Turkey in Red Wine Casserole

Ingredients

·         2 turkey drumsticks (skin taken off)

·         flour

·         3 celery stalks, chopped

·         1 carrot, chopped

·         2 medium red potatoes, chopped

·         1 onion, diced

·         3 garlic cloves, crushed

·         2 handfuls of beans

·         400 gm canned chopped tomatoes

·         1 cup red wine

·         1 tbsp tomato paste

·         3 fresh bay leaves

·         1 tsp tarragon

Method

1. Preheat oven to 160C.
2. Rub flour into drumsticks then brown drumsticks in the olive oil in a large baking tray that's fine to use both stove top and in the oven
3. Remove drumsticks
4. Add onions, celery, and sauté over medium heat for 5 minutes or until soft.
5. Add garlic, carrot, potatoes  and beans
6. Add tomatoes, tomato paste, bay leaves herbs to casserole, season to taste with sea salt and freshly ground black pepper and sauté for 10 minutes.
7. Add wine and cook for another 5 minutes.
8. Add drumsticks
9. Bring to the boil. Cover and bake for 2 hours or until sauce thickens and turkey is tender.
10. When cooked, isolate turkey meat from the drumsticks, discard drumsticks and stir turkey meat back through the casserole.
11. Serve with rice

Slow-cooker chicken and chickpea curry

Ingredients (serves 4)

·       1 tablespoon olive oil

·       1kg chicken – combination of thigh fillets and skinless legs

·       1 medium brown onion, chopped

·       2 garlic cloves, crushed

·       ½ tsp ginger powder

·       1/4 cup curry paste (of your choice)

·       400g tomato passata

·       1/4 cup chicken stock

·       1/2 cup chopped roasted cashew nuts

·       400g can chickpeas, drained, rinsed

·       Steamed basmati rice to serve

Method

1.    Heat oil in slow cooker, meanwhile dry roast the nuts.

2.    Add garlic and onion to the slow cooker and allow to cook for 20 mins

3.    Add ginger and curry paste and allow to cook for 20 mins

4.    Add chicken and allow to seal across 30 mins

5.    Add tomato, chickpeas, nuts and stock.

6.    Cook for 5 hours or until chicken is tender.

7.    Serve curry with rice.