Preparation time 15 minutes,
Cooking time 30 minutes,
Calories 315 per portion
25 g (1 oz) plain flour
1/2 teaspoon grated nutmeg
salt and pepper
4 turkey fillets, cut into fine strips
2 tablespoons oil
1 onion, thinly sliced
227 g (8 oz) can peach slices, drained
300 ml (1/2 pint) chicken or turkey stock
150 ml (1/4 pint) soured cream
1. Mix together the flour, nutmeg, salt and pepper and toss the turkey strips in the seasoned flour. Heat the oil in a frying pan and brown the turkey strips all over.
2. Add the onion and cook for a further 2-3 minutes until soft. Add the peach slices, reserving a few for garnish, and chicken stock to the pan and bring to the boil.
3. Reduce the heat and simmer gently for 20 minutes.
4. Remove the pan from the heat and add the soured cream. Reheat without boiling. Garnish with chopped parsley, reserved peach slices and bay leaves, and serve with a mixed salad.
Serve fresh spinach noodles with this dish. Cook fresh pasta in boiling salted water for about 5 minutes. Drain, butter and serve.
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