Turkey rainbow sauce Reply

Turkey rainbow sauce

4 large turkey breasts or 6 thin turkey steaks

1 Kallo Chicken stock cube – gluten free, dairy free

1 medium red onion

3 sticks of celery

1 yellow pepper

1 courgette

1 small aubergine

1 handful of mushrooms

Handful of broccoli florets

1 tablespoon of ‘pesto’

1 tablespoon of tomato puree

1 tablespoon of smoked paprika

1 dessert spoon of mixed herbs

1 glass of red wine

1 splash of balsamic vinegar

2 cloves of garlic or 1 dessert spoon of garlic puree

1 tin of chopped tomatoes

Chop up the turkey and gently fry it/brown it in the pan with a splash of olive oil. I use turkey because it is cheaper than chicken, has a stronger taste and the texture absorbs the flavours of the sauce better. Once the meat has coloured add the stock cube and let it melt into the meat. Season the meat, with the salt, pepper and smoked paprika and then add the onions and garlic. Soften them on a medium heat for about five minutes. Keep stirring so that the garlic does not burn. Add a splash of balsamic vinegar to sweeten it and then add the celery. Once that starts to change colour, add the herbs and aubergine. As the aubergine changes colour and absorbs some liquid, add the wine. Cook for five minutes or so and then add the mushrooms, followed by the courgettes and peppers. Next stir in the pesto. I have just discovered a gluten free, dairy free and nut free one that was really delicious and added a real depth to the dish.  See picture. I found it on the free from shelf at Waitrose. Obviously, if you are ok with dairy, you can use normal pesto, but for us, this has been a revelation. We used to love pesto and it was a real favourite with Zac, so I am glad I found this one.

After the pesto, then add the broccoli and let it cook for a few minutes, before adding the tinned tomatoes. Stir it all through and taste the sauce. Add extra seasoning or a splash of wine, paprika or tomato puree if it needs more intensity. Keep going til you like the taste and then cover it and cook it on a low heat for about 40 or 50 minutes. Keep an eye on it and stir from time to time. You need the sauce to reduce and intensify but you don’t want it to burn or stick. This sauce is great with any pasta, but also works just as well with rice. Again, a naturally non-dairy meal, full of protein, vegetables and vitamins. It also blends up really well and goes quite creamy in texture if you blend it till it is smooth. A big hit with the children.


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