I really hate the saying everything happens for a reason, so I won’t lead with trite spot of fresh blah, however, a recent “restructure” at The Weekly has seen me with considerably more time on my hands, if you get my drift.
This is the world of freelance, even regular freelance that lasts nine months so it feels like a job is not really secure, so you take it while the going’s good and if you get the boot you just commando roll and get back up, shake your jazz hands and pretend it was all part of the dance.
The silver linings are many so I’m not focusing on the end of the era, but how I can breathe a little for a few weeks and regroup. It’ll be nice to pick my kids up from school, and not be exhausted and ratty with them as we do home readers. I won’t have to bark endlessly at them to get them out of the house by 7.30am.
It’ll be nice to spend less on childcare. It’ll be nice to blog with a little more regularity so you punks don’t forget who I am.
Oh hi! How you doin’, spunky?
I haven’t done a food blog in like EVER, and I saw some people discussing fresh turmeric the other day so I thought let’s get our yellow on and chat about this ancient superfood.
Fresh turmeric looks like a cross between ginger and a strange coloured cat poo. It’s kinda orange on the outside but lurking beneath the skin is a yellow root that is just waiting to dye your kitchen and your hands should you attempt to cook with it with no knowledge of how to curb that shit.
So, why is everyone losing their shit over golden lattes and sunshine smoothies? Is this little cat turd really all it’s cracked up to be?
With its distinctly Indian flavour, this bad boy comes with an array of health benefits that rival ginger and garlic. Whack the trifecta together and you’ll live forever (NB: not actually proven).
Great for anti-inflammatory, cancer prevention, dementia prevention, reducing heart attacks and strokes, it also aids weight loss, and fights colds and flus.
Pretty impressive, but who even knows how to use fresh turmeric, I hear you ask?
Well, this recipe is just one delicious way. My mama taught me to store fresh turmeric in the freezer and just cut it off when you need it. Working with little bits can help alleviate the fabulous yellow stained fingers which makes you look like an old two pack a day smoker.
You can also use powdered turmeric. The ratio is 3:1 fresh to dried. Capiche?
Indian turkey hash (not to be confused with something else by same name, mmmmkay?)
Time 2o minutes
What you will need:
- 1 tablespoon coconut oil, or oil of choice
- 500g turkey mince, (would work with beef, lamb or chicken)
- 2 cloves garlic, minced
- 2cm ginger, peeled and chopped
- 5cm fresh turmeric, peeled and chopped
- 2 medium carrots diced
- 1 small leek finely chopped
- a handful of green beans chopped into 2cms bits
- a cup of chopped cauliflower florets
- a cup of shredded purple cabbage
- 1/2 cup frozen peas
- 1/2 cup chicken stock
- 2 teaspoons curry powder
- 3 teaspoons ground cumin
- 2 teaspoons garam masala
Raita to serve:
- 1 cup natural yoghurt
- 1 Lebanese cucumber grated
- a handful of chopped coriander
- sea salt to taste
Brown rice to serve
What you will need to do:
Pop your brown rice on to cook.Fry off leek in coconut oil over medium heat in a heavy based fry pan. Don’t let it burn.
Fry off leek in coconut oil over medium heat in a heavy based fry pan. Don’t let it burn.
Add garlic, ginger and turmeric and all spices, and stir until fragrant before adding mince. Stir until meat is browned.
Add carrot, and cauliflower, and then a few minutes later add beans and cabbage.
Make raita by sticking cucumber in yoghurt with coriander, season and stir.Chuck in frozen peas for a further 3 minutes.
Chuck in frozen peas to mince for a further 3 minutes and then serve garnished with fresh coriander.
That my friends is not just any food blog come back, it’s a tasty, healthy come back which will help you live forever (NB not scientifically proven).
After writing this ebook I fell in love with turkey. It’s super lean protein with a more robust flavour than chicken.
If you want some more turkey recipes check out the Life, Love & Turkey ebook here.
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