Earlier this week, I was feeling the anxiety of work and couldn’t seem to find a way to get the stress out of my mind, which I’m sure many of us women do. Knowing that during the week, all you can think about is Friday, but I simply forgot I was entertaining the same evening and wondered, how does one plan a meal for a lot of people and stay relatively unstressed?

It seems that planning and coordinating a meal at the end of the week, can be most daunting but if you’re lucky and your dinner guests love to get stuck in and lick their fingers after a scrumptious meal then I have the perfect meal for you. My thought process involved, adding all the ingredients into one bowl and let it cook away without having to plan in advance.

With this type of meal, it’s always best to schedule backwards and add an extra 30 minutes just in case and also because the whole point of entertaining guests is to be with them. Cooking this meal in the oven gives you the time to have a glass of wine, light some candles and freshen up, if necessary.

Spiced oven turkey is a great addition to a usual rotation of time, sit down, presented food particularly when friends stop by – and its bright colour and flavours make it irresistibly stand out. The dish has great versatility and keeps you more in tune with your guests than on the timing of the food. It can be eaten with pita bread, roasted vegetables and crunchy, vibrant salads – the possibilities are just endless.

Shopping List:

2 medium-sized turkey breasts, cut into bite-size pieces
4 new potatoes, peeled and cut into halves
1 tablespoon coriander seeds
1 teaspoon garam masala powder
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
3 tablespoons of olive oil
1 teaspoon sea salt
1 small pot of natural yoghurt, whipped
1/2 cup pasatta
A generous amount of fresh coriander
1-2 fresh red chillies, minced or paste
5 cloves of garlic, minced or paste
1-inch (width) fresh ginger, minced or paste

Method:

In a large mixing bowl add the olive oil, yoghurt and pasatta, mix thoroughly.

Next, add in the ground spices and salt.

Crush the coriander seeds in a pestle and mortar and add to the mixture. Place the ginger, chillies and garlic into the handheld mincer, mince away and add to the bowl.

Roughly chop the fresh coriander, pop into the bowl and add the turkey and potatoes.

Mix using hands to ensure the ingredients are well coated and tenderised.

Set aside for 30 minutes.

Place in the oven for 30-40 minutes at 200ºC/ Gas Mark 6.

Serve with a seasonal salad drizzled in a lemon dressing and enjoy!

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