast for 30-40 minutes or until softened.

Toss the veg in the marmalade, honey and remaining thyme until coated. Roast for a further 10-15 minutes or until golden. 

See more Christmas sides recipes

Shredded sprouts with lemon and bacon crumble recipe

• 

• Ingredients

• 500g (1lb) Brussels sprouts
• 2 tbsp olive oil, plus extra for kneading
• 10 rashers streaky bacon
• 50g (2oz) fresh white breadcrumbs
• 1 lemon, zested
• 30g (1 1/4oz) unsalted butter
• 2 shallots, finely sliced
• 2 tsp cider vinegar

Bacon and lemon paired with sprouts make a stunning side for Christmas lunch. Get ahead by blanching the sprouts and refreshing them the day before, then cover and chill until ready to cook. 

Bring a large pan of water to the boil. Finely slice most of the sprouts, leaving a handful halved. Blanch in the boiling water for 2-3 seconds, then drain and refresh under cold water; drain again.

Heat half the oil in a frying pan over a medium heat. Add the bacon and fry until crisp. Remove from the pan with a slotted spoon and drain on kitchen paper. Crumble or chop into small pieces and leave to cool.

Using the same frying pan, cook the breadcrumbs and lemon zest in half the butter, until golden. Return the bacon pieces to the pan and toss to combine. Season to taste, then remove from the heat and set aside.

In a large pan, heat the remaining butter and oil over a low-medium heat. Add the shallots and cook for 10 minutes or until softened. Stir in the sprouts, then add the vinegar and cook for 30 seconds more; season well.

Spoon the sprout mixture into a serving dish and scatter over the lemon and bacon crumble. 

See more Christmas sides recipes

Roast turkey with date, pancetta and rye bread stuffing recipe

• Ingredients

• 1 x 6kg (12lb) turkey
• 1 lemon, halved
• 3-4 fresh bay leaves
• 50g (2oz) unsalted butter, softened
• 25g (1oz) unsalted butter
• 1 onion, finely chopped
• 1 x 180g pack pancetta, chopped
• 75g (3oz) stoned dates, chopped
• 75g (3oz) rye bread, crumbled or whizzed to breadcrumbs
• 1 x 375g pack sausage meat
• 1 small dessert apple, peeled and coarsely grated
• 4 tbsp finely chopped parsley

The perfect turkey with stuffing for Christmas day lunch. The date, pancetta and rye bread stuffing can be frozen for up to 3 months. Stuff the turkey the day before, so it's ready to pop in the oven in the morning. 

For the stuffing, heat the butter in a pan over a medium heat. Fry the onion for 10 minutes, until softened. Increase the heat to high and add the pancetta. Cook for 5 minutes or until golden and crisp. Tip the mixture into a bowl, leave to cool a little, then add the dates, breadcrumbs, sausage meat, apple andparsley. Using clean hands, mix until combined, then season well. Set aside until needed.

Preheat the oven to gas 6, 200°C, fan 180°C. Using your fingers, gently loosen the skin over the meat at the neck end of the turkey, being careful to keep the skin intact. Fill the pocket with the stuffing, tucking under any excess skin and securing it with a cocktail stick. If you can’t fit all the stuffing under the skin, roll the remaining mixture into balls and set aside (add to the roasting tin for the final 45 minutes of cooking time). Transfer the bird to a roasting tin and put the lemon and bay leaves in the cavity. Rub the skin all over with the butter and season well.

Roast for 20 minutes, then reduce the oven temperature to gas 4, 180°C, fan 160°C and cook for a further 2-21⁄2 hours, basting occasionally with the juices from the pan. To test if the turkey is cooked, pierce the thickest part of the thigh with a knife – if the juices run clear, it’s ready.

Remove the turkey from the oven and cover loosely with foil. Leave to rest for 10 minutes, then carefully lift the bird – tipping it gently so all the juices run back into the tin – and transfer to a serving plate ready for carving. Cover again with the foil and leave to rest for up to 2 hours. Reserve the meat juices in the roasting tin to make the Sherry gravy (p85). Carve and serve with all the trimmings. 

See more Chirstmas mains recipes

Festive spiked Camembert recipe

• Ingredients

• 250g (8oz) wheel of Camembert
• 1 sprig of rosemary
• 1 sprig of sage
• 1 clementine
• 1 tbsp olive oil
• selection of breadsticks, cheese straws and crudités

Christmas just wouldn't be the same without some delicious cheese, and this festive spiked Camembert is sure to go down a storm at festive parties. This gorgeous melted cheese is loaded with fragrant rosemary, sage and clementine. Serve this amongst your party spread with plenty of breadsticks and crudités for dunking.

Preheat an oven to gas 4, 180ºC, fan 160ºC.

