Index A-Z

Turkey and Brinjal Goulash

Chicken

Ingredients

  • 300 g turkey goulash
  • 200 g baby brinjals, or 1 medium brinjal
  • 2 carrots (100 g), scraped and cut into thin strips
  • 2 baby marrows (100 g), washed and sliced
  • ½ red pepper, diced
  • ½ yellow pepper, diced
  • ½ green pepper, diced
  • olive oil
  • 1 medium onion, chopped
  • 100 ml dry white wine
  • 20 ml port or brandy
  • salt and freshly ground pepper
  • 200 ml cream
  • finely chopped parsley for garnish

Method

  1. Peel the brinjal, cut into 1 cm thick slices, sprinkle with salt and stand for 10 - 20 minutes.
  2. Wash and cut all other vegetables. Then rinse brinjal slices and dice.
  3. Brown the meat in a little olive oil, remove from pan and set aside.
  4. Stirfry the vegatables in olive oil until nearly done; remove them with a slotted spoon, and set aside with the meat.
  5. Stir the wine, port and cream into the pan. Bring the sauce to boil and reduce for 4 to 5 minutes until slightly thickened.
  6. Add the meat and vegetables and cook for another 5 minutes or until heated through.
  7. Garnish with the parsley.

Serves 2-3
Serve with wholewheat noodles or rice or couscous.



Recipe
Collection
Home Page
| Breakfast | Starters | Soups | Fish | Vegetables | Casseroles |
| Beef | Chicken | Lamb | Pork | Venison | Rice, Pasta & Potatoes |
| Eggs and Dairy Products | Herbs and Spices | Diabetic |
| Desserts | Drinks | Cookies | Cakes | Miscellaneous |
| Index A-Z | Site Map | Links |
 
 

© 1999 - 2009. Design: Helga Nordhoff