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