Today, I thought I would share with you what I conjured up for dinner this evening. It will probably score points with the low carbs diet brigade as it is substantial and tasty but has no starchy ingredients like potato or pasta. The quantities of ingredients and cooking times are approximate – you’ll just have to adjust to suit your taste or what’s in season. This particular dish came about because I found some very cheap organic leeks and turkey on sale at the cheaper of the two Monmouth supermarkets:
2 Turkey Breasts – you could also use a similar quantity of chicken I suppose – cut into chunky strips
3 or 4 organic leeks – yes, yes, you can use non-organic, but go with the pretentious flow here – cut into half inch segments at a 45 degrees slant. (Leeks are the national vegetable of Wales.)
6 unusually large (I mean an inch across at the bulb) spring onions cut to 3 inches long and halved lengthways
4 or 5 tablespoons of flour
A liberal sprinkling of dried Herbes de Provence
6 er.. inches of chorizo sausage cut on the diagonal into slices
Dry (at least Amontillado) Sherry
Extra Virgin Olive Oil
Salt and a pepper mill to hand.
1. Use the Herbes de Provence, salt and pepper to season the flour. Coat the turkey strips in it. Mix the remaining flour with a splash of sherry and a little water to thicken the sauce later.
2. Heat about an inch of the olice oil in a wok and when very hot, fry the turkey in batches until they just begin to brown. Put the turkey aside.
3. With some fresh oil, but only a little this time, caramelise the spring onion halves in batches on both sides and put aside
4. Stir fry the leeks and chorizo. Once softened, lower the heat and add a generous splash of sherry.
5. Throw in the turkey and spring onion halves. Stir gently and cover to allow to braise for about three minutes.
6. Stir in the flour and sherry mixture and allow to thicken for a minute or two. Grind on some black pepper and salt if necessary.
7. Serve with a glass of Spanish red wine to hand.
Note: Be careful about the timing – the vegetables should be softly sweet and al dente, not slimy (overcooked) or crunchy (undercooked).
Instead of sherry, and interesting variation might be to use a dry white vermouth. I can report that this works very well with leeks, so it’s a safe bet that it would be a success.