An al­ter­na­tive to the tra­di­tional use for turkey

The Woolwich Observer - - LIVING HERE - DIERRE ACH­E­SON

IT’S TURKEY SEA­SON – or the one that ar­rives in Oc­to­ber, at any rate – so the bird is top of mind just now. This recipe, Turkey Cut­lets with Rhubarb Ketchup, is an op­tion for left­overs or per­haps as a kid-friendly al­ter­na­tive for those who com­plain about a tra­di­tional meal with all the fix­ings.

The golden crisp coat­ing help the turkey stay ten­der, with the rhubarb ketchup pro­vid­ing an ex­tra zing.

As a bonus, the recipe in­cludes some milk, a boon for dairy farm­ers who got an early bird cour­tesy of a new trade deal.

Whether as a main or be­cause you’re get­ting cre­ative with left­overs, en­joy both these cut­lets and the long week­end.

Turkey Cut­lets with Rhubarb Ketchup

Rhubarb Ketchup: 2 cups chopped rhubarb Half small onion, chopped 1/4 cup each gran­u­lated sugar and wa­ter 2 Tbsp. cider vine­gar 1/4 tsp. each salt and pep­per 1/4 tsp. cel­ery seeds Pinch each ground all­spice and cloves Cut­lets: 1 lb turkey breast cut­lets 1/2 cup fine corn­meal 1/4 tsp. each salt and pep­per 1/4 cup milk 2 Tbsp. veg­etable oil

Rhubarb Ketchup: In small saucepan, com­bine rhubarb, onion, sugar, wa­ter, vine­gar, salt, pep­per, cel­ery seeds, all­spice and cloves. Cover and bring to boil over medium-high heat.

Un­cover, re­duce heat and boil gen­tly, stir­ring of­ten, un­til onions are translu­cent, rhubarb is very soft and mix­ture is thick­ened, about 15 min­utes.

Let cool slightly, then purée in blender or in tall cup with an im­mer­sion blender un­til smooth. (Serve warm or re­frig­er­ate in air­tight con­tainer for up to two weeks.)

Cut­lets: Line large bak­ing sheet with foil and place in oven. Pre­heat oven to 400°F (200°C).

Cut turkey cut­lets into small pieces (about 4-inches/10 cm) In shal­low dish, com­bine corn­meal, salt and pep­per; pour milk into separate shal­low dish. Work­ing with a few pieces at a time, dip turkey first into milk, then into corn­meal mix­ture, turn­ing and press­ing to coat. Place on plate.

Heat large skil­let over medium-high heat. Add 1 Tbsp. of the oil and swirl to coat. In batches, add cut­lets and cook un­til golden brown, 1 to 2 min­utes per side. Trans­fer to the hot bak­ing sheet. Re­peat with re­main­ing cut­lets, adding oil and ad­just­ing heat as nec­es­sary to pre­vent burn­ing.

Bake cut­lets un­til no longer pink in­side, about 8 min­utes. Serve with Rhubarb Ketchup.

Tips: The Rhubarb Ketchup is de­li­cious the day it’s made, but even bet­ter af­ter a few days as the flavours blend so make it ahead if you have time. Try the ketchup on burg­ers, roasted potato wedges, and on scram­bled eggs.

Rhubarb may be a lit­tle tricky this time of year, so im­pro­vis­ing is fine.

If turkey cut­lets aren’t avail­able, pur­chase a bone­less skin­less turkey breast, or filets, and cut into 1/2inch (1 cm) thick slices.

Heat­ing the bak­ing sheet helps the turkey cut­lets cook quickly and stay moist.

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