Buckinghamshire Advertiser - - FOOD AND DRINK -

Half a tea­spoon freshly ground

pep­per 250g nat­u­ral yo­ghurt (save a bit

for gar­nish) 2 Reg­u­lar onions, sliced 2 Ta­ble­spoons of olive oil (no

need for ex­tra vir­gin here) 4 Garlic cloves, crushed 2 Tins chopped toma­toes 250ml Veg­etable or chicken stock 250g Fresh spinach 2 Tea­spoons le­mon zest Fresh herbs for gar­nish – mint, pars­ley or co­rian­der would be good. Mix to­gether the dried spices and the salt and pep­per and mix well into the chunks of turkey, now mix in the yo­ghurt. Leave to mar­i­nate for a min­i­mum of 1 hour. Heat the oil in a fry­ing pan, and sear the turkey in the hot oil. Re­move the turkey with a slot­ted spoon, and add the sliced onions to the oil, and cook un­til soft­ened, but not browned. Trans­fer the onions, turkey, toma­toes, garlic and stock to a large casse­role saucepan. Stir well, and bring to the boil, then re­duce to a very low sim­mer, and cook un­til the toma­toes are cooked down, (about 30-40 min­utes) stir­ring oc­ca­sion­ally, and adding more wa­ter to keep moist. Be­fore serv­ing, stir in the spinach and un­til wilted, and the le­mon zest, then check the sea­son­ing. Serve with a dol­lop of fresh yo­ghurt on top and some torn herbs.

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