“I want to win a week in one of your Tuscany villas!” This is my perfect recipe for Alfresco dining while looking out at the beautiful Tuscan Countryside.
2 tbsp olive oil
2 skinless boneless Turkey fillets or turkey pieces
1 Red onion, cut into 8 wedges
2 red peppers, halved deseeded and sliced thickly
1 garlic clove, crushed
100g long grain rice
400g can chopped tomatoes
300ml chicken stock
1 cup shredded fresh Parmesan cheese, about 4 ounces
4tbsp ready-made pesto ) you’ll find long-life jars on the shelves or more expensive fresh pots in the chiller cabinets)
1. Heat oven to 200c/fan 180c/gas mark 6. Heat the oil in a large,shallow ovenproof pan, add the turkey and cook for 3-4 mins until golden all over. remove from the pan and set aside.
|Add the turkey and cook for 3-4 mins until golden all over.|
|One red onion cut into 8 wedges.|
|2. Add the onion and peppers, and cook for 3 mins or until light golden.|
|3. Tip in the garlic and fry for a min. Stir in the rice, then the tomatoes, stock and reserved turkey. Turn up the heat and bring to the boil.|
|Transfer to the oven to cook at 200c/fan 180c/gas mark 6 uncovered, for 20 mins.
After taking out of the oven stir in the Parmesan cheese.
|Season to taste and drizzle over the Pesto before serving.|