Recipe for Turkey in Bread crumbs with a rich lemon sauce Served on a Bed of Wild, Brown Rice.

Lemon Sauce

Turkey, wild rice, lemon sauce
Turkey, wild rice, lemon sauce | Source

Home Cooking


Hi once again, and welcome to my kitchen, we are drinking a little wine and doing a lot of chatting, but still finding time to satisfy our passion for food, and cooking, and eating of course. So put some comfy slippers on and pull a chair up tu the kitchen fire and enjoy yourself with me Tony and my friend and cooking chum Fabio.

Here is an original take on using up some turkey breast.

For my vegetarian friends you could use Quorn for this recipe.

My friend Fabio was rooting about in one of my freezers the other day and came out with a turkey breast that I had frozen at Christmas to save it. We had a little think about what would taste good, be straight forward to make and be a little bit original.

Bread Crumbs

home made breadcrumbs.
home made breadcrumbs. | Source

How to make breadcrumbs


As you might know, I bake bread almost every day, the off-shoot of that is I usually have some spare. Sometimes the ducks on my son’s pond get an extra meal and sometimes I make it into an assortment of things. I’m going to write a hub on things to do with old bread, because there is no point just throwing it away.

One thing I do make is breadcrumbs; I break up the bread, put in on a baking tray in the bottom of the oven and dry them out; as long as they are completely dry they will keep for weeks in a jar in the cupboard. It makes for an interesting crumb, because I use different types of bread i.e. wholemeal, whole grain, white.

Turkey Meals

piecee of turkey breast
piecee of turkey breast | Source
beautiful slices of succulent meat
beautiful slices of succulent meat | Source

How to Make Turkey Taste Wonderful


First cut up the turkey into even strips, the more even the better for cooking as they will all take the same time. Oh by the way when the turkey or any meat thaws out, leave it to stand overnight in some cold water with just a pinch of salt in it. Why? You ask, well quite often when you freeze things it can dry them a little bit. The water helps rehydrate them, be careful not to put too much salt as this would dry them out even more.

Wild Rice


Now I suggest you make the rest of the meal; I buy a blend of rice which is long grain and wild brown rice, it’s really tasty and just different.

Wild Rice

long grain and wild rice
long grain and wild rice | Source

How to Prepare Rice


Give it a quick rinse and let it stand for a few minutes. Boil some water, and add a pinch of salt and I often use black cardamom powder to give my rice a sort of smoky taste which I rather like. You can also add Fabio’s favourite saffron, or turmeric powder for colour.

three dips, egg, flour, breadcrumbs
three dips, egg, flour, breadcrumbs | Source
give the meat a good coating
give the meat a good coating | Source
Gram Flour
Gram Flour | Source

Double dip for extra coating


We double dipped the turkey, so you need a dish with beaten egg, one with flour. For this dish I thought it would be nice to use gram flour and a little corn flour, seasoned with sage, basil, rosemary, sea salt, white pepper.


The third dish can be your breadcrumbs, either shop bought or home made.

Dip the meat into the egg, and then into the flour, I like to use tongs, but Fabio prefers the big finger method, each time you dip your fingers just get bigger, I hate that.



To carry on, now out of the flour, back into your egg, and then into the breadcrumbs.

Doing it this way you get a really nice even coating.

Gramm Flour




It has a great nutty taste and you can use it for many different types of batter. It's the ideal flour for making onion Bahjis, pakoras, and dosa pancakes.

three dredge station, egg dip twice in here
three dredge station, egg dip twice in here | Source
flour
flour | Source
breadcrumbs
breadcrumbs | Source

Tangy Lemon Sauce

lemon sauce, almost like lemon cheese.
lemon sauce, almost like lemon cheese. | Source
make a roux
make a roux | Source

Make your Lemon Sauce


Now make your sauce. I like things sharp and tangy, but with a slight sweetness in the background.

Juice two or three lemons and remove a little of the zest, make sure you don’t get any of the white stuff which can be bitter.

Add 3 tablespoons of butter to a warm pan and gently melt, add 2 tbls of cornflour and mix into a smooth paste keep the heat very low.

Pour in your lemon juice and whisk briskly, add sugar to your own taste, keep tasting to get the sourness of the lemons to where you like it.

an even coating of crumbs
an even coating of crumbs | Source


Heat your deep fryer or a frying pan until it is almost smoking, and then carefully place the breaded chicken [quorn] in, cook until golden brown.

