Search

Random Recipe

Turkey Parmigiana

Turkey Parmigiana

When there are Turkey Thigh & Drummers available locally we’ll always partake and try to think of something unusual to do with them. We usually get 4 or 5 meals from one pack, which at £4.65 makes them pretty good value for us.

I cut steaks from the thick end of the thigh which Sue coated and fried.

Ingredients:-

 4 thick Turkey thigh steaks
1 Egg, whisked
Seasoned Gluten free flour ( We added Salt, pepper and Onion Salt to season)
1 large Onion, chopped
2 cloves of Garlic, crushed
½ a tube of Tomato Purée
1 tin of chopped Tomatoes
1 tsp of mixed Herbs
Italian style grated Cheese
Grated Mozzarella and Cheddar mix
Mixed Herbs to garnish 
Oil to fry

Method:-

(1) Dredge the Turkey steaks in the flour.
(2) Dunk in the Egg wash and the dredge in the Bread crumbs.
(3) Fry in a little Oil until golden brown on both side and set aside on kitchen paper to drain.
(5) Fry the Onion in a little oil until soft.
(6) Season with Salt and Pepper.
(7) Add the crushed Garlic.
(8) Add the tinned Tomatoes and Tomato Purée and simmer for about 10 minutes.
(9) Add a little water if the sauce seems too thick.
(10) Add the mixed herbs and simmer for a further 30 minutes.
(11) Pre heat the grill.
(12) Add 2 Turkey steak per serving to an oven proof bowl.
(13) Pour the Tomato based sauce over the crispy coated steaks.
(14) Add a good amount of Grated Mozzarella and Cheddar mix and sprinkle with the grated Italian style Cheese and mixed Herbs.
(15) Place under the grill until the Cheese has melted and the Turkey is evenly heated.

We served ours with hand cut chips, Peas and a little home made Coleslaw.

On Facebook

Details
Category: Recipes
kaszanka Pizza (It's not a Pizza really!)Kaszanka is a Polish blood sausage which you'll find in most Polish shops. It tastes like a cross between Black Pudding and Haggis with a slightly more moist texture. Roasted with a selection of vegetables the sausages themselves have a tendency to break down, leaving you with a very hearty 'Soup'.They generally cost a little over £2 per Kilo pack so they are less than half the cost of a British gourmet sausage and for two people you'll easily have sufficient for two good meals.
 
The pizza component is actually nothing more than a giant Yorkshire pudding. You can buy a Yorkshire pudding mix from most supermarkets for less than 50p and all you need to do is add a couple of eggs and water. Just make sure your oil is smoking hot!
 
Ingredients:-
 
8 thick Kaszanka  Polish blood sausage
1 small Onion
1 finely chopped Carrot
2 cloves of Garlic (Crushed)
½ a shredded Savoy Cabbage
2 Vegetable stock cubes, enough to cover the Sausages
Grated Cheese (Cheddar)
 
For The Yorkshire Puddings (GF) A Yorkshire Pudding mix from the Supermarket will work fine if you don't need the Gluten Free version.
 
140g of GF plain flour
50g of Cornflour
140ml of semi skimmed Milk
3 Eggs
A dash of cold water
Sat & Pepper
Vegetable oil
 
Method:-
 
(1) Preheat the oven to 200C.
(2) Place the Sausages in an oven proof dish.
(3) Cover with the Onion, Carrots and Garlic.
(4) Add the Vegetable stock making sure the Sausages are covered.
(5) Place on the middle shelf and cook for an hour or until the Sausages have broken down completely.
(6) Allow to cool.
 
Giant Yorkshire Pudding:-
 
(1) Turn the heat up to 220C.
(2) Place vegetable oil in a baking tray and heat until smoking hot.
(3) Add the Eggs to the Milk and whisk.
(4) Mix the GF Flour and Cornflour and season with Salt and Pepper.
(5) Add the Flour mix a little at a time to the Egg and Milk mix whisking it as you go.
(6) You should aim for a smooth runny texture.
(7) Add straight to the hot Oil and place on the top shelf of the oven for about 30 minutes. Until the Yorkshire Pudding has risen and golden brown.
(8) In a large pan reheat the Sausage mixture adding a little water if it seems too thick.
(9) Add the shredded Cabbage and simmer for about 10 minutes until the Cabbage has softened.
(10) Remove the Yorkshire Pudding from the oven and add the Sausage mixture to the middle.
(11) Heat the grill.
(12) Sprinkle grated Cheese over the Sausage mixture and place under the grill until it melts. Take care not to burn the top of the Yorkshire Pudding.
 
Cut and serve with vegetables of your choice. We had Cauliflower Cheese, Mustard mashed Potatoes and fried root vegetables. 

Social Links

Translate

English French German Italian Portuguese Russian Spanish

Latest Recipes

Latest News