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Saturday, 24 November 2012

Maple Orange Turkey, Sweet Potato and Vegetable Bake

Obviously, due to the turkey bit, this is Jess' recipe (Tom did suggest i make this with 'furkey' but as of yet, I am unable to source this or decide if it even exists). (Tom: actually it's tofurkey IT EXISTS)

So, since I'm guessing I've probably visited more states than the average American, I thought I'd make a turkey dish in celebration of thanksgiving. Yes, I made it alone, and ended up drinking half a bottle of wine with it whilst discussing my girly emotional issues with my flatmate (yay for me!). And yes, that wine is still in my system, so this may need editing in the morning. Tipsy blogging is always a good idea.

Ingredients (roughly 2 servings worth):
2 turkey breasts
2 carrots, chopped
2 mini/1 large courgette, chopped
150g mushrooms, chopped
2 cloves garlic, chopped
1 small sweet potato, cut into wedges
1 red pepper, sliced
3 vine tomatoes, halved
1 red onion (optional)

2 tbsp maple syrup
1/2 an orange, juiced and zested
1 tbsp soy sauce
1tsp honey

Preheat oven to 190C.
Firstly, make the glaze recipe up in a cup and pour over the turkey to marinade, leaving in the fridge until ready to cook (leave longer - say an hour or two - if you're organised enough to prepare in advance). Leave about a tablespoon of glaze in the cup for the veggies.
Chop and prepare all the vegetables, potato and garlic (except the tomatoes, add these later) and place in a pyrex/baking dish. Drizzle a little oil over the vegetables, pour a tablespoon of glaze over them and roast for 10 minutes. After 10 minutes, add the glazed turkey on top of the veg, and pour any remaining glaze over the dish. Bake for another 15 minutes. Then add the tomatoes and bake for a further 10-15 minutes, until turkey is golden and veg are softening. Serve straightaway.

 The wine isn't essential, but a glass of white (or two or three) never hurt a turkey dish...

The glaze i made wasn't particularly thick, I'd recommend using a little more syrup and a little less juice if you want a thick sticky glaze, however I wanted something lighter that covered all the vegetables too. Obviously, as usual, you can vary the vegetables up, try it with chicken, whatever you fancy. This is just what I fancied. But it makes a really tasty, filling and nutritious gluten free meal at roughly 350-400 calories a portion (alcohol calories do not count, OK).

Enjoy. With wine. Lots and lots of wine.

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