6 October 2014

Two Months On // Turkey Pepper Bake

Let's catch up over dinner...
It's two months since I was travelling home after my big adventures in Asia (+ Fiji if you're one to get technical) and life has been not dissimilar to the inside lane of a motorway - very fast paced, constantly looking back in your wing mirror to see someone pressurising you to drive quicker than you want. I have been reflecting on my big adventure; you may realise there is so much I have not shared with you yet. Due to technical difficulties and just having a complete ball, I didn't blog as I went along and so I have hundreds of word and thousands of photos, ready to be refined and published. They will come.
Post-travelling I've had odd jobs, found the love of my life (see below), been on a weekend break and finally made it Bath to get my degree. After two years living a charmed life in the 'real world' I am back at the starting blocks - a poor student, ready to forge new friendships, lead a new lifestyle and conquer the BSc. You may notice my posts become 'Bath-centric'; that can't possibly be a bad thing as Bath is drenched in character and markedly more attractive than my old stomping ground.
Recipes will probably be of the savoury, store cupboard, cheap and [mostly] healthy variety in order to banish signs of the dreaded freshman 15 and ensure my overdraft is free for important things like travel... Talking of travel, I will complete the final trip of my year-long challenge to visit a different country each month. More about that soon, but first lets talk dinner.

Now... What's new?

Turkey and Pepper Bake

(adapted from BBC Good Food)

See the link above for full methodology, but you shouldn't get stuck - this is a simple one. Great reviews all round from the girls - cheap, easy and minimal effort.

Serves 3/4
3 large potatoes/250g grams per person
300g frozen peppers
1 onion
500g turkey mince
1 heaped dsp parika
1 flat dsp cayenne pepper/chilli powder (adjust to desired spice level)
200g 
Optional: Cheese for topping
  1. Heat the oven to 200 degrees C.
  2. Cut potatoes in to chunks (no need to peel - just clean) and cook in boiling water until done. A sharp knife should go through the potato with no resistance. At this point drain and leave to the side.
  3. Simultaneously fry the onion and peppers in a large pan or wok for 3-4 minutes until onions look transparent. No need for oil as the frozen peppers provide sufficient water.
  4. Add the turkey mince to the pepper pan and fry together until mince is cooked and browning.
  5. Add the herbs and stock to the turkey pan and mix well.
  6. Mash the potato to your preference - either with a little excess stock, a splash of milk or a knob of butter, or a combination. Season your mash.
  7. In an overproof dish* pour the meat in the bottom, followed by the mash, which is to be spread in an even layer. If you're adding cheese then grate some directly on top of the mash - I've left quantity ambiguous, because let us be honest here... no-one measures the cheese on top of pies.
  8. Cook uncovered in the oven for 30-40 minutes until the mixture is nicely bubbling and the cheese is browning.
*You make want to use a pyrex dish, a rectangular ceramic dish or an over safe dish of some description - please don't melt plastic handles!



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