T is for Turkey!!

A very in-the-season idea for dinner.

You'll need:
1 turkey steak
1 pear
1  dark plum
2 slices of brie
3 potatoes
butter
2 garlic cloves
2 cardamom pods
rosemary
salt and pepper
olive oil

Let's start with the potatoes, as they take some time to make:

1. Peel the potatoes and cut them into small cubes.
2. Put in a heatproof dish. It should have a lid. If you don't have one, no worries, simply cover it with silver foil.
3. Finely chop garlic and add to the potatoes. Add rosemary, salt and pepper. Stir. Add some olive oil and butter on top.
4. Put in the oven set for 200 degrees for about 45 minutes.
5. If you want your potatoes to have a nice golden crust, remove the lid/foil after 45 minutes and leave the potatoes for another 15 minutes in the oven set to a grill option. Mine does not have one, but the outcome was still plenty yummy:

6. Cut the plum into thin slices. You'll need some thin pear slices too. Cut the rest of the pear into 2cm slices.
7. 'Hammer' the turkey steak, so that it's nice and thin. You might want to use foil to avoid the mess.
8. Sprinkle with salt and pepper and grill fry on one side, so that it's no longer raw, but no more. It needs to stay flexible enough to bend it later on.
9. Remove the steak from the pan and add plum and pear slices on top of the fried side. Add the insides of the cardamom pods. Caradmom is very intensive, so 2 pods are enough. Put brie slices on top and bend the steak so that it forms a sack. You might need some string to keep it together. I realised that I don't have string when it was too late to go and buy some, but it turns out that need if the mother of invention so... I used parsley to tie it together.

10. Put your turkey sack and pear slices on hot grill pan. Make sure the meat is fried on all sides, et voila!

Grill fried pears are simly divine!! Brie will melt inside the turkey sack almost like butter in de volaille and cardomom will give the meat a very specific taste - delicious!

Bon appétit!