Turkey Steak Fried in Sage Breadcrumbs with Real Chips

It truly never fails to amaze me why so many people in this world consider turkey merely to be for special occasion dinners such as those eaten at Thanksgiving or Christmas. While chicken is eaten through each of the four seasons in the West, we have this stigma almost about eating turkey as part of a simple everyday menu. Is this because we automatically associate turkey with buying the whole bird for one of the aforementioned special occasions? Are we not aware that we can buy individual cuts of turkey as we can with chicken? Whatever, this recipe is for a delicious turkey steak, fried in sage breadcrumbs, which can be eaten on any day of the year - including Thanksgiving or Christmas!

The Chips for this Recipe

As I have featured the process by which these real chips are made both on this blog and elsewhere around the Web before, it makes little sense to simply repeat myself. The full, detailed instructions for making these absolutely delicious chips can be found by clicking on the link immediately below. The remainder of this recipe will follow thereafter.

How to Make Delicious, Real Chips (Opens in a new window)

Ingredients per Person (Turkey and Veg Only)

1 turkey breast steak
2 tbsp fresh breadcrumbs
1/2 tsp dried sage
1 beaten egg
6 cobs of baby corn
Small handful of mangetout
Salt and freshly ground black pepper
Sunflower oil for frying

Method

By this stage, our chips will have undergone stages one and two, as detailed in the link advised above.

The beaten egg should be in a flattish bowl and the breadcrumbs on a plate next to it. The sage should be stirred in to the breadcrumbs and the egg seasoned well with salt and pepper. A little sunflower oil should be poured in to a non-stick frying pan and brought up to a medium heat.

It may prove a little messy if you are not used to doing it but the next stage is to dip the turkey in to the egg, then pat it in to the breadcrumbs on both sides. Very importantly, the process should then be repeated, so that essentially the turkey goes in to the egg, then the breadcrumbs, then the egg again and finally back in to the breadcrumbs. This will ensure that the breadcrumb coating is thick, adheres well and is beautifully crispy at the point of service.

The turkey steak should then be placed in to the moderately hot oil and fried for five minutes each side. When the steak is turned, the chips should be put in for their final fry and water should be boiled in order to essentially blanche the veg for at most two minutes.

The chips should be drained (as instructed) in kitchen paper, the veg in a colander and the meal served as shown in the photograph.

BTA 12 ips B

Weekend.
Long weekend.
Banyak banget acara yang pengen gue ikutin.
seminar sekolah, jalan sama eya n roro, meeting glc, sama nyokap ke asemka, dan lain lain.
tapi itu masih sabtu.
Kemaren, kamis, gue iktan mabid di tempat les.
Buat anak kelas 3 pasti tau, semacam belajar tambahan dan motivasi sampe nginep gitu di tempat les.
Nah pada mabid season pertama di kelas gue yang ikut cuma gue, Findy, sama Silvi.
Kali ini sekelas ikut, kecuali Sena sama Findy.



Karena kamis kelas gue (12 ips B) emang ada kelas sampai malam, sampai jam 8, jadi kita enggak pulang lagi.
Sedangkan mabid mulai jam 9.
so, selama satu jam nunggu, kita ke McD di ramayana yang ada di seberang tempat les.
Ini pertama kalinya kita keluar les bareng.
Biasanya cuma ngedeprok di lantai kelas, yang kelasnya paling ujung lantai 3 sambil makan gorengan dari duit patungan sambil cerita-cerita atau main kartu.
Kita konon kelas yang paling rame, paling gila bercandanya, dan paling santai.
Kalo dikelas kita, gurunya pada gila dan asik bercanda. 
Enggak ada jaim-jaiman. Beda banget sama kelas lain yang kaku.
Gue beruntung.

12 ips B isinya ...
Silvi

Violla 

Bima

Ryfans

Aryo

And also, me

big love for 12 ips B


wishes : semoga kami semua di terima di universitas yang kami inginkan dengan jurusan yang juga sesuai dan kami inginkan. mendapatkan hasil yang baik dalam UN. dan juga hasil yang baik dalam US dan praktik. Semoga kami selalu bersahabat. Amiiin.

