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Turkey Ragout

ingredients

serves 4
800 g (1 3/4 lbs) turkey breast
1 large onion
2 garlic cloves
2 oz (50 g) streaky bacon
1 large carrot
1 stick celery
2 tbsp olive oil
1 rounded tsp flour (All purpose)
125 ml (4 fl oz) 1/2 cup chicken stock
1 cup (8 fl oz) 250 ml dry red wine
1/2 tsp salt
1/2 tsp freshly ground black pepper
Pinch each dried marjoram and thyme
1 bay leaf

method

1. Peel onion and garlic, chop with bacon. Scrape, wash and chop carrot. Trim, wash and slice celery. Chop all vegetables very finely.

2. Wash, dry and cube meat.

3. Heat oil in pan with lid. Fry onion, garlic and bacon until brown and cooked through. Add carrot and celery and continue to fry briefly, stirring well.

4. Next add cubed meat and brown thoroughly. Sprinkle flour over mixture and stir well, then pour in chicken stock gradually and bring to the boil.

5. Add wine and continue to boil, uncovered and stirring frequently, until sauce is reduced by half.

6. Season ragout with salt, pepper, thyme, marjoram and bay leaf, then cover again and simmer over a low heat for 15 minutes longer.

7. Serve accompanied by wholewheat noodles, mashed potatoes or rice.

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