turkey hash by Jamie Oliver
Hash could be translated as “shredded mixture,” which this dish really is. In the original recipe, Jamie uses beef instead of turkey, celery leaves instead of leeks, and thyme instead of tarragon. And with these few changes, the recipe turned out really well, I'm definitely making it again. Worcester sauce really adds one new dimension, and about whether you need to put just as many as 6 tablespoons, Jamie says, "If you're an aunt, put two. Or don't put it at all."
Preparation steps
- Put a whole piece of minced meat on a very hot pan, pour a little olive oil over it and break it into small pieces.
- Add salt, pepper and tarragon. Fry for a few minutes on high heat. It is desirable to bake the pieces a little harder to give the dish a special taste, but be careful not to burn it. Then add the worcester sauce and continue to fry for another 5-6 minutes.
- After those ten minutes, add grated carrots, garlic, finely chopped leeks, parsley and rosemary to the pan. Saute for a few more minutes, until the vegetables are soft.
