Chocolate Granola, only 6 Ingredients

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This fantastic Granola is chocolatey and super crunchy. It has very little fat and very little sweetener. All natural, all healthy, ’cause that’s what we’re doing this month. Are you with me?

…and ONLY 6 INGREDIENTS.

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INGREDIENTS;

  • 4 Cups whole rolled oats
  • 1 Cup large Coconut flakes
  • 1/2 Cup whole almonds
  • 1/3 Cup honey
  • 1/4 Cup coconut oil
  • 1/4 Cup cacao powder

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METHOD:

Pre heat the oven to 160 C / 320 F

In a large bowl mix all the ingredients.
Layer a baking sheet with parchment paper. Spread the granola mix out evenly over the baking sheet.
Bake for 30 minutes.
Toss the granola around at least 4 times during cooking time making sure it toasts evenly all over.
After 30 minutes. Take out the tray and leave to cool completely before storing away in a large Mason jar or similar.
Will keep for about three to four weeks.

Enjoy!

Myra XO

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Five Spice Slow roasted Pork Belly

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I Couldn’t wait to share this with you. A great change from all things turkey.
I think Asian is pretty much the opposite of turkey and I really needed that. I love the holidays and everything about them, but it’s time for something completely different.
This five spice slow roasted pork belly is going to drive you mad with delight once you’ve tasted it.
Tender as can be with and a super crispy skin, aka crackling!
And best of all, this piece cost me around € 6, 50 is weighs around 1.3 kg. / 2.8 lbs and you could easily serve six people from this piece. Hallelujah to that.
It’s important that you dry the skin very very well, then make cuts in it with a Stanley knife but not all the way thru to the meat, just the fat.
I’ve marinated it overnight in a plastic zip lock bag, skin side facing up so that that part is not in the marinade.
Then the next day, bake in a hot oven for 20 minutes, then on slow for 2 1/2 hours. This may seem like a long time and it is, but you want to render away as much fat as possible.

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Ingredients;
1 pork belly, without bone  about 1.3 kg / 2.8 lbs.
1″grated fresh ginger, (don’t bother peeling it first)
1 garlic clove, peeled and grated
1 tsp. Chinese Five Spice
1 tbsp. Pure Sesame Oil
2 tbsp. Hoisin Sauce
1 tbsp. Honey
1 1/2 tbsp. Soy Sauce or tamari  (gluten free)
1 tbsp. Conimex Ketjap Manis

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Method;

Mix the marinade in a bowl.

Place the pork in a zip lock bag, skin side down , pour and rub all the marinade over the meat, close the bag and carefully turn the skin side up.
Place the bag on a plate and leave to marinade for at least 8 hours or preferably overnight.

The next day,  Pre heat the oven to 220°C / 430°F

Remove the pork from the fridge an hour before cooking.

Remove the meat from marinade and discard the bag and juices.
Dry thoroughly with kitchen paper.

Take a sharp Stanley knife and make cuts all over the skin side of the belly diagonally, a third of an inch apart if you can.  All the way thru the fat but not yet touching the meat. This is important!

Rub with some salt and place in a roasting tin that has been lined with a double layer of foil.
Place in the hot oven and cook for about 20 minutes.
Lower the heat to 160°C / 320°F and cook for an other 2 1/2 hours. Cover loosely with some foil if the skin gets to dark, the foil does have to be tented to keep the crispyness.

Remove from oven. Let rest for 10 minutes. Slice and serve with rice noodles, Bok Choy and some hoisin sauce. Or any other vegetable of choice. Leftovers are heavenly and it also freezes well, but you do have to remove the skin because this can get a little chewy after freezing.

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog  on instagram! You’ll make my day.

Not quite what you’re looking for? How about Sticky Shrimp & Pineapple with Jasmin Rice.

Browned Sage Butter and Turkey Pasta with wild Mushrooms and Prosciutto.