Take the cheese out of its plastic wrapper, cut slits into its top skin to reveal the cheese inside and leave it in the wooden casing that comes with it. Break the sprigs of herbs into smaller pieces and poke them into the cheese.

Peel the clementine and scrape the pith from the peel with the back of a knife, cut it into pieces then poke them into the cheese too.

Drizzle over a little oil and bake for 15 minutes.

Carefully grab your cheese from the oven when it’s done. Put it in the middle of the table along with the breadsticks and crudités. Let everyone dig in!

See more Christmas recipes

Duck and ruby port pâté on mini toasts recipe

• Ingredients

• 1 red onion and chive bagel
• 1 glug olive oil
• 75ml double cream
• 100g (3 1/2oz) Tesco Finest duck and ruby port pâté
• a few sprigs of fresh parsley
• 1 handful red grapes

These bite-size mini toasts are topped with duck and ruby port pâté - a deliciously luxurious Christmas nibble. These little bites are creamy, rich and full of flavour.

Preheat an oven to gas 4, 180ºC, fan 160ºC.

Thinly slice the bagel vertically to get thin, round bases. Place the bases on to a baking tray. Drizzle over a little olive oil. Bake the bagel croutons for five minutes until golden and crisp, then allow them to cool.

Beat the cream into the pâté until all the lumps are smooth, then chop theparsley and stir that in too. Spoon a small amount as neatly as possible on to each bagel slice using a warm teaspoon. Slice the grapes into thin slithers and place one on to the pâté with a tiny sprig of parsley.

Serve up with a couple of other canapés. 

See more Christmas recipes

Recipe taken from the SORTED Food recipe collection.

Chicken and tomato spiced curry recipe

• Ingredients

• 3tbsp vegetable oil
• 1 onion, peeled and roughly chopped
• 2 garlic cloves, peeled and crushed
• 1tbsp Madras curry paste
• 1tsp red wine vinegar
• 450g cooked chicken, cut into bite sized pieces
• 300g vegetables such as red peppers, cauliflower, beans, carrots 
• 1tbsp tomato paste
• 400g canned chopped tomatoes
• sea salt
• ground black peppercorns
• sprigs of coriander herbs

Heat the oil in a large frying pan, reduce the heat and add the onion andgarlic. Cook over a medium heat until golden.

Add the curry paste and cook for 1 minute to cook off the spices.

Add the tomato puree, chopped tomatoes, vinegar and 200ml water to the frying pan. Bring to the boil and simmer uncovered for about 5 minutes.

Add your chosen vegetables and cook for about 5 minutes until the vegetables are tender. Stir in the chicken pieces and season with salt and pepper. Simmer gently for a few minutes or until the chicken is piping hot. Cut into a thick chunk of chicken to check that it is cooked through.

Source : Curry recipes

Beef and apricot couscous recipe

• 

• Ingredients

• For the couscous

• 200g couscous
• 450ml Halal chicken stock, hot
• 50g flaked almonds, toasted
• 130g dried raisins
• salt
• pepper

• For the beef

• 500g Halal beef, cut into 2 inch cubes
• 100ml olive oil
• 50g ground almonds
• 1 onion, diced
• 2 garlic cloves, crushed
• 175g dried apricots
• 1tbsp honey
• 300ml Halal beef stock
• 1 cinnamon stick
• 2tsp ground cumin
• 1/2tsp ground nutmeg
• salt
• pepper
• 3tbsp fresh mint, chopped

Prepare the beef stew by heating the olive oil in a large casserole dish over a medium high heat. Season the beef and seal in batches until golden brown. Transfer to a plate and reduce the heat a little.

Add the diced onion and garlic and saute for 2-3 minutes until they start to soften. Add 1tsp of ground cumin stick and the nutmeg to the dish and stir well.

Stir the beef back in and cover with the beef stock. Add the apricots and cinnamon stick. Bring to the boil, cover then reduce to a gentle simmer for 45 minutes or until the beef is tender and falls apart easily.

Meanwhile, prepare the couscous; lace the couscous in a large heatproof bowl. Bring the chicken stock to a boil in a saucepan over a medium-high heat. Add the raisins to the couscous and pour the stock over the couscous mix, then cover the bowl with clingfilm. Allow to sit for 5-6 minutes until the stock has been absorbed. Remove the clingfilm and fluff the grains with fork and then season and keep warm to one side.

Once the beef is cooked, stir in the honey, ground almonds and 2tbsp of mint and check the seasoning. Combine the remaining ground spices in a small bowl.

Transfer the couscous into serving bowls and top with the beef stew when it is ready. Arrange the toasted almonds around the perimeter and sprinkle the remaining mint and some of the spices on top before serving.

*Some Halal products may only be available in limited stores

Source : http://realfood.tesco.com/recipes/beef-and-apricot-couscous.html