Fast Food for Friday
Turkey Goujons with Red Pepper Dip
| Serves 4 people | Approximate time: 30 mins. |
| Ingredients: | |
| Oil
for deep-frying 1 tbsp. Dijon mustard 1 small egg, beaten 285g jar of mixed antipasto peppers Small handful of basil |
4 turkey breasts,
cut into strips |
Method:
- Heat enough oil for deep-fat frying.
- Mix together the turkey strips and Dijon mustard. Then dip the strips into the plain flour, the egg, then the breadcrumbs. Carefully drop into the hot oil and deep fry for 2-3 mins. until crisp and golden. Drain on kitchen towel. You will need to do this in batches.
- Meanwhile place the peppers, garlic, basil and plenty of seasoning into a food processor and whizz to a coarse mixture. Season to taste.
- Serve immediately.
Harlequin Pasta
| Serves 4 people | Approximate Time: 30 mins. |
| Ingredients: | |
| 1
red pepper 2 leeks 350g (12oz) pasta Salt and pepper 4 tbsp. single cream fresh basil |
1
green pepper 175g (6oz) button mushrooms 1 clove of garlic, crushed 2 tbsp. oil 225g (8oz) sweetcorn |
Method:
-
Seed and chop peppers and slice leeks and mushrooms.
-
Put the pasta in a large pan of fast boiling water and cook for 10-12 mins. until just tender. Drain.
-
Meanwhile, make sauce. Heat oil in frying pan.
-
Add leeks and mushrooms and fry for 2-3 mins.
-
Crush or chop garlic, add to pan along with peppers. Fry for 3-4 mins. Add cream and sweetcorn.
-
Add pasta and stir well. Heat for 2-3 mins., season and serve garnished with plenty of basil.
Lemon Cream Dessert
| Serves 4 people | Approximate time: 25 mins. |
| Ingredients: | |
| 2
eggs, separated 200ml (7fl.oz) milk Juice of 3 lemons 200ml (7fl.oz) double cream |
75g
(3oz) caster sugar 1 tbsp. gelatine Finely grated rind of 1 lemon Sugared lemon slices, to decorate |
Method:
- Beat together egg yolks and sugar until thick and creamy. Heat milk in a pan until almost boiling then pour onto egg mixture, stirring well.
- Return to pan and heat gently, stirring, until slightly thickened. Do not boil. Strain into a bowl and cool.
- In a small bowl, sprinkle gelatine into lemon juice. Put over a pan of hot water and heat until dissolved. Stir into custard mixture. Add lemon rind and chill until it begins to thicken. Don't allow the mixture to become too firm. The speed at which it sets varies; check after about 30 mins.
- Whip cream until it forms soft peaks and fold in. Whisk egg whites until stiff and fold in. Divide between four individual bowls and chill for 2-3 hours until set.
- Decorate with lemon slices and serve.