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I can’t believe it’s already boxing day, and the count down to New Years has begun. I truly hope everyone had a great Christmas. Now we can sort of relax for a week or so, take a breath, relax, cook some simple meals and get ready for the end of the year.

This easy pasta dish is perfect for the “in between” days, make it with left over turkey, or use fresh turkey or chicken. And by all means throw in any left overs, like a little gravy, some vegetables or whatever you like.

This easy recipe is done in under half an hour.

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Serves 4

 

Ingredients;

2  to 3 medium chicken breasts,or 2 cups cooked leftover turkey, torn to pieces.

salt + pepper, to taste

4 tbsp. olive oil

4 tbsp. butter, divided

4 slices prosciutto

1 medium onion, peeled and chopped fine

1 garlic clove peeled and grated

2 tbsp. flour

 

1/2 cup white wine

1 cup stock

1/4 cup fresh sage

pinch of fresh nutmeg

1 lb. Pasta, cooked

1  cup mixed wild mushrooms

1 small onion

1 clove garlic, minced or grated

freshly grated parmesan cheese to serve

1/4 cup mascarpone or heavy cream

2 tablespoons fresh parsley, chopped

 

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Method;

Season chicken with salt and pepper.

In a large skillet over medium high heat, melt 4 tablespoons of butter with 2 tablespoons olive oil. When the butter and oil start to sizzle, add  chicken and sage leafs and cook for 15 minutes on medium low, turning occasionally. Place the sage leafs on top of the chicken.  I like to use a cast iron pan for this because it gives the chicken a perfect crust.  Remove and transfer to plate.

Add the prosciutto to the pan and brown on both sides, for about two minutes, remove and transfer to plate.

Add the onion to the pan and cook gently for 4 minutes, add the garlic. Stir around and add the flour, cook for one minute and add the wine and stock, stirring to create a smooth sauce.

Add the mascarpone or cream, mix thru. Add the shredded chicken and two slices of torn up prosciutto.

Meanwhile, bring a large pot of salted water to a boil and boil the pasta until al dente.

Heat another large skillet over high heat, add the remaining olive oil. Once hot, toss in the mushrooms in a single layer. Without stirring cook them until golden brown, flip them over.Transfer half the mushroom to a plate.

When the pasta is done cooking, drain but DO NOT RINSE! add it to the pan with the mushrooms and toss well. Add the cream sauce with chicken heat thru. Scatter over the remaining wild mushrooms, some parsley and serve straight away. Top with some of the crispy prosciutto. And serve with Parmesan.

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.

 

Not quite what you were looking for? How about Garlic Herb Shrimp with Bacon over Angel Hair Pasta

Cherry Chocolate Chip Bundt Cake

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First of all I want to wish you all a very Merry Christmas!

This year we decided to do the food celebration in our home on Christmas Eve, since we won’t be home on Christmas Day.

I am kind of looking forward to having my food prepared for me on Christmas day, I think it might actually be the first time in my life (as an adult) that I am not cooking.

So, on Christmas Eve we are going to have a buffet style dinner  with lots of bites and appetizers and goodies, no real cooking involved and lots of desserts. Of course lots of desserts.

I am going to put this cake on the table too and I’m kinda hoping there will some left for Christmas morning. Fingers crossed…

It’s a pretty straight forward cake with just some glacé cherries and chips since kids don’t like to many “things” in their cake.

And the good part is you can make a day or two in advance.

Ingredients;

1 C. butter, at room temperature and cut into cubes

1 1/4 C. Caster Sugar , packed

3 large eggs at room  temperature

2 C. Self Rising Cake Flour

4 tbsp. Whole Milk

1 tbsp. Pure Vanilla Extract

25 red   Glace Cherries cut in half

1/2 C. Semi-Sweet Chocolate chips

1 tbsp. flour

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Method;

Pre heat oven to 160° C  / 320° F

Butter your Bundt pan very well and dust with flour. Tap of excess flour.

Beat the butter until light and creamy in the bowl of your mixer.

Add the sugar and beat until pale and fluffy.

