A richly flavoured combination of lean turkey and vegetables, cooked in cider, with a topping of light, herby scones, makes a great winter supper.
6 people made this
500g diced turkey
2 tbsp plain flour
1½ tbsp olive oil
2 onions, finely chopped
450ml dry cider
1 bay leaf
4 carrots, peeled
150g button mushrooms, wiped and halved if large
3 courgettes, trimmed
100g sweetcorn (canned or frozen)
175g self-raising flour
1 tbsp chopped fresh parsley
1 tbsp snipped fresh chives
1 tbsp chopped fresh oregano, or 1 tsp dried
30g unsalted butter, chilled and diced
100ml semi-skimmed milk
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Method Prep:40min › Cook:20min › Ready in:1hr
Preheat the oven to 200°C/gas 6. Toss the turkey in the flour mixed with a little seasoning to coat. Heat 1 tbsp of the oil in a deep frying pan. Add the turkey and fry over a moderate heat, stirring frequently, for about 3 minutes. Stir in the remaining oil and the onions, lower the heat and cook for a further 5 minutes until the onions are golden.
Stir in the cider and bay leaf and bring to the boil. Quarter the carrots lengthways, then chop into 2cm chunks and add to the pan with the mushrooms. Reduce the heat and simmer gently for 20 minutes.
Meanwhile, cut the courgettes into quarters lengthways, then cut across into chunks, about the size of the carrots. Mix with the sweetcorn and set aside.
To make the cobbler topping, combine the flour, herbs and a little seasoning in a bowl. Using your fingertips, rub in the butter until the mixture looks like fine crumbs, then stir in the milk until the ingredients come together to make a soft dough. (This can be done in a food processor.) Turn the dough out onto a floured work surface and press out with floured fingers until about 1cm thick. Using a floured 6cm round biscuit or scone cutter, cut out 8 rounds, re-using the trimmings.
Stir the courgettes and sweetcorn into the turkey mixture and season to taste. Transfer to an ovenproof dish and arrange the ‘cobblers’ on top. Cook, uncovered, for 20 minutes until the topping is golden. Serve hot.
To prepare ahead, cook the turkey and vegetables, then cool and chill. Reheat gently, then bake with the cobbler topping.
This was lovely and definitely worth the effort. I didn't have the ingredients, so used red pepper, carrots and peas instead - still yummy. The family all gave it the thumbs up. It's very filling, so a good one pot meal.
12 Jan 2012