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Curried turkey and apple pitta recipe

Curried turkey and apple pitta recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Turkey
  • Leftover turkey

This is great for turkey leftovers. Feel free to experiment and enjoy! I've used white wine in place of lemon, soured cream in place of yoghurt, chicken in place of turkey and naan bread instead of pitta.

5 people made this

IngredientsServes: 3

  • 2 tablespoons olive oil
  • 150g sliced onion
  • 2 tablespoons lemon juice
  • 225g cooked turkey, sliced into chunks
  • 1 tablespoon curry powder, or to taste
  • 1 medium apple, cored and thinly sliced
  • 3 pitta breads
  • 120ml plain yoghurt

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Heat oil in a pan over medium-high heat. Stir in onion and lemon juice. Cook until onion has softened. Mix in turkey, season with curry powder and continue cooking until heated through.
  2. Remove from heat. Stir in apple. Stuff pittas with the mixture. Drizzle with yogurt to serve.

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Reviews & ratingsAverage global rating:(36)

Reviews in English (20)

by bohemianMAMA

Very tasty! My hubby and I loved these flavourful pita wraps... I served them with some spiced up sweet potato wedges which I found went really well with this recipe. I used Red Delicious apples for this recipe, I find their flavor mingles best with curry- mmmm so good!-18 Aug 2006

by Nicole

Loved this recipe. I added sliced grapes and celery to add more flavor and nutrients. I would definitely make this again.-17 Mar 2010

by Seattle Dad

Phenomenal!I used canned chicken intentionally to make this simple to make for sandwiches to carry to work. I couldn't be more pleased with the results. What a great sandwich! Thank you.-22 Feb 2008

Pork curry recipe

Credit: TI Media Limited

Nutrition per portion

Pork curry is cheap, easy and sure to please a crowd.

Made with lean and quick-to-cook fillet (tenderloin), this pork curry is great served with warm naan bread or piled onto chapatis and topped with a cool cucumber raita. We use ready-made curry paste to save some time. Choose a paste that suits your tastebuds – a korma or Balti paste are best for those who don’t love spice.

Leftover Roast Lamb Curry

For many of us who grew up in the UK, there was a time when curry was just curry. True, this meant that we didn’t enjoy the delicious flavours of authentic Indian cooking, or even the variety of Anglo-Indian cuisine, but it did mean that life was simple.

This leftover lamb curry is that sort of recipe a simple British curry that does what it says on the tin. It’s a dish for those times when you need food that’s simple, easy, quick, comforting and on the table as soon as possible.

Making curry with leftovers saves time and money, and also makes your weekend roast go further. With this recipe, you only need 150 g of leftover roast lamb to feed two. Using leftovers like this means that I can justify a delicious weekend roast for just two people.

To feed more, simply scale up the recipe. Alternatively, if you don’t have enough meat, you could add tinned chickpeas, beans or roast butternut squash.

Curried cauliflower & lentil soup

Remove the outer leaves from the cauliflower, cut off the stalk and roughly chop, then cut the head into small florets. Toss a quarter of the florets in 1 tbsp oil and 1 tsp of the fennel seeds, season well, then tip into a roasting tin and set aside.

Heat oven to 220C/200C fan/gas 7. Heat ½ tbsp oil in a saucepan over a medium heat and add the remaining fennel seeds, toast for 2 mins, then add the lentils and the remaining cauliflower. Stir in the curry paste, then add 1 litre water and bring to the boil. Simmer for 25 mins until the cauliflower is tender and the lentils are cooked through.

Meanwhile, put the roasting tin of cauliflower in the oven and cook for 20 mins until crisp and slightly charred. Tip the soup mixture into a food processor and blitz until smooth, tip back into the pan to warm through, adding the lemon juice and a little water if it&rsquos too thick. Tip into bowls and top with the crispy cauliflower and fennel seeds to serve.

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I got the idea for this recipe from the Hungry Girl 200 reciepes for under 200 cal cookbook, just substituting chicken for tilapia. It was soooo good and takes care of the BBQ and sweet cravings in one shot. My kids even loved it. Hey, it got a picky three year old to eat.

Savoury Mince Ingredients List

Savoury Mince is a great recipe for the end of the week when you need to use up the produce leftover in the crisper! Here's what you'll need to make this dish (full measurements in the printable recipe card below).