Add the eggs one at a time, waiting until fully incorporated before adding the next.

Add the vanilla.

Now add the cake flour in two times alternating with the milk.

Toss the chocolate chips and cherries with the tablespoon of flour, add to the batter. Mix it in with a spatula.

Divide the batter over the Bundt pan and even out with a spatula. Place on a rack, just below the middle in the oven.

Bake for about 60 to 70 minutes,  until a wooden skewer comes out dry.

Remove from oven and let cool on rack for at least 20 minutes before turning over the cake.

Decorate with icing or frosting.

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.

Not quite what you’re looking for? How about Brownie Cookie Squares with Chocolate Fudge Layer brownie-cookies-squares-43

Oven Baked Christmas Churros with thick Spanish Mocha hot Chocolate

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Great childhood memories for me about Churros, we used to get them at the weekly market in my village in Spain, they’d be deep fried and sprinkled with lots of cinnamon sugar. Served in a paper cone. Crunchy and warm, and oh sooo good.

My version is baked, not fried. Just because it can get a little heavy otherwise and it’s also less calories.

Traditionally these are served with hot thick Spanish chocolate but since I love Coffee, I have made us a Mocha Hot Chocolate. Basically the best of both worlds.

I have sprinkled the Churros with a cookie spice mix (pumpkin spice) to give it an extra “Christmassy” flavour.

Some people have this even for breakfast but they are great any time of day and even as a dessert (YUM is all I can say).

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Serves 4

Ingredients Churros;

½ cup unsalted butter or cooking margarine
1/4 teaspoon salt
1 tbsp. sugar of choice (I use coconut)
1 cup water
1 cup all purpose flour
3 eggs at room temperature
1/2 teaspoon vanilla
1 tsp. mixed spice (like pumpkin spice
1/4 C. powdered sugar of choice
cooking spray
Method;

Preheat oven to 400° F / 200° C

In a medium saucepan combine the butter, salt, sugar and water. Bring to a boil over medium high heat.
Remove from heat add the flour and stir with a spoon to combine. Mixture will thicken…add the vanilla.

Leave dough in the saucepan, but beat it on low with a hand mixer, adding one egg at a time, mixing well before adding another. After adding each egg, the mixture will become wet and glossy, but after mixing on high for a few seconds it will thicken again.

Spoon the dough into a pastry bag fitted with a large star tip. Lightly spray a cookie sheet and pipe 8-inch rows of the dough with at least 1 inch between each Churro.
Bake in the oven for 15-20 minutes or until golden brown*, and when a toothpick comes out clean.
Mix spice and sugar in a shallow dish.
Spray Churros lightly with cooking spray, and one at a time, transfer them to the dish and sprinkle with spiced sugar. Serve immediately with Spanish hot Chocolate

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Ingredients Spanish Mocha Hot Chocolate;

1/2 C. hot freshly brewed coffee

3 tbsp. cocoa

1/2 tsp. vanilla

5 tbsp. coconut sugar or of choice

2 c. full fat milk (or of choice)

2 tbsp. corn starch mixed with a little water

Whipped cream to serves

golden mini starts to decorate (optional)

Method;

Make the cup of coffee and mix in a saucepan with the cocoa, sugar and vanilla. Mix to dissolve sugar and cocoa completely. Add the milk and stir to combine. Heat until just begins to bubble. Add the corn starch slurry and combine well. Keep stirring frequently and heat thru until thickened, for about 5 more minutes.

Pour into cups and serve with whipped cream and dip the Churros in the hot mocha chocolate.

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.

Not quite what you’re looking for? How about Cream Cheese Cranberry Chocolate Chip stuffed Cinnamon Rolls or Triple Chocolate Donuts

Duck Breast with Cherry Sauce for two

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I kind of feel like I am having tiny Christmas dinners all throughout the month of December. And I gotta say, I’m lovin’ it.

This is one of those dinners. Simple as can be and festive as can be.

