FLASH-FRIED STEAK WITH WHITE BEAN MASH
When I was a child, steak houses always had something called minute steak, as in minnit, on the menu, economically attractive portions that needed a mere 60 seconds to cook through. In our house they were pronounced mynuoot steaks, as if in baffled disappointment at the meagreness of the meat provided. It's hard to throw off the idea that a steak should be something chunky and big enough to get your teeth into and I certainly like my meat rare. When I'm asked at a restaurant how I want my steak cooked, I tell them just to hit it on the head and walk it straight through. So I can do a proper, fleshly steak supper pretty damn fast, but when you're really up against it, this is the perfect almost-instant dinner. Under 5 minutes is what I'm talking about from start to finish - and that isn't bad. I could hone it down by sticking to the minute steak idea, and it's fine, only there's something like little school dinners about those sad little straggly rags of steam. This is my compromise: slender but still substantial steak that cooks for 90 seconds a side. And in that time, I've produced a garlicky, lemony, ultra-fabulous, utterly addictive bean mash. The recipe makes enough for 4, more if there are children eating too, but I have to come clean and say that I don't quite halve the amounts for the mash when there are just 2 of us eating. This is just too good, and I simply go down to two cans and a little less of everything else. I'm afraid I don't really want to reduce anything at all.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- First get on with the beans: put the 1/4 cup of olive oil in a saucepan add in the garlic and the lemon zest and warm through.
- Drain the beans and rinse under tap water, then add to the pan and warm through, stirring and squishing with a wide, flat spoon so that the beans go into a nubbly mush. Season, to taste. Some beans are saltier than others.
- Meanwhile, heat a teaspoon of oil in a large frying pan or skillet and cook the steaks on high for about 1 1/2 minutes a side and remove to warmed plates, sprinkling some salt, to taste, over them as you do so.
- Squeeze the lemon juice into the hot pan and let it bubble up with the meaty oil, then pour over the steaks. Serve immediately with the mash.
PORK WITH GARLICKY BEAN MASH
Crushed haricot beans make a tasty, nutritious alternative to mashed potato and go great with grilled meat
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Grill the pork for 12-15 mins, turning once until browned and cooked through. Heat the oil in a small pan, add the onion or shallot and fry for 3 mins until softened. Add the garlic, fry for 1 min more, then tip in the beans and stock and simmer for 5 mins. Roughly mash with a potato masher or fork, then stir in the coriander. Serve with the pork.
Nutrition Facts : Calories 444 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 42 grams protein, Sodium 0.39 milligram of sodium
LEMONY CRUMBED TURKEY WITH BROCCOLI-BEAN SMASH
Kids can help make these crispy breadcrumbed goujons with butter bean mash, greens, vine tomatoes and pesto
Provided by Cassie Best
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/ 160C fan/gas 4. Put the flour into a wide, shallow bowl with a little seasoning. Whisk the egg in a second shallow bowl with 1 tbsp water. Add the breadcrumbs, lemon zest and parsley to a third shallow bowl.
- Get the kids to dip each turkey steak into the flour, shaking off any excess, then into the egg, and finally into the breadcrumbs - press the crumbs into the turkey to make sure they really stick. Put the steaks on a large baking tray, drizzle with oil and bake for 20 mins. Add the cherry tomatoes to the tray and bake for a further 5 mins.
- Meanwhile, boil a pan of water, then add the broccoli and cook for 5 mins. Add the butter beans and cook for 2 mins more until broccoli is really tender. Drain well and leave to steam-dry for 1-2 mins. Tip back into the pan, add the pesto and get the kids to mash everything up with a potato masher. Divide the turkey smash and tomatoes between plates - adding lemon wedges for those who want to squeeze some over.