Lay a bed of rice and then place the chicken on top and serve with a drizzle of your sauce.

Source


It looks nice and light; when you bite into the crunchy meat you will get a fantastic blend of flavours. The zingy lemon flavour will help cut through the other flavours and be like fireworks whizzing around your mouth.


All pictures were taken during the making of this meal.

If you have read this recipe please leave a comment, whether it is positive [I hope] or negative.

Adventure

Guilty of Honour
Guilty of Honour

Young Ben Stone is fleeing for his life over the bleak Yorkshire Moors. From being a child, he has been besotted by the local landowner’s daughter Ruth, but after her wicked brother is accidentally killed, Ben fears that he will be blamed. Ruth convinces him he should go on the run; otherwise, her father who is also the local magistrate will probably have him hanged for murder.

Trying to keep out of the way of the law, he runs into a wandering band of thieves. They take him as a prisoner and he is forced to endure a desperate winter in their secret lair. When he does escape their clutches, his fortune changes, and he is taken in by a friendly parson. The parson runs a small orphanage in Cartmel, where Ben recovers his health and spirits.

A brief spell working at a chandler’s shop in Barrow in Furness is rudely interrupted when Ben is pressed into the navy. The year is 1801 and the Royal Navy is desperate for men.

Despite this poor start, Ben takes to life in the navy, and quickly gains promotion. He is set for a promising career, when his past returns to haunt him, in the person of Ruth the landowner’s daughter, who has been married off to the new Governor of Jamaica and needs transporting out to the Caribbean on Ben’s ship. During the voyage, Ruth takes the opportunity to revive Ben’s feelings for her.

When he returns to England, he is confronted by his past and has to face a court-martial over the death of Ruth’s brother. Can he clear his name? What part will Lady Ruth play in his future? Ben is in for many varied adventures before his life is settled.

 

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Comments 21 comments

stessily 4 years ago

Tony, This is a wonderful recipe! I'm laughing about Fabio's fingers getting bigger because he dips with his fingers! Mostly I use tongs, like you, but every once in a while, I can't say why, I dip with my fingers, and then I swear off using my fingers because I don't like to waste food. But then I don't waste the coating on my fingers because I then scale it off into my crock pot and voilà, along with all leftovers, it stews and then is puréed into a new concoction. No failures so far!

Long-grain rice combines so well with wild rice. They contribute distinctively different textures and tastes.

Turkey contributes an interesting flavor that really is detectible at its fullest in recipes such as yours.

Lemon sauce works well with turkey and with your rice medley.

Very helpful photos!

I love your cooking escapades with Fabio, and I'm quite sure that your families love them, too.

Over and out, Stessily


JayeWisdom profile image

JayeWisdom 4 years ago from Deep South, USA

Hi, Tony! This looks like a recipe I can adapt using Morningstar Farms soy-based "ck'n" strips instead of turkey. A lot of non-vegetarian dishes can be adapted for those of us who march to a different drummer.

I also love a lemon sauce (using Smart Balance healthy margarine instead of butter, of course), so that's the "icing on the cake", so to speak. I also like the tip about cardamon, which I've never tried in rice, but sounds as though it might add a nice touch.

I'll try your recipe this weekend and let you know how it turns out. Thanks for letting me know about it.

Jaye


tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

Hi Stessily,

I've just this minute finished another episode, perhaps I should leave cliff-hanger endings like the old matinee movies; perhaps I should put 'to be continued' as the dish comes out of the oven.

10/4


tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

hi jaye,

are you sure about the magarine? I watched a TV thing once and after I'd seen them immusify the oil and make what looked like an industrial slurry out of it, give me natural everytime. I love calories, I've never met one yet I didn't like, same with a bit of the old cholestral makes things taste better.

take care, thanks for taking a look at things, I'll be delighted to hear how you go on wiht the recipe.


stessily 4 years ago

Tony, Cliff-hanger endings, "to be continued" --- go for it!

Where's the next episode? Have you released it yet?

10/4

Stessily


tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

HI thanks for dropping in and your comment and vote, I'll have a look at your hubs as soon as I can. I'm off to bed in not so long, so probably tomorrow.

cheers,


tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

HI stessily

nearly bedtime here. Need to think about this ending thing. It would be fun though, I'd have to have some dramatic music and flash headlines across the screen.

