Oh I had grand plans for a gorgeous crepe cake this week. I got through half of the recipe only to have one part fail due to my negligence. That part required another 5 eggs and I’d already bought a whole extra dozen to accommodate the 13 eggs the recipe required. I wasn’t about to get more eggs, so I admitted defeat. I was also cooking other things at the same time so I had my finger in too many pies, so to speak. Lower-back and knee problems have troubled me the last couple of weeks so standing in my kitchen for hours doesn’t reward me like it used to. So what to do? I thought of my Turkey Chipolata platter, something I’ve cooked at home and away from home. Thankfully I had photo’s of it tucked away in my phone’s photo gallery. As you do. It’s easy, quick, healthy and tasty.. and you can make it your own by adding whatever else you fancy or may have handy in the fridge.
TURKEY CHIPOLATA PLATTER
-500grams Turkey mince
-Table salt, half a teaspoon
-Wedge of parmesan cheese (About a dozen or so shavings)
-1 iceberg lettuce
-Ranch dressing (or substitute with Caesar)
-Your favourite Hommus dip
-3 or 4 red radishes thinly sliced
-A good quality loaf of olive bread (or your favourite sourdough)
-1 tablespoon of Rice bran, Peanut or Grapeseed Oil (which have a high smoking point)
-Sea salt and pepper for seasoning (separate to meat seasoning)
—————————————————
-Prepare your mince 3 to 4 hours in advance (Mix through half a teaspoon of table salt and refrigerate – this will bind, tenderise and flavour the meat)
-Prepare a large serving platter:
-Cut washed and dried iceberg lettuce in half and half again, then into wedges and display around platter
-Arrange thinly sliced radishes around platter
-Sprinkle with sea salt and pepper
-Fill a little pot (or baking ‘half cup’) with hommus and another one with more ranch dressing and place in the centre of the platter
-Roll turkey meat into little chipolata sausages – about 14
-Heat pan to really hot, add a tablespoon of oil and quickly fry chipolata’s.. turning them around every 15 seconds or so to get a nice brown crust on them
-The quick cooking will give you a brown, crispy exterior with a juicy soft interior
-Arrange cooked chipolata’s all around platter
-Shave parmesan cheese over the top
-Serve alongside a bread basket filled with thick slices of olive bread (and optional butter).
