Warm turkey spinach and walnut mousse Category
Light: warm, savoury, mild flavour. Click here to find out more about the categories and the thinking behind this book.
Ingredients
2–3 small portions
- About 50g turkey fillet
- Splash of olive oil
- Pinch of salt
- Pinch of pepper
- About 50g fresh spinach
- 1 egg
- 2 tablespoons shelled walnuts
- 1 slice wholemeal bread
- 2 tablespoons creme fraiche or soya cream
Method
- Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit/gas mark 4.
- Cut the turkey into small pieces.
- Heat a splash of olive oil in a big frying pan. Add the turkey, a pinch of salt and pepper and fry for 5 minutes. Add the spinach and stir-fry for 3 minutes.
- Separate the egg.
- Whizz the walnuts in a blender or food-processor until very fine. Add the bread and whizz to make breadcrumbs. Add the turkey mixture, crme frache and egg yolk. Whizz to a smooth cream.
- Beat the egg white with a pinch of salt until stiff. Fold into the turkey mixture.
- Divide the mixture between two or three small greased oven dishes, such as ramekins, and bake in the oven for 15 minutes until just set.
Serve hot.
Tip: The creme fraiche can be replaced by fresh goat’s cheese.
For a family of four: Multiply the recipe by three and serve as a starter.
Healthy Eating During Chemotherapy, published by Kyle Cathie, RRP £12.99. Buy this book at a discount from Saga Books.