Yinarr Meal Pantry

INGREDIENTS

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500 grams Turkey Mince

1 Red Onion (medium diced)

1/2 Cup of Almonds

1/2 Cup of Sultanas

1/2 Cup Macadamia Nuts

4 Cos Lettuce Leaves

4 Celery Leaves (for garnish)

1/4 Cup Balsamic Vinegar

6 Eggs (free range and organic are best)

​1/2 Teaspoon Coconut Oil

1/4 Cup Palm Vinegar

4 Cups of Water

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METHOD

​In a large fry pan, add coconut oil, diced garlic, red onion and sultanas.  Cook until fragrant and then add Turkey.  Brown Turkey mince approximately 5 minutes, stirring regularly.  As Turkey starts to catch on the bottom of the pan add Balsamic Vinegar and reduce mixture.  When reduced add Macadamia Nuts and Almonds and stir through.  Cook for a further 2 minutes and then remove from heat.​

 

In a separate fry pan place 4 cups of water and 1/4 cup of Palm Vinegar.  Bring to boil and break eggs gently into boiling water.  Poach eggs until cooked and then place 2 on each plate.

​Arrange Cos Lettuce leaves on each plate and fill with Turkey Mince.  Garnish with Celery leaves and serve.  Serves 3