Pronto Pig Feast

Here is a double quick, double pork supper!

2 tbs. garlic-infused olive oil
4 thin, streaky slices bacon
6 pork escallops (medallions cut from a pork tenderloin)
1/3 cup Marsala
1 tbs. butter
2 tbs. chopped fresh chives

Heat the oil in a non-stick skillet and fry the bacon until crisp. Remove and set aside. Add the pork and cook for 4-5 minute on each side, depending on how thick they are. Remove and cover with foil. Tip the Marsala and butter into the skillet and bubble to reduce.

Pour the sauce over the pork, crumble the bacon on top and scatter with chives to serve.

Serves 2

Turkey Escallops with Mushrooms and Chives

If you need to get supper on the table in 15 minutes, look no further. The key here is to not overcook the turkey.

2 tbs. garlic-infused olive oil
3 1/2 cups chestnut mushrooms, sliced
1 small bunch chives, snipped
4 turkey escallops
1/2 cup dry white wine or vermouth

Pour the oil into a large skillet and add the mushrooms. Cook over a medium heat until they soften, adding half the chives midway through. Using a slotted spoon, remove while leaving the pan juices.

Season the escallops well and add to the pan. Cook for 3 minutes, then add the wine or vermouth. Allow to bubble for another 2-3 minutes, then transfer to two warmed plates. Tip the mushroom back into the skillet to warm up and spoon them over the turkey. Scatter over the remaining chives.

Serves 2