Please note: This topic is for discussions paid for by Mumsnet clients. If you'd like to have your own paid for discussion thread, please feel free to mail us at insight@mumsnet.com. If you are a start-up or student and you want to request feedback from MNers, please post in Media Requests topic.

Post your questions for Marco Pierre White and your turkey recipes

(23 Posts)
AnnMumsnet (MNHQ) Wed 30-Jun-10 13:26:02

Change Your Meat Not Your Menu campaign

The lucky folks who are going to meet Marco Pierre White should be getting their emails any time now, along with those who are going to be turkey testers.

But don’t worry if you haven’t been chosen or have a burning question or a top turkey recipe, you can still post them here and we’ll make sure they’re passed along.

MNHQ

how do you get your hair to do that Marco? grin

How do we ensure turkey is cooked without making it as dry as a withered crone?

Bessie123 Wed 30-Jun-10 14:45:49

Do you feel ashamed of yourself for being such a sell out and promoting disgusting stock cubes?

noddyholder Wed 30-Jun-10 14:57:08

2 slices of white strong flour crusty bread,unsalted butter,turkey,bit of salt and a scrape of delouis fils mayo the perfect sandwich on boxing day with a large glass of any hair of the dog you like x

MrsBadger Wed 30-Jun-10 15:07:53

Bassie took the words right out of my mouth

mmm, steak coated with Oxo Knorr...

GetOrfMoiLand Wed 30-Jun-10 15:47:26

Those stock thingies are all right - the knorr stock pots. I use the chicken ones all the time for curries.

Some of us haven't got time to boil up chicken bones, and don;t want to fork out x amount for supermarket fresh stock, so things like this are all right in my book. The knorr ones are better than the disgusting marigold stuff, anyway.

Bessie123 Wed 30-Jun-10 15:49:31

marigold is great

GetOrfMoiLand Wed 30-Jun-10 15:50:54

Thought the marigold was insipid to be honest.

ShatnersBassoon Wed 30-Jun-10 16:12:17

Should the consumption of intensively farmed meats be encouraged? If so, why?

MrsBadger Wed 30-Jun-10 18:01:12

(no I am down with the pots, it's the cubes I take issue with - soo salty)

Bobbalina Wed 30-Jun-10 20:00:47

Hello Marco, please could you share the recipe for the turkey twizzlers you serve in your restaurants? My kids love 'em!

jonicomelately Wed 30-Jun-10 22:11:50

The cubes are excellent imvho. If you think they're too salty you're using the wrong quantities.
I love it that MPW has the balls to say he uses them grin
I've started using turkey mince a lot because of the low fat, seleminium (that isn't right is it) qualities. At the moment I use it instead of beef in spag bol (and add bit of creme fraise) and in meatballs (with grated apple) in tomato sauce. I'm pretty northern in my tastes i.e. I like casseroles, stews, etc. in fact as Peter Kay would say 'owt moist grin. Any ideas for more recipies of this type?

And by the way, is the place you've opened in Lancashire any good? I'm thinking of going grin

LowLevelWhinging Wed 30-Jun-10 22:44:52

Hang on.

Doesn't turkey ming?

Stringy and dry meat. I'd rather spend money on lentils for protein than turkey.

There's a reason why it's cheap. (Other than Christmas when it's ridiculously overpriced.)

MrsBadger Wed 30-Jun-10 23:28:19

ah you need free-range turkey thigh (Waitrose)
makes a very good curry

GetOrfMoiLand Thu 01-Jul-10 09:03:50

Agree that turkey makes excellent curry, as long as you look after it it doesn't get too dry. I use those turkey escalopes.

Have never used stock cubes - they are too salty imo. I used those ones (not knorr) with ORGANIC written across them. Really salty and vile. The pots though are excellent.

mousymouse Thu 01-Jul-10 09:57:56

turkey dosn*t get dry if you cook it in a nice marinade.

like this for example:
in an oven proof dish (with lid) pour olive oil just enough to cover the bottom of the dish, add the same quantity balcamic vinegar, one crushed clove of garlic, a teaspoon of dried oregano and a little salt.
place the the turky filets in there, making sure the marinade covers all the meat.
after 20 min or so sprinkle soft brown sugar on top of the filets (about 1 tablespoon for each filet), place a slice of lemon on each filet. fill the dish with dry white wine until the filets are nearly covered.
close the lid and bake in the oven at 175 (fan oven) for about 45 min.
yummy with french baguette!

champagnesupernova Thu 01-Jul-10 10:31:56

Turkey breast.
Tenderise
Slice of lemon
Wrap in prosciutto
Secure with cocktail stick
Pan-fry
Done.
(oops. wrong sleb!grinwink)

MmeLindt Thu 01-Jul-10 10:37:44

I would like to know if he really rubs stock cubes into steaks. C'mon, Marco. You can tell us the truth, we won't say anything to Knorr. Or is it Oxo?

See how good the ad is? I was so shocked to see a chef rubbing a stock cube into a steak that I don't even know what product he is advertising.

GetOrfMoiLand Thu 01-Jul-10 10:41:16

I haven't seen that ad where he rubs a stock cube into a steak.

That sounds a bit odd. What's wrong with salt and a load of pepper.

Mind you I rub chilli powder into my steaks so who am I to judge.

jonicomelately Thu 01-Jul-10 10:58:21

MPW said he used knorr stock cubes and then was approached by the company to promote them.

AnnMumsnet (MNHQ) Sun 04-Jul-10 09:45:40

bump - any more questions/ recipes for Marco....?

AnnMumsnet (MNHQ) Mon 05-Jul-10 09:19:41

bump - any more questions/ recipes for Marco....?

Do you/What do you cook with your children, What would you reccomend to cook with competant preschoolers?

Join the discussion

Join the discussion

Registering is free, easy, and means you can join in the discussion, get discounts, win prizes and lots more.

Register now