Turkey schnitzel (or if you are being French about it … escalope de dinde), are delicious and quite easy to make. I suggest you go to your local butcher (if you still have one!) or supermarket and ask the butcher to prepare the schnitzel cuts for you. This is so much easier than trying to cut pieces from a large bit of turkey and making a right mess of it. I was inspired by watching one of those American food shows that feature various blokes stuffing their faces with ‘awesome, real deal,’ comfort food that is often deep fried and comes with a free heart bypass I thought it must be possible to make comfort food that has a crunchy coating without deep frying it to oblivion. So I give you my version of turkey schnitzel.
- 6 raw turkey schnitzel pieces
- 2 small eggs
- matzo meal or flour (for coating)
- Sweet Paprika
- Sunflower oil for light frying
- Chopped loveage leaves (optional)
- Prepare the matzo meal or flour dredge in a shallow dish. To do this add about 100g of matzo meal or flour in the dish, with seasoning to taste, and sweet paprika (or for a spicy hit a little chili powder). Mix it thoroughly with a spoon. (Bear in mind you may need to add more matzo meal or flour etc. if you find you use a lot of the dredge).
- In another shallow dish beat the two eggs and add the chopped loveage if using.
- Prepare a large plate and layer on some kitchen roll. This is for sitting the schnitzel on once cooked to soak up the excess oil.
- Now heat a large shallow frying pan on medium heat. (I use non stick so I don’t need masses of oil) and add 2 tbsps of oil. Remember as the frying goes on you might need to add a little more oil, use your judgement.
- Quickly dip a schnitzel piece into the egg and then into the dredge. If you like you can double dip!
- Carefully place in the hot frying pan; you should hear a nice sizzle. Now don’t be tempted to move the schnitzel about for a minute or two or the coating dredge might stick to the pan.
- Fry the schnitzel on each side for about 3-6 minutes depending on how thick they are. Add more coated schnitzels to the pan.
- You know the schnitzel is done when it gently ‘bounces’ back once lightly pressed with a spoon or spatula.
- Sit the cooked schnitzel on the plate with kitchen roll for a minute or two and serve, or save in fridge for later … if you can wait!
As promised here is my ‘not quite’ spaghetti Bolognese recipe. Why not quite? because I haven’t used tomatoes. As mentioned in a previous blog post I have a relative who cannot eat tomatoes any more because they need to avoid acidic foods and tomatoes are one of them. I decided to use my ingen…engin… cleverness as Reine de la Cocina and give it a go. The results were quite delicious with seconds being requested! This recipe makes for about 4 people…. or 2 gutsy gerties!
- 450g minced beef steak
- one large onion, diced
- 1 large red or orange pepper, diced (and peel the skin off with a peeler – yes it can be done!)
- Olive oil
- Sweet Paprika
- Bay leaf (if dried use half)
- Dash of Tabasco (optional)
- 2 tsps Soy sauce (optional)
- 1 tbsp vinegar (cider or light Balsamic)
- Spaghetti of your choice (enough for each person)
Spaghetti and sauce
- Brown the beef (this should take about 5 minutes) and set aside.
- Sauté the onion and pepper in a large frying pan for about 10 minutes until soft. I use non stick which means I don’t have to put masses of oil in. You might want to add a little water to the vegetables, not more than a couple of tablespoons.
- Add the bay leaf and a little seasoning to taste and fry for a couple of minutes.
- Now add the meat back into the pan with the vegetables.
- Add the paprika (make sure this is fresh and not something that has been sitting in the larder for 3 years!), Tabasco, soy sauce and vinegar.
- Continue cooking on a medium heat for about 15 minutes, stirring as needed.
- Now boil up a kettle of water and pour into a saucepan with a a little salt. Once the water has reached a rolling boil at the spaghetti and stir it in. It can be useful to use a large cookspoon to ‘bend’ the spaghetti into the water.
- Bring to the boil (watch the pan to make sure it doesn’t boil over!) and simmer for 10 minutes (or whatever it says on the packet. If you pasta is quick cook you need to wait another 5 minutes at least (see point 6.) before putting the spaghetti on to cook.
- After simmering do the the taste test to see if the pasta is cooked enough.
- Now drain the pasta, put back in the saucepan (turn the heat off!) and add a tsp of olive oil to dress it.
- Add the ‘not quite’ Bolognese sauce and mix it through using a large fork and spoon.
- Serve immediately … and devour! Feel to kiss your fingertips to indicate deliciousness
Not quite spaghetti Bolognese
They said it couldn’t be done! Well, I don’t know if they did but it is a challenge nonetheless. What am I on about? Making a bolognese sauce for spaghetti bolognese without using tomatoes. Why? because a family member has to avoid acidic foods for health reasons and this includes tomatoes. Now I use a lot of tomatoes in cooking especially when making Italian dishes but this means rethinking things.
I am going to try making a sauce base with peppers and onions this evening. I shall take pics and see how it goes … watch this space!