Wednesday, 9 March 2011

1.3 Wednesday - Turkey Dinner

Today's budget meal for four is the turkey dinner.


Turkey thigh (leave the drumstick for another day)


One onion

One clove of garlic


Cup of rice


One heaped teaspoon of cornflour


Take the upper thigh of the turkey and chop it into cubes. Any size is fine, but the smaller you cut it, the quicker it cooks and don't forget there will be one large bone in the middle.

Place a handful of the meat into a small bowl to keep for Friday's meal. Mix three dessert spoons of seasoning in with the turkey, heat up one dessert spoon of oil in a large pan and put the meat on top to brown.

Chop up an onion and add to the meat when it is nearly all brown. Add crushed garlic and a sprig of thyme to the pan. When you are ready add one pint of boiled water (straight from the kettle will do), cover and leave to simmer.

Season Friday's meat with half a dessert spoon of seasoning, a little chopped onion and thyme. Seal with cling film and put at the back of the fridge until Friday. 

Measure one and a half small mugs of rice and place in a separate pot. Pour hot water on top until it covers the rice then add the same amount of hot water again so there is twice as much water as rice.

You do not need salt. Bring to the boil for five minutes then reduce the heat right down and put a lid on the rice. It should take 12-15 minutes to cook.

If you are unsure, you can add some more hot water so it will not burn.

Prepare the vegetables. Check your meat to see if you need to add cornflour to thicken the juices.

I used one heaped teaspoon of cornflour placed in a ramekin or small bowl. Add twice as much cold water, mix together thoroughly, then pour over the cooking meat and stir in and cook for at least one minute before serving.

Before you serve, remove a couple of scoops of the meat for tomorrow's dinner. 

This meal appears on Shopping List 1 

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