Yinarr Meal Pantry

​INGREDIENTS

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500 grams Turkey Mince

1 Red Onion (fine diced)

1/2 Cup of cashews

1/2 Cup of Sultanas

​1/2 Teaspoon Coconut Oil

1/4 Cup Palm Vinegar

​1/2 Cups of Water

1 cup sliced mushroom

2 shallots (green ends chopped)

Salt and pepper

1 tablespoon coconut oil

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METHOD

​Heat coconut oil in a large frying pan.  Add onion, mushroom and almonds and fry moving around to toast off cashews and cook onion.  Add turkey mince to the pan and break up with a wooden spoon and brown off mince.  Add salt and pepper and sultanas (make sure they are sugar and sulphate free), shallots and mix through.  Add palm vinegar and mix through.  When mix sticks to bottom of pan add a small amount of water and with a wooden spoon lift off the bottom by stirring vigorously.  When water evaporates and mixture starts to stick again, repeat the process.  Cooking time takes 10-15 minutes.  Mixture serves 6 small (egg cup size serves) or 3 larger serves.​

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