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Dark turkey stir-fry

This was an emergency-running-out-of-ingredients improvisation but it turned out remarkably well! If you want turkey without the plainness of taste try something like this:

Some turkey breast
2 sun-dried tomatoes
4 dried apricots
4 cloves garlic
1/3 marrow
2 tsp tomato puree
Dash of sherry or vodka or other spirit
1 tsp chilli flakes
2 flour tortillas

The key to getting this to cook together nicely is slicing everything into nice matchstick shapes that will cook quickly and eat nicely. Slice the marrow, apricots, tomatoes, and garlic into matchsticks, and the turkey into strips about 1cm wide.

Get a wok or pan very hot and start the garlic, apricots, tomatoes, and chilli flakes quickly for a minute or two. Add the turkey and fry, stirring, for about two minutes. Then add the marrow and stir-fry for about two minutes. Add the puree, the spirit, and a dash of water and simmer, stirring, until the liquid reduces down (about three minutes).

Warm the tortillas in a pan (takes about 15 seconds per tortilla) and serve them with the stir-fry. Philippa doesn't like sun-dried tomatoes so try not to put too many on her plate, although they're really important for the overall flavour.

Serves two

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