Turkey Ragout with Savoury Scones recipe
ingredients
30 ml (2 tbsp) oil
700 g (1 1/2 lb) boneless dark turkey meat, skinned and cut into bite-sized pieces
125 g (4 oz) onions, skinned and sliced
225 g (8 oz) cooking apple, peeled and sliced
350 g (12 oz) carrots, peeled and sliced
salt and freshly ground pepper
10 ml (2 tsp) ground paprika
10 ml (2 tsp) ground coriander
2.5 ml (1/2 tsp) ground turmeric
30 ml (2 tbsp) plain flour
450 ml (3/4 pint) stock
225 g (8 oz) self-raising flour
5 ml (1 tsp) baking powder
40 g (1 1/2 oz) block margarine
30 ml (2 tbsp) chopped parsley
about 150 ml (1/4 pint) milk
700 g (1 1/2 lb) boneless dark turkey meat, skinned and cut into bite-sized pieces
125 g (4 oz) onions, skinned and sliced
225 g (8 oz) cooking apple, peeled and sliced
350 g (12 oz) carrots, peeled and sliced
salt and freshly ground pepper
10 ml (2 tsp) ground paprika
10 ml (2 tsp) ground coriander
2.5 ml (1/2 tsp) ground turmeric
30 ml (2 tbsp) plain flour
450 ml (3/4 pint) stock
225 g (8 oz) self-raising flour
5 ml (1 tsp) baking powder
40 g (1 1/2 oz) block margarine
30 ml (2 tbsp) chopped parsley
about 150 ml (1/4 pint) milk
method
1. Heat the oil in a large pan and brown the turkey all over. Remove from the pan and add the onion, apple and carrot to the pan with the seasoning, spices and plain flour and fry for 2 - 3 minutes, stirring.
2. Blend in the stock and bring to the boil, return the turkey meat to the pan. Cover and simmer for about 1 hour.
3. For the scones, sift together the self-raising flour, baking powder, 1.25 ml (1/4 tsp) salt and a little pepper. Rub in the margarine. Add the chopped parsley and add just enough milk to bind. Turn out on a lightly floured surface and shape into a 15 cm (6 inch) round, transfer to a baking sheet. Mark into eight wedges and brush with more milk. Bake at 220°C (425°F) mark 7 for about 15 minutes.
4. Adjust the seasoning of the turkey and serve with the warm scones. Place some on top of the dish or serve
them separately.
2. Blend in the stock and bring to the boil, return the turkey meat to the pan. Cover and simmer for about 1 hour.
3. For the scones, sift together the self-raising flour, baking powder, 1.25 ml (1/4 tsp) salt and a little pepper. Rub in the margarine. Add the chopped parsley and add just enough milk to bind. Turn out on a lightly floured surface and shape into a 15 cm (6 inch) round, transfer to a baking sheet. Mark into eight wedges and brush with more milk. Bake at 220°C (425°F) mark 7 for about 15 minutes.
4. Adjust the seasoning of the turkey and serve with the warm scones. Place some on top of the dish or serve
them separately.
serving amount
serves 4
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