1 - pound Ostrich Strips

Recipes

Stewed meatballs with potatoes and peppers

Ingredients
2 red and yellow peppers
3 potatoes
300 g puréed tomatoes
2 tbsp tomato paste
2 young fresh onions, chopped
2 tsp dried marjoram
2 tsp dried tarragon
2 tbsp dried chives
2 tbsp fresh parsley, chopped
4 tbsp extra virgin olive oil
1 glass of white wine
Fresh basil leaves
Salt

For meatballs

300 g minced turkey breast

2 tbsp fresh parsley, chopped

2 tbsp dried chives

2 tsp dried tarragon

2 tbsp soy sauce

1 egg

4 tbsp extra virgin olive oil

Dry breadcrumbs

Salt

Method
Cut peppers into large strips. Peel and cube potatoes. Put all vegetables in large pan and add onions, olive oil, all aromatic herbs except basil, wine, tomato paste and puréed tomatoes. Season to taste with salt and cook over medium heat, half-covered, stirring now and then. Add warm water, if necessary. Keep on cooking until vegetables are tender.
Meanwhile prepare meatballs. Put minced meat, egg, aromatic herbs, soy sauce and a pinch of salt in a large bowl; begin adding dry breadcrumbs. Mix all ingredients with hands and continue adding breadcrumbs until mixture reaches right consistency. Give the right shape to your meatballs and put them in a non-stick frying pan. Fry them lightly on all sides and remove them with a skimming ladle; put meatballs apart. Add meatballs to peppers and potatoes in last 5-10 minutes of cooking. Add basil leaves, stir and serve.

Turkey breasts with herbs

Ingredients
500 g turkey breast, in a piece
1 little onion
10 tbsp olive oil
10 tbsp white wine or vin rosé
1 tsp dried bay leaf
1 tsp dried thyme
salt
2 tbsp dried/fresh chives (optional)
balsamic vinegar (optional)

Method
In a large bowl, with abundant water, dip the turkey breast; add cubed onion, wine, dried herbs and 2 tbsp olive oil.
Cover and allow to marinate for 3-4 hours. Then season with salt and bring to the boil.
When water begins to boil, lower heat to just simmering point, cover and leave to cook for about an hour.
Let cool in the cooking stock. Cut meat into thick slices and dress with olive oil and, if you like, with fresh or dried chives.

Christmas Roast Turkey Pizza

Ingredients
100g roast turkey breast, sliced thinly
10 cocktail sausages
50g beef bacon
75g sage and onion stuffing
200 ml turkey gravy
1/2 cup cranberry sauce (canned)
Dried sage
Basic pizza dough
Basic pizza sauce
Mozzarella cheese for topping

Herb and onion stuffing

3 cups fresh breadcrumbs

1 medium onion, finely chopped

1/4 cup chopped bacon - optional

1/4 cup fresh herbs
(sage or parsley)

salt and pepper

20 g butter

Turkey gravy:

2 tbsp plain flour

500 ml chicken stock

2 tbsp turkey fat drippings or butter

a bit of browning gravy for color

salt to taste

Method
Roll out the dough to fit a 12-inch pizza pan. Place it onto a greased pan and trim the excess dough off.
Spread onto the pizza dough about two parts turkey gravy and one part pizza sauce. Next, mark the pizza base into 10 sections.
Using a spoon, evenly distribute the sage and onion stuffing onto each slice. Cover stuffing with 2 to 3 slices of turkey breast.
Roll a beef bacon around each sausage and place them onto the pizza. Sprinkle the mozzarella cheese over the pizza and some dried sage before putting it into a pre-heated oven (180 ºCc) for 10 to 15 minutes. Serve with a generous helping of cranberry sauce.

To make herb and onion stuffing:
Chop the herbs and onions together, saute with a little butter. Combine with breadcrumbs, season with salt and pepper.

To make turkey gravy: Melt fat in pan and add flour. Stir well and cook for two minutes, gradually adding the stock. (Stirring with a good balloon whisk will help to make the sauce smooth.) Bring the sauce to a boil and simmer till gravy is smooth. Season with a little salt and add the browning gravy.

Turkey with Chestnut, Raisin and Pine nut Stuffing

Ingredients

4.5 kg oven ready turkey

Lemons

Olive oil

Stuffing:

225g chestnuts

45 ml olive oil

1onion, peeled and finely chopped

Turkey giblets except for the neck

350g minced pork

150g long-grain rice

300 ml water

75g raisins or currants,

50g pine nuts/blanched shredded almonds

45 ml finely chopped fresh parsley

10 ml dried sage or thyme

Salt and freshly ground black pepper

Method
Remove giblets from turkey and rinse them. Chop finely for stuffing.
Rinse and dry turkey and season inside and out with salt and pepper. Rub thoroughly with cut lemon and squeeze juice into cavity. Set aside.
Cut a small slit in pointed end of each chestnut, put them in pan with cold water to cover and bring to the boil. Simmer for 15 minutes. Drain, peel and roughly chop nuts.
Heat oil in medium sized pan and gently fry onion until soft but not colored. Add giblets and cook, stirring, until they change color. Add minced pork and stir until crumbly. Add rice and water and cook over moderate heat, stirring frequently, until water is absorbed and rice is half cooked. This will take 10 to 15 minutes. Remove from heat and gently mix in raisins or currants, nuts, parsley and seasonings and chestnuts. Leave to cool.

Heat oven to 180C. Stuff neck cavity of turkey loosely with above stuffing. If there is any over, put it in a separate covered dish and cook it in the bottom of oven. Put bird breast up in roasting pan and pour 150 ml hot water into pan. Brush bird all over with olive oil and cover loosely with oiled foil. Roast for about 3 hours. Remove foil, baste bird with pan drippings and roast for another 30 minutes, until golden brown.