600 g (1 1/4 lb) turkey fillet
juice and rind of 2 lemons
150 ml (1/4 pt) chicken stock
2.5 g (1/2 tsp) sugar
salt and pepper
15 g (1 tbsp) cornflour
15 ml (1 tbsp) water
150 ml (1/4 pt) yoghurt
juice and rind of 2 lemons
150 ml (1/4 pt) chicken stock
2.5 g (1/2 tsp) sugar
salt and pepper
15 g (1 tbsp) cornflour
15 ml (1 tbsp) water
150 ml (1/4 pt) yoghurt
method
1. Cut the turkey fillets lengthwise into thin strips.
2. Put them in a shallow pan and add the lemon juice and a little grated rind, the stock, sugar, salt and pepper.
3. Poach the turkey on a gentle heat for 20 minutes.
4. Mix the cornflour and water to a smooth paste.
5. Add this to the pan and stir around to thicken the poaching liquid.
6. Add the yoghurt and cook for a further 5 minutes on a gentle heat. Adjust the seasoning.
7. Serve with a colourful vegetable — carrots or mangetout would go well.
2. Put them in a shallow pan and add the lemon juice and a little grated rind, the stock, sugar, salt and pepper.
3. Poach the turkey on a gentle heat for 20 minutes.
4. Mix the cornflour and water to a smooth paste.
5. Add this to the pan and stir around to thicken the poaching liquid.
6. Add the yoghurt and cook for a further 5 minutes on a gentle heat. Adjust the seasoning.
7. Serve with a colourful vegetable — carrots or mangetout would go well.
serving amount
serves 4
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