Food

FOOD Click [|HERE] to see about it !!!!!!! t ablespoon olie oil 500g Ingham Turkey Mince 1 garlic clove, crushed 2 family size pizza bases 140g jar pizza sauce 4 medium tomatoes, finely chopped 1 Spanish onion, finely chopped Salt and freshly ground black pepper, to taste 2 tablespoons balsamic vinegar Preheat conventional oven to 220°C. Heat oil in a pan over high heat. Cook mince and garlic for approximately 5 minutes, stirring well to break up mince.

Place pizza bases on lightly oiled baking trays. Spread pizza sauce evenly and top with mince, tomato, onion, salt and pepper. Sprinkle balsamic vinegar over top and bake for 25 minutes. Remove from oven and scatter basil over top. Serve with a green salad ___



= Herb and Garlic Turkey Breast Schnitzel with Olive Flavoured Potato Wedges =

Cook schnitzels as per packet instructions.

Transfer wedges to a serving platter. Sprinkle olives and capers over wedges with parlsey. Combine extra virgin olive oil, vinegar and mustard in a jug. Drizzle dressing over wedges just before serving. Serve olive wedges with schnitzels.

___ = Turkey Spaghetti Bolognaise =

1 tablespoon oil 1 onion, chopped 1 garlic clove, crushed 1 tablespoon oil, extra 500g Ingham Turkey Mince 425g can tomato pieces 200g tomato puree 1 tablespoon fresh basil, chopped Salt and pepper, to season Hot spaghetti, to serve Green salad, to serve Heat oil in pan over low heat, cook onion and garlic until transparent. Remove from pan. Add extra oil to pan over high heat and cook turkey mince in batches until browned. Return onion and garlic to pan with all the mince.

Add tomatoes, puree, basil, salt and pepper to mince. Stir well and bring to boil. Reduce heat to low and simmer for 30 minutes. Serve over hot spaghetti with a green salad. Serves 4 ___

= Turkey Stroganoff =

3 cups farfalle pasta 1 tablespoon olive oil 500g Ingham Turkey Breast Steaks, cut into thin strips diagonally 1 large brown onion, thinly sliced 1 teaspoon paprika 300g button mushrooms, quartered 4 tablespoons tomato paste 1 tablespoon wholegrain mustard 150g light sour cream 150ml skim milk