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.

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

“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?


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”

“Grilled Salmon with Grilled Lemon Vinaigrette” and “Asian Greens with Garlic, Ginger + Fish Sauce” from “It’s All Good”

Maureen: I don’t think I’ve ever used the grill pan for salmon. I was really skeptical that it would work, but it did.

Andrew (13): I like salmon. This is pretty good.

Nicholas (10): The rice is good.

Maureen: We’re not talking about the rice. Or the asparagus, for that matter. Only the salmon and the greens.


Tim: I like it, but I think the salmon is a little dry.

Maureen: I don’t agree. I think it’s fine. I think the problem is you’re not such a huge fan of salmon.

Tim: That’s true.

Maureen: What do you think of the bok choy, or, as Gwyneth calls it, the asian greens with garlic, ginger and fish sauce?

Tim: I like that. It’s got an interesting flavour.

Maureen: I like that it’s a different way to prepare vegetables.

Andrew: I’m not so sure about it.

Nicholas: I don’t like the salmon. Or the vegetables. Thumbs down for both.

Maureen: I like them both, but I seem to be the only one. This is not a bad recipe, but it hasn’t been a crowd pleaser, either. Better luck next time, Pepper Potts.

“Grilled Salmon with Grilled Lemon Vinaigrette” and “Asian Greens with Garlic, Ginger + Fish Sauce” from “It’s All Good”

“Roasted Bass, Baked Clam Style” from “It’s All Good”

Maureen: Fish Friday! And a recipe from none other than Pepper Potts!

Nicholas (10): Pepper Potts wrote a cookbook?

Maureen: No, not really. But Gwyneth Paltrow, the actress who played her, did. But she says she got the idea for this dish when she was filming Iron Man 3 in North Carolina. Since we just saw Iron Man 3 ourselves, I thought it appropriate that we give this a try. What do you think?

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“Roasted Bass, Baked Clam Style” from “It’s All Good”

“Super-Crispy Roast Chicken” from “It’s All Good”

I have an admission. I’ve been using this recipe every week for over a month now and have yet to take a picture of the chicken. Now why is that? Because it’s so very good, that’s why. I forget to get the camera out. Every. Single. Time.

So, instead here is the picture I took of my glass of wine while roasting the chicken. And believe me, I don’t leave the kitchen when I am cooking this because it smells so good.


It’s a wonderfully simple recipe. Half an onion and half a lemon wedged up the chicken, after drying it and then just pile on the salt and a little pepper having applied a little olive oil to the skin. Baste every half an hour for 90 minutes. Ta da! Done! And it makes proper good gravy too.

I know I have said how I will start making whichever recipe for roast chicken I have discovered that month, but truly this is it.  I have found my Holy Grail  of roast chicken recipes.

It is ALL good!

“Super-Crispy Roast Chicken” from “It’s All Good”

“Perfect Herbed Grilled Chicken” from “It’s All Good”

Kirstin: This was super easy. I whizzed all the required herbs (and there were quite a few) with some oil, lemon zest, lemon juice and oil, marinated the chicken in it and then fried the chicken. The only problem this evening was the amazing light in our kitchen which I found a tad distracting.

Miles: It’s yummy!


Tom: It makes me think of summer holidays.

Kirstin: Yes, I think this book will be coming with us on our holidays. Even if I can’t get some of the stranger ingredients, I will be able to look at the pictures.

Tom: Ella, you ate all of your chicken!

Ella: That’s because it was delicious!

“Perfect Herbed Grilled Chicken” from “It’s All Good”

“Risotto with Peas and Greens” from “It’s All Good”


Kirstin: I had a lovely time getting this risotto ready even though I am the world’s worst stirrer.

Tom: It smelt delicious from upstairs.

Kirstin: It tastes good too. I particularly love the lemon.

Tom: And no cheese, you say?

Kirstin: None of that bad boy nonsense for Gwyneth!


“Risotto with Peas and Greens” from “It’s All Good”