Cut the turkey escalopes into bite-sized cubes, then brown in a glug of olive oil.
Finely chop the onion, peppers and garlic and add to the turkey pieces, cook until the onions are translucent.
Add the tin of tomatoes, oregano, chilli powder & sugar, and simmer until the turkey is cooked through.
Season to taste (I like lots of black pepper) and add the fresh basil to wilt immediately before serving.
Serve mixed in with some fresh egg pasta, and sprinkle with freshly grated parmesan.
|Chilli Powder (optional)||½ Tsp|
|Dried Oregano||½ Tsp|
|Chopped Tomatoes||1 Tin (400g)|
|Green Bell Pepper||½|
|Red Bell Pepper||½|
|Cloves Of Garlic||2|
|Salt & Freshly Ground Black Pepper||To Taste|
|Freshly Torn Basil Leaves||1 Handful|
This is a versatile recipe, you can substitute the turkey for lots of things - bacon works really well.
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
This beautiful rose wine is made entirely from Cabernet Sauvignon grapes, fruit driven, refreshing with abundance of berry flavours and a pleasant long finish.