June 9, 2012

Ingham Recipes












Turkey Rice Paper Rolls

• 8 dried rice paper wrappers
• 8 butter lettuce leaves
• 8 slices oven roasted or smoked Ingham Turkey Breast, thinly sliced
• 3 vine ripened tomatoes, finely diced
• 1 Lebanese cucumber, finely diced
• Hoisin sauce or tomato sauce, to serve


Half fill a large bowl with warm water. Using 1 rice paper wrapper at a time, rotate wrapper in water until wet. Transfer to a flat surface. Place a lettuce leave, sliced Turkey, tomato and cucumber on the edge of wrapper. Roll once, fold sides in and continue rolling enclosing filling. Transfer to a plate.

Repeat with remaining wrappers and filling ingredients. Serve with hoisin sauce or tomato sauce.

Tip: add half a mint leaf to each roll for an extra flavour hit!

Ginger Turkey


• 1 tablespoon soy sauce
• 1 tablespoon kecap manis
• 2 tablespoons minced ginger
• pepper to season
• 300 g Ingham Turkey Breast, diced
• 1 tablespoon sesame oil
•  ½ brown onion, chopped
• 1 clove garlic, crushed
• 80 g button mushrooms
• 50 g snowpeas, sliced
• ½ red capsicum
• 2 spring onions, sliced
• 200 ml chicken stock
• 1 tablespoon cornflour
• salt and pepper to taste


In a bowl, combine soy sauce, kecap manis, 1 tablespoon ginger and pepper. Toss turkey through the marinade and leave for 20 minutes.

Heat the sesame oil in a pan or wok, cook the onion, garlic and remaining ginger until softened. Add the turkey to the pan, cook for 5 minutes or until well browned. Add mushrooms, snowpeas, capsicum and spring onions to the pan. Combine the chicken stock and cornflour, stir through turkey mixture. Simmer the liquid until it thickens to form a sauce.

Serve turkey with rice. Season with salt and pepper.

Turkey Kebabs


• 500 g Ingham Turkey Breast fillet, cut into 1.5 cm cubes
• 8 bamboo skewers
• 1 cup fresh coriander leaves, chopped
• Juice of ½ fresh lemon
• 1 clove garlic, crushed
• 1 tablespoon oil
• Salt and pepper to taste
• ½ red capsicum, cut into wedges
• ½ green capsicum, cut into wedges
• 8 fresh lemon wedges, cut in half
• ½ red onion, cut into wedges
• Olive oil spray for cooking
• Extra lemon wedges for serving


Soak 8 bamboo skewers in water to prevent burning. In a large bowl, combine coriander, lemon juice, garlic, oil, season with salt and pepper. Add the turkey cubes and toss well to combine. Leave to marinate for 15 minutes.

Thread skewers with capsicum, marinated turkey, fresh lemon and onion. Spray skewers with olive oil spray, place on a BBQ plate or under a hot grill and turn to cook evenly.

Serve kebabs with extra lemon wedges and salad.

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