600 g (1 1/4 lb) turkey breast
2 onions
1 tart apple
400 g (14 oz) celery
2 tbsp clarified butter
1 tsp paprika
1 tsp curry powder
1 pinch ground coriander
1 cup (8 fl oz) 250 ml hot chicken stock
1 tbsp cornflour
75 ml (3 fl oz) 1/3 cup single (light) cream
1 satsuma or mandarin orange
1/2 tsp salt
2 oz (50 g) 1/2 cup coarsely chopped walnuts
2 onions
1 tart apple
400 g (14 oz) celery
2 tbsp clarified butter
1 tsp paprika
1 tsp curry powder
1 pinch ground coriander
1 cup (8 fl oz) 250 ml hot chicken stock
1 tbsp cornflour
75 ml (3 fl oz) 1/3 cup single (light) cream
1 satsuma or mandarin orange
1/2 tsp salt
2 oz (50 g) 1/2 cup coarsely chopped walnuts
method
1. Wash and dry turkey breast, then cut in 2 cm (3/4 in) cubes.
2. Peel onions and cut into eighths. Wash, dry, peel and quarter apple, removing core and cutting quarters into 1/2 cm (1/4 in) slices.
3. Remove tough strings from celery, trim both ends before washing and drying, then slicing thinly.
4. Heat clarified butter in large, heavy-bottomed pan. Brown cubed turkey, then reduce heat, add onions and fry for 2 minutes longer.
5. Stir in paprika, curry and coriander, then gradually pour on hot stock. Add prepared apple and celery, cover goulash and simmer over a low heat for 15 minutes.
6. Combine cornflour and cream, stir into sauce and bring to boil again.
7. Peel orange, remove pips and skin from segments. Stir into goulash, together with salt.
8. Scatter chopped nuts over finished dish.
2. Peel onions and cut into eighths. Wash, dry, peel and quarter apple, removing core and cutting quarters into 1/2 cm (1/4 in) slices.
3. Remove tough strings from celery, trim both ends before washing and drying, then slicing thinly.
4. Heat clarified butter in large, heavy-bottomed pan. Brown cubed turkey, then reduce heat, add onions and fry for 2 minutes longer.
5. Stir in paprika, curry and coriander, then gradually pour on hot stock. Add prepared apple and celery, cover goulash and simmer over a low heat for 15 minutes.
6. Combine cornflour and cream, stir into sauce and bring to boil again.
7. Peel orange, remove pips and skin from segments. Stir into goulash, together with salt.
8. Scatter chopped nuts over finished dish.
serving amount
serves 3 - 4
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