Recipe provided by Chef Nigella Lawson
Serves: 2
Ingredients:
· 2 tablespoons all-purpose flour
· shake mixed spice shake cayenne pepper
· 4 small turkey or pork escalopes (thin-sliced cutlets), about 12 ounces total
· 2 tablespoons garlic flavored oil zest and juice
· 1 lemon salt, to taste
Directions:
1. Put the flour and spices into a resealable bag, then add the escalopes, shaking to coat them.
2. Heat the oil in a heavy-based frying pan and add the floured meat, cooking for 2 minutes a side or until the escalopes are just cooked through.
3. Remove the escalopes to warm plates and take the pan off the heat.
4. Grate the lemon zest into the (still warm) pan and squeeze in the lemon juice. Stir until the juices are golden and slightly syrupy. Season to taste, pour the sauce over the escalopes and serve with the rapid roastini below.
Rapid Roastini
Serves 2
Ingredients:
· 2 tablespoons regular olive oil
· 8 ounces fresh gnocchi from the chilled cabinet in the supermarket
Directions:
1. Heat the oil in a large frying pan.
2. Put the gnocchi in, making sure you separate them, and fry for 4 minutes. Then turn them around and give them another 4 minutes.
3. Or if you’d prefer to bake them, tumble the gnocchi into a roasting pan, add the oil, and put into a preheated 400°F oven for 20 minutes, giving them a stir after 10 minutes.
NOTE:
I would not advise frying frozen gnocchi, as they could cause the fat in the pan to spit.
