Turkey and Carrot Saute
1 hr 40 min.
- 5 cups turkey breasts (sliced)
- 3 Tbsps plain flour
- 3 Tbsps butter
- 1 Tbsp olive oil
- 3 large onions (sliced)
- 2 cloves garlic cloves (crushed)
- 1 tsp allspice
- 1 tsp paprika
- ¾ tsp ground Turmeric
- 3 ¼ cups carrots (cut into batons)
- ⅔ cup raisins
- 3 cups chicken stock (with 1 tbsp tomato puree dissolved in it)
- 1 ⅔ cups Pearl barley
- freshly ground peppers
Coat the turkey in flour, shaking off any excess.
Melt the butter and olive oil in a saucepan over medium heat, and place the turkey into the pan to brown for 3 minutes whilst stirring. When slightly browned on all sides, remove the turkey and place in a covered dish.
Add the chopped onions and crushed garlic to the saucepan and brown in the butter and oil. Add all the spices and a couple of sprigs of thyme and stir well and cook for 2 minutes until the mixture infuses.
Add the carrots and raisins, season with salt and pepper, and then stir in the stock mixture and bring to the boil. When boiling, reduce to a simmer, add the turkey pieces to the mixture. Simmer over a low heat for one hour.
After one hour of cooking over a low heat cover and remove form heat and leave in a warm place.
Make up the pearl barley as per the packet ingredients.
Serve turkey and sauce over a generous bed of pearl barley, garnish with sprigs of fresh thyme.