TTFN. do you know this one?


JayeWisdom profile image

JayeWisdom 4 years ago from Deep South, USA

Well, Tony, I'm older than you and hoping to hang on as healthily as possible a few more years, which dictates (as well as my doctor's instructions) that I keep my cholesterol levels within the proper numbers. She never lets me slide, either--blood tests every time I have an appointment. She's determined to keep me alive, for which I should be (and am) grateful to her.

I was born during WWII, when butter was rationed and my earliest contact with anything resembling it was "oleo"...a type of margarine that had no color, but needed a dollop of yellow mixed with it to perpetrate the ruse that it was (or, at least looked like) butter. When I finally tasted butter years later, I didn't like it! Wouldn't eat it until I became an adult, and by then it was already on the list of "thou shalt nots" that doctors impose on those of us whose heredity makes the cholesterol counts do bad things.

Which is not to say I've never eaten rich food--I have. I just try to avoid as much as possible these days while still enjoying good-tasting food.

Jaye


tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

Hi Jaye

I'm glad your doctor looks after you so well,it isimportant to keep a check on things. I've got some really nice ideas for recipes for you, but I just need to try cooking them first, and then I'll send you word about them.

good luck Tony


stessily 4 years ago

Tony, Ta Ta For Now, Winnie the Pooh!

Stessily


tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

stessily, clever huh, we used to have a radio presenter who used it as his catch phrase. ttfn


tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

Stessily,

I've not thanked you for giving me a mention on your profile page, I'm really honoured, truly.

many thanks

see ya!


stessily 4 years ago

Tony, You're welcome!

ttfn


kashmir56 profile image

kashmir56 4 years ago from Massachusetts

Another great recipe and so easy to do .

Awesome !


tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

hi Kashmir56

many thanks for dropping in again, nice to hear from you.

try it, and I hope you enjoy it.

cheers


Derdriu 4 years ago

Tony, What a finger-licking, mouth-watering, stomach-growling great recipe for a photogenic, tasty bread-crumbed, lemon-sauced turkey breast! In particular, you do a great job of presenting fail-safe instructions through your step-by-step descriptions and illustrative "pretty pictures." Additionally, I appreciate the "cordon bleu" tips which you include, such as regarding slightly salted water thawing, smoky-tasting rice with cardamom, and sea salt in the second dip.

Thank you for sharing, voted up + all.

Respectfully, Derdriu


tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

Derdriu

what a super-duper, splendiferous, cracking and spiffing good set of comments you once again honour me with.

I try and add as many tips and little short-cuts as I can. There are so many recipes on hubs that I think you need to be different. I'm going to look at yours as soon as I can.

can I share this with you, because I'm sure you will appreciate it. Outside where I sit to type there are a couple of quite large garden tubs that I planted last November with an assortment of bulbs. This week my anemonies have suddenly thrown out flower buds and they look wonderful; bright colours, red,purple, pink. They are lovely.

Cheers

take care

Tony


Derdriu 4 years ago

Tony, What a wonderful image I'm conjuring up of garden tubs full of "splendiferous" colors next to a serious Tony intent upon finishing and releasing his next hub!

Respectfully, Derdriu


tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

Derdriu

Thank you for the reply.

What's your favourite flower?

regards

Tony


Derdriu 4 years ago

Tony, Any flower that's illustrated by Ferdinand Bauer (http://derdriu.hubpages.com/hub/Ferdinand-Bauer) (http://derdriu.hubpages.com/hub/Gymea-Lily-Doryant... or the Moninckx father-daughter team (http://derdriu.hubpages.com/hub/Maria-Moninckx) (http://derdriu.hubpages.com/hub/Jan-Moninckx) (http://derdriu.hubpages.com/hub/Jan-Moninckx-and-P... is my favorite flower. Otherwise, I particularly am partial to the color blue.

Respectfully, Derdriu


tonymead60 profile image

tonymead60 4 years ago from Yorkshire Author

Derdriu,

I think that must be nearly every plant, his detailed and exact water colours were exceptional. The botanical illustrators were a rare breed. Their eye for detail and observations were so much better than just taking a photograph.

Thank you for sharing your links, I shall follow them.

regards

Tony

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