Flash Fried Turkey Stir Fry

Alex and I both have stinky colds, so tonight for supper, I really wanted to prepare something super quick, nutritious, and spicy to get the sinuses moving.

Here’s what I used:

1 Turkey breast (I like turkey as it’s even more lean than chicken)

2 tsp of sesame oil

2 red chillies, finely chopped

1 thumb sized piece of ginger, grated

3 cloves of garlic, finely chopped

2 tbsp of light soy

2 tbsp of Shaoxing wine

1 tbsp sweet chilli sauce

1 yellow pepper

1 small packet of baby sweetcorn

spring onions cut on a slant

broccoli florets

fresh coriander

1 tsp corn flour + 4 tsp of water

½ mug of Basmati rice

The stir-fry takes only a matter of minutes, but the rice will take approximately 25 minutes.

After living in Japan, my mother always liked to boil and steam rice, like the Japanese, and this is the only way that I ever cook rice.

I find that ½ a mug of rice is more than sufficient for 2 people.  It is important that you cover the rice with exactly double the amount of water, so in this instance 1 full cup.  Add a pinch of salt, cover the pot, and bring to the boil.  As soon as it boils, move the pot to the smallest hob ring, and turn down the heat as low as possible.

Now you can make a cup of tea, and go away and come back in 20 minutes.

Check the rice, and you will see it has expanded and the pockets of steam will be running from top to bottom.

Get all your vegetables ready now, and slice the turkey.

Heat your wok until it is smoking.  Add the sesame oil.  Then add the Chinese holy trinity that is chilli, ginger and garlic which is a prevalent combination of sautéed ingredients, typically used in the spicier regional cuisines of China.

Add the turkey, which will only take a minute as it is sliced thinly. 

Then add the vegetables which takes the longest time to cook, so the sweet corn and the broccoli.

Add the light soy, the Shaoxing wine, and the sweet chilli sauce.

After a minute add the spring onions and the sliced pepper.

Now mix the water and the corn flour to make corn starch, and drizzle a few teaspoons over the stir-fry and toss.  This will thicken the sauce and make it wonderfully glossy – without all the MSG that you would get in a ready made Chinese stir-fry sauce / meal.

Add some fresh coriander. 

Serve with the steamed rice and extra fresh coriander and extra freshly chopped chillies……….

………..and of course with love, especially when under the weather…….xoxo

Speedy Cobb Salad

This salad is a sure fire winner with everyone, and that includes Alex.  Yes the blue cheese dressing is a little naughty....(but makes for another man-friendly salad)...so I'm very cautious when drizzling this over my plate!

It takes under 15 minutes to prepare, and even less to devour....

This is what I used:-

Iceberg lettuce - shredded

1 avocado - sliced

Cucumber - thick chunks

Cherry tomatoes - halved

8 slices of streaky bacon

1 turkey breast sliced thinly

For the dressing:

Blue cheese + half fat sour cream + chives + parsley + squeeze of lemon + salt & pepper

Grill the streaky bacon until good and crispy, then drain on kitchen paper, dabbing any excess fat.

Season turkey slices, and griddle for about 3 minutes turning halfway. 

Any more and the turkey will go rubbery, and we certainly don't want that.

Mix the cheese, (I used St. Agor), sour cream, herbs and lemon juice. 

Have a little taste, and guage how much seasoning is needed.

Build the salad on the plates, top with turkey, crispy bacon and drizzle over the blue cheese dressing.

Serve with love...xoxo....

Club Sandwich

When Alex and I go on holiday, like most young couples, we spend an awful lot of time in our suite......So apart from the usual amenities, I do also tend to judge a hotel by their club sandwich! 

Silly perhaps, but I really do think it is the best room service meal to have when you've just woken up from a long nap, whilst still in your fluffy white robe.

So if the club sandwich is bad, I can only wonder what the rest of the room service menu is like.

After returning from one holiday where the club sandwich was particularly awful, I thought to myself it really can't be difficult, so at Alex's request, I gave it a go.

I think the most important thing to remember when making any sandwich, the cold cuts and cheese needs to be of a high quality - just because it's a sandwich for a lunch time bite, not a 3 course dinner, does not mean we need to scrimp on quality ladies!

3 slices of toast - I prefer granary, Alex prefers white

iceberg lettuce leaves - not shredded

thiny sliced tomato

1 sliced chicken or turkey breast

4 grilled streaky bacon rashers

1 slice of jarlsberg
shop bought mayo (FYI ladies - boys never notice the difference when you switch to low fat)

assemble as follows:

toast + mayo + lettuce leaf + tomato slices + bacon slices

toast + mayo + chicken + cheese + lettuce + toast

spear with four cocktail sticks

cut into quarters
I like to serve this on a piece of slate or else a nobbled, rustic chopping board.

Serve with fries.......

.........and LOVE.......