Duck goes really well with any kind of fruit and is usually paired with citrus, but it goes equally well with berries and darker fruits like plums or cherries.

The Duck breast has been treated in a different way because I really dislike the skin. I do like the skin when it’s crispy, but how long does the crispiness last , really? By the time dinner gets to the table and you actually start eating the crispyness is almost gone.
So, what I do and what may seem as a shocker to some of you, but I remove the skin and treat the breast more like a steak. Simply seasoned with salt and pepper and pan fried. I use a cast iron pan for this because it works best in my opinion.

Then I cut up the skin in tiny bits and render the fat, where I then pan roast the potatoes and finish them of in the oven. This gives you the best roast potatoes you can ever imagine, and you’ll be surprised to see how the skin disappears in the pan almost completely.

The cherry sauce goes so well with the duck, it’s a little bit sweet and a little bit sour, perfect against the intense duck flavour, and such a festive dish.

      

Serves 2 – 3

Ingredients Duck Breasts;

2 Duck breasts

salt and pepper

Thyme

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Method;

Remove the Duck from the refrigerator at least 30 minutes prior to cooking.

Remove the skin and chop fine. Place in a cast iron skillet and render the fat over low heat, until all the skin has almost disappeared. You will end up with about 4 to 6 tbsp. fat.

Season the duck breast on both sides, heat a cast iron frying pan over high heat with three tablespoons of the duck fat.
Place both duck breasts in the pan and don’t move them for about 3 minutes then turn the over. Cook for another 3 minutes.
Remove to a plate and let sit covered with foil for about five minutes.
This is medium cooked, if you like it less done cook it for 5 minutes total. For completely done 7 to 8  minutes, it depends a little bit on the size of the duck breast and the thickness.

Slice and serve with the pan roast potatoes and cherry sauce.

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Ingredients Cherry Sauce;

1/2 C. brown Sugar or sugar of choice

1/2 C. Red wine Vinegar

2 whole Star Anise

1 Cinnamon Sticks

3 C. frozen Cherries (no stones)

1 tsp. corn starch

1 tbsp water

Method;

Place the sugar, vinegar, star anise and cinnamon in a medium non-stick frying pan over high heat and bring to a simmer. Add the cherries and cook, turning occasionally, for 8–10 minutes or until just soft and the sauce has reduced a little. Make a slurry with the corn starch and water, add to the sauce and let thicken.

Ingredients Roast Potatoes;
1/2 Lb., potatoes, peeled
2 tbsp. fat rendered from duck breasts.
salt

Method;

Pre heat oven to 220° C  / 428° F
Par boil the potatoes for about ten minutes, drain, and let them steam off.
Heat the (oven proof) pan with rendered duck fat and roast the potatoes until they start ro turn golden brown. Place the pan in the oven and roast for an other 20 25 minutes until crispy and golden all over, turning ocasionally. Season with salt.

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog  on instagram! You’ll make my day.

Not quite what you’re looking for? How about Clementine Cranberry Roast Pork

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Ultimate Chocolate Caramel Birthday Cake

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Every year I ask my daughter what cake she would like for her birthday and the answer is always the same, chocolate.

I can’t even begin to tell how much fun it is to create a cake, a special cake for a special someone. Surprise them and show them through baking how much you care.

This cake has caramel shards on top, that I will explain in detail how to make, then a swiss meringue fudgy caramel buttercream between delicious moist chocolate cake layers. Caramel dripping around the cake.  Then besides the impressive caramel shards  and Unicorn Bark all sorts of chocolate and sweets to make it a decadent feast.

Ingredients Fudgy Caramel:

1 C. plain sugar

3 tbsp. water

1 C. cream

3 tbsp. butter.

1/2 tsp. vanilla

pinch of salt

Method.

In a large pan add the sugar and water, bring to a boil. Cook around 7 minutes, brushing down the sugar crystals that form on the side of the pan with a wet pastry brush. Be careful, sugar is extremely hot!

