ITALIANO TURKEY NUGGETS -what on earth are those I here you ask? a new nugget on the block stuffed turkey?? NO and NO - its my own version of "chicken" nuggets made healthier and spiced up a little! Instead of using chicken for this dish, I used turkey pieces as its a 'leaner' meat to use , I coat it in Parmesan breadcrumbs which gives it a beautiful flavour, topped off with sweet potato wedges and Grilled Halloumi Salad....delicious!
ITALIANO TURKEY NUGGETS INGREDIENTS
1/2 - 1kg of Turkey breast
Parmesan Cheese - grated
2 eggs
flour
breadcrumbs - your own or shop bought- works well either way
Garlic - 3 cloves crushed
3-4 large sweet potato cut into wedges/fries ( serves 4 ) = 1 potato per person -adjust if more or less
Olive oil
1 teaspoon of paprika - if you can get smoked even better
HOW TO MAKE
Turn the oven on to to 220C - less if using fan oven - gas mark 7 /200C fan
Cut the turkey into chunks - not too large or won't cook through well
Bad Day ? go and beat the eggs in a separate bowl - fold in the grated Parmesan, the crushed garlic and season to taste - garlic salt quiet nice to use, but use sparingly!! also sea-salt
When mixed 'dip and smother' the turkey pieces with the eggy mix - cover with the breadcrumbs.- lay each piece out on a lightly greased baking tray.
*any 'eggy-mix' just drizzle over the turkey nuggets - don't waste that garlic mix.
These are now ready for baking - approx 20 minutes
Sweet Smoked Paprika Fries
These fries are heaven sent - the go so well with these nuggets. Sweet potato fries have a great taste whether fried or baked, but to achieve really good fries, a little bit of prep before hand will pay off.
First cut the ends of the potato and peel - then cut in half and proceed to cut in to 'chip shape' - its important to get them the same size evenly , as this makes for better cooking. Then, and this is the best bit - SOAK, them for approx 45 minutes, this gets out any excess starch, it will help them become nice and crunchy on the outside, but light and fluffy on the inside - exactly what a chip should be!
When ready, drain them and pat them with 'kitchen rollpaper' to take of the water and prep them ready for cooking. It important that they are dried so that the cornstarch will stick to them.
Next another bit of magic CORNFLOUR/STARCH - put the fries into a plastic bag with some cornflour/starch ( not all at once, do bit at a time) - shake the bag to give them a real good coating of flour - this will help them crisp.
Empty contents out into a bowl and add you seasoning of choice - tonight ours is salt and paprika - lightly drizzle some olive oil over or sesame oil.
Transfer to a lined silver foil baking tray ( shiney side down) - again oil spray lightly
Place the fries evenly on the tray, do not 'clump' up next to each other - give them 'breathing space' as this allows for even cooking
Heat the over to 375-400 dependant Fan - Gas mark 8
Bake for APPROX 30 minutes, turning them over at 15 minutes - KEEP WATCHING THEM AS THEY COOK QUICK!!
Take them out and salt them a little - leave to rest as they will continue to crisp up a little before serving.
GRILLED HALLOUMI SALAD
On this occassion I actually ordered this in .....yes that's right I ordered it off a fabulous website called Yumamia. Its a bit like uber for food. You place your order and they look for the nearest chef/cook to your address and deliver it at the time you want - perfect if you are busy, guest suddenly turn up or you just don't want to cook that night . Standard menu is great and you need to give 24 hrs notice, but the Yumamia plus is delivery 24 hrs , and tend to be from restaurants/caterers within your area. How much ?? well there's the deal - in total including delivery =120EGP (12.00$)with the exchange rate - so 4.00$ !!!! YES I KNOW A BARGAIN - thats why I use them.
PLATE UP, DRIZZLE THE POMEGRANITE DRESSING
AND
BON APPETITE :)