This is a quick meat dish; simple but still tasty and healthy.
You can use chicken thighs instead of turckey as an alternative.
Serves: 4 Preparation time: 10 minutes Cooking time: 20 minutes
Turkey fillets 500gr
1 garlic clove
1 organic lemon (juice and zest)
3 tbsp plain flour
3 tbsp olive oil
1 piece root ginger (2.5 cm/1in.)
450ml chicken stock
1 egg (yolk only)
1 tbsp rosemary
Fresh parsley - 2 tbsp - finely chopped
Salt, black pepper.
Peel and chop the garlic. Grate the zest and squeeze the juice from the lemon. Put the juice aside.
In a bowl, mix together the garlic, lemon zest, rosemary and the flour.
Cut the turkey into 3/4cm pieces, toss them in the flour mixture until well coated then cover and set aside for 15 minutes.
Heat the oil in a large pan. Cook the turkey for 5/6 minutes until both side become whitish, stirring occasionally.
Peel and grate the ginger, stir it into the pan with the remaining flour and the stock. Bring to boil and cook for 5/10 minutes or until the meat is cooked and the sauce has reduced.
Blend the egg yolk and lemon juice and add to the pan. Keep stirring until the suace thickens. Add in the parsley, season and serve.
* Use fresh chicken stock if possible as it gives a better flavour. You can find it in the chiller cabinet of the supermarket.
* Serve with boiled rice tossed with a little bit of butter, fennel seeds and some peas.