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This is another Nigella inspired dish, I don’t often watch cookery programmes but I like her, I always get lots of ideas watching her, so surely I must give her credit ..

She did a dish called Tagliata with Tuscan fries, which is pretty much steak and chips, I didn’t have any steak, but I did have some turkey escalopes, they’re a similar shape to a steak, well, sort of, so that was a good enough substitute for me.
The fries sounded like a fabby idea, I’ve never cooked chips from cold oil, so despite the rigmarole of what to do with a pan of cold chip oil later, I’m glad I made them, they were golden and crisp on the outside and fluffy on the inside, the chip recipe in it’s entirety can be found here.

Tuscan Fries.

So, for want of a better title, I call this Tuscan Turkey.

I put my Turkey escalopes into a dish with some good quality virgin olive oil, a spoonful of lemon pepper seasoning (I bought this from my local Indian supermarket) but freshly ground black pepper and lemon juice will work just as well I suspect, added some salt, a few chilli flakes and a squeeze of lime, then gave them a quick marinade while I was cutting up the potatoes.

It seems really weird putting potato into cold oil, but it works a treat.

While the chips were coming to the boil I sprinkled a little of my ‘seasoned flour mix’ (1) over the escalopes, turned them over and did the same on the other side.

When the fries were almost done and I’d added some fresh thyme and unpeeled garlic cloves to the oil.

– you need to be careful with the boiling oil, obviously..

I put the turkey into a hot, ridged pan and let it sizzle and then mixed a few piccolo  tomatoes and red onion in the left over oil.
I turned the turkey over, cooked it some more and 5 minutes before it was ready added the tomatoes and a squeeze of lime.

The chips didn’t really take any time at all and were amazing, I was really surprised, I shall certainly make them again.

I served mine with a handful of watercress, rocket and parmesan shavings..

♣ ♣ ♣

(1)Seasoning mix: 1/2 flour, equal amounts of ground polenta, milk powder, ground semolina and some tumerica and paprika to season.