Food Like That: Recipes your mouth will like

3. Bake the mushrooms in some olive oil. Don't forget to close the lid. Let it cook for about 10-15 minutes.

4. Meanwhile, bake the turkey, so all sides are light brown. You need not bake it thoroughly, as we'll boil it afterwards. Do remember that, as with all poultry, you must make sure that all parts of the flesh are heated well, at 100º celcius, to kill of all the bacteria (unless you have a desire to kill somebody, that is).

5. Add the turkey to the mushrooms, and stir the lot. Close the lid. There should still be enough fluid from the mushrooms in the pot, otherwise add a glass of water.

6. Add the raisins

7. Add the onions

8. Add the port

9. Add the mashed tomatoes

10. Add the sugar cube

11. Add some pepper, a grain of salt, and a sniff of paprika. You can add a (chicken) boullion cube, if you like.
Make sure the meat is submerged, otherwise, add either water or port. Stir the lot. Cook for at least 45 minutes, and then leave to cool.

The next day, before serving:

12. Heat, and add the cream, add the (dark) maïzena to bind the sauce. Make sure to get it to boil, so the sauce binder can do its job properly.