When I originally made this stew I was full of cold and at the time all I weirdly wanted was to eat cheese. Blue cheese to precise (damn you heavenly Colston Basset Stilton that calls me from the fridge!). However I persevered and the stew was actually rather delicious, in that winter warming one pot way.
The merest hint of lemon in it lifts it nicely without being at all lemony, in fact you would be hard pressed to know its in there. I really wanted fresh rosemary but had to make do with dried; however in a slow cook like this I think it has a nice flavour of all its own, especially as its fresh counterpart can be a little over powering in a medicinal sort of way I’ve found at times..
A few moons back I spotted ‘oatmeal’ in one of those weigh what you want places and purchased some on a whim, and this stew was it first outing. It did thicken the dish slightly and certainly added a little something I can’t place my finger on.. I think the idea of adding it stemmed back to when I was in hospital earlier this year, amongst some er interesting dishes I sort of ate was a surprisingly edible chicken and oatmeal casserole. Needless to say my turkey stew though is a little nicer on the palette ;-)
Despite only ‘cooking for one’ nowadays, I really can’t. It’s impossible. At the same time I think its more economical anyway to cook for the upcoming days (or for the freezer) plus I love leftovers so making extra is never a bad thing! It does freeze relatively well, just thaw gently and add a splash of water to loosen if needed. It doesn't look as pretty when its re-heated but it still tastes great!
This recipe was made using some of the lovely things that Knorr sent me recently from Forman and Fields, I really do rate their stock pots. The stew was full of flavour and I can't wait to make another batch! Perfect for these chilly winter nights! It also smells gorgeous when cooking which is never a bad thing!
Makes 3 portions.
1 knorr chicken stock pot dissolved in 750ml hot water
1 medium carrot, diced
1 large parsnip, diced
4 tbsp oatmeal
75g pearl barley, soaked in cold water (you may need extra stock if you skip this stage)
½ white onion finely chopped
½ lemon zested
Lots of black pepper, pinch of salt
1 heaped tsp dried rosemary
400g turkey thigh meat, diced small
Takes 1 hour
Fry the onion until slightly colouring, add a little drizzle of olive oil and the turkey, brown all over. Add the vegetables and barley, stir in the rosemary, oatmeal and stock. Simmer for 30 minutes, stirring occasionally. Add the lemon zest, season well and simmer for a further 15-20 minutes or until the barley is tender.
Easy as that!