Don’t skip! Stop! Stay here and listen to me. This recipe only takes 10 mins to make, only requires few ingredients and is really fabulous. The artichoke gratin was so deliciously zesty, unusual and creamy, I had to remind myself I was a loving, and hence a sharing mum. My kids couldn’t get enough of the turkey. Didn’t I say Tasty Diaries was about easy, fun and innovative cooking? Well, here we go!
Sticky orange turkey fingers with puréed artichoke gourmandise
|
Recipe by: “Gourmande et maman” by Corinne Clavel and Christine Craplet Busy:10 min, Total prep time: 30 min Serves: 6-8 (24 slices) |
Preheat oven to 220 degrees C
Rinse the artichoke hearts under warm water
Place them in a mixing bowl with the cream, 8 tablespoons (4/5) of the parmesan, eggs and some cracked pepper and blitz into a smooth puree. Make sure you have blitzed long enough to have disintegrated the little hair that may have remained on the artichoke hearts.
Spread the purée in a lightly greased gratin dish, sprinkle with the remaining parmesan and dot with small knobs of butter.
Bake for about 20 mins or until the top is nicely browned.
Prepare the sticky turkey (start sautéing as soon as the gratin is out of the oven)
Grate the zest of one orange and chop finely. Press the two oranges and mix the zest with the juice.
Slice the turkey steaks into strips about 1/2 inch wide.
Warm the oil in a non-stick frying pan on medium heat. Add the turkey, sauté for 1-2 minutes. Add the orange juice, soy sauce and honey and sauté for 3 minutes, stirring regularly to make sure the turkey strips are evenly coated in the sauce. Stop when the liquid has evaporated and turned into a sticky and dark texture. Do not overcook otherwise the turkey will be disappointingly dry.
Start with the Gourmandise d’artichauts
Preheat oven to 220 degrees C
Rinse the artichoke hearts under warm water
Place them in a mixing bowl with the cream, 8 tablespoons (4/5) of the parmesan, eggs and some cracked pepper and blitz into a smooth puree. Make sure you have blitzed long enough to have disintegrated the little hair that may have remained on the artichoke hearts.
Spread the purée in a lightly greased gratin dish, sprinkle with the remaining parmesan and dot with small knobs of butter.
Bake for about 20 mins or until the top is nicely browned.
Prepare the sticky turkey (start sautéing as soon as the gratin is out of the oven)
Grate the zest of one orange and chop finely. Press the two oranges and mix the zest with the juice.
Slice the turkey steaks into strips about 1/2 inch wide.
Warm the oil in a non-stick frying pan on medium heat. Add the turkey, sauté for 1-2 minutes. Add the orange juice, soy sauce and honey and sauté for 3 minutes, stirring regularly to make sure the turkey strips are evenly coated in the sauce. Stop when the liquid has evaporated and turned into a sticky and dark texture. Do not overcook otherwise the turkey will be disappointingly dry.
You can also use duck breasts in this recipe. A little bit pricier but the duck and orange combination will get you a succulent dish.
Ingredients
For Gourmandise d’artichauts
2 400 g tins of artichoke hearts in water
10 cl (6 tablespoons) double cream
80 g (10 tablespoons) grated parmesan
4 egg yolks
Pepper
small knobs of butter
For the turkey:
2 tablespoons olive oil
2 oranges
500 g free range turkey breast steaks
1 generous tablespoon honey
2 teaspoons soy sauce
Pepper
For Gourmandise d’artichauts
2 400 g tins of artichoke hearts in water
10 cl (6 tablespoons) double cream
80 g (10 tablespoons) grated parmesan
4 egg yolks
Pepper
small knobs of butter
For the turkey:
2 tablespoons olive oil
2 oranges
500 g free range turkey breast steaks
1 generous tablespoon honey
2 teaspoons soy sauce
Pepper
Copyright © 2009 Tasty Diaries. All rights reserved.