  • Olive Oil
  • Brown Onion
  • Garlic
  • Carrot
  • Celery
  • Potato
  • Beef Mince / Ground Beef
  • Worcestershire Sauce
  • All Purpose / Plain Flour
  • Beef Stock
  • Tomato Paste
  • Frozen Peas


Put the chickpeas in a saucepan and mash with a potato masher until as smooth as possible. (If you have a non-stick pan, use a plastic masher to protect the coating.)

Add the spring onions, cumin, lemon zest, flour and salt. Season with lots of black pepper and mix well with a wooden spoon.

Using your hands, form the mixture into six equal-sized balls and flatten slightly.

Add 2 teaspoons of the oil to a frying pan over a low heat. Add the falafel and cook for 4 minutes. Flip onto the other side and add another 2 teaspoons of oil to the pan. Cook for a further 3–4 minutes, or until golden brown and crisp on both sides.

Meanwhile put the cucumber, tomato and lettuce in a large bowl. Squeeze the juice of half the lemon into a small bowl, add a pinch of salt and pepper and using a fork whisk together with the olive oil to make a dressing. Pour over the salad and mix well.

Lightly toast the pitta breads then carefully slice open along one side using a sharp knife.

When ready to serve, arrange a little salad in each pitta, top with some of the falafels and add a squeeze of juice from the remaining lemon half. Add a spoonful of yoghurt, chilli sauce or hummus (or a bit of all three!) Serve with the remaining salad alongside.

Coconut curry chicken is easy to prepare. I like to cut the chicken breasts into chunks and season it with salt and pepper first. This step gives a chance for the seasoning to integrate with the meat. Then, heat the curry and oil in a large skillet for about a minute. Add the onions and garlic to create a fragrant curry mixture. Then, add the chunks of chicken and mix to coat. Cook the chicken in the curry powder, oil, garlic and onions until no longer pink. Finally, simmer the chicken pieces in the coconut milk, diced tomatoes and tomato sauce. Simmer for 7 to 10 minutes or until you achieve the desired sauce consistency.

What kind of coconut milk to use

The best kind of coconut milk to use in coconut curry chicken is a thicker variety of canned coconut milk. The trick to getting a thick sauce is to find a thicker variety of canned coconut milk. There are many different kinds of canned coconut milk you can find in the grocery store. The one that I used actually required me to mix it before using because the thick coconut and the liquid separated in the can. This resulted in a thicker curry sauce.

Finding the right consistency for the sauce

This coconut curry chicken recipe results in a delicious coconut-tomato curry that we all enjoy. Other than selecting the right coconut milk, one way get a thicker sauce is to allow the curry to simmer for longer. This will reduce the liquid in the curry and eventually, you will end up with a thicker sauce.

Curried Potato & Pea Pasties

These pasties make a great meal or snack & you can make them as spicy as you like depending on what curry powder you favour!

Buy ready made pastry or make your own if you like, there is a link to my Easy Pastry at the bottom of the page!

Makes 4 pasties Approx 40p each

Prep time 15 minutes Cooking time 30 minutes

2 medium potatoes, peeled & cubed

Cook the potato in boiling salted water until just tender. Drain & set aside.

Heat some oil in a large frying pan over a medium heat, cook the onion for about 3 minutes before adding the garlic.

Once the onion is soft stir in the tomato puree & cook for 2 minutes.

Sprinkle over the curry powder & stir well then add the water & the potatoes.

Stir well again to make sure everything gets coated then add the peas.

Cook for another 2 minutes then set aside to cool.

Pre-heat the oven to 180Fan/Gas 6/200C.

Roll out the pastry to approximately the thickness of a 20p coin.

Cut out rounds using either a cutter or a small side plate. Roll each one out a little to an oval shape.

Place some of the potato filling on one half of the pastry. Brush the edge of that half with egg wash then bring the other half up & over. Crimp the edge with your fingers or use a fork.

Prick each pasty with a fork then brush all over with egg wash.

Place the pasties on a greased, lined baking tray & bake for 20 minutes.

RICE COOKER PLUS…….. so much more!

You will need:

RICE COOKER PLUS…….. so much more!

So you’ve bought a Rice Cooker Plus? Sure, it’ll give you perfect fluffy rice PLUS so much more!!

