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Tuck into turkey two ways!

Phil Vickery joins us today to show us a dish that halves the time that mum needs to spend in the kitchen this weekend, with recipes that will do Friday and Saturday night's dinner: turkey patties, garlic mayo and sourdough & turkey meatballs in tomato, smoked bacon and garlic sauce.

Serves 4

Ingredients

For the turkey mince base

Preparation time: 20 minutesCooking time: 15 minutes

750-800g turkey thigh mince2 small red onions, very finely chopped3 cloves garlic, crushed2 tbsp mayonnaise2 tbsp cornflour or arrowrootSalt and pepper

Turkey patties with fried egg, herb mayo and sourdough

Preparation time: 20 minutesCooking time: 15-20 minutes

4 turkey patties, see above2 tbsp any flour1 medium egg beaten1 tsp turmeric6 tbsp panko breadcrumbs4 slices thick cut sourdough2-3 tbsp any oil

Mayonnaise

350mls roughly, mayonnaise2 tsp fresh chilli roughly chopped2 tsp Dijon mustard2 large spring onions roughly chopped4 tbsp any fresh green herb such as basil, coriander, parsleysmall handful fresh spinach leaves2 tbsp white wine vinegarwaterblack pepper

Turkey meatballs with tomatoes, garlic and smoked bacon

Preparation time: 20 minutesCooking time: 35 minutes

20 small meatballs, see above

For the sauce

1tbsp any oil4 rashers smoked streaky bacon, chopped finely1 large onion, chopped400g can chopped tomatoes in juice2 tbsp any vinegar2 tsp dark brown sugar100mls water1 x 10g veg stock cube, crumbled2 tbsp cornflour or arrowrootLittle water150g sun blush tomatoes, chopped roughly4 tbsp fresh basil, roughly chopped

Method

For the base turkey mince

  • Place the mince, onions, garlic and mayonnaise into a mixing bowl and using the paddle attachment mix until nice and thick and pasty. This is really important. Finally add the conflour or arrowroot, salt and pepper and really mix well again.

  • Divide roughly into two, then make 4 large patties roughly 2cm thick out of half of the mix and place in parchment

  • Next roll 20 small meatballs from the rest and place on baking parchment. Cover both with cling film and chill well until needed.

    For the turkey patties

  • Place the mayo, chilli, mustard, onions, herbs and spinach into a liquidiser. Blitz with the vinegar and a little water until you have a thick, lovely green sauce. Spoon into a bowl and season really well with black pepper.

  • Add the turmeric to the breadcrumbs and mix well. Next dust the patties with a little flour then brush with beaten egg, then press on a few breadcrumbs. Flip over and repeat the process, then chill well.

  • Heat the oil and gently fry the sourdough on both sides, then keep warm. Add a little more oil and gently cook the patties for 4-5 minutes, then flip over and cook for a further 3-4 minutes, do not overcook. Keep warm.

  • Wipe out the pan, add a little more oil and cook 4 fried eggs adding a little salt and pepper. Serve the patties on the sourdough, topped with a fried egg and a good spoon of herb mayo. Serve with thin chips.

For the meatballs

  • Heat the oil and fry the bacon until crispy

  • Add the onion and cook for 10 minutes. Add the tomatoes, vinegar, sugar, water and stock cube and bring to a simmer.

  • Place the meatballs on top of the sauce and cover, then simmer for 15 minutes, spooning the sauce over the meatballs until they are cooked

  • Mix the starch and water together well and pour over the simmering liquid, stir well and the sauce will thicken lightly

  • Remove from the stove and stir through the sunblush tomatoes and basil cover and leave for 10 minutes

Serve with tagliatelle pasta.

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