Winter is the time to go out on family picnics and enjoy the delicacies with family and friends. With the much awaited Christmas season round the corner, it is also the time for a family to enjoy get togethers with their near and dear ones. This means that you need to be prepared with some tasty recipes to make an appetizing family dinner.
Hence, here are two classic yet innovative, tasty and easy to prepare recipes, which will make your family dining most memorable.
1. Turkey tenderloin with cranberry shallot sauce
Complexity level: Moderate
Time Taken: 40 minutes in total, serves 6
1. Turkey tenderloins – 2 x 750 grams
2. Salt – 3/4 teaspoon
3. Fresh ground pepper – 1/4 teaspoon
4. Canola oil – 4 teaspoons
5. 4 shallots, peeled and quartered
6. 2 teaspoons chopped fresh thyme
7. 3/4 cup chicken broth(reduced sodium)
8. Fresh cranberries – 1 1/2 cups
9. Dried cranberries – 1/4 cup
10. 2 tablespoons light brown sugar
11. 1 tablespoon raspberry or pomegranate flavored vinegar
1. Preheat the oven to 450Â°F.
2. Sprinkle 1/4 teaspoon salt and pepper over the turkey tenderloins and spread all over using your hands.
3. Heat 2 teaspoons canola oil in a large skillet over medium flame.
4. Cook the turkey for about 4-5 minutes until it gets brown.
5. Transfer to a baking sheet and roast for 15 to 25 minutes. You can use an instant read thermometer to know the temperature, it should not exceed 170 degrees.
6. Add 2 teaspoons oil to the pan and cook the shallots for 2-3 minutes until browned.
7. Add the thyme and allow for 10-15 seconds for the aroma to release.
8. Add the chicken broth and cook for 1 minute. Stir in fresh and dried cranberries and cook for 6-7 minutes until the cranberries have broken down.
9. Add brown sugar, vinegar and the remaining 1/2 teaspoon salt into the sauce; cook for 1 minute stirring continuously. Cover and remove from heat.
10. Leave the turkey to cool for 5 minutes on a clean cutting board. Slice and serve with the sauce.
2. Pork, kale and white bean soup
Complexity level: Moderate
Time Taken: 40 minutes, serves 6
1. Pork tenderloin – 1 pound, trimmed and cut into 1-inch pieces
2. One bunch kale, ribs removed and chopped
3. One 15 ounce can of white beans, rinsed
4. One finely chopped medium onion
5. Four minced garlic cloves
6. 2 teaspoons paprika, smoked
7. 1/4 teaspoon crushed red pepper
8. 1 cup white wine
9. 4 chopped plum tomatoes
10. 4 cups chicken broth(preferably reduced-sodium)
11. 1 tablespoon extra-virgin olive oil
12. 3/4 teaspoon salt
1. Heat oil over medium high flame in a Dutch oven.
2. Sprinkle salt on pork and cook for about 2 minutes until the pinkness disappears from the pork.
3. Transfer to a plate with tongs. Leave the juices in the pot.
4. Cook the onion in the pot for 2-3 minutes, stirring often, until light brown.
5. Add garlic, crushed red pepper and paprika and cook for 30 seconds stirring constantly, till the fragrance is released.
6. Add wine and tomatoes, increase heat to high and stir.
7. Add broth and bring to a boil.
8. Add kale and stir just until it wilts. Reduce heat to maintain a simmer and cook, stirring occasionally for about 4 minutes until the kale is just tender.
9. Rinse the canned beans well to remove high sodium content.
10. Stir in beans, the reserved pork and any accumulated juices; simmer for about 2 minutes until the beans and pork are heated through.