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Tuesday, May 26th, 2009 at 10:53 am
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Food and Drink

Spot the Turkey

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Do you ever look at award-winning foods when you go shopping and think – what makes that one special? Well now’s your chance to spot a turkey winner.

The British turkey industry is offering a member of the public a place on the judging panel of its prestigious annual British Turkey Awards. Liking turkey is the only essential requirement – along with the other judges, you will have to poke, prod, and taste more than 100 different dishes before selecting the winners of each of the 12 categories!
turkey-judgeThe other members of the judging panel come from the world of media but the organisers are keen to also have someone who shops, cooks and eats turkey in “real life”. Last year’s winner, Karon Sewell, pictured, said, “It was an amazing experience. I never knew so many turkey products existed!”

There is good reward for all the hard work, though. The person selected to the judging panel will enjoy a glittering night out as a guest of honour at the awards ceremony in Claridge’s Ballroom.
Full details of how to enter can be found on www.britishturkey.co.uk.
And in the meantime, get ready to talk turkey with this recipe for Turkey Chimmichanga devised by celebrity chef Phil Vickery that’s perfect for relaxed summer entertaining.

TURKEY CHIMMICHANGA (pictured top right)
Serves:4
Preparation time: 20 minutes
Cooking time: 20 minutes
Per serving: 590 Kcals, 15g fat
Ingredients
8 soft, flour tortillas
350g British turkey mince
2 tbsp olive oil
2 cloves garlic, crushed
1/2 small onion, finely chopped
1 tbsp plain flour
100ml chicken stock
2 tbsp fresh coriander, chopped
pinch red chilli powder
2 tbsp sweet red chilli sauce
salt and pepper
beaten egg
vegetable oil for frying
Method
1.Heat the olive oil and add the onion, chilli powder and garlic and soften slightly.
2.Add the turkey mince and cook until all the moisture has evaporated.
3.Add the flour and mix well, then add chicken stock, sweet chilli sauce and cook until you have a thick paste.
4.Add the fresh coriander, season well with salt and pepper and then cool.
5.Once cooled, place the mixture into all 8 tortillas; brush a little beaten egg around the edge of the tortillas.
6.Fold the bottom over to the centre, then fold both sides over to the centre, roll up and secure with a couple of cocktail sticks.
7.Deep fry 2 at a time for 5-7 minutes turning occasionally to brown and crisp up.
8.Serve hot with new potatoes.

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