Sweet and Sour Turkey with Lychee Polenta Cake

Sweet and Sour Turkey with Lychee Polenta Cake

Posted 2016-01-23 by finyfollow

I had a lot of lychees left over so wanted to team them with a savoury dish. I also dipped the polenta cake in the sweet and sour gravy, and then had it as a dessert with maple syrup over it!

Both ways were very tasty and I think I prefer it with the maple syrup though it is an unusual taste, teaming lychees with a savoury meal!

If you make these two dishes together, best to make the polenta cake ahead of time.

Preparation Time: 35 minutes plus fridge time
Cooking Time: 45 minutes
Makes: 4 servings

For the Turkey
1 shallot (or onion), finely sliced
2 turkey breasts, cut into cubes
½ red capsicum
4 mushrooms, sliced
For the Sauce
1½ tbsp soya sauce
1 large tbsp tomato puree
2 tsp cornflour
200 ml water
3 tbsp pineapple juice
1 tsp coconut sugar (or brown sugar)
2 tbsp wine vinegar

For the Lychee Polenta
Bit more than 2 cups water
¾ cup polenta
125 g peeled lychees (about 200 g unpeeled)

For the Lychee polenta
  • Peel the lychees by cutting off a tiny bit at the top and then taking off the hard skin.

  • Cut a small piece out of one, and you will see the pip. Take this out and cut or tear up the rest of the lychee.

  • Bring the water to the boil in a large pot. Reduce the heat and gradually add the polenta, about a quarter of a cup at a time, and stirring often to prevent lumps from forming.

  • Turn off the heat, cover the pot, and let it stand for about 30 minutes.

  • Add the peeled lychees.

  • Put the mixture into a small round baking dish. I used a small Springform.

  • Put in the fridge until the polenta is cold. Take it out of the Springform.

  • Reheat the polenta in the microwave just before the turkey is ready.

  • Cut polenta cake into wedges.

  • For the turkey
  • Place all the sauce ingredients in a screw top jar, and shake till well blended.

  • Put it into a small saucepan and bring to the boil, then simmer, stirring until it thickens. Keep it warm.

  • Heat some oil in a frying pan or wok and add the onion and cook for a few minutes.

  • Push the onions to one side, and tilt the pan so the juices run onto the base.

  • Add the turkey pieces and stir-fry for about 2 - 3 minutes or until they are lightly coloured.

  • Add the capsicum, and mushrooms, and cook for a further few minutes.

  • Transfer to a serving dish or individual plates, add a slice of the polenta lychee cake, and pour the warm sauce over it.

  • For my dinner the next night, I had the sweet and sour turkey with a home made tortilla and home grown spinach.

  • I also had the polenta cake as dessert with maple syrup!

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