1 large turkey breast fillet
1 tbsp oil (I used walnut oil)
turmeric (good for inflammation apparently)
salt and pepper
|crush the caraway seeds with pestle and mortar, and add the turmeric and herbs in quantites to your own taste.|
add the oil to form a paste
|rub the paste well all over the turkey breast fillet,|
cover with cling film and leave to marinade in the fridge for 24 hours.
|place the marinaded turkey into a dutch oven/slow cooker/large pot with about a half can of coconut milk and similar amount of filtered water.|
add an onion and some garlic and cook for about 3 hours on lowest heat setting.
|about an hour before serving, add a leek to the pot, washed and sliced lengthways.|
|remove the turkey and leeks from the pot once they are cooked|
|add some chopped mushrooms to the creamy sauce which has taken the flavours of the marinaded turkey. Cook for about 15 minutes.|
|serve the turkey, leeks and mushrooms with some steamed broccoli!|