Creole turkey

Creole turkey. Heat the oil in a large pan, add the onion, carrot and celery and fry gently, with the pan covered, for about 10 minutes or until the onion is soft.


  • Serves: 4
  • Preparation time:
  • Cooking time:

Method

Heat the oil in a large pan, add the onion, carrot and celery and fry gently, with the pan covered, for about 10 minutes or until the onion is soft.

Add the coriander and cook for 2 minutes. Stir in the tomatoes, orange juice and tomato puree, cover and simmer for 15 minutes.

Add the turkey strips, season to taste and cook for a further 10 minutes or until the turkey is done.

Serve with the chives sprinkled over and accompany with a green vegetable of your choice.

Tip: If you prefer a smooth sauce, liquidise it in a food processor and return to the pan before adding the turkey

Ingredients

  • 500g/1lb 2oz British Turkey breast strips
  • 1tbsp olive oil
  • 1 large onion, peeled and finely chopped
  • 1 large carrot, grated or finely chopped
  • 1 stick of celery, chopped
  • 2tsp ground coriander
  • 400g/14oz can chopped tomatoes
  • 150ml/1/4pt orange juice
  • 2tbsp tomato puree
  • Salt and black pepper

To garnish:

  • 2tbsp snipped chives
Star Rating Votes:2277

Nutritional values per portion

Energy 224Kcals
Protein 33g
Total Fat 4.1g
Saturated Fat 0.8g
Carbs 14.5g
Sugars 12.8g
Salt 0.5g
Fibre 2.6g

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