You may be sick of the sight of turkey at the moment, but if you have ever felt challenged by how to tenderise the most difficult bird on this planet, this recipe demonstrates how it is done. We have even used the breast. If you are on a budget at the moment (turkey is cheaper than chicken) and you want to eat lean meat, then this winter casserole is just the ticket. On Sundays, when we have time, it is great to prepare a dish which is slightly more involved. On weekdays, we try to spend no more thirty minutes on cooking. Our casserole takes about 25 minutes to prepare and 40 minutes to cook. Therefore, we would recommend it for weekend preparation. It can also be made in advance and be kept refrigerated for up to 48 hours. We would not recommend short-cutting on braising the turkey, as that is how the meat softens and soaks up the stock's lovely flavousr. Why deep fry the nuts? Try one after and you will taste the difference. Doing so makes the peanuts' flavour pop and therefore your casserole becomes exponentially richer. Patience dear readers.
Our casserole is spectacularly yummy. The turkey was so tender and the peanut sauce was spicy and had a flavoursome kick. We made two batches (although below is for two persons as always). I will be counting down the days until when we can demolish the second serving!
- 400g lean turkey breast meat cut into 2cm cubes
- 2 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped or crushed
- 1 fresh chilli, finely chopped
- 2 tsp tomato purée
- 140ml chicken stock
- 1 bay leaf
- 1 cardamom pod
- Salt and pepper
- 110g shelled unsalted peanuts
- Vegetable oil for deep frying
- 1 small green pepper, seeded and diced
- pinch cayenne pepper
- In a deep flameproof casserole, heat 1 tbsp of vegetable oil and add the onion, garlic and chilli. Cook on a medium to low heat for about 5 minutes until the onions are soft.
- Add the diced turkey and turn the heat up so that it can brown evenly. Stir frequently to ensure the onion mixture is coating the meat evenly.
- After about 5 minutes add the tomato puree, bay leaves and press the cardamom pods with the side of a knife so they spilt open before you add them to the mixture. Stir well and then stir in the stock, bring it to the boil.
- Let it boil for about a minute before turning the heat to a minimum and place a lid to let it simmer for 40 minutes.
- Whilst the meat is simmering in the stock, take 150g of the peanuts and deep fry in the vegetable oil for 5 minutes until they are a deep and golden brown. Remove with a slotted spoon onto kitchen paper and try to remove as much excess oil as possible.
- After the meat has been simmering for 40 minutes, remove from the heat. Use a ladle to remove 250ml of the cooking liquid and pout into a blender with the deep fried peanuts. Blend until you have a thick paste.
- Return the casserole to a low heat and stir in the peanut paste until all the meat is evenly coated.
- In a frying pan heat 1 tbsp of the oil and fry the remainder of the peanuts with the diced peppers. Add the cayenne pepper with a little salt and black pepper to taste until the peanuts start to brown and make a popping sound.
- Serve the casserole on a bed of rice and sprinkle the peppers peanut mix on top