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recipes
Turkey Vegetable Flan
450 g turkey sausage
3-4 zucchinis
1 bunch spring onions
Olive oil
450 g frozen egg substitute, defrosted
235 ml spicy tomato juice drink mix
14 g cornstarch
Pre-heat oven to 175° C.
Grate 460 g of zucchini using the grating
disc on your food processor.
Mince 115 g of green onions using the
chopping blade of your food processor.
Sauté turkey sausage, grated zucchini and
minced onions over medium heat for 5-7
minutes or until the turkey sausage is no
longer pink and vegetables are tender. Drain.
Place 115 g of the mixture into a 170 g
custard cup or ramequin which has been
coated with olive oil. Pour 58 g of egg
substitute over turkey mixture. Should fill
8 cups.
Place cups in a 38 cm x 28 cm x 5 cm pan.
Pour hot water around cups reaching 2.5
cm in depth. Place pan on oven rack and
bake at 175° C for 25-35 minutes or until
a knife inserted into centre of each cup
comes out clean. Remove and unmould.
In 500 ml glass cup, blend tomato juice
drink with cornstarch. Microwave on high
for 2 minutes, whisking mixture after 1
minute. Continue microwaving until sauce
is thickened.
Spoon sauce over turkey moulds and serve.
English Mint Sauce
1 bunch fresh mint leaves
235 ml malt vinegar
28 g white sugar
Glass jars with screw top or cork lid
Rinse mint leaves and strip from stems.
Chop mint leaves in your food processor
using the chopping blade.
Using a small saucepan, bring vinegar to a
simmer. Add sugar and chopped mint leaves.
Simmer for around 20 minutes. Additional
water or sugar can be added for taste.
Wash jars then immerse in hot water and
simmer for 10 minutes to sterilize. Remove and
invert to drain excess water. While jars are still
warm, fill with mint sauce and seal tightly.
Cranberry Sauce
235 ml water
230 g sugar
340 g fresh cranberries
1 orange, peeled
1 apple, peeled, cored and diced
1 pear, peeled, cored and diced
230 g chopped dried mixed fruit
2 g salt
2 g ground cinnamon
1 g ground nutmeg
Boil water and sugar in a medium saucepan
until sugar dissolves. Reduce to simmer and
add all other ingredients.
Cover and simmer, stirring occasionally until
cranberries burst. Remove from heat and
let cool.
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