(Main course - Serves 4)
Ingredients
50 g / 2 oz LURPAK Slightly Salted Butter
1 1/2 tbsp mild curry powder
400 g / 14 oz turkey breast, cut into strips
320 g / 11 oz washed and drained bulgur wheat
800 ml / 1 1/2 pts vegetable stock
6 leeks in 1 cm / 1/2" rings (approx. 600 g / 1 1/4 lbs)
1/2 tsp salt
100 ml / 4 fl oz freshly squeezed orange juice
Decoration: Finely cut leeks.
Accompaniments: 150 g / 5 oz mango chutney - and Japanese soya sauce.
|
|
 
Instructions
Fry the butter until golden in a deep frying pan. Add curry and lightly cook it. Brown the turkey for approx. 2 min. Remove the meat and keep it warm. Pour bulgur in the pan and lightly fry for approx. 1 min. Add stock and boil the bulgur, covered and over a moderate heat, for approx. 3 min. Add leeks and salt and boil, uncovered and over a moderate heat, for approx. 5 min. Fold in turkey and orange juice. Season.
Serving: Pour the turkey dish into a warm deep dish and decorate with finely cut leeks.
|