Tuesday, October 5, 2010

Slow cooked turkey, leeks and mushrooms in a creamy coconut sauce


1 large turkey breast fillet
1 tbsp oil (I used walnut oil)
turmeric (good for inflammation apparently)
caraway seeds
salt and pepper
coconut milk
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.
cover pot and allow to simmer for another hour or so.

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!

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