When the caramel turns light golden remove from the heat, Remove it before it gets too dark because it will continue to cook for a while off the heat. Alternatively use a candy thermometer, when it reaches 180°/356°F remove from heat. Add the butter stirring vigorously with a beater the the cream and vanilla.

The caramel will bubble up like crazy. Stand back, wear long sleeves!!!

Pour into a clean heat proof container. I use a glass weck jar. Cool and store until ready to use. Will keep for about a week.

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Ingredients Caramel Shards;

1 C. sugar

4 tbsp. water

Method;

Place sugar and water in a pan and cook over medium high heat for about 7-10 minutes or until thermometer reaches 180°/356°F.

Remove from heat and pour onto a baking tray that has been lined with baking parchment. Pour into the desired shape. I pour it into a rectangle like shape so I can break it in to large segments. Let cool for a couple of hours before using.

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Ingredients Swiss meringue butter cream;

5 large egg whites

1  C.  sugar

2 C.  butter at room temperature cut into little blocks of about a tablespoon
2 teaspoons pure vanilla extract
Method;
Combine egg whites and sugar into the heatproof bowl of a standing mixer set over a pan of simmering water, much like a double boiler.

Whisk constantly until the  sugar has dissolved and reached 160°F on a thermometer, about 15 minutes. Test this by picking some between your thumb and index finger if you don’t have a thermometer, there should be no sugar grains.  Put mixing bowl on the mixer and using the whisk attachment start mixing until mixture cools to room temperature. Begin on low, raising the speed up to medium high. Beat until stiff peaks form, about 10 minutes. Now add your butter, 2 tablespoons at a time.Beating on medium until each addition of butter is added.

Now add your vanilla. Remove the whisk attachment and replace it with your paddle attachment.
Mix with paddle for 2 minutes on low speed working out the air bubbles.

Makes enough frosting to cover and fill one 9.5″ layer cake.

Store airtight in fridge for 3 days.
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Unicorn Bark;
1 C. vanilla white candy melts + 1 tbsp.
edible glitter
Nonpareils
wooden skewers
Method;
Melt the candy melts in a bowl in the microwave at thirty second intervals until melted.
Spread onto a baking sheet covered with parchment paper and form a sort of rectangle.
Sprinkle with the decorations and leave to dry completely.
Break lengthwise into two or three shreds.
Flip them over, melt the remaining tablespoon of candy melts in a little bowl and “glue”on the wooden skewers with the chocolate so you will be able to stick them into the cake.
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Chocolate Cake;
Yield: 2  10 inch rounds

Ingredients:

butter and cocoa for coating and dusting the cake pan

3 C.  All Purpose Flour

3 C. Granulated Sugar

1½ C.  Unsweetened Cocoa

1 tbsp. Baking Soda

1½ tsp. Baking Powder

1 tsp. salt

4 large eggs

1½ C.  buttermilk

1½ C.  warm water

½ C.   Vegetable Oil

1 tsp. Pure Vanilla Extract
Method:

Preheat oven to 175°/350° degrees.

Butter two 10 inch cake rounds. Dust with cocoa and tap out the excess.

Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.

In a seperate bowl beat the eggs and combine with the buttermilk, warm water, oil, and vanilla.

Add wet to dry. Beat on a medium speed until smooth. This should take just a couple of minutes.

Divide batter among the two pans.

Bake for about 35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).

Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.

Caramel Buttercream frosting (filling);
Mix one cup caramel fudge sauce with one cup buttercream, whip until well combined.
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Assembling and decorating the cake;
 Place a little dab of buttercream on a cake round and place the first cake layer on it. Level the cake with a serrated knife or a cake cutter. Level the other cake layer as well.
Spread with the caramel filling and place the second layer of cake on it. Press a little bit.
Now cover the entire cake with a very thin layer of the Swiss meringue buttercream and place in the fridge for half an hour. After this time cover the cake with an other layer of the buttercream, smoothing it out completely.
Dab some pink food coloring here and there and with your scraper just go alongside the cake to spread out and smooth.
Decorate the cake with the shards of caramel,  the Unicorn Bark and all the pretty Nonpareils you feel like. Let yourself go and use your vivid imaginations.
Note: I used a dummy to make the cake look twice as high, you can get one online.

