CF 58/60 Turkey Mince & Mushroom with Tomato

2015-02-19
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 50m
  • Ready In : 60m

Ingredients

500g turkey mince

150g celery and leaves chopped finely

1 large onion choppped

200g mushroom sliced

1 medium red capsicum diced

2 cans of chopped tomatoes (400g each)

4 cloves garlic grated

4 Bay leaves

1 teaspoon salt or to taste

1/2 teaspoon cracked pepper

3 tablespoons oil

Method

In a large pan on medium heat cook the onion and celery for roughly 5 minutes. Add the garlic and mushrooms and cook for 10 more minutes with the cover on to soften the ingredients but stirring as often as you can. Increase the heat and add the mince and stir to brown the mince for roughly 5 more minutes.  Add the remaining ingredients, stir and bring to boil then cover and cook by simmering for 30 minutes. Once cooked serve over pasta or a bed of rice.

Variations and My Story

Turkey is a very good lean meat for those who like white meat e.g. chicken. Mince is a useful cut for fast cooking however it can also dry out very quickly too. With best cooking temperatures and sauces added to create moisture the meat is a quick and  tasty alternative to chicken. Time has been an issue while publishing my recipe a day project for Crowd funding. I can’t say that ‘crowd funding’ has worked in this instance but I solider on……

Add fresh tomatoes to this dish instead of the canned variety if you wish and add some Italian herbs either dry or fresh if you desire. Feta cheese can also be added to give it more depth or if you prefer some Parmesan cheese instead. Celery leaves that I selected were from the younger stems of the celery and I felt good being able to use all parts of the celery rather than just the stick in most cases. I personally could have used some hot red chilies along with capsicum but didn’t because our student prefers mild. Enjoy!

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