3 Banana Shallots, chopped in half and roughly sliced.
4 Garlic Cloves, peeled and rougly chopped.
2 large Potatoes, chopped into large chunks.
1 pint/approx 600ml of boiling water, plus extra for thinning sauce.
Spoon the sweet paprika, black pepper powder and cayenne pepper into a large plastic freezer bag. Close with a sealer or twist and shake the spices to mix
Add the Turkey joint, twist or seal the top of the bag and shake the seasoning to coat all sides of the meat.
Warm 4-5 tablespoons of rapeseed oil in a deep non-stick sautee pan or non stick stockpot. Make sure you have a lid that can fit.
Remove the Turkey joint from the freezer bag and brown on both sides in the pan.
Dissolve the chicken stock cubes in the pint of boiling water. Gradually add to the pan/stockpot.
Now add the chopped shallots, garlic, bay leaves, and thyme. Allow to simmer for 10-15 minutes.
Turn the joint over and gently stir in the pumpkin puree. Add the chopped potatoes and place the lid on.
Simmer for 1¾-2hours or until the joint is completely cooked. Turn the joint a few times and stir the sauce to prevent it from sticking.
If the sauce starts to thicken too much thin with a little boiling water. The potatoes will have crumbled. This is fine.
Now cook the pasta. Place around 4-6 nests into boiling water and simmer gently for around 10 minutes or until softened to your taste. Drain and rinse in cold water to prevent overcooking, then drain again.
In a large serving dish add the caraway seeds and 4-5 tablespoons of Rapeseed Oil. Mix briefly, then add the Tagliatelle and coat the pasta in the herb-oil mix.
Serve chunky slices of Turkey on a bed of Tagliatelle and spoon over the sauce from the pan.
Any leftovers can be allowed to cool, stored in the fridge and re-heated the next day.
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