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Brownie Cookie Squares with Chocolate Fudge Layer

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I love anything you can mix in one big bowl and then press into a tin.

These bars are somewhere between a brownie and a cookie, hence the name. They are super quick to make and so nutrient dense that one little square will be enough to last you until lunch or dinner.

I have used half Buckwheat flakes  and half Oat flakes just because I happened to have it but you can use one or the other or a mixture of both.

If your dates are dry, soak them in water for about an hour before using.

I have used a bit of Lucuma, but if you don’t have it, it’s fine without.

*Lucuma  is made from whole Peruvian lucuma fruit that has been dried at low temperatures and milled into a fine powder. It is a  low-glycemic sweetener with many nutrients including beta-carotene, iron, zinc, vitamin B3, calcium and protein. Lucuma has a maple-caramel like taste and I like to use it in sweet things and smoothies.

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Makes 16 squares

Ingredients;

1 C. Buckwheat Flakes

1 C. Oat flakes

5 tbsp. Cacao Powder

2 tsp. *Lucuma Powder  (optional)

1/4 C. Vanilla Protein Powder

1/2 C. Peanut Butter  or an nut butter

5 large soft Medjool dates, stones removed

1 tsp. Pure Vanilla Extract

3 tbsp. Light Agave Syrup

2 tbsp. Coconut Oil, melted or left in a warm place until soft.

Sprinkles (optional)

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Raw Chocolate Fudge Layer;

1/4 C. Raw Cocoa powder

1/4 C. Coconut oil, melted

2 tbsp. Date syrup

2 tbsp. Honey or Agave

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Method;

Blend the Buckwheat and Oat flakes until you have  flour and place in a bowl.

Add the remaining dry ingredients and mix with a wooden spoon.

In a food processor blend the Medjool dates until you have a paste, add a splash of water if necessary. Add the nut butter, the vanilla, the agave and the coconut oil. Blend until well mixed.

If you are using a home made nut butter you can add a pinch of salt. Store bought nut butters have salt already.

Now mix the dry into the wet and mix thoroughly. To test the consistency press a bit of mixture between your fingers or try to make a tiny ball, if it sticks together it good to go, if it crumbles add a little bit of water, or coconut oil. Blend, repeat.

Line a square dish 8″x 8″,  with parchment paper, press the cookie brownie mixture into the dish and cover with cling film, refrigerate for a couple of hours until firm. Cover with a thin layer of raw chocolate or leave as is.

For the Chocolate fudge layer, mix all the ingredients and stir well to mix, spread or pour over the squares. Decorate with sprinkles and leave in the fridge to set. About one hour should be enough. Cut into 16 squares.

Note: the chocolate will melt slightly if left at room temperature for a while.

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it  #thecookingspoonblog on instagram! You’ll make my day.

Passion Kale Salad with Grapes

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Let me introduce you to a new couple,  Passion fruit and Kale. They say opposites attract, right?

Kale being strong, textured, dark and rough, and Passion fruit being delicate, perfumed, sweet and juicy.

These two go together so well. I wanted to find something completely different from the most obvious choices to accompany the kale, giving it sweetness and something  very different.

The addition of Grapes I love because to me they are like little explosions of sweet juice.

The nuts have had a turn in the pan with a bit of honey and salt to give them crunch and flavour. So to make a long story short, I think you’re really gonna like this one and it’s so pretty too.

The essential trick is to massage the Kale long enough for the right texture, it’s also easier to digest this way and it becomes a little softer.