You can use it to make Macaroni Cheese, steamed vegetables, soups, instant pasta and potatoes, pudding, oatmeal, cakes, just about anything without worrying about it boiling over in the microwave and making a mess.

o Place rice in rice cooker. 2 cups of boiling water for 1 cup of rice (for 2 cups of rice use 1 & 1/2 water). Do not fill more than ½ full with dry rice.
o Set clear inner lid into base with outer rim upright.
o Set lid into rice cooker aligning tabs with handles.
o Pull locks up and over tabs to click in place.
o Cook on full power for approximately 10-15 mins depending on quantity of rice.
o Leave to stand for at least 5 minutes
o Starch from the rice will be separated and left on clear inner lid.
o Steam will build up so use an oven mitt to remove lid so that steam escapes away from your face.
o Cooking times will vary slightly with different types of rice


o Place 1kg of potatoes i.e. Charlottes in the rice cooker.
o Do not add any water as potatoes are 70% water content so the potatoes will cook in their own juices and their flavour will be retained.
o Do not prick the skins.
o You do not need to add any salt.
o Cook 1kg of small ? medium potatoes for 12mins. Times will vary according to the power of the microwave
o Some water will be released from the potatoes so drain off.
o Steam will be produced so lift lid off carefully away from your face using an oven mitt.
o For smaller quantities of potatoes adjust times accordingly.
o Do not cook less than 6 small potatoes at any time.

o For other vegetables with a high water content i.e. carrots or Swede the same process can be used. Again don’t cook too small a quantity at any one time.

1 cup Rice OR Wild Rice
2 cup Water

o Place rice and water in Rice Cooker Plus. Attach both lids.
o Microwave on high for 5 minutes.
o Microwave on medium power for 15 minutes.
o Let stand in microwave 10 minutes

To make more rice, simply double or triple the water and the rice amounts. This rice cooker can easily make up to 3 cups of rice!

1 cup Brown Rice
2 ½ cups water

o Place rice and water in Rice Cooker Plus. Attach both lids.
o Microwave on high for 10 minutes.
o Microwave on medium power for 25 minutes.
o Let stand in microwave 10 minutes

Note: Brown rice can be tricky. You may need to play around with the time and power settings to find the right combination. This is what works on mine.

Note: Most microwaves have the capability to run a string of times without having to monitor the microwave. Each microwave is different. For mine: Cook Time, 5 minutes then Cook Time 15 minutes, power 5 (for 50%) then Cook Time 10 minutes, power 0 then start. Call if you can’t do yours?I’ll help you figure it out!

Couldn’t be much easier with the rice cooker plus. Add pasta to the pot, pour over a kettle full of boiling water & leave it to stand with the lid on for 20 mins. No need to cook!

1 tsp. vanilla flavouring
1 cup instant rice
1/4 tsp. salt
3 1/2 oz. pkg. instant vanilla pudding
1 cup raisins
Dash of cinnamon or nutmeg.

o Place in the Rice Cooker Plus: Microwave for 9 minutes. Allow to set 2-3 minutes after removing from oven.

¾ cup uncooked long grain white rice
½ tsp Cinnamon
2 ½ cups water
1 cup half and half
¼ tsp salt
½ cup raisins (optional)
1 pkg vanilla instant pudding
1 cup milk

o Combine rice, water and salt in Rice Cooker Plus. Cover and microwave for 15 minutes on medium and 10 minutes on high. Allow rice to stand for 5 minutes.
o Meanwhile, in Small Batter Bowl, combine milk, half and half, pudding mix and cinnamon whisk until smooth and beginning to thicken using Stainless Steel Whisk.
o Remove cooker from microwave. Carefully remove lids, lifting away from you. Add pudding mixture and raisins, if desired mix well using Classic Scraper. Makes 8 servings.
o ENJOY. I think it’s served better hot, but try it both ways.

Molten Chocolate Lava Cake

One box of chocolate cake mix ingredients to make the chocolate cake (from the back of the box)
One can of chocolate frosting

o Empty cake mix and cake mix ingredients into Rice Cooker Plus and mix together.
o Add ½ the can of frosting with Small Scoop.
o Microwave for about 8-10 minutes or until a cake tester inserted into the centre of the cake comes out clean.

You can use any kind of cake mix and frosting, but chocolate is my favourite!

