DCSIMG

Tasty turkey goujons...

Elisabeth LaCumber

Elisabeth LaCumber


Published on 15/08/2012 15:54

This week I have teamed up with reader, interior designer Elisabeth LaCumber. A fan of this column, Elisabeth has put together this tasty and quick little recipe - and she has also given you some top tips for redecorating your kitchen on a budget.

For this recipe (2 portions) you need 6-8 goujons of turkey, cut evenly and coated with some seasoned flour.

Add a little paprika then pass through some egg wash and coat with fresh breadcrumbs.

Once you have done this, add the egg wash to your left over flour mix until you have a little batter.

Mix, add some vinegar and milk for a smooth crunchy batter. Coat your courgette and onion rings in some flour then your batter and cook in hot fat until golden. Finish with some sea salt.

Now once you have your turkey prepared gently fry until golden, then drain well and finish in a medium oven (Gas 4, electric 160-165). Always use a good quality oil when frying and drain well.

For your caremelised onion and pepper marmelade, take one red onion, finely chopped, a tablespoon of caster sugar, a skinned red pimento, chopped, a splash of red wine and a little butter.

So melt your butter, add your onion, cook gently add your pimento, add the sugar then the wine. Reduce until you have a good syrup-like consistency. Now leave to cool. If your mix gets too hot, add a little cold water carefully and remove from the heat and stir well.

Deep fry a few basil leaves - be careful as they are a bit noisy.

For your tian, slice some tomato and courgettes, layer and season. Place in a circular shape and cling film in the fridge until required then gently remove from the ring and heat through in the oven.

To serve, plate up your tian, add your marmalade then a few basil leaves. Arrange your turkey on the plate, add your onion rings and your courgettes and that’s another great dish that is stuffed with flavour and fun!

Happy Cooking!

Chris.


 
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Thursday 23 May 2013

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