Vermont Stew
Ingredients| 1 1/2 lb boneless turkey meat, cut into waln, ut sized pieces 1 large onion, peeled and diced 12 oz new or waxy potatoes, peeled and cu, t into 1 inch cube 1 green pepper, de-seeded and diced 14 oz tin italian tomatoes,drained 1/2 tsp freeze-dried thyme 1/2 tsp freeze-dried oregano 1 salt and pepper 6 oz sweetcorn kernels 1 tbsp oil |
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Heat the oil in a flameproof casserole and fry the turkey pieces until
golden brown.
Add the onions, potatoes and pepper. Mix in the tomatoes, breaking
them unp slightly with a fork. add the herbs and enough water just to
cover the turkey.
Simmer on top of the stove or in an oven preheated to gas mark
4/350F/180C for 45 minutes. Season generously then add sweetcorn.
If the sauce is very thin, dissolve a teaspoon of cornflour in a
little water and stir it into the casserole. Bring gently to the boil
until the sauce thickens.
You don t really need anything else with this, though you could
follow it with a little spinach salad.
Source: Michael Barry, Yes! Magazine
Servings:
4
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