Greek
Members
Greek
Greek Sweet Potato Fritters
Our tested Charred Sweet Potato Fritters: rustic, generous, and balanced with lemon and...
Greek · Soup
Olive and caper Turkey Chowder
The kind of Greek plate you make on repeat. olive and caper, a proper char, and a finish of fresh herbs.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the olive and caper elements, and pat the turkey dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the turkey. Cook over a fierce heat until well charred in patches, then finish through.
Stir in the greek yoghurt and the rest of the olive and caper flavours, letting them cook out for a minute until fragrant.
Add the spinach along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
More from Greek
You might also cook
Greek
Members
Greek
Members
Greek
Turkey Salad in lemon and oregano
Our tested Glazed Turkey Salad: charcoal-grilled, generous, and balanced with lemon and...
Greek
Members
Greek
Charcoal-grilled Cod Chowder with feta and dill
The kind of Greek plate you make on repeat. feta and dill, a proper crisp, and a finish of...
Greek
Members
Greek
Mushroom Toast in olive and caper
This Greek Toast leans on olive and caper to do the heavy lifting. We grill the Mushroom for...