Randy Feltis with a healthy and delicious spa day meal.
Blueberry Buckwheat Blini with Roast Turkey and Crisp Prosciutto
1 turkey filet (should weigh in at 16 ounces or 1 pound)
6-8 slices of prosciutto
500ml yogurt
10 mint leaves, chopped
Juice of 2 lemons
Salt and pepper
Buckwheat Blini
3 eggs
3/4 cup buttermilk
1 cup milk
1 cup all purpose flour
3/4 cup buckwheat flour
1 cup blueberries
Salt
Butter
Add all dry ingredients together.
Add all wet ingredients together.
Slowly add wet ingredients to dry ingredients until smooth.
Add blueberries softly.
In non-stick pan add a nub of butter, just enough to coat the pan. Add batter in 2 oz mini portions, flip when golden. Should make 12 blini, serve two or three per person.
Turkey Filet
Season with salt and pepper, sear in hot pan until brown on both sides, and then roast @350 for 12 min or until firm.
Let rest and carve.
One filet should weigh in at 16 ounces or 1 pound. Carve into small portions to match your blini about a once or two.
Shattering Crisp Prosciutto
In a dry non-stick pan heat slow and low (Dry is fat-free!)
Remove when deeply caramelized. One slice per person is plenty! Ok, maybe two.
Place on paper towel and let cool (will firm up when cool).
Minted Yogurt
Strain 500ml yogurt overnight in a coffee filter (refrigerated).
Add 10 mint leaves, chopped, the juice of 2 lemons, and salt and pepper to taste.
Garnish the finished dish with honey, maple syrup, berries, pomegranate or all of the above!
Recipe courtesy Randy Feltis, Oscar’s Restaurant