December News Although Christmas is just around the corner, here at Quantum things haven't stopped yet and this month we have just finished work on a new and very exciting kitchen project which features a unique stencil design, as pictured below. Adding a natural leaf and flower pattern to the sleek and contemporary units really brings a new wow factor to the kitchen. Subtle yet striking, the pattern flows from cupboard to cupboard creating a seamless and calming effect. The first of its kind, if this concept has caught your eye, please don't hesitate to come in and have a chat with one of our designers. At this time of year it's all about the food so be sure to take at look at our December recipe below. No more wasted turkey when you can't face another cold sandwich, get some inspiration and surprise the family with a delicious turkey stir-fry with basil. Finally, watch this space in early 2010 as we are very pleased to be joining forces with A Cena, one of Richmond’s finest Italian eateries to offer mouth watering recipes and fabulous offers for our customers. So until then….. Merry Christmas and a very Happy New Year from us all at Quantum. December Recipe: Minced Turkey Stir-fried with basil Serves: 4 Ingredients: 55g/2oz fresh holy basil leaves, or ordinary basil (weight after removing stems) Vegetable oil for shallow-frying, plus 4 tbsp for stir frying 5 garlic cloves, peeled and finely chopped 75g/3oz shallots or onions, peeled and finely sliced 2 fresh hot green cayenne chillies, or to taste, sliced 2 fresh hot red cayenne chillies, or to taste, sliced 2.5cm/1in cube fresh root ginger, finely grated 450g/1lb minced turkey (from boned, skinned breast and/or legs) 5 tsp fish sauce or 1 tsp salt, to taste 1½ tsp palm sugar or dark brown sugar Method: 1. Wash the basil leaves and pat them dry. Set aside 15g/½oz of the whole leaves. Chop the rest very coarsely and set aside. 2. Heat 1cm/½in depth of oil in a medium frying pan over a medium-high heat. Place a plate lined with kitchen paper near the hob. Have ready a splatter screen or an upturned sieve to cover the pan to prevent the oil from splattering. 3. When the oil is hot, add the whole basil leaves. Cover immediately with the screen or sieve. Remove the cover as soon as the intense sizzling has died down (a matter of seconds) and stir the leaves once or twice. They will turn crisp very quickly. 4. Remove with a slotted spoon and spread out on the kitchen paper to drain. Once the oil has cooled sufficiently, strain it and reserve for future use. 5. Heat four tablespoons of oil in a large frying pan or wok over a medium heat. Add the garlic and shallots and fry, stirring, for about two minutes or until the shallots are lightly golden. Do not allow them to burn. 6. Add the chillies and ginger and give a few vigorous stirs. 7. Add the chopped basil and stir. 8. Add the minced turkey, turn up the heat a bit and fry for about 3-4 minutes, stirring to break up the lumps as you do so. The turkey will lose its pink colour once it's cooked. 9. Stir in the fish sauce (or salt), to taste, and the palm sugar (or dark brown sugar) and stir thoroughly to combine. If there is liquid remaining in the bottom of the wok, continue cooking until it boils off, but don't overcook the turkey. 10. Transfer to a serving dish, top with the crisp-fried basil leaves and serve. Showroom Quantum Fitted Furniture 1 – 3 Poplar Court Parade Richmond Road East Twickenham TW1 2DT The design team can be reached on: Phone 020 8892 6430 or email design@quantumfittedfurniture.co.uk www.quantumfittedfurniture.co.uk