Turkey. Not just for Christmas. Quick Provencale Turkey

 

I’ll be honest, usually I buy diced turkey thigh to hurl into a curry or something because it’s the kind of meat that can carry such a range of flavours quite successfully. And it’s lean. And it’s relatively cheap. But with my just arranging this year’s holiday to France I thought it might be interesting to evoke the smells and tastes of southern France rather than my usual culinary journey to somewhere far flung and far eastern. So, a mixture of peppers, tomatoes, garlic and herbes de Provence (and if I was without Lola and Finn, a handful of olives) were the inspiration behind this slightly ad hoc but very satisfying dish which smelt great whilst cooking and delivered a rich, tomatoey, ‘Provencey’ flavour, approved of especially by Lola and Finn.

In terms of weekday cooking, when I crash into the house with two hyperactive children, a bag for life full of marking and a generally negative outlook on working for a living, I just want something I can hurl together with what I have in the cupboard and the fridge/freezer before crashing on the sofa. This just might be it. And not only does it create a healthy meal for me and my bubs, it’s evocative of the holiday I am so looking forward to.

 

This post is an entry for BritMums’ Summer Turkey Recipe Challenge. You can find plenty of information at here about the versatility of cooking with turkey. You can also visit www.leanonturkey.co.uk for other recipe ideas!

 

Quick Provencale Turkey

Serves Lola, Finn, Mum, Dad and one other

 

Ingredients:

 

400g diced turkey thigh
2 peppers, or a third of a pack of frozen peppers
1 onion diced
3 cloves of garlic, finely chopped
1 heaped tsp of herbes de Provence, or you could use thyme, or oregano
200ml chicken stock made with a bouillon type cube
tin of chopped tomatoes

a squirt of tomato puree
Salt and pepper

 

Method:

 

 

In a suitable heavy bottomed pot or casserole pan, add the olive oil and saute the turkey pieces until they become slightly coloured.

 

 

 

Add the onions and cook until they become translucent and then add the garlic. Cook briefly until the garlic becomes fragrant but take care not to burn it. Add the herbs de Provence and stir, then add the peppers.

 

 

 

Saute until the peppers begin to soften, scraping up the bottom of the pan to get up any tasty turkey bits, then add the chicken stock. Finally, add the tomato puree and stir before finally adding the tinned tomatoes and some seasoning.

 

 

 

Bring the mixture up to the boil and then reduce to a simmer. Cook for about 20/30 minutes, stirring occasionally so that it does not catch on the bottom of the pan. By this time the mixture should have perceptibly thickened and tomatoey. If you want to thicken the sauce further then increase the heat to a boil for a couple of minutes or so until the sauce is the consistency you desire. Taste and season once again.

 

 

 

I served this with rice, but some other lovely carb like pasta or some potatoes might be good too. Or you could dunk some crusty bread into it and all will be right with the world for a little while.