Half Turkey Recipe:
Ingredients:
- Half a Turkey (Zuu used a 7kg bird)
- 10 piri piri or birdseye chillies
- 10 dried piri piri chillies
- 4 cloves of garlic
- 2 tbsp dried oregano
- 2 tbsp paprika
- 175ml olive oil
- 100ml red wine vinegar
- 3 tbsps brown sugar
- 2 tsps salt
Method:
Place all the marinade ingredients together in a blender and blend until smooth. Rub all over the turkey and marinade for 24 to 48 hours. Heat a grill or barbecue on high and place the turkey breast side down, turning regularly for 1.5 hours until cooking. Rest and serve.
Peri Peri Croquettes Recipe:
Ingredients:
- 400g mashed potato
- 50g grated cheddar
- 50g grated mozzarella
- 2 tbsps peri peri spice mix
- 2 tsps chilli flakes
- 1 tsp salt
- 100g flour
- 100g panko
- 2 eggs, beaten
Method:
Mix the potato, cheeses, peri peri, chilli flakes and salt to a smooth mix. Shape into 30g croquettes and chilli. Roll the croquettes in the flour, then eggs, then panko and transfer to a lined tray. Fry at 170 until golden and molten.
Brussels Sprouts Slaw Recipe:
Ingredients:
- 500g brussels sprouts, finely sliced
- 2 spring onions, sliced
- 90g dried cranberries
- Juice and zest of 1 lemon
- 1 tbsp dijon mustard
- 3 tbsps mayo or vegan mayo
- Salt and pepper
Method:
Mix all the ingredients together and season to taste
Vegan & Halal Pigs in Blankets Recipe:
Ingredients:
- 12 veggie sausages, roasted
- 4 parsnips, peeled lengthways into long strips with a peeler
- 2 tbsps olive oil
- Cranberry sauce to serve
Method:
Wrap the sausages in the slices of parsnip. In a pan heat the oil and then fry the pigs in blankets until golden. Serve with cranberry sauce
