Saturday, January 16, 2016

Turkey Tenders with Tuscan Beans

Thursday 14 January
When Holt made his elegant turkey ballotine at Thanksgiving, a couple of tenderloins and some scrappy bits from the breast didn't fit inside the roll.  So he froze them for later. 

Today he dug them out and let them sit in a very light brine all afternoon, which would make them tender and flavorful, as well as getting them defrosted.
All we needed to do at dinnertime was toss the turkey pieces in a bag with equal teaspoonfuls of kosher salt, ground coriander, cumin, and pimentón de la Vera picante, and fry them in a pan (larger pieces first, of course) until they were fully cooked.

As a side, reheated some of those Tuscan cannellini left over from Monday - and they're still not used up, so expect to see them again.

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