FLU vs Reaksi Alergi

Pergantian musim datang, penyakit majemuk kambuh pada kalangan majemuk (Apaan sih ya penyakit majemuk? :p).
Virus Flu nyerang semua orang tapi hanya orang2 yang daya tahan tubuh menurun yang akhirnya kena dehh...
Namun ternyata gejala Flu dan Reaksi alergi sangat mirip. So, penting sekali untuk kita melihat ciri2nya sebelum ngasih obat flu (terutama pada our lovely baby).

Gejala2 yang umum pada reaksi alergi antara lain:
- gejala flu bertahan sampai 10-14 hari. Namun ada kemungkinan juga kena serangan virus baru lagi.
- hidung terus2an beringus.
- ingusnya encer dan bening (kalo kuning kehijauan dan kental, berarti karena virus influenza).
- our baby terus menerus menggosok hidungnya.
- sering bersin.
- mata berair dan merah, sering kucek mata walopun tidak ngantuk.
- terdapat ruam pada tubuh.

Jadi, jangan sampai ngasih obat flu padahal ternyata anak kita alergi (naudzubillaah..) Tapi selama masih under 2 years old, just give our babies ASI. Hidup ASI !!!

quote of the day

" Go for the happy endings because life doesnt have sequels " - Unknown.

Woo Hoo and Happy Birthday, Eric!

I had a lovely dinner with three of my trusted girlfriends tonight at Pura Vida, which is a place you must try if you live in Atlanta. http://www.puravidatapas.com/ 

A big topic of conversation was the transition from raising kids and having a successful career (well, that part didn't include me) and the big question of WHAT"S NEXT?  None of us had any answers, but we did lament the fact that our kids don't need us much anymore.

Unless it's their birthday.

Which means we are loading up the car and driving to Durham tomorrow for Eric's 26th birthday.  To be fair, it's not a big catering gig this time (thank God) but of course I am taking his favorite birthday cake.  No chocolate for this kid.  Uh-uh, he's a carrot cake kind of guy.

We have multiple reasons to celebrate.  As I mentioned before, he is a PhD candidate.  He passed his written comps last week.  This is a big deal.  GO ERIC!  Of course, now that he is ABD (all but dissertation), he is headed to law school in Philadelphia in September.  Oy veh.  Super Mom will have to strike again and organize the move and the new apartment.  Stay tuned......

But here's the recipe for Eric's carrot cake.  Actually, I call it Carrot Spice Cake.  Most carrot cake recipes call for cinnamon.  That's just fine, but I like the extra addition of a little mace, clove, allspice and cocoa powder.  Gives it a lot more depth.

Preparing to frost the damn thing.

You know how much I love (hate) to do this.

CARROT SPICE CAKE

1 1/2 cups canola oil
1 16-oz. can crushed pineapple, well-drained
1 tablespoon pure vanilla extract
4 extra-large eggs
4 cups grated carrots
3 1/2 cups unbleached, all-purpose flour
3 cups granulated sugar
1 tablespoon cinnamom
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground mace
1 tablespoon baking soda
1 tablespoon good quality cocoa powder ( I used Valhrona)
1 teaspoon salt

Preheat oven to 350-degrees.  Butter three 9-inch cake pans and line with parchment.  Butter again and dust with flour.  Set aside.

In a bowl, combine oil, pineapple, vanilla, eggs and carrots.

In another bowl, combine remaining ingredients.  Add oil/pineapple mixture and stir well to blend.

Divide evenly among prepared pans.  Rap sharply on counter once, then place in preheated oven.  Bake for 35-45 minutes or until golden brown and a tester inserted in the center comes out clean.  Remove to racks to cool for 20 minutes, then remove from pans and cool completely.

Frost with cream cheese icing (see Hummingbird Cake blog entry if you need a recipe).  This cake is good the first day, but even better on day 2 or 3.

Happy birthday Eric and congrats to you!  When we drove to Durham last year for your birthday (to cater a party for 25) we had to drive back in a blinding snowstorm.  Please, oh please, let that not be the case this year!

Much love from Mom and Dad.