Jo Seagar Recipes
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Recommended from the store
Turkey, Apricot And Hazelnut Pilaf
A great brunch dish to use up all leftover Christmas turkey
Ingredients
- 2 tablespoons olive oil (or hazelnut)
- 10-12 small pickling onions, peeled but left whole
- 3 cloves garlic crushed (1 teaspoon)
- 1 tablespoon mild curry powder
- 1 teaspoon ground coriander
- 1 teaspoon mixed spice
- 3 sticks of celery, finely sliced
- 1 cup plump dried apricots, cut into halves
- 1 cup brown rice
- 3 cups chicken stock
- salt and freshly ground black pepper
- 2-3 cups cooked turkey meat (a turkey breast cooked in the microwave or cold
- roast turkey leftovers)
- 1 handful of trimmed small French green beans
- 1/2 cup toasted peeled hazelnuts (roast then roll in a towel and the skins will come off)
- 1/2 cup chopped fresh coriander
- flat leaf parsley sprigs for garnish
Method
Heat the oil in a large pan and stir-fry the onions, garlic, curry powder, ground coriander and mixed spice for 5-10 minutes, until onions are brown and softened. Add the celery, halved apricots, rice and chicken stock. Bring to the boil and season with salt and freshly ground black pepper and simmer, covered for about 15 minutes - stirring often. Check whether the rice is tender and if all the stock has been absorbed. Add a little extra stock or water until the rice is cooked. Shred the turkey and add it to the rice with the green beans, hazelnuts and coriander, stir for a few more minutes to heat through, check the seasoning, and garnish with flat leaf parsley.
