Thursday, 26 April 2012
As you know, I was recently invited to participate in a competition being hosted by British Turkey alongside Peppadew to find Britian's best recipe blogger. They asked me if I would mind devising some dishes using both British Turkey and Peppadew peppers. The winner will be crowned at the British Turkey Awards being held at the Savoy this September.
That is something I love to do more than anything else when I am cooking . . . creating new recipes, using my favourite ingredients. They don't always work out, but more often than not I am quite pleased with the results.
Much like these delicious turkey steaks that I cooked the other day. I used Parmesan cheese to coat them and then I flash fried them until the cheese got all scrummy golden brown. You want to cook them quickly as you don't want the turkey to dry out.
Don't be tempted to flip them before the cheese on the bottom has turned golden brown though . . . it will stick to the pan and that's not what you want. You want all those crunchy golden scrummy bits to be stuck to the turkey steaks!!
I used a mixture of chopped Peppadew peppers, chopped tomatoes, red onion and parsley to create a delicious relish to serve with the turkey steaks. It was colourful and very, very scrummy indeed.
Oh my the two together tasted really, really good. I served this with some steamed herbed baby new potatoes. Todd had two helpings! I love to see a man with a good appetite, don't you?
Parmesan Crusted Turkey Steaks with a Tomato and Peppadew Relish. Quick, easy and oh so scrumdiddlyumptious! I hope you'll give this a try! (It's also very healthy!)
*Parmesan Crusted Turkey Steaks with a Tomato and Peppadew Relish*
Tender and moist turkey steaks, crusted with salty Parmesan cheese and served up with a tangy Tomato and Peppadew Relish! Quick and Delicious!
For the Relish:
a punnet of cherry tomatoes on the vine (several large handfuls)
1 small red onion, peeled and finely chopped
5 or 6 peppadews coarsely chopped
a handful of fresh flat leaf parsley
sea salt and freshly ground black pepper to taste
a drizzle of extra virgin olive oil
For the Turkey Steaks:
400g of thinly sliced turkey (about 1 1/4 pound)
360g of Parmegiano Reggiano Cheese, grated coarsely on large holes
of a box grater (about 2 cups)
freshly ground black pepper
1 TBS extra virgin olive oil
First make the relish. Chop the cherry tomatoes into quarters and place them into a bowl, along with the chopped red onion and peppadew peppers. Chop the parsley coarsely and toss in along with a few pinches of coarse sea salt and a good grind of black pepper. Drizzle with a bit of Olive oil and toss together. Set aside to macerate while you cook the turkey.
If your turkey steaks are not of equal thickness, place them between two sheets of cling film and flatten them with a rolling pin, until they are all the same thickness. Be judicious as you don't want to tear your meat. Place the Parmesan cheese into a large shallow bowl. Season the turkey steaks generously with black pepper on both sides Press each side of the steaks into the cheese, pressing it onto the turkey with your fingers to help it to stick.
Heat the olive oil in a large nonstick skillet, over medium high heat. Add the turkey steaks,a few at a time, and cook for several minutes on each side until the cheese is crisp and golden brown, and the juices run clear. Be careful not to over cook them. Don't turn over before the first side is golden brown in colour. Keep warm and repeat with the rest, until you have cooked all the turkey steaks.
Place the turkey steaks onto a heated platter and spoon some of the relish over top to serve. Pass the rest at the table.