Category Archives: Sauces and Dressings

Brined Roast Turkey breast with Blueberry gravy

This festive turkey breast recipe is a great alternative to a whole roast turkey. Perfect for smaller crowds either for Thanksgiving or Christmas Day.

The Turkey breast is brined in a flavorful liquid infusing the breast with flavor and seasoning it throughout all while tenderizing it to butter-soft and juicy texture. Then it’s roast until golden perfection and served with a blueberry gravy

The great thing is that carving is so easy since the roast is boneless. 

All you need now are roast potatoes and vegetables for a complete Thanksgiving or Christmas dinner that is stress free yet fit for a king.


Prep time : 10-15 min

Cooking time : 60 min

Serves : 6

INGREDIENTS:

Turkey breast, about 1.2 – 1.5 kg./2.5 -3 pounds
Two large onions, peeled and sliced thick.
A sprig of each rosemary and thyme
2 tbsp neutral flavored olive oil
3 tbsp butter

Brine:
2 liters water
4 tbsp salt
4 tbsp brown sugar
1 onion sliced
2 bay leaves
2 star anise
1 cinnamon stick
1 tsp oregano
1 tsp rosemary
1 tbsp peppercorns
1 tbsp all spice berries
4 cloves
1 tsp Chinese 5 spice

Blueberry Gravy
2 sjalottes, peeled and very finely chopped
1 rounded tbsp. flour
2 glasses/1 cup red wine
250 ml/ 1  cup good quality turkey or chicken stock
2-3 tbsp Blueberry jam

METHOD Turkey

Mix all the ingredients for the brine in a large sealable container.  Place the Turkey breast in the liquid and leave to marinate for 3 to 4 hours, or all day.
Preheat oven to 350 degrees F (175 degrees C).
Remove the breast from the brine and pat dry with kitchen paper.
Prepare a roasting tin. Grease generously with neutral flavored olive oil and add the onions in a layer to the tin, then the herbs and place the breast on top. Season with salt and pepper and spread all the butter over the Turkey breast.
Tent turkey breast loosely with aluminum foil.

Roast in the preheated oven for 1 hour; baste turkey breast with pan juices and remove foil.  Return to oven for about 3 more minutes and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, reads 165 degrees F (65 degrees C). Let the turkey breast rest 10 to 15 minutes before serving.

METHOD Blueberry gravy.

Remove the turkey breast from the roasting tin. Remove the onions and herbs.

Heat the stock and wine in a small saucepan and keep ready for adding to the sauce we are making.
Place the tin over a gentle heat, and tilt the tin and spoon off the fat into a bowl using a tablespoon, leave about 2 tablespoons of fat, along with all the juices, in the tin. Turn up the heat to medium and add the chopped sjalotte, cook quickly and scrape all the crusty bits from the base , then add the flour and keep stirring.  When the flour is absorbed start adding the wine and stock a  little at a time, whisking  after each addition. This is easiest with a whisk. Once you have incorporated all the liquid, add the blueberry jam. Season to taste with salt and freshly ground pepper.  Adjust the thickness of the gravy to your liking by adding more or less stock. 

Slice the Turkey breast and serve straight away with roast potatoes and vegetables and the Blueberry gravy.

Enjoy!

If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you.  And please don’t forget to tag me on Instagram so I can see your creations!

Mint Chimichurri

Mint Chimichurri. This is the best sauce to accompany any kind of meat, chicken or even fish. It’s light and fragrant and made in a jiffy.

Traditional Chimichurri sauce has parsley, cilantro, and oregano, I added the mint because I wanted extra freshness and it goes so perfect with Lamb.

 Prep time: 5 minutes

 Serves : 4 to 6

INGREDIENTS:

  • 1 garlic clove, peeled and grated
  • 1/2 cup extra-virgin olive oil
  • 3/4 cup flat-leaf parsley including trimmed stems
  • 3/4 cup mint leaves
  • 1/4 cup oregano leaves
  • 1 tbsp. red wine vinegar
  • a squeeze of lemon juice (to taste)
  • a few drops of hot sauce like frank’s or tabasco

INSTRUCTIONS:

Chop the herbs and add to the oil in a bowl. Add the grated garlic clove, red wine vinegar and lemon juice. Taste and season with salt and pepper. Add the hot sauce and more lemon juice if necessary. Serve with any kind of meat or fish.

You can also add all the ingredients to a food processor and blend until chopped fine, but I prefer the chunky texture.

Enjoy!

Myra XO

Bbq Honey Chicken Tenders Cobb Salad with Green Goddess Dressing

Let’s celebrate Spring in full glory with this amazing refreshing salad. It’s super easy to make and you can easily substitute the chicken with some succulent Shrimp or any other protein you like.

