My new favourite dish! Well, at least for this week. I love all things cream and butter, yes. This dish delivers on all the creaminess and all the flavour. Done in 30 minutes which makes it a week night dinner worthy of the name in my books!
Each week, I like to attempt to make one new family dinner. There are varying degrees of success and varying degrees of blog worthy food. Quite often, these dishes are made at the tail end of the day when exhaustion has set in and light is fading into the abyss. Therefore, no chance to get a pretty picture for you all. Which means, the delicious dinner has to get filed away for another more timely time to make it and photograph it for the blog. Which, if I am completely 100% honest, hardly ever happens. I get carried away with something new and the delicious dinner I wanted to share just becomes a historical event indexed in the past.
Be that as it may, sometimes I am organized. Every now and again, I get dinner ready in the morning and store it away until we are ready to eat later on. Usually I have the blog in mind so I set everything up, dress it up to look pretty and take it's picture. It works and I not only have dinner done early but have a new recipe to share with you all. Win win.
However, the reality is that I don't seem to cook a lot of make ahead dinners. I love the idea and try to commit myself to getting around to that style and way of cooking, but it doesn't often come to fruition. Because I love cooking, and I really do, I am happier cooking away glass in hand, music turned up and then enjoy the fruits of my labour straight out of the pan. Well, maybe on a plate but you get the picture.
All of that brings me to this dinner. Which by the way, can be made ahead of time. Bonus.
First of all, the sauce is absolutely divine! Yes, it was that good. Again, I can't stress enough how much I love creamy sauces. And for the fall and winter season ahead, I can't think of anything better than this dish. Again, my favourite this week.
This dish is so simple and done in 30 minutes which makes is a week night meal worthy dinner.
If you are making this ahead to serve later in the day, make sure you reheat it on the stove top. If you are just checking into the blog, I do NOT use microwaves, ever. I just don't like reheating food that way. I find it far more successful to do it the old fashioned way on a stove top, or in the oven, depending on the dish. Convenient it may not be, but far tastier in my humble little opinion. So, if you do reheat it, you may need to add a little extra stock to the sauce. When I reheated this the other day, I added about 1/4 Cup/60 ml of more stock to the entire dish to get the sauce back to the same creamy texture it had when it was freshly made. I don't recommend using water as you will lose flavour in the dish.
Apart from that, it's a pretty easy dish and delicious served over pasta.
Creamy Parmesan and Leek Turkey
Serves 4 / Prep time: 10 minutes / Cook time: 25 minutes
6 Turkey cutlets
1/2 Leek, ends trimmed, cut in half lengthways and thinly sliced
1 Cup/240 ml chicken stock
1/2 Cup/120 ml cooking wine
1 Cup/240 ml cooking cream
1/2 Cup/50 grams parmesan cheese, finely grated
2 Tablespoons olive oil
2 Tablespoon butter
1 Tablespoon flour
Small bunch roughly chopped parsley
3 Garlic cloves, crushed
Lightly season each side of the turkey with salt. In a large skillet set over high heat add the olive oil and heat for about 30 seconds. Add turkey to the pan and cook each side until it just starts to brown, about 2 minutes per side. Remove from pan and keep warm.
In the reserved pan add the garlic and leeks. Give and good stir and cook over high heat for about 2-3 minutes or until they start to brown. Reduce heat to medium and pour in the wine. Give a good stir and leave to cook until the wine has absorbed, about 5 more minutes.
Push the leeks to the side of the pan and and add the butter until melted and then add the flour. Stir really well until you have a paste. Gradually start pouring in the chicken stock, whisking as you pour. Continue pouring until you have used all the stock and you have a sauce. Stir the leeks into the sauce.
Add the cooking cream and continue stirring. Put the turkey back in the pan coating completely with the sauce. Reduce heat to low, cover and leave to simmer for about 10 minutes.
Set heat back to medium, add the parmesan and parsley and stir really well. Serve straight way.
Click the downloadable link below to print recipe!
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