Turkey and Pak Choi in Hoi Sin Sauce

Yesterday I told a tale of my dislike of following recipes.  I know that this means I will never make a good baker or pastry chef, but I can live with that*.  Being free of the Olympic Food Challenge means that I can cook by feel and taste again without having to continually scroll up and down websites with a dripping wooden spoon in my hand.

The end of the OFC also means that I can shop for food the way I love to shop for food.  I am always armed with a list when I go shopping but it is often vague giving me carte blanche to pick and choose what looks best or is on offer.  The catalyst for tonight's meal comes from the "reduced to clear" category of impulse buys.

 I really like pak choi, we have grown it in the past but we tend not to buy it as it is usually airfreighted into Blighty and we try to watch our food miles.  Having saved a pack of choi from the supermarket vegetable graveyard I raided the freezer and found some turkey steaks that were quickly thawed and sliced and a stir-fry was born.

*not having a sweet tooth has some advantages.

Paella

My Mum arrived today for a week's holiday.  She has come to see R, not me or Z, but I'm happy with that.  As she only arrived this afternoon, I didn't want to spend the night tied to the stove, so I decided the one pan wonder Paella was the way forward.

Once R was tucked up in bed I cracked on with some judicious chopping.  Onions, garlic, peppers, carrots, chorizo and turkey breast were all fried before rice, white wine and stock were added to the pan.  This was then left to simmer until the rice had absorbed all of the stock and was cooked through.  All that was left to do was to stir through some fresh parsley and serve.

As with most dishes, I am 100% certain that the way I cook paella is not authentic, but it works and it tastes good, so I'll keep doing it.