Since the beginning of the year my parents have been working hard to convert an old barn into their new house. Having watched the roof come off, the oak beams being replaced, the walls being plastered the concrete being laid for the floor they are now at the stage of painting. I am helping them do this as there is quite a lot of it… Yesterday morning I finally summoned up the courage to paint whilst standing/sitting on scaffolding that is 3-4 meters up in the air and has no handrail. It looks as if painting the ceiling will take about a week for me to do and as it doesn’t require much brain power, it gives me a lot of time to think about what I am going to cook in the evenings.
The recipe below was what I came up with yesterday morning as I painted away and we ate it for supper. I was really pleased with how the recipe turned out – the lemon juice in the couscous and the turkey cut through the oil of the chorizo and the pesto and gave the dish a very fresh flavour. I prepared and cooked everything in 15 minutes which makes it another very quick and easy recipe that is achievable to make during the week.
Pesto and lemon turkey
- 300g turkey breast (finely sliced)
- 1 onion (finely sliced)
- 3 heaped tbsp pesto (see homemade pesto recipe)
- juice of 1 lemon
- 1 tbsp flour
- 3 tbsp water
- oil (for cooking with)
1. Place the onions in a pan with a little oil and cook until they are soft.
2. Whilst the onions are cooking toss the turkey in the flour and season well.
3. Add the turkey to the pan and stir well. Cook for 1-2 minutes, before adding the water, cover with a lid and leave for 5-6 minutes.
4. Finally add the lemon juice and the lemon, mix well, cooking for a further 2-3 minutes.
- 200g couscous
- knob of butter
- small onion (finely sliced)
- 50-75g chorizo (diced in to small pieces)
- juice of 1 lemon
- 200-250ml chicken stock (boiling hot)
- ½ tsp of freshly chopped parsley
- ½ tsp of freshly chopped chives
1. Place the butter, onions and chorizo in a pan and leave to cook until the onions are soft.
2. Add the couscous to the pan and stir well.
3. Add the juice of the lemon and the chicken stock to the pan until the couscous is just covered with liquid. Cover the pan with a lid and remove from the heat.
4. Leave the couscous to stand and cook itself for 7-10 minutes then ‘fluff up’ using a fork and add the herbs. Place it in a bowl and serve whilst it is hot.