INGREDIENTS COBB SALAD:

  • 1 lb. chicken tenders
  • 2 tsp. Cajun seasoning
  • ¼ cup bbq sauce
  • 1 tbsp honey
  • 1 tbsp. olive oil for frying
  • 1 head of lettuce
  • 2 red bell peppers
  • 20 cherry tomatoes (more or less)
  • 2 -4 hard boiled eggs
  • 1 small can of corn, drained
  • 1 – 2 avocados, peeled and stone removed
  • 1/3 cup olives
  • handful baby carrots

GREEN GODDESS DRESSING:

  • 1 avocado, peeled and stone removed
  • ½ cup natural yoghurt of choice
  • ½ cup natural sugar free milk of choice
  • Small handful of fresh Basil* see note
  • Small handful of fresh Dill* see note
  • 1 tsp. garlic powder
  • 2 tsp. onion powder
  • A dash of tabasco
  • Juice of half a lime
  • ¼ cup olive oil
  • Salt and pepper
  • ½ cup of water or more for the right consistency

INSTRUCTIONS:

  1. First we’ll marinate the chicken, place the chicken tenders in a bowl and season them with the Cajun seasoning , then add the bbq sauce. Mix to combine and cover. Place in the fridge to marinate, overnight if possible but any amount of time is good.
  2. Take out a large plate or platter and arrange a layer of lettuce on it.
  3. Meanwhile wash the peppers and pinch them with a fork all over, put them on a plate and microwave for 6 minutes, remove and cover with foil straight away. This is so the skin will loosen from the peppers. When cool enough to handle pull away all the skin and tear the peppers into strips, place them on the lettuce in a single diagonal row.
  4. Cut the tomatoes in half and arrange in a row on the lettuce
  5. Cut the eggs in quarters and arrange on platter.
  6. Repeat with the remaining ingredients.
  7. For the dressing, combine all the ingredients in a blender, and run until all is smooth. Add the water until you have the desired consistency.
  8. Now heat a non stick frying pan large enough to hold the chicken tenders in one layer and set to high heat.
  9. Add the olive oil and place the tenders in the pan, cook on one side for two minutes and turn. Cook for another two minutes and lower the heat to low.
  10. Cook for another two minutes or until cooked thru, check by pulling a piece open.
  11. Add the tablespoon of honey and stir around so it starts to caramelize. Turn off the heat and place the chicken tenders on the salad right before serving.

Duck Breast with Cherry Sauce for two

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I kind of feel like I am having tiny Christmas dinners all throughout the month of December. And I gotta say, I’m lovin’ it.

This is one of those dinners. Simple as can be and festive as can be.

Duck goes really well with any kind of fruit and is usually paired with citrus, but it goes equally well with berries and darker fruits like plums or cherries.

The Duck breast has been treated in a different way because I really dislike the skin. I do like the skin when it’s crispy, but how long does the crispiness last , really? By the time dinner gets to the table and you actually start eating the crispyness is almost gone.
So, what I do and what may seem as a shocker to some of you, but I remove the skin and treat the breast more like a steak. Simply seasoned with salt and pepper and pan fried. I use a cast iron pan for this because it works best in my opinion.

Then I cut up the skin in tiny bits and render the fat, where I then pan roast the potatoes and finish them of in the oven. This gives you the best roast potatoes you can ever imagine, and you’ll be surprised to see how the skin disappears in the pan almost completely.

The cherry sauce goes so well with the duck, it’s a little bit sweet and a little bit sour, perfect against the intense duck flavour, and such a festive dish.

      

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Serves 2 – 3

Ingredients Duck Breasts:

  • 2 Duck breasts
  • salt and pepper

INSTRUCTIONS:

Remove the Duck from the refrigerator at least 30 minutes prior to cooking.

Remove the skin and chop fine. Place in a cast iron skillet and render the fat over low heat, until all the skin has almost disappeared. You will end up with about 4 to 6 tbsp. fat.

Season the duck breast on both sides, heat a cast iron frying pan over high heat with three tablespoons of the duck fat.
Place both duck breasts in the pan and don’t move them for about 3 minutes then turn the over. Cook for another 3 minutes.
Remove to a plate and let sit covered with foil for about five minutes.
This is medium cooked, if you like it less done cook it for 5 minutes total. For completely done 7 to 8  minutes, it depends a little bit on the size of the duck breast and the thickness.

Slice and serve with the pan roast potatoes and cherry sauce.

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Ingredients Cherry Sauce:

  • 1/2 C. brown Sugar or sugar of choice
  • 1/2 C. Red wine Vinegar
  • 2 whole Star Anise
  • 1 Cinnamon Sticks
  • 3 C. frozen Cherries (no stones)
  • 1 tsp. corn starch
  • 1 tbsp water

INSTRUCTIONS:

Place the sugar, vinegar, star anise and cinnamon in a medium non-stick frying pan over high heat and bring to a simmer. Add the cherries and cook, turning occasionally, for 8–10 minutes or until just soft and the sauce has reduced a little. Make a slurry with the corn starch and water, add to the sauce and let thicken.

For the Roast Potatoes:
1/2 Lb., potatoes, peeled
2 tbsp. fat rendered from duck breasts.
salt

Instructions:

Pre heat oven to 220° C  / 428° F
Par boil the potatoes for about ten minutes, drain, and let them steam off.
Heat the (oven proof) pan with rendered duck fat and roast the potatoes until they start ro turn golden brown. Place the pan in the oven and roast for an other 20 25 minutes until crispy and golden all over, turning ocassionally. Season with salt.

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog  on instagram! You’ll make my day.