2 medium sized onions
2 cloves of garlic
3 tbsp grapeseed oil
500 g turkey steaks
1 tbsp plain flour
3 chicken stock cubes
2.5 dl boiling water
2.5 dl white wine
1 tbsp tomato puree
1 tbsp Dijon mustard
2 tbsp Greek style plain yogurt
0.5 tsp hot chilli powder
2 cans of kidney beans (at 400 g each)
3 medium sized peppers
- Peel and dice the onions. Cut the turkey steaks into small pieces. Drain the beans and dice the peppers. Chop the chillies fairly finely.
- Dissolve the chicken cubes into the boiling water, then add the white wine, tomato puree and Dijon mustard.
- Heat up the oil in a large pan, then add the onions and press in the garlic and fry until they go translucent.
- Add the turkey and stir until the pieces are sealed.
- Sprinkle the flour and stir in so it soaks up some of the fat.
- Add the stock mix and yogurt and stir well.
- Add the kidney beans, chopped chillies and chilli powder and black pepper and bring to the boil.
- Leave to simmer for about 30 minutes, then add the peppers and leave to simmer for another 5 - 10 minutes.
- Boil the rice in the meantime.
Actually it was very hot with the 5 chillies, since we put in the seeds as well. Lundulph thought the heat was ideal.
We used Thai rice, because the brown rice would have taken too long to boil. The wine was the excellent Muscadet from the local Coop for £2.99. And as Lundulph said, drinking the left-over wine from the cooking tastes nice because it doesn't really count.