This brilliant family recipe is a compelling illustration of how a sprinkle of creativity can turn a couple of basic ingredients into a fun and delicious dinner. I so wished this was my idea but I stole it from an attractive little book I bought on my last trip to France. We tested the recipe twice in a week, seduced by its simplicity, lovely fresh taste and the explosion of colours, bright orange gleefully colliding against crisp green. A definite mood booster.
Turkey and Spring vegetable poêlée
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Recipe by: adapted from Legumes Verts, les Essentiels de Saveurs, Hachette livres, 2010 Busy:25 min, Total prep time: 25 min Serves: 4 |
Bring a large saucepan of water to the boil. Toss the peas into it for 4 minutes, (5 min if frozen). Add the sugar snaps in the last 3 minutes of cooking. If using mangetout beans, only add them to the water for the last minute of cooking. When ready, drain into a colander and cool down under cold running water to stop the cooking; reserve.
Chop and the wilted ends and roots off the spring onions, and quarter each onion lengthways so as to obtain fine strips.
Heat the olive oil in a large frying pan. Sauté the turkey and spring onions over medium heat for 4-5 minutes, turning the turkey pieces over halfway through. Stir the vegetables and cook for another 2 minutes. Take off the heat, stir in the cream and coriander and adjust to taste with salt and pepper,
Serve immediately.
Flatten the turkey breasts with a rolling pin. Cut them into 1 inch-wide strips, cutting the longer ones in half. Mix them in a bowl with the paprika and a bit of salt and pepper, making sure the strips are entirely coated in the paprika mix (enjoy the fluorescent colour!)
Bring a large saucepan of water to the boil. Toss the peas into it for 4 minutes, (5 min if frozen). Add the sugar snaps in the last 3 minutes of cooking. If using mangetout beans, only add them to the water for the last minute of cooking. When ready, drain into a colander and cool down under cold running water to stop the cooking; reserve.
Chop and the wilted ends and roots off the spring onions, and quarter each onion lengthways so as to obtain fine strips.
Heat the olive oil in a large frying pan. Sauté the turkey and spring onions over medium heat for 4-5 minutes, turning the turkey pieces over halfway through. Stir the vegetables and cook for another 2 minutes. Take off the heat, stir in the cream and coriander and adjust to taste with salt and pepper,
Serve immediately.
Use what you have: you can replace turkey with chicken, or the coriander with mint.
Make sure not to overcook the meat otherwise it will feel a bit dry.
Make sure not to overcook the meat otherwise it will feel a bit dry.
Ingredients
4 turkey escalopes
300g fresh shelled peas or frozen garden peas
200g sugar snaps or mangetout beans
1/2 bunch coriander
4 spring onions
2 tablespoons paprika
4 tablespoons olive oil
3 tablespoons singe cream
Salt and pepper
4 turkey escalopes
300g fresh shelled peas or frozen garden peas
200g sugar snaps or mangetout beans
1/2 bunch coriander
4 spring onions
2 tablespoons paprika
4 tablespoons olive oil
3 tablespoons singe cream
Salt and pepper
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