1 ½ assorted peppers (green, red and yellow)
300 gr. turkeybreast
3 small carrots
10 pineapple chunks, best if fresh pineapple.
1 onion
3 cloves of garlic
1 cup of oyster sauce
2 tablespoons honey
Salt and pepper
Preparation:
1.Cut the breast in rough chunks and mix it with the chopped garlic and oystersauce and let it be for 15 minutes.
2.Peel the onion and carrots in smaller chunks and do the same with the peppers.
3.Start by roasting the carrots in butter and olive oil on low heat. When semi done, add the onions, peppers, pineapple chunks and spice it up with salt and pepper. When the vegestables are almost done, put them in a bowl while we roast the turkey.
4.On the same pan as the you roasted the vegestables, were gonna roast the turkey on full heat until golden, then turn down to low heat and add the begestables and honey.
5.If you want the wok to be more spicy you can add some more oyster sauce.
Serve right away eventually with rice or just bread. Easy dinner for the whole family in just 30 minutes.
carsten martin on 02 Dec 09"Nigella has an affection for Roast turkey and in her mind there is no alternative to Christmas lunch. Super-spiced and juicy, Roast turkey is at the centre of this episode. Serve it with Pancetta and chestnut sprouts, Gingerbread stuffing, Roast potatoes and Maple syrup parsnips."
