Turkey & Apple Picadillo
- 2tsp olive oil
- 1/3c red onion, finely chopped
- 2 cloves garlic, minced
- 8oz of local lean ground turkey
- 1/2tsp ground cumin
- 1/2tsp dried oregano leaf
- 1/4tsp sea salt
- 1/4tsp fresh ground black pepper
- 1/8tsp ground cloves
- 1tbsp tarragon white wine vinegar
- 1 med tart green apple, peeled and chopped
- 1c tomato, chopped
- 3tbsp green olives, chopped
- 1/2tsp Worcestershire Sauce
- 1/4c scallion greens, sliced
Heat oil in a large fry pan. Add onion and garlic and cook until soft.
Add turkey and cook, stirring to break up the ground meat, until the meat browns.
Stir in cumin, oregano, salt, pepper and cloves. Cook for 3o seconds and add vinegar. Cook stirring.
Add apple, tomatoes, olives and Worcestershire. Reduce heat and simmer gently to reduce liquid, about 8 minutes.
Stir in scallion greens just before serving.
Truffle Oil Dressed Asparagus
- a fistful of fresh asparagus, ends snapped off and lightly scraped if thick and woody
- 1/8tsp sea salt
- 1/2tsp grated lemon rind
- 1 1/2tbsp fresh lemon juice
- 1 1/2tsp truffle oil
Preheat cast iron fry pan. When quite hot sear/grill the asparagus spears until bright green, still firm but cooked.
In a large bowl whisk together remaining ingredients.
Add asparagus to large bowl and toss gently and serve. These would be nice with some freshly grated parmesan dusted on top.
We served up the meal with a side of Blau Kraut he had made earlier in the week. The blau kraut is an excellent and tasty array of flavours, made even more delicious with organic blue (purple) cabbage from the market. It is a recipe well worth trying if you have never. However, be warned that you should consume this stuff at carefully timed meals. It remains Űber Farten Essen.