Turkey Kotlety with Cherries
I think about what to cook for Christmas, all year round. Actually I think about food all the time! But that’s just the type of person I am. Christmas paraphernalia is already creeping into shops, so I guess now is the time to start deciding what to eat on the big day if a gourmand like myself intends on having a grand and wonderful feast on Christmas day. I don’t really care for presents. I'm happy with good food, and wine and Mikey for company.
I came across this Russian recipe a few weeks ago. This simple recipe is a great idea for Christmas lunch instead of the traditional roast turkey.The cherries and aromatic spices add a festive touch to these succulent kotlety.
If I don’t make these at Christmas time (my menu will change 1000 times), I will be sure to enjoy them any time of the year.
Ingredients
500g turkey mince
1 slice white bread
¼ cup milk
500g turkey mince
1 slice white bread
¼ cup milk
1 free range egg, beaten
1 scant tsp sea salt
Fresh black pepper
1 tsp port
1 scant tsp sea salt
Fresh black pepper
1 tsp port
50 g cultured butter
50ml oil (vegetable oil or light olive)
400g canned black cherries in syrup, drained and syrup reserved
2 cloves,crushed (get someone butch to do this for you)
¼ tsp ground cardamom
¼ tsp ground cinnamon
¼ tsp ground cumin
50ml oil (vegetable oil or light olive)
400g canned black cherries in syrup, drained and syrup reserved
2 cloves,crushed (get someone butch to do this for you)
¼ tsp ground cardamom
¼ tsp ground cinnamon
¼ tsp ground cumin
Method
Soak the bread in the milk for a few minutes and then squeeze until dry.
Combine the turkey mince, bread, egg, salt, pepper and port until smooth. I use my hands to combine the mixture.
Form into 6 patties or “kotlety” Cover and refrigerate until chilled.
Fry over a medium heat in the butter and oil for 7 minutes per side or until browned. Then cover the pan and continue cooking for approximately 15 minutes. They are ready when they are firm to touch. Remove the kotlety and keep warm.
Drain away the excess fat from the pan. Add the reserved cherry syrup and spices and deglaze the pan, dissolving all the lovely brown sticky juices in the pan .
Add the cherries and reduce for a few minutes. Season with salt and pepper.
Serve the kotlety with the cherry sauce.
Note- the amount of oil and butter may seem excessive, but you do need it to keep the turkey moist and succulent.
Soak the bread in the milk for a few minutes and then squeeze until dry.
Combine the turkey mince, bread, egg, salt, pepper and port until smooth. I use my hands to combine the mixture.
Form into 6 patties or “kotlety” Cover and refrigerate until chilled.
Fry over a medium heat in the butter and oil for 7 minutes per side or until browned. Then cover the pan and continue cooking for approximately 15 minutes. They are ready when they are firm to touch. Remove the kotlety and keep warm.
Drain away the excess fat from the pan. Add the reserved cherry syrup and spices and deglaze the pan, dissolving all the lovely brown sticky juices in the pan .
Add the cherries and reduce for a few minutes. Season with salt and pepper.
Serve the kotlety with the cherry sauce.
Note- the amount of oil and butter may seem excessive, but you do need it to keep the turkey moist and succulent.
Serves 2.
