This tasted truly like a summer in a Mediterranean herb garden. The lovely green garlic which we can only find in the spring, with fresh thyme and rosemary and a good squeeze of lemon created a really flavorful crust. Quite fast to throw together. Delicious, you'll see.
I think we're getting a little fix on turkey, duck and goose lately. But hey, can't hurt :).
To maintain the flavor range (which is odd, as we usually favor contrast), we served these with a lovely side-dish of rosemary baked potatoes with green garlic. :)
Ingredients (serves 2):
- 2 large pieces of turkey file (300-400 g)
- 1 rosemary sprig
- 7-8 thyme sprigs
- salt and pepper
- 1 green garlic head
- 2-3 tablespoons olive oil for frying
- juice from half a lemon
Start by sprinkling salt on the meat and just putting it to fry in the olive oil. Don't worry about cutting it, it'll be easier after it gets cooked a little:
Let it fry for 4-5 minutes on each side. Meanwhile chop the green garlic:
Pick the rosemary leaves and chop them too, then add them to the pan after the meat is mostly cooked:
After 2-3 minutes slice the meat into smaller bits (thinning it, eventually, if you notice that it's too thick to cook in the middle) and also add the picked thyme leaves:
Move them around in the pan, add the pepper and keep for another 2-3 minutes to infuse. Then add the chopped green garlic and lemon juice:
Mix well and keep frying (and stirring) for 2 more minutes. Transfer on serving plates and dig in! :)
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