Crete is an awesome island. It combines the bright blue sea & lush nature as well as rough mountain cliffs & twisted roads.
You can imagine that we had a gorgeous trip. Swimming in the clear blue waters, eating fresh vegetables every day and discovering the island with our rental car. Perhaps I could have forseen that hiking does require hiking-shoes. I nearly ruined my favourite pair of shiny-silver pumps. Don’t go hiking with more than 4inch heels. But if you do, bear it like a lady! (Ooouuhh, my feet, oooouuuh)
Diffrent to middle europe where vegetables need to stand all kind of weathers the crete harvest is provided with an average of ~300 sunny days a year. Word! Having a walk through the rustic markets you will see the most lucious vegetables, barrels of olive oil and – of course – tons of fresh herbs and spices. Not to mention all kinds of seafood and fish which are just caught from the clear blue waters of the sea.
It’s like an explosion. All those colours and scents. Awesome!
Back home I needed to keep up with the tasty meals we had.
I figured out a meal which catches both: the rustic & simple approach of the cretan kitchen as well as the lucious taste of sun-grown vegetables, spices & herbs.
Actually a cretan inspired meal needs to be with fish. But how could a supermarket-fish ever compare to the taste of a fresh fish you eat with a view on the sea? That’s why I decided to use turkey instead. If you buy turkey please take some extra effort in driving to a farmer or at least doing some research on which supermarket brands are better than others. Even if you don’t care about ethics you won’t get a turkey-breast tender & juicy if it is covered with bruisers all over.
What do you need?
- 10 cherry tomatoes (in all colours you can get)
- 1 teaspoon chopped garlic & ingwer (use the fresh ones)
- some green onions, chopped as well
- 500g (which is 1lbs) turkey or chicken breast
- 50ml (which is 1,6 ounces) olive oil
- salt, pepper &
poison,star anis, ginger powder
- some chopped basil leaves (use dried basil instead)
- at least two pan liners
What do you do?
Here’s what you have to do. It won’t take you any longer than ten minutes.
I don’t need to mention you have to wash the food first, do I?
- Chopp tomatoes, garlic, ingwer and some green onion
- Add two (!) pan liners to a baking tray and spread the veggies on a small area
- Add the turkey-breast (remember: you may use chicken breast as well)
- Cover everything with herbs, spices & oil
- Use the upper pan liner for wrapping everything
- Put the baking tray into the oven for 20 minutes at 180°
(which is 356F for our american friends :-))
The second best thing about this recipe: you can vary a lot.
I didn’t make only one pan-liner-package. I made three of them. Adding diffrent vegetables likes zucchino & mushrooms and experimenting with soy sauce instead of olive oil. You can also add a small amount of honey (I used that divalicious thyme honey I brought from crete) if you want to get the turkey crusted.
The best about this recipe: you can consider it clean. As long as you pass the bacon-and-honey tipps. Don’t get seduced. Will you?
Oh, oh, oh. I forget to tell you about the bacon. Because my boyfriend is delighted about bacon everywhere I also added some bacon into my soy-experiment. He loved it. Whatever you add: make sure that it is sliced very thin because the turkey breast will refine in the wink of an eye.
Finally, the food couture!
After ~ 20 minutes remove the baking tray from the oven. You won’t have to do anymore than opening the package and apply everything to a plate. You will find a lot of sap on the ground of your pan-liner-package. Use a spoon to add some over turkey & veggies.
I also added some sprinkles of 1,5% greek yoghurt. Just seasoned with some fresh lemon juice, salt, pepper
P.S. Don’t let me seduce you with bacon & honey. If you keep them out (the meal will remain tasty & lucious) you can consider the recipe as clean.