Fruity turkey bake
dietary information: | |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
serves 4
filling:
| 450 | g | turkey breast, cut into 2cm pieces |
| 25 | g | rice flour |
| 3 | tbsp | olive oil |
| 6-8 | salad onions, chopped | |
| 150 | g | dried apricots, chopped |
| 300 | ml | semi-skimmed milk |
| 75 | g | cheese, grated |
| freshly ground black pepper |
topping:
| 2 | bags | plain crisps, crushed |
| 2 | tbsp | fresh parsley, chopped |
| 25 | g | cheese, grated |
preheat oven: 190°C, 375°F, Gas 5
| 1. | Coat the turkey in the rice flour which has been seasoned with freshly ground black pepper. Then stir fry the turkey in the oil for 2-3 minutes. |
| 2. | Stir in the onions, apricots and milk, cook for 2-3 minutes until the mixture has thickened, then stir in the cheese. |
| 3. | Put the mixture into an ovenproof dish. |
| 4. | Mix together the crushed crisps and parsley, spread over the top of the turkey mixture. Sprinkle the cheese over the top. |
| 5. | Bake for 15-20 minutes, then serve with lightly steamed vegetables. |
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