Tuesday, 13 December 2011
In my student days, it was a cheap meal to make and lasted me the best part of a week. It requires basic ingredients and is good with either a jacket potato or rice as accompaniment. I remember I used to add frozen peas to the rice mix when at Uni in a nod towards increasing my vitamin intake.
To make a panful, serving 3 with healthy appetites, we used
450g turkey breast, diced into even sized pieces
one bunch salad onions, washed and sliced
2 Tbsp cornflour, seasoned
2 Tbsp redcurrant jelly
1" piece of fresh ginger, peeled and finely diced (or 1 heaped tsp ground ginger)
One orange, juiced.
Once the turkey was cooked through and the sauce had thickened it was served with a jacket potato.
It can also be served with wholegrain rice and peas. This will make the amount serve 3/4 comfortably.
This keeps well in the fridge for a couple of days (ensure you reheat it thoroughly) or can be frozen (again defrost slowly and ensure it's heated through properly before serving.)