Tonight’s Dinner: Turkey Burgers from “It’s All Good”

CBAMTurkeyBurgerWhat We’re Eating Again: Middle Eastern Turkey Burgers with Cucumber and Yogurt Sauce

From: “It’s All Good” – May 2013  Although we didn’t feature this recipe from the cookbook when we reviewed it, Kirstin did make a variation of it with her chicken burgers (made with turkey), Thai style. (Link here) “Jerusalem” also has a very good turkey burger recipe, which we’ve also enjoyed many times. (Link here)

Why: When we’re in the mood for burgers, but don’t necessarily want to eat red meat, turkey burgers fill the bill quite nicely. The trick is finding turkey mince, but I’ve found more and more supermarkets stock it now, including our local Sainsbury’s and Waitrose.

Top Tips: Because turkey is, to put it kindly, somewhat lacking in taste, you really have to add a lot of flavour from other sources.

Recipe Link: You can see the recipe Gwyneth created for turkey burgers, by clicking through this sentence. The other highly-recommended turkey burger recipe from “Jerusalem”, was reproduced by 3 Bad Mice blog, which you can read by clicking through this sentence.

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Tonight’s Dinner: Turkey Burgers from “It’s All Good”

“Turkey Meatballs” from “It’s All Good”

Anna: These are a revelation! I have made them twice in two weeks. Admittedly I have cheated a little and added some parmesan and breadcrumbs, which perhaps is going against the point of the recipe. Gwyneth would not approve. However, I’ll use the fact that I am feeding children as my excuse. Importantly these are packed with flavour (rocket, basil, flp, sage, rosemary, onion, garlic….) and super quick to make. I roll ours into the size of golfballs and serve them with a simple tomato sauce on top of braised cabbage greens. Yum. And I make them bite-sized for the kids. I credit them with helping Isabella get used to finger foods, as she’ll happily pop them in her mouth and eat 5 in one sitting. These will become a go-to recipe if the last couple of weeks are anything to go by…. highly recommended!

 

“Turkey Meatballs” from “It’s All Good”

“Chicken burgers, Thai style” from “It’s All Good”

So a year on, these are still all good. I make them at least once a month and we all still love them. I use turkey thigh mince rather than chicken and serve them with pitta bread and find they are just as good warmed up a day later. I cannot recommend them highly enough, a total winner of a recipe.

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“Chicken burgers, Thai style” from “It’s All Good”

Tonight’s Dinner: Roasted Fish, Baked Clam Style from “It’s All Good”

OLYMPUS DIGITAL CAMERAWhat We’re Eating Again: Roasted Fish, Baked Clam Style

From: “It’s All Good” – May 2013  (The original post can be found here.)

Why: This dish is solidly in our Fish Friday rotation because everybody loves it.

Top Tips: Although the original dish called for sea bass, we’ve found that it works with any filleted fish. Tonight I used trout, which I can’t encourage you enough to try, as it’s locally sourced, inexpensive and delicious. As I’ve said before, I was hesitant to try trout as I thought it would be too fishy, but that is absolutely not the case if it’s fresh. Even the boys like it.

Also, because we are fond of bread crumbs in this house, I double the recipe so that there’s plenty for everyone’s fish.

(Sorry, there are no links to this recipe.)

 

Tonight’s Dinner: Roasted Fish, Baked Clam Style from “It’s All Good”

“Watermelon and Mint Agua Fresca” from “It’s all Good”

Kirstin: Oh my goodness, this is so good!

Tom: It would be even better after it was chilled.

Kirstin: Oh yes! This is going back into the fridge for a couple of hours to chill some more. And then we will have to sample some more!

Tom: I’m up for that challenge!

Kirstin: So easy too. YUM!

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“Watermelon and Mint Agua Fresca” from “It’s all Good”

The Hummingbird Bakery Home Sweet Home AND It’s All Good by Gwyneth Paltrow – Our Verdict

          

Kirstin: I have to apologise for not cooking anything from the Hummingbird book. I forget how busy every May is with birthdays and half term. But you made lots from it Maureen. What did you think?

