Paul’s Caul… What a turkey…

Benno’s turkey baste recipe

Inspiration comes from many different places, it could come from a small bird taking flight for the first time or an ugly kid over coming all obstacles to become popular in a cheap TV movie. But for me it generally come’s from all of my amazing friends (and yes many of which are ugly and popular) and family both of which shouldn’t be separated as my family are my friend and my friends are my family….

Holy shit I started this out to write a recipe and now it looks like my god damn memoirs, point of it all was and still is that I have a good mate called Benno and he has to date lost 23kg (no he didn’t leave his 2year old at the supermarket) he has worked extremely hard to achieve his weight lose, but as I know from first hand experience it is easier to lose it then it is to keep it off because basically you can ignore tasty food for a while and eat tuna and crackers but eventually you want/need flavour back in your life.  So he requested me to give him and all other weight retarded people out there (unsure whether this is derogatory…) a turkey baste recipe… a little play on words I’m quite happy with J

And in keeping with the inspiration that I get from Benno another inspirational person in my life is my sister who is a fantastic mother to my two nephews and a great support to me. Lets call her Zoe (mainly because that is her name) Zoe loves food as much as me and often gives me great ideas, of course I take said ideas and completely destroy them, then rebuild into something better, but my point is Zoe does start the ball going.

Well done Zoe this recipe was once you’re in a very small way…

And let it be known Benno that no chef in his right mind would ever use turkey because it’s the devil’s poultry or El Diablo chicken!!!

As it is dry, flavourless and about as exciting as the final of my kitchen rules, but because we are not only chefs but magicians, pirates and occasionally Sheppard’s it is well within our reach to create moisture where it was once dry and bring forth flavour where it was once void…. Dramatic enough?

Zoe’s (kind of) turkey chilli
500g minced turkey meat (el Diablo chicken)
1 onion, finely diced
1 small can kidney beans (or any beans you like) washed and drained
1 small carrot, grated
2 cloves garlic, finely chopped
2 star anise
1 cinnamon quill
1 fresh green chilli, finely chopped (the two kinds of chilli lifts the whole flavour)
2 tablespoons dried chilli flakes (this will make it hot if you do not like hot food what the fuck are you making chilli for?)
2 tablespoons tomato paste
¼ cup red wine
3 tomatoes, finely chopped (or a medium can of chopped tomatoes)
2 cups chicken stock
1 tablespoon of molasses

• Cook off the onions, carrots, garlic in a little olive oil and salt then take out of pan and place to one side
• In small batch fry off the turkey mince till it has a nice colour, don’t over crowd the pan, turkeys like their space!!
• Return onion mix with all mince and stir in the tomato paste and spices
• Now add red wine and simmer till it has nearly all gone
• Add all other ingredients and simmer gently for at least an hour so all the flavours have a chance to get to know each other…
• Check seasoning as always and serve by itself in a big bowl or with some brown rice or quinoa, polenta or if its not about weight then pour over roast potatoes and melt cheese on top.

Hope this helps you out Benno and thanks Zoe for your guidance (between us, all I got from Zoe was molasses and I made the rest up)

I know its very important to stay healthy and fit but foodisthebestshitever so make sure you keep it interesting or you will fail in any attempts to change… I really am fkn deep as shit today,

The next post shall be from foodisthebestshitever on the road  aka ‘the sideshow circus’. Where Paul and I shall combine our talents and enjoy some time together WA’s fair capitol, Perth. Whoop dang!

One response to “Paul’s Caul… What a turkey…”

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