TURKEY CASSEROLE


1 big onion (sliced)

2 cloves garlic

1 pepper finely sliced

4 smallish potatoes

2 tbsp olive oil

Flour to dust

1 stock cube (chicken)

bunch of basil

800 gr of turkey (diced in pieces about 3 inches)


In a shallow pan put the onion, the garlic, the potatoes (diced in pieces of 1 and 1/2 inches roughly), the olive oil, the cube and ½ a mug of water. Cover with lid and bring to boil. Let simmer with lid on for 10-15 minutes until potatoes are almost cooked. If necessary, add a little boiling water so that they don’t stick to the pan. Add at once the pieces of turkey seasoned with salt and pepper and dusted with flour, the sliced peppers and the basil. Cover and let cook for 7-8 minutes until turkey and peppers are cooked. Don’t allow the sauce to reduce too much and if necessary gradually add boiling water while cooking. You want this dish to be quite saucy but not runny. Serve with a sprinkle of hot paprika if you like. Accompany with basmati rice or “crostini” (toasted bread brushed with garlic)

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