I have to admit that all I know about the KFC Chicken Double Down is that which I have read in the online press. That is more than for any other reason that, to the best of my knowledge, the nearest KFC to where I am presently living is the one outside Glasgow Central Station and that would make it a very long journey just to sample some fast food! I must admit to having been surprised by the publicity generated simply by the launch of a fast food product but it at least gave me the idea for this grilled turkey sandwich, with homemade fries and garlic mushrooms. I decided to make it a turkey recipe as opposed to a chicken recipe, simply to make it a little bit different to most similar productions.
Ingredients (Per Person)
2 x 1/2lb turkey breast fillets
2 rashers of bacon
2oz low fat cheddar cheese (or other suitable hard cheese)
1 large potato
6 to 8 small button mushrooms
1 clove of garlic
Pinch of dried sage
1 tbsp extra virgin olive oil
A little sunflower oil
Method
The first step in this recipe is to attend to the fries. The potato should be peeled, then sliced and chopped in to the shape of fries. Very importantly, the fries should then be dried as much as possible in kitchen towel before being submerged in the frier for around four minutes, until they show only the first signs of beginning to colour. They should then be removed from the fryer, drained on some more fresh kitchen towel and allowed to cool before being placed in a Tupperware container and refrigerated for at least half an hour.
I cooked the turkey breast fillets here on an indoor, standard kitchen grill. They would probably at least look better cooked on an outdoor grill but that is not always practical in Scotland in April! They should be lightly rubbed with sunflower oil on both sides and grilled for around four to five minutes each side, depending on their thickness. The bacon should be added to be grill for around a minute each side towards the end of the cooking time.
When the bacon has been added to the grill, the cold fries should be re-added to the fryer for their last two to three minutes of cooking time. The olive oil should then be added to a small saucepan and brought up to a medium heat before the peeled garlic clove is grated in to it and the sage also added. The closed cup mushrooms should be quartered and also added put in to the pan. Note that the mushrooms should be cooked for no more than a couple of minutes, as the idea is more to heat them through and flavour them with the oil and garlic than cook them in to mush.
When the turkey and bacon fillets and rashers are ready, they should be taken from the grill and the bacon rashers placed atop one of the turkey fillets. The cheese should then be grated and added on top of the bacon before the second turkey fillet is finally placed on as the top of the sandwich. The fries should then be well drained and added to the plate along with the garlic mushrooms for service.
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