I have been tinkering with variations on my chicken/leek/butternut squash recipe for the slow cooker - this is the latest version, using a very good value pack of turkey I found in Tesco. Of course, it could be adapted to cook in a conventional oven.
1 pack diced turkey thigh meat (Tesco - £2)
half a butternut squash, diced
3 medium leeks, halved and sliced
seasoning
50g pearl barley
ginger wine (optional)
The turkey needed some trimming, as there was a little bit of fat on some of the pieces, but it didn't take long.
I put a very small amount of boiling water to cover the bottom of the slow cooker casserole. Then add the vegetables, season, add the turkey pieces, season again.
I cooked this on low for six hours. By this time the vegetables had provided quite a lot of liquid, and I gave things a good stir, added the barley, and cooked for another two hours. When the barley is cooked, if there is too much liquid left, you can turn up the heat for a while.
When I added the barley, I also put in a couple of tablespoons of ginger wine. This may sound odd, but I had seen this idea suggested in another recipe, and I have to say that the flavour was lovely.
I didn't add a stock cube or stock liquid because I didn't think it would need it, and I was right, but of course you could if you want to.
I had two huge bowlsful of this last night, and there is enough left for my lunch today. With additional vegetables, or jacket potatoes, it would serve four.
(I have a Tesco slow cooker, which seems to be a bit hotter than some - if i was using my sister's cooker I would cook this on high.)
1 pack diced turkey thigh meat (Tesco - £2)
half a butternut squash, diced
3 medium leeks, halved and sliced
seasoning
50g pearl barley
ginger wine (optional)
The turkey needed some trimming, as there was a little bit of fat on some of the pieces, but it didn't take long.
I put a very small amount of boiling water to cover the bottom of the slow cooker casserole. Then add the vegetables, season, add the turkey pieces, season again.
I cooked this on low for six hours. By this time the vegetables had provided quite a lot of liquid, and I gave things a good stir, added the barley, and cooked for another two hours. When the barley is cooked, if there is too much liquid left, you can turn up the heat for a while.
When I added the barley, I also put in a couple of tablespoons of ginger wine. This may sound odd, but I had seen this idea suggested in another recipe, and I have to say that the flavour was lovely.
I didn't add a stock cube or stock liquid because I didn't think it would need it, and I was right, but of course you could if you want to.
I had two huge bowlsful of this last night, and there is enough left for my lunch today. With additional vegetables, or jacket potatoes, it would serve four.
(I have a Tesco slow cooker, which seems to be a bit hotter than some - if i was using my sister's cooker I would cook this on high.)
