| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Waitrose2 |
2 |
servings |
INGREDIENTS
|
|
Juice and zest of 1 lemon |
| 1 |
|
Clove garlic; finely chopped |
| 45 |
ml |
Olive oil; (3tbsp) |
| 30 |
ml |
Dijon mustard; (2tbsp) |
| 3 |
|
Sprigs fresh rosemary; chopped |
| 1 |
|
450 g; (1lb) pack Waitrose |
|
|
; Fresh Turkey Breast |
|
|
; Strips |
| 1 |
|
350 g pack fresh Del Ugo Potato |
|
|
; Gnocchi |
| 15 |
ml |
Olive oil; (1tbsp) |
| 1 |
sm |
Onion; finely chopped |
| 60 |
ml |
Double cream; (4tbsp) |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
THE MARINADE
Whisk together all the marinade ingredients. Add the turkey strips, cover
with clingfilm and leave in the refrigerator for at least 2 hours or
preferably overnight.
Blanch the gnocchi according to the instructions on the packet. Drain
thoroughly.
Heat the olive oil in a frying pan, add the onion and gnocchi and fry for
2-3 minutes or until golden brown. Remove from the heat and keep warm.
Heat a frying pan over a medium heat and add the turkey and marinade.
Pan-fry for 5-8 minutes or until the turkey is brown and throughly cooked.
Add the cream and cook for a further 2 minutes. Add the gnocchi, garnish
with a sprig of fresh rosemary and season to taste.
Converted by MC_Buster.
NOTES : Turkey strips are very versatile and can be used in stir-fries,
pasta dishes, curries or salads. If you haven't tried gnocchi before, they
are little Italian .dumplings' made from flour or potatoes.
Converted by MM_Buster v2.0l.
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