We’re having this 20 year old northern germany kitchen remodeled in the next few days. Thus we had to clear out everything and will now have to do with a minimum of kitchen equipment and cooking options for about a week or so. And this, in return, means simple and no-fuzz cooking.
This was the first day of “Camp Kitchen”: Creamy turkey strips with potatoes and balsamic brussels sprouts. (Sounds like big words, but it’s actually simple:-) ).
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300g turkey breast 400g brussels sprouts Yesterday’s leftover potatoes |
Preheat your oven to 200 °C. Slice the turkey meat into bite sized strips, against the grain. Add them to a bowl and season with salt, pepper and thyme. Add a little cooking oil and mix. Set aside to marinate. Chop up garlic and shallot finely, clean and trim brussels sprouts. Cut them in half. For the brussels sprouts: Put them into a baking dish, drizzle with the olive oil and season with salt and pepper. In a cup, mix honey and vinegar, pour over the sprouts and mix everything thoroughly. Roast in the oven until tender and slightly charred, about 30 mins. Turn every ten minutes. Potatoes: In a frying pan over medium high heat, heat up the potatoes together with a knob of butter, salt and pepper and a good dash of dried rosemary. Tossing them around, let them become a little flaky, browned and hot then take out and set them aside, covered. Turkey: In the potato pan, also over medium high heat, add a little cooking oil as needed and stir fry the shallot and garlic until translucent and aromatic. Add in the turkey strips and fry until nicely browned on the outside. They don’t have to be fully cooked through by now. Splash in the white wine and let reduce to about 1/3, then add the cream and bring to a boil. Reduce the heat, stir in the mustard and adjust your seasoning with salt and pepper. Let simmer for about 5 more minutes until the cream thickens, then serve. |
