If you are new to my blog --- please read the introductory welcome note on the right hand side of this page.
I feel terrible for not updating this blog in a long, long time. It's not that I stopped cooking, far from it ...but it's just ....am not sure why...anyways, what does it matter? am back and hope to be regular in my contributions, again.
So let's start with something simple and very easy to prepare in less than 30mn with a cooking time of about 20mn max.
For 2 you will need the following :
2 largish pieces of Turkey slices thinly sliced.
Let's start with marinating the turkey first.
1 tbs of olive oil,
1 smallish tsp of ground powder ginger
1 smallish tsp of garlic powder
1 tbs of non salty soya sauce (salt makes the meat hard),
1 flat tbs of dried basilicum
1flat tsp of 7 spices (a spice mix of rose petals, cardamom, cumin, cinnamon, nutmeg, cloves and cinnamon) if you don't have this in your country, just use an all spice mix.
Mix everything together and pour over raw turkey - make sure that the pieces of poultry are well imbued with the mix. Set aside.
Now for the polenta and spinach gratin.
2 largish cups of frozen spinach
1 cup of polenta (non Genetically modified cornmeal)
1 spring onion chopped
1 flat tbs of mixed dried herbs
1 flat tsp of ground cumin
1 flat tsp of nutmeg
1 tsp of olive oil
1/2 tbs of mixed dried herbs
1 small onion sliced in thin rings
1/2 cup of grated cheese.
in a saucepan, put oil, add chopped spring onion, add spinach still frozen, mix well, let it all thaw, add a tiny bit of water so it will not dry up, add nutmeg and salt if you wish until the spinach is tender but not overcooked. Make sure it is not soggy. So easy on the water as spinach gives its own water.
Follow directions on your pack for one cup of polenta. I personally use a mixture of half water and half full milk -- bring it to boil, pour in the polenta gently stirring on a low heat (polenta cooks quickly like 3 mn), then add while stirring the cumin, dried herbs and salt to taste. Polenta must be thickish in texture not soggy.
Once both spinach and polenta are ready, get a deep oven dish, place the spinach then cover with the polenta, addonion rings, top it with the grated cheese and sprinkle a little nutmeg on top.
Place in oven at about 150 temp for 15 mn or so until cheese melts and you see onions turning golden.
Now grilling the Turkey filet Heat a grill pan FIRST then lower heat, and grill your turkey slices until cooked to your liking.
Serve with a salad - I made one with sliced carrots, walnuts, rocca, and tomatoes in a vinaigrette made of : olive oil, balsamic honey vinegar, 1 tsp of mayo, a squeeze of mustard, mixed herbs, salt, and pepper, shake it all in a jar and pour over your salad mix.
Fig mustard goes very nicely with the Turkey slices.
Enjoy and don't forget to feed someone if you try this recipe.