Welcome and happy Thanksgiving to our American friends.
The Thanksgiving holiday fell this year on Thursday November 22 -.
To celebrate Thanksgiving, we have created a little number that is so tasty and quick you just can’t believe it’s so good.
It also gives you a little insight to my show this week at the Moat where I will be taking the drama out of the turkey and giving you a few little tips on just how versatile the bird is, so please come along and join in the fun .
FOR TWO PORTIONS
6 - 8 goujons of turkey, cut evenly
Gently coat the goujons with some seasoned flour and a little paprika.
Then pass through some egg wash and then some fresh breadcrumbs.
Once you have done this, add some egg wash to your left-over flour mix until you have a little batter.
Mix and add some vinegar and milk for a smooth batter.
Chop come courgettes and onions into rings, coat in a little flour and then your batter. Cook in some hot fat until golden, then finish with some sea salt.
Finally, gently fry your turkey goujons unil golden, and finish in a medium oven until you are ready to serve.
Moat Cafe chef Chris Sandford writes the ‘Chef’s Corner’ column every week in the Leinster Leader