British turkey Jambalaya
Serves: 4
Preparation time: 10-12 minutes
Cooking time: 25 minutes
Ingredients:
1 tbsp sunflower oil
1 onion, peeled and chopped
3-4 garlic cloves, peeled and chopped
2 celery sticks, trimmed and chopped
100g/4oz carrots, trimmed, peeled and diced finely
6 rashers back bacon, chopped
175g/6oz long grain rice
450g/1lb diced turkey breast
1 tsp chilli powder to taste
1 tsp ground ginger
2 tbsp tomato purée
450ml/ ¾ pint turkey or chicken stock, warmed
1 red pepper, deseeded and finely chopped
2 tbsp freshly chopped coriander
2 tbsp roughly chopped pistachio nuts
Method:
1. Heat the oil in a large frying pan and sauté the onion, garlic, celery, carrots and bacon for 5 minutes, stirring frequently. Add the rice, diced turkey and spices and continue to sauté for a further 5 minutes.
2. Blend tomato purée with the 2 tbsp of the stock and add to the pan with 150ml/ ¼ pint of the stock. Bring to a gentle boil and simmer for 15 minutes, adding extra stock as it is absorbed.
3. Meanwhile, cover the red pepper with boiling water, leave for 5 minutes, drain and add to the pan. Continue to cook, adding more stock as necessary for a further 10 minutes or until rice and turkey are tender.
4. Sprinkle with chopped coriander and pistachio nuts and serve immediately.
(If liked, add a few peeled prawns, thawed if frozen for the last 5 minutes of cooking time).
Serves: 4
Preparation time: 10-12 minutes
Cooking time: 25 minutes
Ingredients:
1 tbsp sunflower oil
1 onion, peeled and chopped
3-4 garlic cloves, peeled and chopped
2 celery sticks, trimmed and chopped
100g/4oz carrots, trimmed, peeled and diced finely
6 rashers back bacon, chopped
175g/6oz long grain rice
450g/1lb diced turkey breast
1 tsp chilli powder to taste
1 tsp ground ginger
2 tbsp tomato purée
450ml/ ¾ pint turkey or chicken stock, warmed
1 red pepper, deseeded and finely chopped
2 tbsp freshly chopped coriander
2 tbsp roughly chopped pistachio nuts
Method:
1. Heat the oil in a large frying pan and sauté the onion, garlic, celery, carrots and bacon for 5 minutes, stirring frequently. Add the rice, diced turkey and spices and continue to sauté for a further 5 minutes.
2. Blend tomato purée with the 2 tbsp of the stock and add to the pan with 150ml/ ¼ pint of the stock. Bring to a gentle boil and simmer for 15 minutes, adding extra stock as it is absorbed.
3. Meanwhile, cover the red pepper with boiling water, leave for 5 minutes, drain and add to the pan. Continue to cook, adding more stock as necessary for a further 10 minutes or until rice and turkey are tender.
4. Sprinkle with chopped coriander and pistachio nuts and serve immediately.
(If liked, add a few peeled prawns, thawed if frozen for the last 5 minutes of cooking time).
