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

Buttermilk Turkey cutlets in Nacho Crumb coating

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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!!!

Whole Roast Chicken in Yoghurt and Herbs

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This is a recipe I make quite often and results in a very tender and juicy chicken because of the yoghurt marinade.

Leftovers are amazing in sandwiches or salads.

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Ingredients;

3 lb. Chicken

2 onion quartered with their golden skins still on

a few carrots, peeled in chunks

2 celery stalks, cut in to large pieces

2 bay leafs

1 garlic head separated

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For the marinade;

1/2 C. Greek yoghurt 10% fat

20 tbsp. olive oil

1/2 tsp. prepared mustard

1 tsp. honey

1/2 tsp. black pepper

1 1/2 tsp. salt

1 tsp. onion powder

1/4 C. fresh parsley chopped

1 tsp each dried thyme and tarragon

1 tbsp. fresh basil chopped

1/2 tsp. fennel seeds, crushed

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Mix the marinade ingredients.

Rub the marinade all over, including under the skin of the breast. Marinate in the fridge for up to 24 hrs.

Heat oven to 200 C / 350 ° F. Put the onions,carrots, celery, garlic, rosemary and the torn up bay leafs in a roasting tin. Sit the chicken on top.

Put a small oven proof container in the bottom of the oven filled with water, about a cup is enough. This will ensure a moist Chicken.

Place the chicken in the oven and roast for 1 and a half hours to 1 hour and 45 minutes or until the thigh juices run clear when tested with a skewer.  ls the chicken get to dark by the legs or the top of the back, just cover that small area loosely with tin foil.

When the chicken is done, lift out of the tin, sit in a new dish, cover loosely with foil and leave to rest for 10 minutes before serving.

Serve with the roast onions, carrots, garlic cloves and pan gravy.

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Not quite what you are looking for?  How about  Pollo al Ajillo, Chicken in Garlic Sauce .

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