Juicy Turkey Escalopes with Fresh Pineapple & Mint Relish

4 persons
Preparation time: 20 minutes
Cooking time: 15 minutes

4 x 150g medium turkey breasts
4 tbsp red pesto
12 tbsp natural dried bread crumbs
2 eggs, beaten well
4 tbsp plain flour
4 tbsp olive oil
1 tbsp unsalted butter

1 medium fresh pineapple
1 small bunch fresh mint
1 bunch fresh coriander
2 cloves garlic, crushed finely
1 level tsp red chilli flakes
3 fresh limes
½ bunch spring onions
1 red pepper, diced
6 tbsp extra virgin olive oil
1 tbsp paprika

1. Skin the pineapple, remove the core, cut into 1cm cubes and place into a deep bowl.
2. Finely chop the mint and the coriander, and then add to the pineapple.
3. Next add the garlic, chilli, lime juice, onions, pepper, oil and season well with salt and pepper, mix really well. Best left for 1 hour to marinate.
4. Meanwhile, place each breast between two pieces of cling film.
5. Gently beat out to a thickness of 1cm, repeat for the other 3.
6. Spread the pesto over each of the 4 escalopes, evenly.
7. Dust each one well with flour, then dip into beaten egg, then into the breadcrumbs, coating really well on both sides.
8. When ready to eat, heat the oil and butter together, until just browning. Add the escalopes and cook for 4-5 minutes on each side, until well browned and crispy.
9. Serve, with a large spoonful of relish.

Barbequed Turkey Chops with Beets, Sour Cream & Coriander

Serves 4
Preparation time: 30 mins
Cooking time: 45 mins

4 medium turkey thighs, skinned

2 tbsp sweet paprika
2 tbsp soft light brown sugar
1 tbsp ground turmeric
½ tsp chilli powder
½ tsp dried garlic
1 tbsp English mustard powder
½ tsp ground black pepper
1 tsp sea salt

500g cooked beetroot in vinegar
½ pint sour cream
3 tbsp capers, salted, washed and drained well
2 bunches fresh coriander
2 banana shallots, peeled and finely chopped

1. Pre- heat a covered bbq to 450F, 230C.
2. To bone the thighs, lay on a chopping board, and carefully slice each side of the thigh bone. Cut right around the knuckle of one end, and pull the bone back, folding it back on itself, but still leaving it attached at one end, so it resembles a trimmed lamb chop. Flatten.
3. Mix all the ingredients for the rub together well.
4. Place the 4 thighs into a bowl, sprinkle the rub over both sides and rub in well.
5. Oil the grill of the bbq, plus dab a little oil over the turkey thighs.
6. Place the thighs on the bbq and cook for 3-4 hours, spraying occasionally with water to prevent burning.
7. While the thighs are cooking, make the salad. Cut the beetroot into small pieces, and place in a bowl. Add the sour cream and capers and mix well with a little salt and pepper.
8. Roughly chop the coriander and add, along with the shallots, mix well again.
9. Once the chop is cooked, place on a plate and spoon over the salad, serve.

Moroccan Turkey Patties

Very popular in Morocco, almost eaten like a snack.

Serves 6
Preparation time: 30 minutes
Cooking time: 15 minutes

250g turkey mince
2 tbsp vegetable oil
1 small onion, chopped finely
2 cloves of garlic, chopped
1 tsp ground cinnamon
1 heaped tsp ground cumin
Pinch of chilli powder
Salt and pepper
Zest ½ lemon
125ml chicken stock
2 tbsp parsley, chopped
2 tbsp mint, chopped
3 tbsp coriander, chopped
4 dried slices bread made into crumbs
500g filo pastry

For dip:
250g thick sheep’s yoghurt
1 bunch fresh mint
Runny honey
Vegetable oil

1 Heat the vegetable oil in a frying pan, add the garlic and onions and cook over a
low heat to soften.
2. Add the meat, spices, lemon zest, salt, pepper and stock and cook for 15 minutes.
3. Remove from the heat, add the herbs and leave to cool.
4. Once cooled add enough breadcrumbs to make a stiff paste and re-season.
5. Cut the filo pastry into rectangular strips about 4 inches wide. Cover with a damp cloth to prevent it becoming brittle.
6. Lay a little of the mixture along one side of the filo pastry, fold over the ends and roll up sealing all the meat inside. Lightly egg the end to seal.
7. Do this until all the mixture has been folded up.
8. Shallow fry in hot oil until crispy and golden.
9. Drain well and dip into thick yoghurt, honey and mint.

Simple Slow Cooked Turkey Salad with Spicy Carolina Vinegar Sauce

This is a long recipe, and no apology for it, but it’s well worth the effort, I picked it up in North Carolina, I love it

Serves: 4-6
Preparation time: 20 minutes
Cooking time: 5 hours, basting well with the stock.

4 fresh turkey drumsticks

1½ tbsp paprika
1tbsp ground cumin
1tbsp ground cinnamon
1tbsp ground turmeric
1tbsp English mustard powder
1 tbsp celery salt

1 litre chicken stock

Vinegar sauce
Preparation time: 10 minutes.
Cooking time:- none.

50mls cider vinegar
3 tbsp tomato ketchup
1 tbsp castor sugar
¼ tsp dried chilli flakes
½ tsp ground black pepper
¼ tsp salt to taste
2 tbsp olive oil

½ Iceberg lettuce, very finely sliced
½ white cabbage, very finely sliced

1. Mix together the rub and cover the drumsticks really well and leave for 1 hour turning occasionally. Pre heat the bbq to 350°F 180°C.
2. Leave the front burner on, back 2 off, so you are cooking by indirect heat, and then close the lid.
3. Place the ‘rubbed’ drumsticks into a tray, add a little stock to cover the base of the tray, then place at the rear of the bbq, away from the heat. Place the lid down and cook for 1 hour.
4. To make the sauce, place all the ingredients into a large bowl and mix well.
5. Add a little more stock, coating the drumsticks, then turn over, close the lid. Repeat for the next 5 hours, keeping the lid on and keeping the drumsticks moist.
6. Once cooked, remove from the bbq, pull off the skin and pull the succulent meat from the bone in large shards.
7. Remove any sinews, and then chop up roughly.
8. Add to the cabbage and lettuce, then spoon over the sauce, mix really well and serve.

All recipes Copyright Phil Vickery
February 2009