Saturday, 23 April 2011

7.6 Saturday
Turkey Stew

Turkey Stew


Remainder of Turkey Drumstick
1 onion, chopped
2 carrots, sliced
Garlic, clove
Thyme, sprig
1 potato, cubed
Tin Butter Beans
3sp seasoning
1sp cooking oil
Cabbage, shredded
Pasta, pieces (leftover)
Flour, 8sp
Red Wine, splash
Water, 2 pints
Salt, pinch


Heat up the oil in a large pot and brown the turkey drumstick. 

Add the chopped onions, carrots, garlic and thyme. Put in the seasoning and then add the potato and the red wine.

Put in 2 pints of water. 

Stir and leave to cook for an hour. Check every 15 to 20 minutes and add more water if required.

Then mix together flour, salt and water to make a dough ball.

Pinch off a small amount and roll into individual dough balls.

Add to the soup, ten minutes before the end.

Add the butter beans and shredded cabbage and any pasta pieces you may have left over. Cook for a further ten minutes then carefully take out the turkey drumstick and slice off the meat and distribute in the serving bowls. Then ladle the rest of the meal over the top of the meat.

This meal can be found on Shopping List 7

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