Free Recipe Turkey Eggs-Travaganza
Recipe Type: R Recipes
Recipe Preparation: boil
Cooking Ingredients for Turkey Eggs-Travaganza Recipe
125 g Riccioli pasta
4 Quick cook turkey steaks;
-about 300g/10 1/2oz
11 tb Olive oil
2 tb Double cream
3 tb Roughly chopped fresh basil
8 Quails eggs
450 g Runner beans
1 tb Balsamic vinegar
1 Beef tomato; skin removed
-and
; chopped
3 tb Chopped mixed parsley; basil
-and chives
40 g Plain flour
2 Eggs; beaten
85 g Breadrcumbs
Vegetable oil for frying
250 g Mixed baby carrots; beans
-and sweetcorn
Salt and pepper
Turkey Eggs-Travaganza Preparation
1 Cook the pasta according to the packet instructions and drain. 2 Cut 2 turkey steaks into thin strips and season. Heat 1 tbsp olive oil in a frying pan, add the turkey strips and cook for a few minutes until cooked through. Stir in the cream, drained pasta and chopped basil, toss together and season. 3 Heat 2 tbsp olive oil in a frying pan, crack in the quails eggs and fry until cooked to taste. Pile the pasta into a bowl and top with the fried quails eggs. 4 Cook the runner beans in a pan of boiling salted water for 5-8 minutes and drain. Cut the beans into 1cm long pieces and place in a bowl with 4 tbsp olive oil and dash of balsamic vinegar. Season, add the chopped tomato and chopped mixed herbs. 5 For the Dressing: Mix together 3 tbsp olive oil, 1 tbsp balsamic vinegar and season. Dust the remaining turkey steaks in flour, dip in the beaten eggs and coat in the breadcrumbs. 6 Pour enough vegetable oil into a wok so it comes about 3cm up the side and heat. Add the turkey steaks and cook for a few minutes until cooked through and golden brown. Drain the steaks on kitchen paper and cut into diagonal strips. 7 Pile the runner bean and tomato salad onto a plate, top with the turkey strips and drizzle the dressing around the plate. 8 Cut the carrots into thin sticks and cook with the sweetcorn and beans in a pan of boiling water until just tender. Drain well. 9 Heat 1 tbsp olive oil in a griddle pan, add the vegetables and cook for a few minutes, turning frequently, until browned. Serve on a plate. Converted by MC_Buster. Per serving: 723 Calories (kcal); 79g Total Fat; (96% calories from fat); 5g Protein; 1g Carbohydrate; 187mg Cholesterol; 56mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 15 1/2 Fat; 0 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 2
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