Turkey and mushroom stew
This serves 2-3, depending on portion size. It goes well with creamy mash or jacket potatoes, and tastes much richer than it actually is.
Method1) First, chop the onion finely and cursh the garlic, sprinkling with salt. Gently sweat both for a few minutes in a large, heavy-based saucepan. Meanwhile, slice the mushrooms and peppers. Add these to the onion/garlic. Stir and fry gently for 5-10 mins, allowing the mushrooms to release and absorb their juices.
2) Add the herbs, when you smell their aromas being released, add the turkey. Stir and heat, allowing the turkey to brown a little.
3) Add the stock; this should come 2/3 the way up, NOT cover the turkey. You may not use all of the stock. Taste and season now- the stock may be quite salty.
4) Bring to 'just' bubbling, then cover and simmer (or put in a med oven) for 1/2 hour.
5) Using some of the leftover cool stock (or water if you have run out), make a paste out of 2 tablespoons of cornflour. Gently mix this paste into the casserole.
6) Gently simmer it for a further 20-25 minutes. It should not taste 'floury' by this time, but the sauce should have thickened. If it isn't thick enough, raise the heat a little and cook with the lid off for 10 min; adding too much flour will make it bland.
7) Add more salt if required, grind in plenty of black pepper.
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