Meats Recipes - Turkey Veronica

Ingredients                                        

• 300 ml/1 1/4 cups chicken stock

• 1 bay leaf

• 40 g/3 tbsp butter

• 225 g/8 oz/2 cups turkey stir-fry meat

• 25 g/1/4 cup plain (all-purpose) flour

• 5 ml/1 tsp grated lemon rind

• 150 ml/2/3 cup single (light) cream

• 75 g/3 oz/1/2 cup seedless (pitless) white grapes, halved

• Salt and white pepper

• 350 g/12 oz green tagliatelle (verdi)

• Chopped parsley

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Method:

1. Put the stock in a pan. Add the bay leaf. Bring to the boil and leave to infuse while preparing the rest of the sauce.

2. Melt the butter in a separate pan. Add the turkey and cook, stirring, for 4-5 minutes until cooked through.

3. Add the flour and cook, stirring, for 1 minute. Discard the bay leaf, then gradually blend the stock into the turkey mixture, stirring all the time.

4. Add the lemon rind. Bring to the boil and cook for 3 minutes, stirring. Stir in the cream, add the grapes and season to taste.

5. Meanwhile, cook the pasta according to the packet directions. Drain and return to the pan.

6. Add the sauce, toss well, pile on to warm plates and garnish with the parsley.