Monthly Archives: July 2012
This recipe is just a variation of “En Croute” using minced turkey. It may seem a bit like hard work but the end result is worth it.
Turkey has fantastic properties that can help with various conditions related to dementia.
250g Minced Turkey
50g Chopped Shallots
50g Chopped Celery
25g Fresh Breadcrumbs
Fresh Sage & Flat Leaf Parsley ( Finely Chopped
50g Large Spinach Leaves
100g Puff Pastry
15g Unsalted Butter
Salt & Pepper
1. Pre-Heat oven to 180 C
2. Wash and de-vein the spinach leaves and place in a large bowl, pour boiling water on top, leave for 10 seconds, drain and re-fresh in iced water. Remove from the water, pat dry and set aside.
3. In a small frying pan over a medium heat sweat the chopped onion and celery, season.
4. Place the turkey, 2 eggs and bread crumbs in a food processor with a little seasoning and pulse mixing well, add the cooked onion and celery.
5. Lay a sheet of clingfilm on a clean surface and place the turkey mix in the centre, cover with a second sheet of clingfilm and roll flat and square ( 1cm thick by 20cm X 15cm), remove the top sheet. Sprinkle the chopped sage and parsley evenly all over and season with a little cracked black pepper. Lift up the far away edge of the clingfilm and pull towards you rolling tightly. wrap in the clingfilm and chill.
6. Roll out the puff pastry into a large oblong ( 26cm X 15cm)
7. lay the spinach on the pastry leaving a 1cm gap all round, place the turkey on 1/3 of the pastry. With the remaining egg, beat and brush the edges then roll up. Place on a greaseproof baking sheet with the seam on the underneath, ensure the edges are sealed. Eggwash, bake in the oven for 45 minutes
8. After 30 minutes if the pastry is too brown lower the heat to 160C.
9. To serve, cut off the edges and slice into 4 accompany with honey roast carrot & swede puree.
This simple but tasty recipe keeps the turkey moist. It can be enjoyed hot or cold served with a crisp salad.
Ingredients for 4 portions.
4, 150g turkey escalopes.
3 Tspn of English Mustard
1 Egg Yolk
25g of melted butter with 25ml of Olive OIl
50g Fresh Bread crumbs
25g Ground Almonds
Salt & Pepper
1. preheat the oven to 180 degrees Celcius
2. Mix the mustard with the butter/oil mixture and the egg yolk, beat well.
3. Brush the mix over the turkey escalopes then coat with the mixed breadcrumbs and almonds. Season lightly.
4. Lay on a lined baking sheet and bake in the oven for 20 minutes.
5. Serve immediately with a summer salad and guacamole.
Because turkey has such a low fat content it’s OK sometimes to add some to keep the moisture. The Eggs and Almonds are another source of protein and the breadcrumbs are your carbs.
Serve with a rocket salad incorporating roast cherry tomatoes with julienne of cucumber and orange segments.
Turkey is a great source of folic acid and magnesium which can help with anxiety. B3 & B6 for depression. And B12 to help strengthen the memory.
After spending the last 3 days talking to people about foods for dementia and giving them samples from my new recipes I have come up with a variation of the Egg Nog drink.
250ml semi-skimmed milk
110ml double cream
1 Tbsp of “Good” Cocoa Powder
3 Egg Yolks
25g Caster Sugar
3 Drops of Rosewater
25g Grated dark chocolate.
Warm the cream, milk and rosewater in a thick based saucepan ( Do not boil)
In a bowl whisk the egg yolks, sugar and cocoa powder.
When the milk mix is hot pour onto the egg yolks and whisk. Return to the pan over a low heat and whisk for 30 seconds
Pour into warmed mugs, sprinkle with the grated chocolate and enjoy.
For a good nights sleep, drink 1 hour before bed time.