Denise says:
Choosing the Seder night main course is always a great dilemma and I know that this cookery column will be read by more people than normal, all looking for a good new idea. Well this year, I have yet another great creation for your seder table. Turkey is not only economical but this recipe is easy to prepare and above all straight forward to serve. It will keep well on the hot plate so if you spend more time than expected discussing the delights of the Haggadah story, it will not spoil.
I like to serve it on a bed of curly kale or stir fried shredded savoy cabbage. All the vegetables are in the goulash and the cabbage just gives the dish some extra colour.
Preparation Time: 25 minutes Cooking Time: 1 hour 15 minutes Serves: 10
Ingredients:
3 tablespoons vegetable oil6 garlic cloves – peeled and crushed
4 large onions – peeled and roughly chopped
3 tablespoons potato flour
1kg boneless turkey, cut into small cubes
2 tablespoons sweet paprika
2 teaspoons ground cinnamon
750g mushrooms - sliced
10 medium carrots –peeled and cut into chunks
6 stalks of sliced celery
1 kg or 5 medium potatoes- peeled and cubed
450ml chicken stock
200ml red wine
4 tablespoons ketchup
Salt and pepper – to taste
Garnish: Sprigs of parsley Paprika – to dust the plate
Method
1. Heat the vegetable oil in a large frying pan. Add the onion and garlic and sauté until for about 4 minutes or until the onion is no longer transparent.2. Add turkey cubes, salt, pepper, cinnamon and paprika, and cook gently on all sides for approximately 10 minutes.
3. Stir in the potato flour and cook for 1 minute.
4. Add the potato, mushrooms, carrots, celery and tomato ketchup.
5. Pour in the chicken stock and red wine.
6. Cover, bring to the boil and simmer over low heat for 1 hour.
7. Taste and adjust seasoning accordingly.
To serve the stylish way: Dust the plate with paprika. Make a circle of cooked cabbage and place a large helping of turkey goulash into the centre.