FRUITY TURKEY TAGINE
PREP TIME: 20 MINS
COOK TIME: 55 MINS
SERVES 6 (AS A MAIN)
1 Tbsp olive oil
1 red onion, thickly sliced
3 carrots, thickly sliced
diagonally
3 parsnips, thickly sliced
diagonally
2 cloves garlic, crushed
2 tsp Moroccan spice blend
250ml (1 cup) salt-reduced
chicken stock
400ml water
400g can no-added-salt
chopped tomatoes
420g can no-added-salt chickpeas,
rinsed and drained
140g mixed dried apricots and
prunes, roughly chopped
150g (3/4 cup) couscous
200ml boiling water
300g skinless cooked turkey, cut
into chunks (see Cook’s Tip)
1 Tbsp honey
1 small bunch coriander,
roughly chopped
1 Tbsp flaked almonds
130g (1/2 cup) low-fat Greek-style
natural yoghurt, to serve
1 Heat the oil in a large saucepan
over medium heat. Add the
onion and cook, stirring
occasionally, for 6-7 minutes
or until onion start to soften.
Add the carrots and parsnips.
Cook for a further 8 minutes
or until the vegetables start to
soften and brown a little. Stir in
the garlic and ras el hanout and
cook for a further 30 seconds.
2 Put the stock, water,
tomatoes, chickpeas and
dried fruit into the pan. Bring
to a simmer and then reduce
heat to medium-low. Cook,
covered, for 25-30 minutes
until the vegetables are tender.
3 Meanwhile, put the couscous
in a small heatproof bowl.
Pour over the boiling water.
Cover with a plate and set
aside for 3-4 minutes or until
the liquid is absorbed. Use
a fork to fluff the couscous.
Cover and set aside.
4 Add the turkey to the pan
and simmer for 5 minutes or
until warmed through. Stir in
the honey. Scatter over the
coriander and almonds. Serve
with the couscous and yoghurt.COOK’S TIP
Turkey isn’t just for Christmas!
It’s low in fat and turkey breast
steaks are really good value,
too. To cook the turkey breast,
simply heat a little oil in a non-
stick frying pan over medium-
high heat. Add the turkey and
reduce heat to medium.
Cook for 2-3 minutes each
side, or until cooked through.
Cool and then chop.Fruity turkey tagineBRAZILIAN PORK STEW
PREP TIME: 25 MINS
COOK TIME: 2 HOURS 15 MINS
SERVES 10 (AS A MAIN)2 Tbsp sunflower oil
900g pork shoulder, trimmed
of fat, cut into 4cm pieces
2 brown onions, finely chopped
2 sticks celery, finely chopped
3 bay leaves
1 Tbsp oregano leaves
or 2 tsp dried oregano,
plus extra, to serve
1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp ground allspice
1 salt-reduced stock cube
2 x 400g cans no-added-salt
chopped tomatoes
1 Tbsp cocoa powder
2 Tbsp dark brown or
muscovado sugar
3 Tbsp red wine vinegar
Zest and juice of 2 oranges
2 red chillies, halved lengthways,
seeds removed (if you like)
1 /2 bunch green shallots,
finely sliced
400g orange sweet potato,
cut into 3-4cm chunks
2 red capsicums, cut into chunks
2 x 400g cans no-added-salt black
beans, rinsed and drainedDumplings
100g light margarine
200g (11/3 cups) self-raising flour
140g (3/4 cup) polenta, plus
extra for dusting
1 /2 tsp bicarbonate of soda
125g can corn kernels, drained
80ml (1/3 cup) buttermilk
60g egg, lightly whisked1 Heat about 1 tsp of the oil in a
very large heavy-based saucepan
or casserole dish. Add about
one-quarter of the pork. Cook
for 2-3 minutes or until the pork
is light golden brown. Transfer
to a bowl. Repeat with another ➤Brazilian pork stew