poultry
serves 4
550g / 11/4lb raw boneless turkey meat,
cubed
30g / 1oz butter
30ml / 2 tbsp oil
1 onion, peeled and sliced
1 green pepper, deseeded and sliced
30ml / 2 tbsp flour
300ml / 1/2 pint cider
300ml / 1/2 pint
chicken stock
200g / 7oz can of sweetcorn kernels, drained
120g / 4oz mushrooms, sliced
salt and pepper
1 large dessert apple, peeled cored and sliced
fresh parsley, chopped
Melt the butter and oil in a frying pan ( skillet ), add the turkey
and fry until lightly browned. Transfer the meat to a casserole dish.
Add the onion and green pepper to the frying pan and fry in the same fat
until soft, stirring occasionally. Add the flour and stir
in. Gradually add the cider and stock and bring to the boil, stirring
frequently. Add the sweetcorn, mushrooms and seasonings and pour into
the casserole.
Cover the casserole and cook in a pre-heated oven at 1800C /
3500F / gas mark 4, for about an hour, or until tender. Adjust
the seasonings, stir in the apple and return to the oven for about 15
minutes.
Garnish and serve.