Monday, 16 June 2014

Saffron turkey with pine nuts recipe

We're planning to take our Russell Hobbs Steamer away with us on our next travels so I retrieved a neat
Saffron turkey with pine nuts 
little book from the charity shop pile, Steaming! by Annette Yates. I want to perfect a steamed steak and kidney pudding, but have started with something far simpler - today's saffron turkey. In the book this is made with chicken, but as you'll know from previous posts, we generally get turkey breast because it is low fat and considerably cheaper! There's a lot of butter in this recipe so any fat saving elsewhere helps.

I cooked the meat in my brand new little plastic pudding bowls which have lids and so are far easier than faffing about with greaseproof paper and tin foil. They were £4.99 for six at Lakeland and three just fit into my steamer. Which is fortunate as a turkey breast pack from Sainsburys just fitted into three pudding bowls. I did want one of the posh metal clip-close bowls, but they would be too big for the steamer so I've had to get individual portion size ones instead. Being plastic, they are lighter too and we still have weight limits with Bailey -even with our shiny new car.

1 small onion, thinly sliced
2 garlic cloves, thinly sliced
50g butter
Good pinch of saffron
40g pine nuts
3 fresh bay leaves
Turkey breast for two
Good squeeze of lemon juice

Melt the butter in a frying pan over a medium heat then fry the onion, garlic and saffron until softened but not browned (about 10 minutes).

Add the pine nuts and increase the heat a little. Fry together for about 5 minutes until onion begins to brown.

Put turkey into pudding bowl(s) or onto a large piece of tin foil. The Sainsbury pack has three pieces and I cut each in half. Season the turkey, add bay leaves and cover with the buttery onion mixture. Squeeze lemon juice over the top.

Put lid(s) onto bowl(s) or fold and crimp tin foil into a sealed parcel. Steam for 15-20 minutes until turkey is cooked through.

Serve immediately with couscous.

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