Talking turkey
Around 50 million turkeys are killed every year for Thanksgiving celebrations in the United States, according to Google. That seems obscene, until you remember that it’s a country of 326 million people, some 85 per cent of whom observe the national holiday and its feasting.
Turkeys don’t have such a presence on the New Zealand dinner table – perhaps too many of us remember eating wild ones (and picking stray bits of shot out of our teeth) – but there are some compelling reasons to consider this low-fat, high-protein, freerange bird. Celebrating Thanksgiving is not necessarily required, but any excuse will do to try these recipes.
Turkey and zucchini balls with cranberry glaze
Makes 20 small meatballs, serving 3-4 as part of a main course or more as a large canape
Preparation time: 15 minutes Cooking time: 20 minutes
Turkey mince is a recurring motif in Love, Nina (Viking/penguin, 2013), a sweet and funny memoir of a young nanny to a literary London family in the 1980s.
The author is a bit hopeless in the kitchen and has to deal with the likes of author and playwright Alan Bennett (who lives across the street) criticising her experimental ways with turkey mince.
I recommend adding it to your reading list, and adding these light and lovely meatballs to your menu.
1 medium zucchini 6 spring onions, finely chopped A large handful of fresh mint leaves, finely chopped Finely grated zest of 1 lemon (save the juice for the glaze below) 400g turkey mince 1 egg 2-3 tablespoons rice bran oil
For the cranberry glaze:
Freshly squeezed juice of 1 lemon 1⁄2 teaspoon Dijon mustard 4 rounded tablespoons cranberry jelly (I use Barkers’ brand)
Heat the oven to 200 degrees Celsius, and line a baking tray with foil.
Grate the zucchini into a large mixing bowl. Squeeze the grated shreds with your hands and pour away any liquid. Add the spring onions, mint, lemon zest, turkey and egg. Mix gently but thoroughly (use your hands) and shape into 20 small balls.
Set a large, heavy frying pan over medium heat. Add about half the oil and balls and cook for about three minutes on each side, or until browned. Remove to the lined tray and repeat with the remaining oil and balls. Put the tray in the oven and bake for about five minutes, until the balls are cooked through in the middle. Remove from the oven and set aside.
Return the frying pan to the heat and add the lemon juice, mustard and cranberry jelly, stirring to scrape up any browned bits from the bottom of the pan. Let it bubble gently for a minute (add a splash of wine or water if it seems dry), then tip in the cooked meatballs. Roll them in the glaze before transferring to a platter. Serve immediately.