Turkey and Pork Ragout recipe
ingredients
1 1/2 lb (675 g) turkey escalopes
1 1/2 lb (675 g) pork fillet
1 stick (8 tbsp) 4 oz (112 g) butter
2 shallots, chopped
2 tbsp chopped fresh parsley
3 cloves garlic, crushed
1/2 tsp paprika
1/2 tsp coriander seeds
1/2 tsp caraway seeds
salt and freshly ground black pepper
2 3/4 cups (21 fl oz) 600 ml water or chicken stock
3 medium onions, thinly sliced
6 tomatoes, skinned, deseeded and chopped
1/2 oz (10 g) plain cooking chocolate, melted
1 1/2 lb (675 g) pork fillet
1 stick (8 tbsp) 4 oz (112 g) butter
2 shallots, chopped
2 tbsp chopped fresh parsley
3 cloves garlic, crushed
1/2 tsp paprika
1/2 tsp coriander seeds
1/2 tsp caraway seeds
salt and freshly ground black pepper
2 3/4 cups (21 fl oz) 600 ml water or chicken stock
3 medium onions, thinly sliced
6 tomatoes, skinned, deseeded and chopped
1/2 oz (10 g) plain cooking chocolate, melted
method
1. Dice the turkey and pork.
2. Heat half the butter in a frying pan and cook the shallots, parsley and garlic until lightly browned.
3. Add a quarter of the turkey and pork to the pan and cook until golden brown.
4. Remove from the pan and place in a flameproof casserole dish.
5. Fry all the remaining meat, several batches at a time, using the remaining butter if required and place in the casserole.
6. Sprinkle the meat with paprika, coriander and caraway seeds.
7. Add salt and pepper to taste.
8. Pour over the water or stock, add the onions and cook gently over a low heat on top of the cooker.
9. Preheat the oven to 375°F (190°C) Gas Mk 5.
10. Add the tomatoes to the casserole and stir in the chocolate.
11. Increase the heat and cook for 5 minutes until the chocolate has melted.
12. Cover the casserole and cook in the oven for 1 hour or until the meat is tender.
2. Heat half the butter in a frying pan and cook the shallots, parsley and garlic until lightly browned.
3. Add a quarter of the turkey and pork to the pan and cook until golden brown.
4. Remove from the pan and place in a flameproof casserole dish.
5. Fry all the remaining meat, several batches at a time, using the remaining butter if required and place in the casserole.
6. Sprinkle the meat with paprika, coriander and caraway seeds.
7. Add salt and pepper to taste.
8. Pour over the water or stock, add the onions and cook gently over a low heat on top of the cooker.
9. Preheat the oven to 375°F (190°C) Gas Mk 5.
10. Add the tomatoes to the casserole and stir in the chocolate.
11. Increase the heat and cook for 5 minutes until the chocolate has melted.
12. Cover the casserole and cook in the oven for 1 hour or until the meat is tender.
serving amount
serves 8
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