#slowcooked turkey and leeks with crunchy crust

Wow a meaty recipe, can you believe your eyes?! It is true that I don’t cook or eat a lot of meat (and when I do it’s only chicken or turkey), but as Joel is starting solids, I want to give him the opportunity to taste meat along with all the other foods he is trying as part of a very varied introduction to food. So I bought some turkey last weekend and cooked a dish in the slow cooker that was suitable for him to eat with us – most of what we eat is baby-friendly anyway.

turkey leek Collage
Mummy/Daddy-sized, toddler-sized, and baby-sized portions

The turkey went lovely and tender as it was slow cooked, so this was perfect for him who has no teeth quite yet. The vegetables were some of those that we got in our box that week. The ‘crunchy crust’ is a basic suet pastry that I baked separately in the oven as pastry doesn’t work in the slow cooker – it’s not hot enough to get it crunchy rather than soggy. I assembled the turkey and leeks with the crust on our individual dishes when serving the meal. Joel enjoyed munching on some turkey, mushroom and pastry (which went soggy after he gummed it for a while), though he wasn’t sure about the leeks – they are a bit weird to it without teeth I think.

Here’s the recipe, which was a bit more time-consuming than some of my ‘chuck it in the slow cooker’ recipes, but still only took about 20 minutes to prep then 7 hours to cook in the slow cooker plus a quick shove of a baking tray into the oven half an hour before it was ready.

Ingredients – serves 4

  • 250g turkey
  • Olive oil
  • 3 small leeks
  • 3 large mushrooms
  • 1 tin chopped tomatoes
  • 2 cloves garlic
  • 400ml hot stock (I use low salt)
  • 120g self-raising flour
  • 60g vegetable suet
  • mixed herbs
  • cold water
Method
  1. Fry turkey for a few minutes in olive oil to seal it.
  2. Chop the leeks and mushrooms and put in the slow cooker pot.
  3. Crush the garlic cloves and add to the pot.
  4. Add the tomatoes and stock.
  5. When the turkey is sealed put it into the pot and stir.
  6. Cook on low for 7 hours.
  7. Mix the flour, suet and herbs together, and add just enough water to form a dough.
  8. Roll it out on a lightly floured surface and cut out four large squares.
  9. Place on a baking tray lined with greaseproof paper and chill until about half an hour before the turkey mix is cooked, then put it in the oven at 180ºC and bake for 20-30 minutes until it is crisp and lightly golden.
  10. Assemble the pies individually in bowls by spooning the turkey mix in and placing the pastry on top.
  11. Eat straight away!

Slow cooked Savoy cabbage and Parmesan risotto

Last Sunday we went for lunch at Andrew and Joel’s Godmum’s house. She cooked us a very yummy risotto with leek and Parmesan. Andrew was very keen on it, and gave it the sign of approval ‘ “Yummy yummy!” This inspired me to do a risotto for my slow cooking this week. We didn’t get leeks in the veg box this week, but we did get a Savoy cabbage, so I used that instead, but still paired it with Parmesan because I thought it would go just as well. And the amount of Parmesan I used made a really cheesy dish – I believe that if you’re going to have cheese in something, you need to be able to taste it and taste it well!risotto

Although I like the texture of risotto rice, I don’t normally buy it (unless it’s a special occasion) because it’s so expensive compared to the basics/value stuff; instead I use ordinary long grain rice and add some cornflour to give it a bit of creaminess like risotto rice gives. Recently I haven’t put wine in risottos because I haven’t been drinking it myself for ages (pregnancy, breastfeeding and generally not being up in the evenings!). But the risotto that we had cooked for us last Sunday reminded me that it really does add something to the taste – not in a very strong alcoholic way, but in a subtle way. So I decided to open the one bottle of wine we had in the flat and add some of it to this meal.

Here’s the recipe (again a very easy one)….

Ingredients – serves 3-4

  • 250g rice (either risotto or long grain – add 2 tbsp cornflour for long grain)
  • 1 litre hot stock (I use low salt)
  • 150ml white wine
  • half a medium savoy cabbage
  • 5 mushrooms
  • 2 cloves garlic
  • 80g grated parmesan

Method

  1. Shred the cabbage finely, chop the mushrooms into quarters, and crush the garlic cloves.
  2. Put all the ingredients except the cheese into the slow cooker pot and stir.
  3. Cook on low for 2 hours.
  4. Add the cheese and stir well.
  5. Cook for a further half hour on low.
  6. Serve immediately with a good grind of black pepper; leave any leftovers to cool and freeze for future meals.