Sunday, 11 March 2012

Recipe XLVIII - Roast Cauliflower, Potatoes and Turkey Breast

The cauliflower, one of Nature's worst-treated vegetables. People boil the blessed thing until it becomes pulp. Wrong. Steam it with some fresh mint, at least, please... I love cauliflower cheese, and can still taste the skin from the cheese that formed on the top of (my old school cook) Diane's oven bakes. She could seriously cook. There were only about 75 to 80 pupils in my school, and Diane never failed to nourish us with the finest food. In this recipe, however, I have left the cheese off, partly because I'm trying to lose weight, and due to this, I haven't got the strength to make a seriously big effort this week...

400g-500g turkey breasts
2 onions
1 whole cauliflower, chopped into stalks
250g new potatoes
300ml chicken stock
5 cloves of garlic (2 cut into slices, the others just into 3 pieces)
Herbes de Provence (a decent tablespoon's worth)
2 glasses of white wine
Olive oil and butter
A handful of chopped chives (if in season)

Heat the oven to 160°C. Take a high-sided pan and fry the turkey, 2 cut cloves of garlic and onion until the meat is sealed and the vegetables are soft. Put in the chicken stock, herbes de Provence and wine, and let it heat up on a low flame. Take the turkey out of the liquid and cut it into bitesize pieces. Cut the new potatoes in half and parboil them for 7 minutes or so. In a baking tray, spread the cauliflower (still raw), potatoes and turkey around, and put in the other cloves of garlic at intermittent places. Pour olive oil over the combination, and put some slices of butter on the top.
Cook for 30 to 45 minutes in the oven, or longer, depending when you want to eat. When nearly ready, reheat the chicken stock from earlier and pour it over your creation, either on the plate or while it is still in the oven dish. Put the chives on top and serve immediately. It would accompany some peas and (baby) carrots really well.

If you have worked really hard (like me), indulge yourself with some mayonnaise or mustard.

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