Jerk Turkey and mango one pan wonder

Ingredients

  • 500g of turkey thigh mince
  • 6 stalks of stem broccoli chopped up
  • 1/2 sweet red pepper chopped
  • 1 medium red onion chopped
  • 1/2 a mango chopped up
  • Garlic granules
  • Mixed herbs (i used Barrts chicken seasoning. No chicken included don’t worry just aimed to season chicken)
  • Jerk sauce
  • Sea salt

Instructions

Turn your grill / broiler on full to warm.

Chop the veg up and put to one side. I usually take a knife and cut crosshatches in the mince whilst still in it’s plastic container to break it up a bit.

Scatter the turkey thigh mince to cover a regular oven tray lined with foil and sprinkle over the garlic granules, mixed herbs, small bit of sea salt and liberal dollops of the jerk seasoning.

Top with the chopped vegetables and mango making sure to scatter it over evenly. I sprinkled a bit more garlic granules, salt and jerk sauce over the top and a small glug of olive oil over the top.

Position the overn tray containing the turkey mince and mixture under the grill about 6 inches from the grills so that it cooks through but doesn’t burn. Cook for around 15 minutes depending on power of the grill but check after 10 and go from there. May sure to check the colour and temperature of the mince as it should be cooked through with no pink or blood showing as this is a white meat and can’t be eaten medium.

I pulled mine out and let sit in the juices and pan for 10 minutes after to make sure it was cooked through.

I find grilling like this instead of making burgers or meatballs means the meat doesn’t dry out and is less mess. If warming up to eat later on or the day after cook in the microwave and stir to toss and coat the ingredients in the juices.

This recipe is great with loads of things for lunch such as stuffing a pitta or flatbread, on a jacket potato, sweet potato mash, with a bit of salad or straight up on is own as it’s a meal in itself with the meat and grilled veg.

jerk turkey and mango recipe

Blueberry overnight oats – Proats recipe

Ingredients

1 packet of flavoured Quaker Oaks (i used the blueberry super goodness porridge ones)
1 pot of Liberte yogurt as it’s got around 7g of protein (again I used blueberry or you can use plain Greek yogurt)
1 dessert spoon of ground oatmeal. I prefer the finer ground as I don’t like the texture of chunky oats
about 100ml of whole milk

Toppings

You can add some of your favourite dried or fresh fruit if you like from fresh blueberries, strawberry, kiwi, mango,rasberries, blackberries, chopped almonds, toasted coconut or any other nuts.

Instructions

Mix the oats in the yogurt then add the milk a bit at a time stiring as you go along to make sure it is fully incorporated so that you don’t have dry clumps in your proats.

I tried making chocolate and peanut butter the day before but ended in disaster. I used a pouch of chocolate whey protein from my recent Tribe box, which seemed to heavily overtip the balance of other ingredients.

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Toffee Apple Recipe ready for Bonfire Night and Halloween

Toffee Apple Ingredients

100g golden caster sugar
100g granulated sugar
4 tsp golden syrup (i only had the chocolate one)
2 tsp white wine vinegar ( could use cider vinegar too)
100ml water
25g butter
Black food colouring (or any other favourite colour)

toffee apple ingredients

Instructions

Fill the sink or a larger bowl with cold water which will be used later on to cool the pan if it gets too hot or to stop it burning when it reaches the optimum temperature.

Using the you’re planning to cook the toffee place the apples in and pour boiling water over them for a few seconds but no longer as they will discolour too much. The reason for this is to remove the waxy coating so that the toffee sticks and doesn’t just run off.

Put the hob on medium / high pour all ingredients into a pan and try to mix in when the butter starts to melt but then just leave it bubble. The odd swirl to make sure the syrup is cooking through evenly and doesn’t burn in clumps.

Use a sugar thermometer or i used a meat digital one as the glass sugar one i had steams up and I couldn’t see the temperature. You want to get the toffee up over 145C called the hard crack stage, which is when the toffee gives that all important crack when you bite into it otherwise it will stay a soft toffee.

This will take a good 10 minutes bubbling away just keep with it and the thermometer as it can jump up when you’re not expecting it but be sure to keep an eye on the colour and for any signs or burning, which you can usually smell too.

Drop the pan into the waiting bucket of cold water for 2 or 3 seconds at which point you will hear some sizzling but don’t keep it too long as it will cool too quickly for you to use.

Use whatever apple stabbing device you have to hand whether that’s a skewer, lolly stick, fork if you’re out or serial killer 12″ knife if you’re getting into the real halloween spirit (jokes!). Press firmly into the apples then depending on how big a pan you use you might have to tilt it, stick the apple in and swirl around giving a nice even coat one by one.

Drop the apples covered in the molten sugar heaven onto a tray lined in parchment paper so it doesn’t stick.

If the toffee starts to harden put it on the hob again to soften before continuing.

Depending on what you want to decorate the apples with and if you’re going classic then just let it cool. I melted down half a bar of lindt milk chocolate, let it cool to thicken then drizzled over the top.

Tuck in!!

toffee apple cooling

Possible Toffee apple toppings to spice things up a bit

Smashed Biscoff biscuits
Mine Marshmallows
Smashed maltesers
Broken pretzels
Crushed cookies
Broken brownie pieces
Crushed peanuts or any nuts for that matter
Melted chocolate ( remember to leave the toffee cool before adding this and you can go drizzles or dunk the whole thing in)
Sprinkles
Sugar glitter
Popping Candy
M & M’s
Reeses Candy Pieces