Japanese Style Slow Cooked Turkey Leg with Red Wine and Miso

Looking for something different this week? Remember turkey isn’t just Christmas with this Japanese style, slow cooked turkey leg with umami flavours!

Prep: 5mins
Cook: 3 hours

Ingredients: 1 large turkey leg, (male if you can get it, as it’s even bigger), 1/2 a bottle of red wine, 1 heaped tbsp. of white miso paste, 2 tsps. Sesame seeds 4 peeled garlic cloves, 2 star anaise, 2 cinnamon sticks.


  1. Preheat oven to 130F
  2. Make some slits in the skin of the turkey
  3. Pop the turkey leg into a deep lidded, oven proof pan
  4. Add to the pan the rest of the ingredients, making sure to pour some over the top of the turkey
  5. Put the lid on and cook in the oven for 1.5 hours
  6. Take the turkey out and baste
  7. Pop back in the oven for a further 1.5 hours
  8. Allow the turkey to rest and serve with juices from the pan, which makes a great gravy
  9. Enjoy!

Goes well with your choice of veg, rice, noodles and even roast potatoes. 



March Recipe Review: From Syria to Brazil…

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Hi All!

So has Spring finally sprung?

As the nights started to hint at being a bit longer and the days a bit brighter, I decided to share with you some lighter, more colourful recipes.

I often cook a roast chicken at home as it’s not only delicious on first sitting, but great for left overs too, however I do get a bit bored sometimes,  so decided to spice things up a bit with our first stop to the Lebanon, for the Inspired by the Lebanon – Whole Roast Lebanese Chicken with A Cauliflower, Bulgar Wheat Tabbouleh

Next stop, still wanting to add a bit more zing to my dinner table, we made a visit to Brazil, known for its love of ‘Piri Piri’, for the Inspired by Brazil Piri Piri Style Turkey Breast, Black Beans, Orange and Tomato Rice, Smashed Avocado and a Simple Salsa

From Brazil we went to Syria, a lot, first off Inspired by Syria – Garlicky Roasted Courgette and Carrot, Honey, Cumin and Pine Nut Dips, which I dipped into many times!! Then something to brighten up the breakfast table Syrian Inspired Fruit Salad and finally  Syrian Inspired Aubergine Dip with Honey and Pistachios to complete the trio of Mezes!

March, marked the eighth year of the war in Syria, millions are now living as refugees, resorting to eating leaves and animal feed to survive. Thousands of children have been killed and many of those surviving are separated from their families and are living with severe injuries as a result of this brutal conflict. Save The Children are working tirelessly to help those still in Syria, to find out more please visit the link:


And if you would like to make a donation via my just giving page please click Just Giving for more information.

Last stop and thinking of those longer nights to come, we went to Greece and the humble jacket potato for the Inspired by Greece – Oregano and Garlic Roasted Tomatoes with Lemon, Feta and Olive Topped Jacket Potatoes

So where will April take us? Come back next week to find out…and in the meantime I would love to have your feedback on the recipes created by Feastforfamine so far, and please feel free to share your recipes too!


Rosalyn x

Inspired by Brazil Piri Piri Style Turkey Breast, Black Beans, Orange and Tomato Rice, Smashed Avocado and a Simple Salsa


This is a lovely colourful dish, full of flavour!

Serves 2 – 4 as a main course

Prep: 20 mins plus one hour chilling time
Cook: 35mins

For the Piri Piri Turkey: 2 x turkey breast, 1 peeled clove of garlic, 1 tbsp. of olive oil, 1 heaped tsp of dried oregano, 1 tsp of paprika, 2 crushed dried chillies, 1 tsp white wine vinegar, pinch of salt

For the Black Beans: 1 large can of rinsed and drained black beans (drained weight 520g), 600ml of low sodium chicken stock cube, 1 clove of garlic, 1 cinnamon stick, 1 tsp of olive oil, 1 tsp of dried oregano.

For the Tomato and Orange Rice: 1 cup of dried rice to two parts water, juice of 1/2 orange, rind from the whole orange, 1 tsp. of tomato puree, salt and pepper, 1 tsp of butter.

For the Simple Salsa and Smashed Avocado: 8 cherry tomatoes, 2 tsp lemon juice, 1 tsp white wine vinegar, 1/2 tsp of dried oregano, 1 ripe avocado


  1. Start by marinating your turkey breast, cut the turkey into strips and leave to one side
  2. In a pestle and mortar add your garlic clove, dried oregano, paprika, red chillies, pinch of salt and mix to a paste, add your white wine vinegar and olive oil and mix well
  3. Cover your turkey breasts in the mixture and leave in the fridge for a minimum of one hour
  4. To make your beans, heat olive oil in a lidded pan and add to this your garlic and cook gently for a few minutes, now add your beans and stir well, add the chicken stock, cinnamon stick and oregano, bring to the boil and simmer with the lid on for 30mins, stirring half way through the cooking time and adding a little more water if needed to stop the beans from sticking
  5. While the beans are cooking make your salsa and start your rice
  6. To make the salsa, chop your cherry tomatoes and mix with the lemon juice, white wine vinegar, and dried oregano, and put to one side
  7. For your rice, in a lidded pan, add one cup of rice to two parts cold water, to this add the juice and rind of 1/2 an orange and 1 tsp. of tomato puree and a pinch of salt
  8. Bring to the boil and then place the lid on and simmer for 10mins until all the water is absorbed, after 10 minutes turn the heat off but keep the lid on until ready to serve ( at least five minutes)
  9. Now to cook your turkey, heat a frying pan and cook your turkey for 3 – 5 minutes on each side
  10. Smash your avocado with a tsp of lemon juice
  11. Before serving, to your rice, add the other half of grated orange rind, 1 tsp of butter and season with some black pepper and extra salt depending on your taste
  12. To serve, add your rice and black beans to your plate or bowl, add your turkey breast and top with your smashed avocado, salsa and a squeeze or orange…Enjoy!

Although Brazil is the ninth largest economy in the World, many children are subject to poor education, health and natural disasters such as droughts and heavy rain, causing mudslides and severe flooding. Save The Children have been working in Brazil since 1991 to provide emergency relief and are working to improve the education and health of those in most need. To find out more, please visit: https://www.savethechildren.org.uk/where-we-work/south-central-america/brazil

If you would like to make a monetary donation, please visit the link: http://justgiving.com/fundraising/feastforfamine

Thanks x