Two ways with turkey

Turkey meat might have a blunt taste when cooked on its own but you can take advantage of its versatility and marinate it as it can acquire a different taste. This time I tried two different recipes.

First I made a marinade with sesame oil, lime, ginger, garlic and spices and added the turkey.
I had already cut it into chunks and when marinated long enough I threaded the turkey pieces onto the skewers, alternating with yellow pepper and zucchini slides. I cooked it in the oven for 20 minutes on medium heat and served it with a watercress salad, cherry tomato and an olive oil and balsamico dressing.

For the marinade I used:

2 teaspoons Chinese five-spice
1 garlic glove
the juice and zest of one lime
a small piece of french ginger root
1 tbsp olive oil
2 tnsp sesame oil
freshly ground pepper

The next day I cut the remaining turkey breast into thin stripes. I left them aside and heated a spoon of olive oil on a frying pan. I cooked the turkey until brown in both sides and added 3 tablespoons of grainy mustard and 200 ml of organic yoghurt and seasoned it with half a spoon of smoked paprika (in the recipe sage was used instead). When it started to boil I turned down the heat and let it shimmer for 15 minutes, covered and stirring it often. It combines nicely with red or brown rice and also with steamed spinach.