1 1/2 cup water
1 cup med. or long grain rice
1/4 cup chopped onion
1/4 cup diced carrot
1/4 cup diced sweet potato
1/4 cup fresh peas, fresh lima beans or diced water chestnuts
1 tsp. vegetable oil
1/2 tsp. salt

Put vegetable oil in bottom of Rice Cooker Plus. Add salt. Then pour in rice and other ingredients EXCEPT WATER. Stir dry mixture thoroughly, THEN ADD WATER. Cook for 15 minutes in microwave oven on high setting.

Middle Eastern Rice and Lentils

3/4 cup coarsely chopped onion
1 tbsp. favourite sauté liquid

3 1/2 cups broth or 3 1/2 cups water + 1 tsp. salt
3/4 cup uncooked rice
1/2 cup dried lentils, rinsed and picked over
1 cup diced, peeled baking potato
3/4 cup diced, peeled carrot
1/2 cup raisins

1/2 tsp. ground black pepper
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves

1 cup diced red bell pepper
3/4 cup frozen green peas

o In Rice Cooker Plus combine onion and sauté liquid. Microwave uncovered for 2-3 minutes, stirring once, until crisp-tender.
o Add broth/water, rice, lentils, potato, carrot, raisins and spices. Cover with lid. Microwave on High for 18-20 minutes, stirring 3 times, until rice and lentils are almost tender (takes longer for the lentils).
o Stir in bell pepper and peas. Cover and micro for 3-5 minutes more, or until the liquid is absorbed and the rice and lentils are tender. Let stand on heatproof surface for 5 minutes before serving

Creamy One Pot Mashed Potatoes

o Peel and slice/cube potatoes as usual. Place in Rice Cooker Plus. (Fill about half way for a family of 4.)
o Add butter. (amount depends on your taste and the amount of spuds you use)
o Add enough milk so that half of the potatoes are covered.
o Microwave until potatoes are soft, about 10 minutes.
o Mash with potato masher. Add more milk or butter if needed. Add salt/pepper/seasoning to taste.

Variations: Add 1-2 whole, peeled garlic cloves to peeled and cubed potatoes and cook as recipe directs. Add sour cream with seasonings.

Healthy One Pot Mashed Potatoes

o Slice potatoes with Ultimate Slice N Grate place in cooker. (Fill about half way for a family of 4.)
o Pour stock (any kind) or water over potatoes until almost covered.
o Microwave 10 minutes, or until potatoes are tender.
o Drain off stock into Easy Read Measuring Cup.
o Mash potatoes, adding light margarine to taste.
o Add small amounts of stock until desired consistency.
o Add salt and pepper to taste.

o If you are not worried about your hips J add butter and milk.
o If you like your mashed potatoes whipped, you can do it right in the bowl.
o Add freshly minced garlic, grated parmesan cheese from the micro plane, or even cheddar cheese from the cheese grater. You can go all out and add some sour cream too!

Stock Option: Mix 2 cups of stock with 1/2 to 1 packet of Lipton Savory Herb and Garlic soup mix, and then pour it over the potatoes. If potatoes aren’t covered, add more stock or water.

2 cups water
White Rice
2 tsp. Southwestern Seasoning
16 oz. Jar of Salsa (flavor and heat your choice)
Grated Cheese

o Put water in Rice Cooker.
o Add rice until water level is raised to 3 cups.
o Add Southwestern Seasoning
o Microwave on high for 5 minutes.
o Microwave on 50% power for 15 minutes.
o Remove from Microwave stir.
o Add 16 oz. of salsa and grated cheese to your liking.

Variation: Add 1/2 lb. of seasoned ground beef, after you remove it from the microwave.

o ramen noodles
o heat pie filling to make pies bake more quickly
o combine 1 pound cooked meat and favorite sauce (Manwich, spaghetti, Alfredo, etc) to heat quickly
o minute rice (use 50/50 water and rice, cook about 5 minutes, let sit 5-10 minutes ? check microwave directions on box)
o noodle mixes
o rice mixes
o macaroni-n-cheese
o heat soups

Microwave Pineapple Upside Down Cake

8oz butter
1-cup dark brown sugar
8 oz. crushed pineapple
Pineapple Cake Mix
3 eggs
16 oz. sour cream
Melt butter in saucepan. Add brown sugar and crushed pineapple. Cook over med. low heat until dissolved. Let cool slightly. Mix cake mix, eggs, and sour cream together. Pour pineapple mixture into Rice Cooker Plus. Spoon cake mixture on top of pineapple mixture. Microwave for 13 minutes. If your microwave does not have a turntable, turn after 6 1/2 minutes and resume cooking. Let cake cool 10-15 minutes and turn out onto serving plate and serve.

