Southern Style Fried Turkey, Sweetcorn Pudding
Southern Style Fried Turkey
1kg turkey escalopes
2 cloves crushed garlic
1 tablespoon thyme leaves
Place in a tray and leave to marinate for half an hour.
400g plain flour
Mix in a bag.
Take the escalopes from the turkey, shake off the excess and place in a bag and shake around to cover.
Heat a half thumb depth of vegetable oil over medium heat. When a little bit of bread fizzles in the pan add the chicken, cook for about 3 minutes each side or until golden brown. Drain on kitchen paper.
275g sweetcorn – drained tinned or cooked and drained frozen
50g corn meal ( known as polenta)
400ml double cream
1 finely chopped onion
1 teaspoon chopped red chilli
100g grated sharp cheddar
Fry the onion and chilli in the butter until soft and golden.
Add the cream, corn and polenta and cook for 1 minute. Season with salt
Blend half this mixture. Mix the blended mixture with the remaining mixture and the cheese. Whisk in the eggs.
Pour into 6 buttered ramekins and bake for 15 minutes in a preheated 200oc.
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