Things of the season
I made this last week, and I'm planning to make it again, because this stew is simply delicious:
Mainly turkey, pumpkin and peas, my adaptation (and simplification) of a recipe by vlad_piskunov. Originally uses mutton, but my stomach can't stand it for some reason, so I went for turkey.
1 kg / 2 lb turkey fillet, cut into large-ish cubes
2 onions, sliced
4 cloves garlic
1 big carrot, diced
1/2 l / a little less than 1 pint dark beer (Leffe works really well)
1 tsp herbes de Provence
black pepper
2 tbsp tomato paste
5 tbsp olive oil
1 kg / 2 lb peeled pumpkin, cut into large-ish cubes
1 tsp brown sugar
salt
juice of half a lemon
1/2 kg / 1 lb frozen peas
Fry the onions and whole cloves of garlic in a large frying pan in 3 tbsp oil until golden, then remove to a plate and set aside.
Brown the meat in the same oil, remove to the same plate.
Brown the diced carrot; return the onions, garlic and meat to the pan, add the beer and bring to the boil. Cook uncovered at low heat for 15 minutes.
Add the salt, pepper, herbes de Provence and tomato paste. Cook covered at minimum heat between 45 minutes and 1 hour.
Put the pumpkin into a skillet. Sprinkle with salt, sugar, lemon juice and the remaining olive oil. Mix well and bake at appr. 180 C / 350 F until almost ready.
Add the pumpkin and the frozen peas to the meat, bring to a boil and cook for 10-15 minutes.
For those who don't like beer: there is no yeasty smell or any taste of beer at all in the resulting dish. :)
Please let me know if anyone tries this!
Mainly turkey, pumpkin and peas, my adaptation (and simplification) of a recipe by vlad_piskunov. Originally uses mutton, but my stomach can't stand it for some reason, so I went for turkey.
1 kg / 2 lb turkey fillet, cut into large-ish cubes
2 onions, sliced
4 cloves garlic
1 big carrot, diced
1/2 l / a little less than 1 pint dark beer (Leffe works really well)
1 tsp herbes de Provence
black pepper
2 tbsp tomato paste
5 tbsp olive oil
1 kg / 2 lb peeled pumpkin, cut into large-ish cubes
1 tsp brown sugar
salt
juice of half a lemon
1/2 kg / 1 lb frozen peas
Fry the onions and whole cloves of garlic in a large frying pan in 3 tbsp oil until golden, then remove to a plate and set aside.
Brown the meat in the same oil, remove to the same plate.
Brown the diced carrot; return the onions, garlic and meat to the pan, add the beer and bring to the boil. Cook uncovered at low heat for 15 minutes.
Add the salt, pepper, herbes de Provence and tomato paste. Cook covered at minimum heat between 45 minutes and 1 hour.
Put the pumpkin into a skillet. Sprinkle with salt, sugar, lemon juice and the remaining olive oil. Mix well and bake at appr. 180 C / 350 F until almost ready.
Add the pumpkin and the frozen peas to the meat, bring to a boil and cook for 10-15 minutes.
For those who don't like beer: there is no yeasty smell or any taste of beer at all in the resulting dish. :)
Please let me know if anyone tries this!