Vermont stew
Yield: 4 Servings
Ingredients:
- 1 1/2 lb Boneless turkey meat cut -into walnut sized pieces
- 1 lg Onion Peeled and Diced
- 12 oz New or Waxy potatoes peeled -and cut into 1 inch cubes
- 1 Green Pepper de-seeded and -diced
- 14 oz Tin Italian Tomatoes drained
- 1/2 ts Freeze-dried thyme
- 1/2 ts Freeze-dried oregano Salt and Pepper
- 6 oz Sweetcorn Kernels
- 1 tb Oil
Instructions:
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
