Menu Plan for Summer II: Week 1, Saturday


Weekly Menu

Shopping List

Daily Recipes:


Tuna and Radish Salad
Brined and Grilled Turkey Breast with Aioli
Grilled Potatoes with Aioli
Courgette (Zucchini) Sticks

Cooking time:  60 minutes plus 10 earlier     Cooking schedule: see below for instructions

        Yes, I know the Allioli has a long set of instructions - but mostly informative so don't panic. The turkey needs to be brined ahead either early in the morning or the night before.  The Allioli requires patience but you will be amazed at how delicious something so simple can be.  Be warned: it's hot! We'll have more of the turkey on Monday.

Tuna and Radish Salad 

Total time: 15 minutes
    There are still a few radishes left in the markets.  We've had our fill of snacking on them so I added them to this salad.  If you have salad left, it's great on a sandwich!

Tuna and Radish Salad Ingredients:


Grilled, Brined Turkey Breast with Allioli

Total time: 60 minutes plus 5 earlier
   I used a boneless, skinless turkey breast for this, that was tied into a roll.  It doesn't need to be boneless,  but do take the skin off if yours comes with it on; it lets the brine permeate better.  You can tie it into a round shape or leave it as is.  You could also use turkey tenderloins.  Cooking times will vary according to the weight and thickness.  An instant read meat thermometer is great!

Grilled, Brined Turkey Breast with Allioli Ingredients:


Note:  You could add a few wood chips, that have been soaked in water for 15 minutes, if you like a smoky flavor.   You could also bake it in a 400F (200C) oven for about the same amount of time.


Time: 15 minutes
   This is the Spanish/Catalan method, without egg yolks.  It's heavy on the garlic, and very hot!  Yes, garlic packs a lot of heat when fixed this way!  You can cut it with commercial mayonnaise if you like.  This makes about 4 tbs of allioli. It can't be made ahead as it tends to 'break' upon sitting - still good, but it has to be pounded back together. 

aioli Ingredients:


Note:  If you don't  have a mortar and pestle you can use a small, deep bowl (ceramic if possible) and the round handle of something - table knife, spatula, rolling pin, something fairly large.  You could also mash the garlic and salt into a paste on a plastic cutting board (or in a heavy food bag) with a meat pounder, first, then put it into a bowl and incorporate the oil using a fork or whisk. Just remember that the garlic needs to be really mashed or it won't accept the oil.  And if nothing seems to work, just add the mashed garlic and oil to some mayo.....

Grilled Potatoes with Allioli 

Total time: 35 minutes
   Simple grilled potatoes, finished with freshly made allioli. If you like garlic, you will absolutely love this... But, be careful not to use too much.  In this case a little goes a long way!

Grilled Potatoes with Allioli Ingredients:


Note:  Potatoes could also be roasted in 400F (200C) oven for 30 minutes.

Baked Zucchini (Courgette) Sticks

Total time: 40 minutes
    These are quickly prepared; bake, unattended and end with a nice crunch.  Easy peasy! And one can't have too many zucchini recipes in summer!

Baked Zucchini (Courgette) Sticks Ingredients:


Cooking Schedule: 60 minutes plus 10 earlier
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, large, deep bowl, small saucepan, lid,
cling film, medium bowl, grill pan, 2 flattish bowls,
baking sheet, mortar and pestle or substitute,
barbecue grill, small bowl
6 - 24 hours earlier:
Make brine
Add turkey and refrigerate
Dinner time:
Turn on/light barbecue grill, oven (400F, 200C)
Remove turkey from brine, let air dry 10 minutes
Cook eggs
Peel garlic
Snip herbs
Start to cook turkey
Slice radishes
Chop celery
Chop pickle
Open, drain tuna
Combine tuna, radish, celery, pickle, herbs
Mind the eggs
Slice zucchini

Mix mustard, egg
Mix crumbs, cheese
Roll zucchini sticks in egg, crumbs
Place on baking sheet
Bake zucchini sticks
Turn turkey
Mix oil, paprika, thyme for potatoes
Cut potatoes, toss with oil mix
Start to cook potatoes
Make vinaigrette, add to tuna
Peel, chop eggs, add to tuna, stir, set aside
Start to make Allioli, smashing garlic with salt
Start to add oil to garlic for Allioli
Turn the turkey, check, stir potatoes
When Allioli is finished, set aside
Check turkey (if done, remove, tent), potatoes
Serve salad on spinach leaves, relax, enjoy....
Done?  Remove turkey, let rest 5 minutes
Remove potatoes
Remove zucchini
If Allioli is separating, vigorously beat together
Finish potatoes
Make Allioli Mayonnaise for turkey
Slice turkey and serve all

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