Turkey, leek and mushroom cobbler
500g turkey breast, cut into 2cm cubes
1 leek, thinly sliced
200g button mushrooms, halved
2 tsp rosemary, chopped
2 garlic cloves, chopped
2 tbsp plain flour
½ non-alcoholic white wine
2 cups milk
½ cup frozen peas
Salad, to serve
1 ½ cups plain flour
30g chilled butter, chopped
2 tbsp finely chopped parsley
½ cup buttermilk, plus extra for brushing
½ cup grated parmesan
Preheat the oven to 200°C. In a large oven-proof frying pan, melt butter on medium heat. Sauté turkey for 3-4 mins, or until lightly browned. Transfer to a plate.
In the same pan, sauté leek, mushrooms, rosemary and garlic for 4-5 mins, or until the leek is tender. Stir in flour and cook for a minute. Remove from heat.
Pour in the non-alcoholic white wine, stirring until smooth, gradually add milk, stirring constantly. Return to the heat and simmer for 3 mins. Return the turkey to the pan with peas. Season taste.
Sift flour into a large bowl. Rub in butter and mix in parsley. Add buttermilk and mix quickly to a soft dough.
On a lightly floured surface, lightly press out to 2cm-thick circle. Using a 3cm cutter, cut into rounds.
Arrange dumplings over the turkey mixture in the pan. Brush with buttermilk and sprinkle over parmesan. Bake for 15-20 mins or until the dumplings are puffed and golden and sound hollow when tapped. Serve with salad.