Turkey portions creole recipe
information
Preparation time: 20 minutes.
Cooking time: 1 1/2 hours.
Calories: 209 per portion
ingredients
2 tablespoons plain flour
salt and pepper
750 g (1 1/2 lb) turkey portions
2 tablespoons oil
2 onions, sliced
1 green pepper, cored and seeded
1 garlic clove, crushed
1 x 400 g (14 oz) can peeled chopped tomatoes
1 bouquet garni
150 ml (1/4 pint) chicken stock
chopped parsley, to garnish
salt and pepper
750 g (1 1/2 lb) turkey portions
2 tablespoons oil
2 onions, sliced
1 green pepper, cored and seeded
1 garlic clove, crushed
1 x 400 g (14 oz) can peeled chopped tomatoes
1 bouquet garni
150 ml (1/4 pint) chicken stock
chopped parsley, to garnish
method
1. Season the flour and use to coat the turkey portions. Heat the oil lightly in a large flameproof casserole and fry the turkey portions until golden on all sides.
2. Add the onion, garlic and green pepper to the turkey, lower the heat and cook gently for 5 minutes. Cook for a minute, then add the tomatoes and juice, bouquet garni and stock.
3. Bring to the boil, stirring, cover tightly and simmer gently for PA hours, or until the turkey portions are tender.
4. When cooked lift the turkey pieces on to a warmed serving dish and keep hot. Discard the bouquet garni and boil the sauce rapidly, uncovered, until reduced to a coating consistency.
5. Adjust the seasoning to taste and pour over the turkey. Serve sprinkled with parsley.
This is a tasty and economical casserole for family meals. You can always add a little dry white wine to the stock if you want to serve it to guests.
2. Add the onion, garlic and green pepper to the turkey, lower the heat and cook gently for 5 minutes. Cook for a minute, then add the tomatoes and juice, bouquet garni and stock.
3. Bring to the boil, stirring, cover tightly and simmer gently for PA hours, or until the turkey portions are tender.
4. When cooked lift the turkey pieces on to a warmed serving dish and keep hot. Discard the bouquet garni and boil the sauce rapidly, uncovered, until reduced to a coating consistency.
5. Adjust the seasoning to taste and pour over the turkey. Serve sprinkled with parsley.
This is a tasty and economical casserole for family meals. You can always add a little dry white wine to the stock if you want to serve it to guests.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
