Ingredients
- 1kg Ingham Turkey Thigh Roast
- Ratatouille
- 4 small zucchinis
- 1 eggplant
- 1 large red capsicum
- 1 large green capsicum
- 1 large white onion
- 2 teaspoons crushed garlic
- 400g tin crushed tomatoes
- 12 basil leaves, chopped
- olive oil
- Salt and pepper
- Pepper Potatoes
- 6 medium potatoes
- cracked black pepper
- olive oil
Instructions
Preheat conventional oven to 180°C. Cook Ingham Ready-to-Roast Turkey Thigh at 180°C for 90 mins. Remove foil during last 30 mins of cooking time to brown. Allow roast to rest for 5 mins before slicing.
Meanwhile, wash potatoes, microwave for 4 mins, wash with cold water to cool and cut in 2cm pieces. Spray with olive oil, place on baking tray and sprinkle with cracked pepper. Bake in oven turning them occasionally until golden brown (approx. 30 mins)
Wash eggplant and zucchini and trim the ends of both. Cut the eggplant into 1cm slices and set aside. Cut the zucchini into 1cm slices and set aside.
Trim the ends of the onion, peel it and slice into 1cm cubes. Set aside.
Cut the capsicums into halves and remove the seeds. Cut the capsicum into 2cm squares and set aside.
Heat 2 tablesppons of olive oil in a medium fry pan and add the onions, cooking for 2-3 mins. Add the capsicum and cook for a further 3 mins. Add the eggplant, zucchini and stir through the crushed garlic. Cook for 2-3 mins and then add the tin of crushed tomatoes and basil. Season to taste with salt and pepper. Stir and cook until vegetables are just tender and mixture thickens (approx. 20 mins).
Slice the turkey and arrange on plates. Add ratatouille and the peppered potatoes.
