Recipe Inspiration

Ingredients...

300g Smoked Alsace bacon, cut into lardons.

1kg Turkey breast, cut into strips

50g Unsalted butter

200g Solions Caramelised Onions

20g Peeled and crushed garlic

300g Sliced chestnut mushrooms

5g Smoked paprika

5g Dijon mustard

10ml Worcestershire sauce

600ml Rich Sauces Great Taste Made Simple Sour Cream 

100ml Water

20g Essential Cuisine Turkey Stock Mix

Freshly ground pepper

1.5kg Hot wild rice, cooked as per instructions

Fine strips of gherkin

5g Freshly chopped flat parsley (optional)

Method...

1. Heat a suitable frying pan over a medium heat. Fry the bacon lardons in batches, until golden brown and crispy. Remove and put aside, leaving the fat in the pan.

2. Sear the turkey strips in batches, until golden brown, remove and set aside with the bacon.

3. Add the butter, then the Solions Caramelised Onions, garlic and mushrooms, cook until the mushrooms colour and the liquid is reduced. Stir in the paprika, mustard and Worcestershire sauce (or Hendersons relish), cook for 30 seconds.

4. Lower the heat and stir in the Sour Cream and water, add the turkey and bacon, stir in the Turkey Stock Mix. Simmer gently for 10 minutes until the turkey is cooked through and piping hot, reaching 75 degrees C. core temperature,

5. Finish and serve-Taste. Adjust seasoning, serve on a bed of the hot wild rice and garnish with the gherkins and parsley.