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Quirky Turkey Menu

8 August 2007

Sharp Talking Turkey
grilled leeks, dijon vinaigrette

Greens in Judgement
garlicky stir-fried local lettuce

Sharp Talking Turkey
Very simple, very tasty. If you happen to be a veggie, the mustard vinaigrette is delicious on the leeks alone.

    For two, with leftover turkey for lunch:

  • 500g boneless turkey thigh, cut crosswise into 4 thick steaks (like I mentioned in my very first post, this is a great cut of meat that I’ve never seen outside of the UK (and my local ASDA). If you can’t find it, substitute a boneless pork roast. You might use pork/turkey cutlets, but you will then have to change the cooking method so the cutlets don’t dry out)
  • 4 large leeks, well washed and cut once lengthwise and once crosswise
  • 1/4 C good quality, spicy dijon mustard
  • 1/4 C cider vinegar
  • 1/4 C extra low fat mayonaise (or, you could use olive oil, if you’re throwing caution to the wind)

Preheat oven to 180°C (fan)/200°C/400°F. Season the steaks well on both sides. Spray your oven grill rack/pan with cooking spray and arrange steaks and leeks on it. Pop in the oven for 30 – 40 minutes, until the steaks are done and the leeks are soft, and brown on the edges.

Meanwhile, whisk the vinegar, mayonaise, and mustard together. Season to taste. Note that it will taste very sharp. Do not worry! Be careful with this sauce – like many extra low fat ‘fake’ sauces, it has a tendency to split. Nevermind, still tastes good.

Serve each person 4 leek sections and top with a turkey steak. Generously drizzle with vinaigrette.

For 1 steak, leeks, and 1/2 of the vinaigrette: 3 1/2 points

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