Genoese stir-fried turkeyby tn brown
|Preperation time: 10 mins
Cooking time: 15 mins
|30g pine nuts;
2 tbsp olive oil;
2 courgettes, sliced diagonally;
220g baby plum tomatoes, halved;
450g turkey breast fillet, cut into bite-sized pieces;
1 onion, sliced;
1 clove garlic, finely chopped;
4 tbsp pesto;
salt and pepper to season.
Ciabatta and salad to serve.
|Heat a non-stick frying pan and toss the pine
nuts until golden. Set aside.
Heat half of the oil in a wok and stir-fry the turkey for about 5 minutes until cooked and golden. Remove from the pan and keep warm.
Add the remaining oil to the wok and stir-fry the courgettes and onion for about 3 minutes until the courgettes are tender. Add the garlic and tomatoes and continue cooking for a further minute. Return the turkey and stir in the pesto. Season and sprinkle over the pine nuts.
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