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Turkey Parmigiana with roasted Hazelnuts

I found some Turkey breast steaks for the bank melting price of £0.88 and as I ended up flat bound by the weather yesterday we decided to play in the kitchen. Chicken Parmigiana is one thing, but we think we took it to another level. But I guess we would really?!

Passata sauce

Ingredients:-

1 jar of Passata
1 squirt of Tomato Puree
1 clove of Garlic, minced
1 Onion, finely diced
2 Mushrooms, finely sliced
Basil
Oregano
Oil to fry
Salt & Pepper

Method:-

(1) Fry the Onions on a low heat until translucent.
(2) Add the Garlic and stir for a couple of minutes.
(3) Add the Mushrooms and stir again for a couple of minutes.
(4) Add the Passata, Tomato Puree and stir.
(5) Add the Oregano and Basil and season with Salt & Pepper.
(6) Simmer for 5 minutes and stir occasionally.

Turkey Steaks

Ingredients:-

Turkey Breast steaks
Bread Crumbs (Gluten free in our case)
Toasted and ground Hazelnuts (The last of this years foraged nuts – Sobs a little!)
Grated Italian style hard cheese and grated mature Cheddar.
1 Egg, beaten
Dried Parsley
Dried Basil
Milk
Flour
Oil to fry
Salt & Pepper
Chilli flakes


Method:-

(1) Toast the Hazelnuts in their shells at 180C for 10 minutes on a tray and then allow to cool.
(2) Crack the shells and chop the nuts in a food processor.
(3) Mix the Breadcrumbs, half of the grated Italian style Cheese, Parsley and nuts and put in a bowl.
(4) Season the flour with Salt & Pepper, Chilli Flakes and put in a bowl.
(5) Mix the beaten Egg with a little Milk to make an Egg wash and add to a bowl.
(6) Heat the Oil in a large frying pan.
(7) Dip each Turkey steak firstly in seasoned Flour, then the Egg wash and finally the Breadcrumb mix.
(8) Fry on both sides on a moderate heat until the breadcrumbs are golden.
(9) Spoon a little Passata sauce over each steak.
(10) Sprinkle grated Cheddar over the top and then Italian style Cheese and a sprinkling of dried Basil.
(11) Grill until the Cheese has melted and browned slightly.

We really enjoyed the intense flavours and the Turkey was both tender and moist. Serve with scalloped chips and a dressed salad perhaps?
 

Sprouts and Hazelnuts

Sprouts with Bacon and Chestnuts is a bit of a Christmas classic. But we have no Chestnuts and it’s not Christmas yet. But we do have lots of foraged Hazelnuts. So….

Ingredients:-

Hazelnuts – Roasted and chopped
Sprouts, chopped
Olive Oil
Red Onion, sliced
Whole Grain Mustard
Lemon Juice
Salt and Pepper

Method:-

(1) Roast the Hazelnuts on a tray at 180C for 10 minutes. This also cracks the shells and makes them much easier to remove. Set aside.
(2) Gently fry half of the Onion in a little Olive Oil with the Mustard.
(3) Half the Sprouts and added uncooked Onion.
(4) Mix the Nuts, Sprouts Onion etc. and then place on a tray and place in the oven alongside your roast.
(5) When ready to serve drizzle with the Lemon Juice and stir well.

You could use this for a Vegetarian or Vegan side dish.

 

Bhavan Pie recipe

Apparently a Bhavan is a humble dwelling in India. So Cottage Pie with a twist of Indian spices must be a Bhavan Pie I’m guessing?

Our basic Cottage Pie recipe is here.

The addition to the mince mix are as follows:-

Ingredients:-

Cumin seeds, dry toasted
Garam Masala
Tomato Puree
Turmeric
Grated fresh Ginger
2 cloves of Garlic, grated
Cumin
Paprika
Oil

Method:-

(1) Dry toast the Cumin seeds in a frying pan.
(2) Add the other ingredients above and bring to a simmer.
(3) Continue with the general Cottage Pie recipe here.

The mince for this creation came in the “Student Survival Pack” we won from Swain Family Butchers. As we are happily tagging them in our recipes we thought we’d try something a bit different on the Cottage Pie theme and this really worked well.

Chicken & Mushroom Pasta / Rice Noodles

Ingredients:-

Cooked Chicken, chopped
1 medium Onion, diced
2 cloves of Garlic, minced
Chicken stock
Mushrooms, roughly chopped
Frozen Peas
Milk
2 tbsp of Creme Freche
Cheese, grated
Salt & Pepper
Italian style grated Cheese to garnish

Method:-

(1)  Fry the Onion until translucent, add the Garlic and cook for 2 minutes on a lower heat.
(2) Add the Mushroom and Chicken stock and simmer.
(3) Add the Milk, Chicken and Peas and simmer.
(4) Season with Salt & Pepper.
(5) Stur in the Creme Freche followed by the grated Cheese and simmer until the Cheese has melted.

We served ours on a bed of Chinese Rice Noodles as a change from Gluten free Pasta which worked equally well. This dish was inspired by Sue's Chicken Skillet Pasta, which was a great seller when we were at The Inn on The Green a couple of years ago.

Chicken Cordon Blue Kiev

If one classic Chicken dish isn’t enough, why not combine two?!

Ingredients:-

Chicken Breasts – One per person
Back Bacon
Double Gloucester Cheese with Onion & Chives
Home made Garlic Butter
Onion Salt
Oil

Method:-

(1) Roll the Garlic Butter in a bit of film and place in the freezer until solid.
(2) Grate the Cheese.
(3) Cut a pouch in the Chicken Breast.
(4) Cut a piece of the Garlic Butter, roll in the grated Cheese and stuff into the pouch in the breast.
(5) Season the outside with a little Onion Salt and wrap in Bacon.
(6) Rub the outer of the Bacon with more Garlic Butter.
(7) Oil a tray and back in the oven at 180C for about 30 minutes.
(8) Place under the grill to crisp the Bacon.

We were fortunate enough to will a “Student Survival Pack” from Swain Family Butchers and promised to tag them in the recipes we make using their meat. This is the first and it was really good! We served it with a dressed salad, home made Coleslaw and scalloped chips.

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