£87.99
24cm Semi flat Frying Pan with lid
A high quality frying pan which is perfect for dry frying eggs and omelettes and much, much more. With a detachable handle, the pan becomes a fantastic oven dish too!
Turkey and fennel bake
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Nutritional Info
Calories per serving
231KCal
Ingredients
- 2 onions, chopped
- 2 garlic cloves, crushed
- 200g skinless turkey breasts, diced
- 2 heads fennel, sliced
- 1 tsp ground coriander
- 1 red chilli, finely chopped
- 600ml semi-skimmed milk
- 2 tbsps cornflour
- 1 tsp vegetable stock powder
- 50g Rosemary Conley's low-fat Mature Cheese, grated
- salt and freshly ground black pepper
Cooking Instructions
- Preheat the oven to 190C, 375F, Gas Mark 5.
- Heat a large non-stick pan and dry-fry the onions and garlic for 1-2 minutes.
- Add the turkey, fennel and coriander and cook for about 3-4 minutes. Transfer to an ovenproof dish and sprinkle with chilli.
- In a seperate pan, heat the milk to near boiling. Mix the cornflour with a little extra cold milk and whisk into the hot milk. Continue whisking as the sauce thickens, adding a little cold water if the mixture gets too thick.
- Stir in the stock powder and season. Pour over the turkey and top with the chesse.
- Bake in the oven for 20 minutes until golden brown.
- Sprinkle with fresh coriander and serve with 115g boiled new potatoes (with skins) per person and additional fresh vegetables.
Tips
If you can't find fennel, substitute 2-3 sticks of celery and add a pinch of fennel seeds.
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