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Turkey, Pine Nut and Raisin Pilaf
Ideal for left over Turkey, cooked chicken can be used as an alternative. Serves 4
- 50g / 2oz butter
- 1 tbsp olive oil
- 400g / 14oz cooked turkey, shredded
- 200g / 7oz basmati rice
- 75g / 3oz raisins, soaked in hot water
- 3 tbsps pine nuts, toasted
- 20g pack dill, roughly chopped
- 650ml / 1pt 2fl oz hot chicken stock
- 200g / 7oz Greek yoghurt
- ½ garlic clove, crushed
- Melt the butter in a large pan over a low heat. Stir in the oil, turkey, rice, raisins, pine nuts and half the dill. Cook for 1 minute.
- Pour over enough stock to cover rice by 1cm / ½". Season. Cover with a moistened circle of greaseproof paper - this keeps in the steam and cooks the rice perfectly.
- Cover the pan and cook for 8 - 10 minutes. Remove from the heat and set aside, uncovered, for 5 minutes.
- Meanwhile put the yogurt in a bowl, add the garlic and season. Serve the pilaf drizzled with the yogurt dressing.
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Dungarvan is one of Irelands best kept secrets. Situated on a little peninsula with the most beautiful beaches and only minutes away from mountains and leafy woodlands. Nearby is the bountiful Blackwater River, perfect for fly fishing. The town itself is a busy market town with excellent shops, restaurants and superb art galleries. Powersfield house is an ideal location from which to explore West Waterford.
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