Diced Turkey with Matchstick Potatoes

 Para versão Portuguesa clique aqui: “Cubinhos de Peru com Batata Palha”

350g turkey breast, diced

250g fresh mushrooms, quartered

200g matchstick potatoes (store bought)

50g butter

1 tbsp olive oil

1 onion, chopped

3 cloves garlic, minced

150ml white wine

1 tbsp cornstarch

1 tsp worcestershire sauce

1 tbsp mustard

200ml milk

Salt and pepper to taste

2 tbsp parsley, chopped finely

Season turkey with salt and pepper and set aside. In a small pan place butter, olive oil, onion and garlic and stir fry for about 5 minutes. Add the turkey and brown it on all sides. Add mushrooms and wine and let simmer for about 10 minutes. In a small bowl whisk the worcestershire sauce, mustard and cornstarch with a dash of milk until blended. Place this sauce into the turkey along with remaining milk, stir and let cook for about 5 minutes to thicken. Add potatoes and parsley and mix well. Serve with a nice fresh salad!

Turkey Cutlets with Pasta

Para versão Portuguesa clique aqui: Bifes de Peru com MassaGratinada

2 turkey breast cutlets (about 300g)

2 cloves garlic finely chopped

100g/ ½ can tomatoes

Olive oil
1 bay leaf

100g grated cheese

3 cups pasta (fusilli)

Salt and pepper to taste

2 tbsp dried oregano

Cook the pasta in plenty of boiling water with some salt and a drizzle of olive oil. When cooked, drain, add half the cheese and half of the oregano and mix well. Set aside. 

In a small pan fry the garlic and bay leaf with a little olive oil and add the tomatoes cut in small pieces. Season to taste. Let cook over medium heat about 10 minutes. Remove from heat, discard bay leaf and set aside. Season turkey and place cutlets on a very hot skillet or pan and cook on both sides. Pre-heat oven to 200ºC.

Grease an oven-proof dish with olive oil and spread some of the tomato sauce on the bottom. Lay the cutlets on top, remaining sauce and then the pasta. Sprinkle remaining cheese and oregano over the pasta and bake in oven for 15 minutes until cheese is melted.