TURKEY AND LEEK CRUMBLE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Melt 25 grams butter in a large saucepan, then add the turkey and fry for 5 - 6 minutes, until lightly browned.
- Stir in 25 grams of the flour and cook for 2 - 3 minutes, then gradually blend in the milk.
- Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer gently for 15 minutes. Season to taste.
- Add the sage, leeks and mushrooms to the sauce and simmer for 10 minutes.
- Rub the remaining butter into the remaining flour, mustard and paprika, then stir in the cheese and oats.
- Pour the turkey and leek sauce into a 1.7 litre ovenproof serving dish. Sprinkle with the crumble mixture and bake at 200°C (400°F) mark 6 for 25 minutes.
INGREDIENTS
- 75 grams butter
- 450 grams boneless turkey, skinned and cubed
- 150 grams plain wholemeal flour
- 450 ml fresh milk
- Salt and pepper
- 10 ml chopped fresh sage
- 450 grams leeks, trimmed, sliced and washed
- 100 grams small button mushrooms
- 5 ml mustard powder
- 5 ml paprika
- 50 grams Cheddar cheese, grated
- 25 grams porridge oats
14 comments for “Turkey and Leek Crumble”
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