Lesley’s Ready, Steady to Cook with turkey Friday 27 April 2007 PDF Print Ready Steady Cook favourite Lesley Waters loves a challenge – and she’s about to face one of her toughest yet. Lesley has created a dish around healthy British turkey – and she is hoping it will become our new favourite supper dish, more popular than beans on toast or bangers and mash! Lesley’s recipe for Turkey Koftas, using red onion, red pepper and cranberries for colour, will now go ahead to head against other turkey recipes from her Ready Steady Cook companions Nick Nairn and Paul Rankin, plus three sporting celebrities – champion jockey Frankie Dettori, former tennis star and TV commentator Annabel Croft and rugby hero Matt Dawson. The three amateur chefs, all patrons of the children’s medical charity Sparks, are hoping their efforts will not only get the nation eating more healthily but also raise money for needy youngsters. TV chef Phil Vickery, who is keeping an eye on the voting, describes Lesley’s dish as “colourful and interesting”. He says: “It makes you want to pick up your fork and eat it straight away.” Try Lesley’s recipe below – and if you like it visit www.britishturkey.co.uk to vote for her. But if you think you can do better, enter your own original recipe for the chance to win a spa beak for two. TURKEY KOFTAS SERVES 4 3 tablespoons olive oil 2 red onions, cut into wedges 1 large red pepper, thickly sliced 450g British turkey mince 1 egg 2 cloves garlic, crushed 1 tablespoon mild smoked paprika 150mls red wine 3 tablespoons good quality cranberry sauce salt & freshly ground black pepper sour cream & coriander leaves to serve 8 large metal skewers to cook 1. Preheat the oven to Gas Mark 6/ 200C/400F. 2. In a large roasting tin toss the onions and red pepper with 2 tablespoons olive oil. Roast in the oven for 30 minutes. 3. Meanwhile, in a large bowl mix together the turkey mince, egg , garlic and paprika and season well. Divide the mixture in eight and using wet hands mould each into a 7-8cm sausage shape. Thread 2 sausages onto each kebab stick and place on a non-stick baking tray. 4. Drizzle the koftas with the remaining olive oil and roast in the oven for 18-20 minutes until lightly golden and cooked through. 5. Mix together the wine and cranberry sauce and pour over the roasted vegetables. Return to the oven for 12-15 minutes or until bubbling hot. 6. Serve the turkey koftas with the vegetables and a side dish of sour cream. This press release was distributed by ResponseSource Press Release Wire on behalf of FML Public Relations in the following categories: Men's Interest, Health, Women's Interest & Beauty, Food & Drink, for more information visit http://pressreleasewire.responsesource.com/about.