Maureen: All in all, another good effort from Hummingbird, but not my favourite book of theirs. They had some good recipes, but I think the last cookbook– or even the first one– was better overall. I feel as though the recipes are getting a bit repetitive now.

Kirstin: The Gwyneth book has been a total winner for me. I will take this book on holiday and if nothing else, just look at the inspiring photos. I didn’t give up the gluten and modified as I went along. And I’m still not sure what Gwyneth did about that parasite and the heavy metals in her blood. I do hope her Doctor has treated them. What about you Maureen? Did you like any of the recipes?

Maureen: I like what Gwyneth is trying to do here– get us all to eat better. I’m totally behind that. But what drives me absolutely crazy are the obscure ingredients she says I need to buy in order to get me there. Here’s some examples, just turning to three pages at random: gochugaru (coarse Korean red chili flakes), Vegenaise (Vegan mayonnaise– I have been unsuccessful in finding this brand in the UK), xylitol (I don’t even know what that is.) Also, there seemed to be A LOT of underlying smugness, which I didn’t like either. Needless to say, I have very mixed feelings about the book.

“The Hummingbird Bakery Home Sweet Home” 
Overall Grade (A- F): B/C (Maureen) It’s not one of their best cookbooks, but it wasn’t a total disaster either.
Best recipes: Mississippi Mud Cake was a real favourite, and in fact, has already been requested again.
Grade for Photography (A-F): B from both of us.
Any disasters? The Grasshopper Slices. Never again.
Bookshelf or Charity Shop Donation? Kirstin: I should probably bake a few before committing to either of these options. Maureen: I’ll keep it, but it certainly isn’t High Rotation Shelf worthy.

It’s All Good
Overall Grade (A- F): A (Kirstin)  This is a hard one, because on the eating better philosophy alone, I’ll give it an A, but the use of obscure and hard to find ingredients knocks it all the way down to a C. (Maureen)
Best recipes: Kirstin: Where to start? The roast chicken is amazing. I love the Thai burgers and the boneless chicken recipe. And I’ve yet to really tackle the fish recipes.
Grade for Photography (A-F): A (Kirstin) A, though it also induced serious lifestyle envy (Maureen)
Any disasters? Kirstin: No. Maureen: No, though the Chicken Francese wasn’t anything special.
Bookshelf or Charity Shop Donation? Kirstin: I shall be getting this on my Kindle and keep the book too. I’ve given it to several others too and they have all loved it, so a total winner. Maureen: I’m going to keep it, because I do think there’s some real winners in here, but I’m going to have to learn to stop griping about the obscure ingredients I need to find.

The Hummingbird Bakery Home Sweet Home AND It’s All Good by Gwyneth Paltrow – Our Verdict

“Chicken Francese” from “It’s All Good”

Maureen: According to Gwyneth, this is supposed to be, “Italian comfort food done in gluten-free style.” The only problem is I didn’t make it in gluten free style. I used real flour.

Andrew (Displaying the sarcasm that only a 13-year-old can muster): Oh! The horror!

Maureen: I know. I do actually have rice flour in the cupboard, but I thought, no. I’m just going to use the regular flour. I know that will be fine. What do you think?

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Andrew: It’s nice, but a bit plain.

Nicholas (10): I like it because it doesn’t have any complicated flavours.

Maureen: I’m with Andrew. It’s fine, but there’s not much to it. Saying that, though, it would be a quick dinner on nights when I’m short on inspiration.

Nicholas: The asparagus is good too.

Maureen: Enjoy that while you can. That season will be over soon. Should I make this chicken again?

Andrew: Sure. Why not.

Cook’s Notes: As mentioned above, I used regular flour instead of gluten-free flour. I know that Gwyneth wouldn’t approve, but there you go. Also, she advises that you flour the chicken first and then egg it. However, that method didn’t work at all for the first few pieces. So I did what I do when I make chicken parm– I egged it first and then floured it. That definitely worked better in the later rounds.

“Chicken Francese” from “It’s All Good”