IT’S CHRISTMAS! So let’s do something warming, comforting and yet really, really good for you. This turkey stew doesn’t take long to make but is so much more exciting than a bog-standard tin of soup. I like to serve it with a hunk of crusty bread and a really generous dollop of cranberry sauce. I try to avoid writing recipes where you’ve got to measure the ingredients, so in this recipe I use a humble, standard-sized mug to measure out the liquid. As usual, this recipe serves one person, but there’s nothing to stop you cooking a batch and freezing what you don’t plan to eat within a few days. Merry Christmas!Ingredients
- 3 rashers of Smoked Back Bacon, finely sliced
- Extra Virgin Olive Oil
- 150g of Turkey Steak, sliced into bite-size chunks
- 3 sprigs of Thyme
- 3 cloves of Garlic, finely chopped
- 1 Leek, cut into 1cm chunks
- 1/2 Carrot, cut into 1cm chunks
- 1 Parsnip, cut into 1cm chunks
- 1/2 Potato, cut into 1cm chunks
- 1/2 tablespoon of Red Wine, White Wine or Cider Vinegar
- 1 Chicken Stock Cube
- 1 tablespoon of Plain Flour
- Get saucepan on a high heat with a tablespoon of olive oil. Add the bacon, and fry for 3-5 minutes, until crisy, gorgeous and a tiny bit gnarly. Remove the bacon from the pan, set aside and add the turkey, supporting with a bit more oil if you need to. Fry the turkey for 3 minutes. All you are looking to do is give the outside a nice brown colour; you don’t need to worry about cooking it through at this stage. Once you’re at that stage, remove the turkey and set aside.
- Turn the heat down a little and throw in your leek, along with the garlic and thyme. Season with salt and pepper and fry for about 5 minutes, allowing it to soften and sweeten. After this time, let the other veg join the party and fry for another 5 minutes.
- In a standard-sized mug, crumble in a stock cube and the plain flour. Fill the mug with boiling water, and stir with a fork for a couple of minutes. The stock will thicken and most of the flour will dissolve, but the nice way about doing this beforehand is that if there are any lumps of flour, they will float to the top and you can just skim them off.
- It’s time to bring everything together. Add the turkey back into the saucepan along with most of the bacon, holding some back to sprinkle on top at the end. Pour in the stock, tinkle in the vinegar and bring to a boil, before dropping the heat to a low temperature and cover with a lid. Allow the stew to blip away for 20 minutes, adding a little more water if you need to. The carrot will take the longest to soften, so check it to see if the stew is ready. When it’s ready, serve it up and sprinkle over the rest of the crispy bacon. This is perfect served with a generous dollop of cranberry sauce. It’s like Christmas dinner…but healthy!