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Serves 4 as a side

Ingredients;

1  12 oz./350 gr. bag of (organic) washed and chopped Kale

juice of half a lemon

1 tbsp. Extra Virgin Olive Oil

1/4 tsp Himalayan Salt

1 tbsp. Raw Honey

freshly Black Pepper

1/2 C. red grapes cut in half

1 passion fruit. (wrinkled fruit means sweeter)

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1/3 C. Walnuts roughly chopped

1 tbsp. Honey

a sprinkling of Himalayan Salt

Method;

Get out a tray and cover with parchment paper.

Put a frying pan on to medium heat. Toast the walnuts for  about three minutes until golden, add the salt and honey. Cook for an other minute or so until syrupy and sticky. Take off the heat and pour the nuts onto the tray with parchment paper. Let cool.

Put the Kale in a bowl. Add salt, lemon juice and olive oil. With very clean hands, start massaging and squeezing the kale, for about ten minutes. Until it turns darker and softer.

Spoon out half of the Passion fruit and add the tablespoon honey, incorporate in the kale salad and mix.

Place the Kale on a pretty serving dish or plate. Decorate with the grapes and nuts. Spoon the other half of the passion fruit pulp out on top of the kale salad.

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Not quite what you’re looking for? How about Harvest Pumpkin Salad, baked Halloumi & Chantherelles with Maple Balsamic Vinaigrette.

Nacho Breaded Buttermilk Turkey Cutlets

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Delicious juicy tender turkey cutlets, marinated in buttermilk and spices then breaded in a mixture of breadcrumbs and crushed Nachos. It was a huge hit!

This is what happens if you  when you run out of breadcrumbs.

It was a bit of a shocker because I normally make my own breadcrumbs and always collect old bread, cut it in cubes, let it dry and then I blitz it in the food processor with some fresh herbs and garlic. I never ever run out, at least that’s what I thought.

This is a habit I have had for a long time because there is always left over bread. Anyway, when I decided to make this dish, I marinated the turkey, which makes it super tender and juicy, and got everything out to start breading the cutlets, but then I realized I didn’t have enough breadcrumbs. So I had to come up with a quick solution, I didn’t have Corn Flakes so I went for the bag of Nachos I knew we still had left over from movie night. You need about 2 cups of nachos for this.

I put them in a plastic zip lock bag and crushed them with a rolling pin.

I ended up with a delicious smelling crumbly mixture with about half bread and half nacho crumbs.

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Cane Sugar Free              

Serves 4

Ingredients;

4 Turkey cutlets, or 1 large breast cut into thin slices

1 C. Buttermilk

1/4 tsp. each of ground Coriander, Smoked Paprika, Black Pepper, ground Ginger, Cardamom, ground Nutmeg, ground Cumin, Onion Powder, and Garlic Powder.

Generous seasoning of salt

1 egg beaten

1/2 C. flour

1 1/2 C. nacho-bread crumb mixture

2 tbsp. Canola Oil for frying.

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Method;

In a large dish, add the buttermilk and the seasoning and salt. Place the turkey cutlets in the marinade and turn them over to cover them completely. Cover with cling film and marinate for at least eight hours or preferably overnight.

When ready to cook. Get out three dishes, one for the beaten egg, one for the flour and one for the bread crumbs.

Cover  the cutlets first with flour, shaking off any excess, then dip them in the egg, let the excess drip off, then cover them in the breadcrumb mixture, pressing a little on both sides to cover them well. Place on a cutting board until ready to fry. Repeat with the remaining cutlets.

Heat a large frying pan over medium heat. Add two tablespoons of canola oil, and cook the cutlets for about 5 minutes on each side. Until golden brown and cooked thru. Drain on kitchen paper before serving.

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breaded buttermilk turkey

This is an easy Thanksgiving alternative that you can cook on the stove if you don’t want to get a whole turkey, maybe can’t afford one or don’t have an oven.  Serve it with Holiday Cranberry and Pear Sauce with Star Anise. and maybe a side of Jerusalem Artichoke au jus with Pancetta, Garlic and Thyme and you have yourself a little feast fit for a king.

Note: Left overs a great on sandwiches!!!