It’s Foodie Friday again, welcome back to Mari’s Recipe Book and this week I’m taking part in the Brit Mums Lean on Turkey as I’d really love to have a masterclass with Marco Pierre White and £250 wouldn’t be bad either!
What they’re looking for is family recipes and that, for us in this house if the girls are to eat too, means cut back on the spice and strong flavours, keep it simple and obviously tasty.
The one thing I really love about stir fry is I get to use my wok which I adore and everything goes into one pan meaning less clearing up afterwards too. It’s a very healthy way of cooking and surprisingly easy.
This recipe has been purposely kept plain but of course can be spiced up in a trillion ways to suit your tastes and if you’ve had a hard day THIS is the recipe for you as in 20 minutes – time to stir fry the turkey – it’ll be on the table.
Turkey Stir Fry
Ingredients
I pack of cubed turkey meat (500g) or slices cut into strips a drop of olive oil salt and pepper Vegetables for stir fry (I had chantenay carrots, mini corns, mange tout, onion and red pepper) a splash of wine 1 tsp grain mustardMethod
Put the Chantenay carrots in a little water, bring to the boil and blanch for a minute of two. This will just make sure they’re not too crunchy.
In the meantime heat a little olive oil in your wok or frying pan on a high heat, add the meat and toss until coloured on all sides add the onion and put the lid on to sweat them and soften them.
Add the rest of the vegetables and the drained carrots turn the heat down to medium. I also added a ladle of the carrot water before I drained them 
Add a teaspoon of grain mustard, salt and pepper and a splash of wine, cover and stir occasionally. (You can pretty much add any flavourings you want at this point if you want it spicier.)
In about 20 minutes (time to cook the turkey – test by cutting a piece in half and making sure the meat is white not pink) this meal is ready, serve on a plate and Buon Appetitio!
