Welcome back to Julia’s Kitchen Corner:)
I totally love saying this…Julia’s Kitchen Corner:)))
This week is all about what is fresh…tasty…healthy…and easy to make!
I love cooking but I don’t always have enough time to spend in the kitchen, so I like to try recipes that are quick, fresh and fill your body with love! Initially, when I’ve started blogging the cooking/baking segment was meant to be an opportunity for me to share some tasty recipes that I’ve discovered/put together along the way…but I know now it’s turning out to be so much more:)
So…just to let you know for the future, I will continue to share my collection of best recipes but I will add here and there some good practice tips, some secret ingredients you can always have in the cupboard…easy ways you can turn your kitchen into one of the most loved places you would always want to be!
…I am also open to suggestions…if there is anything you would want to see or learn in this segment, feel free to ask…I believe sharing what we love, what we learn and what we can make will enable us to create some beautiful dishes.
Turkey steak with roasted vegetables and mustard sauce
Ingredients: Turkey steak( 1/person), salt, pepper, chilli powder, white potatoes, carrots, radish, plum tomatoes, fresh lettuce, 3 tsp dijon mustard, 200 ml creme fraiche, few black peppercorns and 2 tsp of lemon juice.
Method: Fill a pot half way with water, add a bit of salt, place over medium heat and bring to boil. Cut the potatoes in shape of wedges ( I’ve used around 2 medium potatoes /person), slice the carrots and add everything to the boiling water. You can use any other vegetables you like, from parsnip to brussels sprouts.
Pre-heat the oven while the vegetables are boiling.
I usually leave them to boil for exactly 10 minutes, drain the water, then place them into the oven with a bit of salt and olive oil on top.
Place a non-stick pan over low heat, get your turkey steaks ready with a bit of salt, pepper and chilli powder, when the pan is hot add the steaks, frying them 5 minutes on each side.
Make sure you keep an eye on the vegetables, they are ready when the potato wedges turn crispy golden.
You are now ready to make the mustard sauce:)
For the sauce, add the creme fraiche, dijon mustard, black peppercorns and the lemon juice into a small pan over medium heat. Simmer for about 3-4 minutes until it turns smooth and saucy. Remove from heat and place aside.
This sauce will be enough for 4-5 servings.
To make the salad that accompanies the dish, I’ve used some fresh plum tomatoes, radish and curly lettuce, a bit of salt and a few drops of lemon juice.
Serve as seen above making sure you add the warm sauce at the end.
I’ve loved this dish so much that I’ve got carried away with the pictures, especially because it was a beautiful day and we had lunch in the garden…but it looks tasty from every angle:)))
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