Traditional food and drink menu

Fast Food for Friday

Turkey Goujons with Red Pepper Dip

Serves 4 people Approximate time: 30 mins.
Ingredients:
Oil for deep-frying
1 tbsp. Dijon mustard
1 small egg, beaten
285g jar of mixed antipasto peppers
Small handful of basil

4 turkey breasts, cut into strips
1 tbsp. plain flour, seasoned
110g (4oz) natural breadcrumbs
1 garlic clove, crushed

Method:

  1. Heat enough oil for deep-fat frying.
  2. Mix together the turkey strips and Dijon mustard. Then dip the strips into the plain flour, the egg, then the breadcrumbs. Carefully drop into the hot oil and deep fry for 2-3 mins. until crisp and golden. Drain on kitchen towel. You will need to do this in batches.
  3. Meanwhile place the peppers, garlic, basil and plenty of seasoning into a food processor and whizz to a coarse mixture. Season to taste.
  4. Serve immediately.
Our thanks to the Dairy Diary for their contribution …

Harlequin Pasta

Serves 4 people Approximate Time: 30 mins.
Ingredients:  
1 red pepper
2 leeks
350g (12oz) pasta
Salt and pepper
4 tbsp. single cream
fresh basil
1 green pepper
175g (6oz) button mushrooms
1 clove of garlic, crushed
2 tbsp. oil
225g (8oz) sweetcorn

Method:

  1. Seed and chop peppers and slice leeks and mushrooms.
  2. Put the pasta in a large pan of fast boiling water and cook for 10-12 mins. until just tender. Drain.
  3. Meanwhile, make sauce. Heat oil in frying pan.
  4. Add leeks and mushrooms and fry for 2-3 mins.
  5. Crush or chop garlic, add to pan along with peppers. Fry for 3-4 mins. Add cream and sweetcorn.
  6. Add pasta and stir well. Heat for 2-3 mins., season and serve garnished with plenty of basil.

 

Lemon Cream Dessert

Serves 4 people Approximate time: 25 mins.
Ingredients:  
2 eggs, separated
200ml (7fl.oz) milk
Juice of 3 lemons
200ml (7fl.oz) double cream
75g (3oz) caster sugar
1 tbsp. gelatine
Finely grated rind of 1 lemon
Sugared lemon slices, to decorate

Method:

  1. Beat together egg yolks and sugar until thick and creamy. Heat milk in a pan until almost boiling then pour onto egg mixture, stirring well.
  2. Return to pan and heat gently, stirring, until slightly thickened. Do not boil. Strain into a bowl and cool.
  3. In a small bowl, sprinkle gelatine into lemon juice. Put over a pan of hot water and heat until dissolved. Stir into custard mixture. Add lemon rind and chill until it begins to thicken. Don't allow the mixture to become too firm. The speed at which it sets varies; check after about 30 mins.
  4. Whip cream until it forms soft peaks and fold in. Whisk egg whites until stiff and fold in. Divide between four individual bowls and chill for 2-3 hours until set.
  5. Decorate with lemon slices and serve.

 

 

 

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