Nutrition Facts : Calories 477 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 42 grams protein, Sodium 1.8 milligram of sodium
ITALIAN ROAST TURKEY AND GRAVY
I posted this recipe before I made it and this is what can happen - I DO NOT RECOMMEND THIS RECIPE/ It is labor intensive. Expensive because of the prosciutto and the prosiutto really does nothing for the flavor. So beware! I Like to Brine the bird for 6 hours and use recipe#9954 by Gay Gilmore - It does give you a lovely moist bird
Provided by Bergy
Categories Poultry
Time 28m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Pat the turkey dry inside and out.
- Run your hands under the skin separating it from the breast & thighs.
- Rub 3 tbsp of rosemary and 3 tablespoons of garlic under the skin over the breast & thighs.
- Arrange half of the prosciutto under the skin over the breast & thigh.
- Rub 1 tbsp rosemary & 1 tbsp garlic inside the cavity of the turkey.
- Place 3 oz of prosciutto inside the cavity.
- Cover the bird and refridgerate over night.
- Preheat oven to 450°F.
- Rub the outside of the bird with oil.
- Place remaining garlic inside the bird , tie the legs together.
- Roast turkey for 30 minutes, reduce temp to 325F continue roastiang until thermometer reads 180 inserted into the thickest part of the thigh Apprx 3hours).
- Baste throughout the roasting time with the chicken broth, pouring a bit over at a time.
- Remove bird to a platter & tent it with foil.
- Pour the pan juices into a measuring cup, skim off the fat reserving 3 tbsps.
- Set roasting pan over medium heat, add wine, bring to a boil scraping up the brown bits , pour wine into the measuring cup with the defatted pan juices.
- In a sauce pan add the flour to the 3 tbsp of heated fat, stir until it has browned about 2 minutes.
- Whisk in the pan juices, add 1/2 tsp rosemary.
- Cook until thickened apprx 5 minutes.
- Add the reserved 1 oz of Prosciutto.
- Garnish Turkey with rosemary sprigs.
Nutrition Facts : Calories 1536, Fat 78.4, SaturatedFat 21.1, Cholesterol 602, Sodium 832.8, Carbohydrate 7.3, Fiber 0.5, Sugar 0.5, Protein 183.5
ITALIAN TURKEY SANDWICHES
I hope you enjoy these tasty turkey sandwiches as much as our family does. The recipe makes plenty, so it's great for potlucks. Plus, the leftovers are just as good. -Carol Riley, Ossian, Indiana
Provided by Taste of Home
Categories Lunch
Time 5h10m
Yield 12 sandwiches.
Number Of Ingredients 8
Steps:
- Place turkey breast in a greased 5-qt. slow cooker. Add onion and green pepper. , Combine the chili sauce, vinegar, oregano and bouillon; pour over turkey and vegetables. Cover and cook on low for 5-6 hours or until turkey is tender., Shred turkey with 2 forks and return to the slow cooker; heat through. Spoon 1/2 cup onto each roll. Freeze option: Place cooled meat and its juices in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 374 calories, Fat 4g fat (1g saturated fat), Cholesterol 118mg cholesterol, Sodium 724mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 49g protein. Diabetic Exchanges
ITALIAN STYLE TURKEY MEATLOAF
Healthy, low-fat version of a favorite with an Italian flair.
Provided by PattiMcQ
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with cooking spray.
- Mix turkey, egg, bread crumbs, Italian seasoning, garlic, black pepper, and salt in a large bowl; shape into a loaf and put into prepared baking dish.
- Bake in preheated oven for 40 minutes. Spoon about half the tomato sauce over the loaf and continue baking until the meatloaf is no longer pink in the center, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Rest meatloaf 5 to 10 minutes before slicing to serve.
- While the meatloaf rests, warm remaining tomato sauce in a small saucepan over medium-low heat; serve with the sliced meatloaf.
Nutrition Facts : Calories 162.8 calories, Carbohydrate 8.1 g, Cholesterol 86.8 mg, Fat 7 g, Fiber 1.5 g, Protein 17.8 g, SaturatedFat 1.7 g, Sodium 651 mg, Sugar 3.5 g
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