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We have had quite a few jewellery posts recently on my blog as my regular readers will have seen so when British Turkey contacted me and told me that they wanted to invite me to enter their ‘Best Blogger Recipe Challenge’ I thought sure I’m in and I know just what to make!  British Turkey and Red Tractor have teamed up and have contacted various foodie bloggers to get involved.  They are on a mission to find the UK’s best recipe using British fresh, seasonal produce but the theme ‘Pirates’ was to come through in the meal.  It didn’t take me long, probably a matter of seconds to decide to make a ‘Jewelled Sweet and Sour Turkey’, what Pirate doesn’t like a bountiful booty.

Opsy, wrong booty.
Back, to the recipe competition!  Bloggers were required to include a minimum of two red tractor products in their food so I decided to have a look through and see what was included.  Red Tractor food standards cover a range of UK products from meat, diary, cereals, fruit and vegetables just look for the logo on the pack.

My recipe includes a some of their products including: onions, carrots and peppers.

The recipe is very simple, healthy, tastes great and is lovely and colourful.

Serves 2

To make Jewelled Sweet and Sour Turkey you will need:

Ingredients

1 carrot approx. 70g sliced into 1cm thick coins

80g white grapes halved

80g cherries (about 8) halved and pitted

1 medium white onion chopped into bite sized pieces

75g chopped fresh pineapple

75g red pepper bite sized pieces

550g turkey breast cubed

2tbsp cornflour

2tsp cornflour

200ml pineapple juice

50ml pineapple juice

5tbsp brown sugar

pinch of salt

1tbsp soy sauce

rapeseed oil

Method

Place the turkey breast in a bowl and add 2tbsp cornflour and a pinch of salt, mix well.

Heat up a large wok.

Add about half a tsp of oil to the wok and throw in the white onion and stir fry until it has a little colour but is still firm then throw into a large clean bowl.  Repeat with the red pepper then place in the bowl once cooked.

Add the cherries, pineapple and grapes to the bowl.

Then add approx. 1.5 to 2tbsp of rapeseed oil to the wok and stir fry the turkey until it has a golden colour and is cooked through.  Add this to the bowl.

Give the wok a quick wipe with kitchen towel then pour in the pineapple juice, add the sugar, soy sauce and stir until the sugar dissolves (a couple of minutes).

In a small mug pour in the 50ml of pineapple juice and then add the cornflour and stir in well.  Add this to the wok and heat until it changes from a cloudy to a clear brown.

Toss in the contents of the bowl and stir in well until heated though.

Serve hot.

Enjoy!!!

You can make egg fried rice to go with the dish but this is lovely on its own and isn’t too heavy a meal either.

Chef’s tip: by coating the turkey in the cornflour it helps to seal in moisture.

This is NOT a sponsored post although you probably guessed that after reading the first sentence.