¼ cup almonds
3 eggs
1 container (16 ounces) sour cream
1 package devil’s food cake mix
6 ounces miniature semi sweet chocolate chips
2 teaspoons Cinnamon
1 tablespoon sugar
1 container (8 ounces) whipped topping
Chop almonds using Food Chopper set aside. In Classic Batter Bowl, whisk eggs and sour cream using Stainless Steel Whisk until smooth. Add cake mix, almonds, half of the chocolate chips and 1 ½ teaspoons of the Cinnamon mix until smooth using Mix ‘N Scraper®. Spoon batter into Rice Cooker Plus, spreading evenly. Microwave cake on HIGH 11-14 minutes or until cake Tester inserted in centre comes out clean. (Cake will be slightly moist on top near centre). Remove to Non-stick Cooling Rack let stand 10 minutes.
Loosen cake from sides of pan invert onto serving plate. Cool 20 minutes. Combine sugar and remaining Cinnamon in Flour/Sugar Shaker sprinkle over cake.
Place remaining chocolate chips and half of the whipped topping in the Small Micro cooker. Microwave on HIGH 15-30 seconds or until melted stir until smooth using Skinny Scraper. Drizzle glaze over cake. Garnish cake with remaining whipped topping using Easy Accent Decorator.

Incredible 12 minute cakes!!

Just follow these simple steps:
1. Mix eggs and pie filling in Batter Bowl (a whisk works for most)
2. Add cake mix and blend well with Mix n Scraper.
3. Pour batter into Rice Cooker Plus and microwave on high for 12 – 13 minutes
4. Let cool 10 minutes and invert on platter

If you do not have a Carousel, rotate 1/4 turn every 3 minutes. Check with a cake tester and if not
done then cook 1 minute more each time before testing again.
Garnish with icing, whipped topping, more pie fillings, nuts, etc. The best results are found with cake mixes containing puddings or the new moist cakes.

1 chocolate cake mix
1 can cherry pie filling
3 eggs
Top with fudge frosting, whipped topping, grated chocolate, or more cherry filling

1 lemon or white cake mix
1 can lemon pie filling
3 eggs
Top with a lemon glaze and whipped topping

1 spice cake mix
1 can pumpkin (not pie mix)
3 eggs
(1/2 tsp. cinnamon – optional)
Drizzle with caramel ice cream topping & top with cool whip! A sprinkle of cinnamon sugar on
cake is nice too!

1 spice cake mix
1 can applesauce or apple pie filling
3 eggs
Drizzle with caramel. Top with ice cream or whipped topping

1 white or chocolate cake mix
1 can raspberry pie filling
3 eggs
Top with whipped topping and grated chocolate (white or regular) and nuts.

1 Banana cake mix
3 eggs
1 can banana cream pie filling OR 14 oz mashed bananas
Glaze with powdered sugar glaze, chopped walnuts.

1 caramel or butter pecan cake mix
1 can apple pie filling
3 eggs
Top with cinnamon ice cream

Fantastic, Quick Chocolate Cake

1 x chocolate cake mix
3 eggs
16 oz sour cream
½ cup chocolate chips
Sprinkle with powdered sugar

White cake mix
3 eggs
cherry pie filling

1 cake mix, any kind
1 cup of water
3 eggs
¼ cup of oil
½ can prepared frosting

Mix all ingredients except frosting in 2 qt. Batter Bowl. Pour into Rice Cooker Plus. Drop frosting by spoonfuls on top of cake batter. Place in microwave on high and cook for 10 minutes. Use cake tester to see if it is done, and cook additional 1-2 minutes each time until done. Let cake cool completely. Invert onto serving platter. Frosting will be on top of inverted cake. Options: Grate or chop nuts, chocolate, candy, (whatever you want) on top. Decorate with cool whip using Easy Accent Decorator. Put sliced strawberries (or other fruit) on or around cake.

Give me a ring if you need more ideas to help your dinner go ping!! Jo 07838766428