A few months ago I posted a couple of delicious turkey recipes in conjunction with British Turkey and yet again I have come up with a great way to enjoy something that may be created with other meat. I am cutting down on the amount of meat that I eat anyway and using turkey is a low fat alternative to some of the meats that I am cutting down on. Inspired by a recent trip to Yo Sushi I thought that this would be delicious!
Here are the recipes if you wish to recreate this dish at home. I hope that whoever tried this finds it yummy! I would love to hear your thoughts on these.
1. Flatten each turkey breast escalope to a thickness of about half a centimetre.
2. Dip each one in seasoned flour, then into beaten egg and then into panko breadcrumbs.
3. Shallow fry the breaded escalopes in olive oil over a medium-high head for about 2-3 minutes on each side, or until they are crisp and golden brown.
4. To serve, cut each escalope up into bite-size slices.
Butternut Squash Korokke (croquettes)
1. Cut half a peeled butternut squash into 1 inch cubes.
2. Toss in a tablespoon of vegetable oil and put on a baking tray. Season with salt and pepper.
3. Bake in an oven at 200 C for 20 minutes or until the squash is tender.
4. Put the squash in a bowl and mash. Leave to cool.
5. Make the croquettes by taking a tablespoon of squash and rolling a golf ball-sized ball. Then flatten the ball into a centimetre-thick disc.
6. Flour each croquette then dip in beaten egg and then into panko breadcrumbs.
7. Deep-fry each croquette in vegetable oil for a minute or two until crisp and golden brown.
8. Drain on kitchen paper and serve at once.
1. Make the tempura batter. Mix 5 tablespoons of cornflour and 5 tablespoons of self-raising flour in a bowl with a pinch of salt. Then add enough fridge-cold sparkling water to make a thick batter. Don’t worry about lumps.
2. Dip each broccoli floret into the batter.
3. Deep fry in vegetable oil for 2-3 minutes until crisp and golden,.
4. Drain on kitchen paper.
NOTE: both the croquettes and the broccoli tempura can be made ahead of time. Simply put them onto a baking tray and reheat them in an oven preheated to 150 C for 10-15 minutes, or until each is piping hot and crisp.
1. Slice the peeled carrot finely on an angle using a mandolin, food processor or sharp knife.
2. Sprinkle with salt and leave for at least an hour. Pour away any liquid that has come out of the carrots.
3. Dissolve a teaspoon of sugar in a tablespoon of rice vinegar in a saucepan over a low heat. Leave to cool.
4. Once cooled, add the vinegar mixture to the carrots and leave for at least 30 minutes.
Small onion, chopped
1 tablespoon black mustard seeds
3 cloves garlic, crushed
1 red chilli, chopped
1 inch piece ginger, chopped
1 tablespoon curry powder
1 sachet creamed coconut
half tin chopped tomatoes
5 tablespoons turkey or chicken stock
Juice of half a lemon
1. Heat pan. Add a tablespoon of vegetable oil and add the mustard seeds. As soon as they begin to pop, add the garlic,ginger and chilli. Stir and fry for 30 seconds
2. Add the chopped onion, reduce the heat to medium-low and cook until the onion is softened and translucent.
3. Add the curry powder and stir fry for a minute or so.
4. Add the creamed coconut, tomatoes and stock. Bring to a boil and then reduce to a simmer.
5. Simmer for about an hour until the sauce is thickened. Add salt, pepper, lemon juice and sugar to taste.