Turkey & Cranberry Biryani
Ingredients – Serves 2:
- 150g Basmati Rice
- Juice of half a lime
- 170g cooked turkey or chicken – pick this from your Sunday roast- but try to stick to leg meat.
- If you fancy a veggie dish, substitute with cauliflower, paneer or chickpeas
- 1 Tablespoon of garlic & ginger paste
- ½ tsp chilli powder (optional)
- 1 tsp salt
- 1 ½ tsp ground cumin
- 1 tsp garam masala
- Small pot of natural or plain Greek yoghurt
- 20ml vegetable oil
- 2 mild chillies, whole
- 2cm piece fresh root ginger
- Handful of crispy ready-fried onions (shop-bought crispy shallots are gluten-free)
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh coriander
- 15g butter
- 2 tbsp double cream
- 1/2 tsp turmeric powder
- handful of dried cranberries, or raisins or both
- Turn oven to 180°C Fan.
- Rinse the rice 2-3 times and then let it soak for at least 30 minutes.
- Partly cook the rice – drain the rice and add to a pan of boiling water for 6 minutes. Take off the heat, drain and squeeze half a lime over the top.
In an oven proof saucepan, lightly fry the ginger paste.
Peel and cut the root ginger and the chillies into thin matchsticks and then combine them with the yogurt, turkey and spices. Add to the saucepan with the ginger paste. Mix well on a low heat.
In a small pan gently heat the butter and cream, stirring in the turmeric powder.
The yoghurt/ turkey mix will be gently bubbling, take off the heat and cover this with the rice, making sure it’s an even layer. Pour over the cream/ butter/turmeric mix and then the cranberries and if you like some extra crispy onions.
You need to seal with foil as best you can – use at least 2 layers and if you have a lid that fits, pop this on too.
Pop into the oven for about 15 minutes. Allow to rest for a couple of minutes then mix and serve immediately, ensuring each portion has a mix of the rice and turkey.
Sweet Potato Gyoza Recipe (Vegetarian)
Ingredients: Makes 12
- -80g Roasted & mashed sweet potato
- -1 clove of garlic, crushed into a paste
- -50g diced paneer, fried until golden brown
- -1/2 tsp kiso curry powder
- -1 spring onion
- – a pinch of nutmeg
- – a pinch of cinnamon
- – 1 tbsp of crispy-fried onions
- -1/2 tsp ginger paste
- – 12 gyoza wrappers
- – 4 teaspoons sesame oil
- – 120ml cold water
For the dipping sauce
- -1/2 green apple, grated
- -1/2 red onion, diced
- -1/2 red chilli, sliced
- -1TBSP mango chutney
- 1TBSp chopped coriander
- -Juice of 1/2 lime
- -1TBSP dried cranberries
- Salt to taste
To make the sweet potato puree/mash – simply roast the whole sweet potatoes in their skins until super soft. Then when cooled, remove the skin. Can be done a day in advance.
- Remove the green tips from the spring onion and save back for garnish. Slice the remaining spring onion as small as possible and add to a bowl along with the rest of the ingredients.
- Mix to combine, and season to taste.
- Fill a small cup with cold water.
Place a gyoza wrapper on a flat dry surface and put a heaped teaspoon of the sweet potato mixture in the centre (see picture above).
Dip one finger in the cold water and run it around the rim of the gyoza wrapper.
- Fold the wrapper over to enclose the filling. Pinch the wrapper in the centre at the top to seal that spot.
- Holding the filled wrapper in your left hand (or right one if you are left-handed), pleat the top of the wrapper (see pictures above). Set aside on the lined tray keeping the edge up. Repeat with the rest of the gyoza dumplings.
- For the cooking part, use a large frying pan or skillet with a tight-fitting lid. Put the pan over a medium heat and add one teaspoon of sesame oil. When it is hot, place the gyoza in the pan with their edge up. Cook for about 3 minutes or until the bottom of the gyoza is golden.
- Add in 60ml of the cold water and cover immediately with the lid. Steam for about 2 minutes or until most of the water has evaporated.
- Uncover, let the water evaporate completely, then add one teaspoon of sesame oil. Cook until the gyoza is crispy in the bottom
The gyoza dumplings should be translucent and the filling should be firm. There will be no water left in the pan when they are ready.
- Remove from the pan when completely crispy on the bottom and serve with the dipping sauce (mix the ingredients in a small bowl).
- Squeeze the lime over the diced onion and grated apple.
- Add the chilli and mix well. This can be left to infuse if you have time, otherwise, add in the remaining ingredients and taste for seasoning.
- Serve as a chunky chutney, or blend quickly to create a saucy consistency.
Use the link above to explore the Food Sorcery favourite dessert recipes