Festival Recipe
Latin Smoky Turkey Lardons & Oakpark Turkey Pudding Stew
Recipe by Jeeny Maltese
- Serves4-6
Ingredients
- Oakpark Lean Turkey Pudding
- Oakpark Turkey Lardons
- 1-2 teaspoons of oil
- 1 chopped onion
- 1 chopped green/red pepper
- 4-5 cloves garlic, minced.
- 3 Tbsp. fresh coriander or oregano/thyme
- 1-2 bay leaf
- 2 tsp. smoked paprika.
- 2 tsp. ground cumin
- 1 tsp. ground garlic powder
- 1-2 tsp. curry powder
- 1 tsp. dried oregano
- 2 cups black beans/ cooked and drained
- 2 cups low-sodium vegetable broth, plus more if needed.
- Black pepper, to taste
For Serving:
- Cooked quinoa or brown rice
- avocado & tomato salad
- Fresh herbs & chopped chili (optional)
- Crispy & cooked Oakpark Turkey Lardons
Method
- Heat oil in a large pot over medium heat. Sauté bacon, onions and peppers until onions are translucent, about 2 minutes. Add minced garlic, smoked paprika, cumin, garlic powder, curry powder, and herbs. Stir and cook for 1-2 minutes to release the flavours.
- – Mix in pre-cooked black beans (or ay beans), vegetable broth and black pepper. Bring to a simmer and cook un-covered for 10-15 minutes, allow the stock to reduce and the bean stew to thicken. Remove and discard the bay leaf. Adjust seasoning as needed.
- Grill or air fry the Oakpark Turkey Pudding, until golden brown and fully cooked.
- – Serve your Latin bean & bacon stew with Oakpark Turkey Pudding on top, accompanied by avocado & tomato salad, quinoa or rice,. Garnish with crispy bacon bits & coriander. Fresh chilli slices on the side.
