Fast & Furious! Turkey & Mushroom Stroganoff

I've shown you this a good number of times in various guises, but it's worth showing again ...

... and to emphasise just how fast a good meal can be made using this recipe.

Turkey & Mushroom Stroganoff

Clock is ticking ...

Skillet on, coconut oil in, sliced turkey meat in.

Maybe a minute or so later, shredded onion in, sliced mushrooms in, garlic powder, black pepper and a little sea salt.

Rice noodles in boiled water ... 60 seconds. Retrieve and add to the skillet.

Cream and chopped herbs, dill in this case for a nice Russo-Scandic feel, toss together and turn out into a bowl.

Shredded spring onions to garnish.

Done! Four minutes? How quickly can you make it?

Steamed Cod & Hot Tomato Sauce

Relaxing start of the week dinner ...

Monday dinners can be tough, what with so much to do when you get home from work after the weekend ... not least, cooking dinner.

When you have 10 minutes, or so, you can make up the sauce and just let it simmer on a very low heat until you're ready to cook the rest ...

Hot Tomato Sauce

Carton Chopped Tomatoes (400g)
Half Small Onion
Garlic Cloves (3-4)
Chilli Flakes
Olive Oil
Sea Salt & Black Pepper

Heat up some olive oil in a skillet. Olive oil does not tolerate high heat well, and one of the forgotten skills in Italian cooking is to keep the heat moderate or low and take your time. I repeat: take your time. Relax into the sauce.

Finely chop half an onion and soften in the warmed oil.

Lightly blend the chopped tomatoes so that you have almost a passata, but still with some structure. Pour into the skillet.

Slice the garlic cloves and add. I don't like to add garlic to the oil and onions since it can burn. I much prefer to add garlic later.

Sprinkle over some chilli flakes, add some sea salt and black pepper, reduce the heat and let it simmer ... it will be perfectly happy until you're ready to cook the rest of the dish and will improve with that time. Relax!

Steamed Cod

Cod Loin

Our cats eat fish. They love their fish! I get all the tail ends and offcuts from our local Chippy and all I need to do it remove the really big bones and steam the rest.

So, steamer on, I might as well steam some fish for us humans, too ...

I have a lovely loin of cod, thick, big flakes, gorgeous. Steamed, perhaps 10 minutes.

Salsa

Olive Oil
Lemon Juice
Spring Onions
Capers
Green Olives
Dried Oregano
Sea Salt & Black Pepper

Fish on sauce is a bit dull to the eye, so I made up a quick salsa of olive oil, lemon juice, shredded spring onions, capers, sliced green olives, dried oregano, sea salt and black pepper.

Serve

Sauce down first and gently lay the fish over, salsa over the top.

The fish falls apart in huge flakes, picking up the sauce and gaining an extra pique of interest with the salsa. This truly was a gorgeous meal!

Beef Medallions & Root Cubes

Quick and easy Sunday dinner ...

Cube up a load of root vegetables: carrot, swede, celeriac & potato. Steam.

Slice some mushrooms and place in a skillet. Pour in cream, a good teaspoon of green peppercorns and a touch of white pepper and celery salt. Gently heat through. If the sauce becomes too reduced, just add water.

After about 10 minutes, warm up a large skillet with some butter for the beef.

Cut the medallions into inch thick slices and lay in the large skillet to colour up. Flip over after about 3 minutes, same again on the other side. Reduce the heat and go for 5 minutes each side on the lower heat. The meat should be cooked through, but not "well done".

Serve up, roots down first, laying the (rested) meat over the top and spoon the sauce over.