Christmas recipe - Turkey Schnitzel

Fire roast turkey schnitzel, cranberry sauce
Serves 4

Ingredients
800g free range turkey breast meat cut into 4 steaks
4 tbsp plain flour
2 large eggs, beaten
2 tbsp vegetable oil
250g panko breadcrumbs
4 tsp The Garden Cook Old Bay rub
Salt and pepper

Cranberry sauce:
250g cranberries
1 orange (zest & Juice)
40g muscovado sugar
2 tbsp port (optional)

1. Preheat your barbecue to a medium heat, around 180C-200C using a direct set up.
2. On a chopping board flatten out the turkey steaks by covering with greaseproof paper, then use a meat hammer or a rolling pin to gently beat the steak until it is thin. Take care not to beat the turkey too thin as it can break up. Season the beaten-out turkey breast meat with the Old Bay rub.
3. Put the flour in a bowl. In another mixing bowl add the egg.
4. In a third mixing bowl add the panko breadcrumbs and salt and pepper.
5. Carefully dust the thin turkey steak in the flour. Then transfer into the egg wash and in to the bread crumbs. Repeat this with all the steaks.
6. Brush a little oil on the cooking grate with a silicon brush or some kitchen towel then place the breaded turkey steaks indirect. Cook for 15-20 minutes until the turkey has reached 75C and cooked through.
7. For cranberry sauce simply place the cranberries orange, juice zest and sugar in a pan and gently heat until the cranberries have broken down and formed a loose jam. Serve hot or cold.

Beetroot fire roast stuffing balls
Serves 2-4 as a side       
80g oats
50g breadcrumbs
1 large grated beetroot, grated
30g ground hazelnuts or almonds
2 eggs, beaten
50g hard cheese, grated 
2 tbsp butter
1 clove garlic crushed or grated
2 tsp Garden Cook fennel rub
2 tbsp Seed mix, eg sunflower, pumpkin and sesame.
4 sage leaves
Oil for frying
 

1. Mix all the ingredients in a large bowl and season with salt and pepper. Make the mixture in to 6-8 small balls and then roll in the seeds.
2. Cook in a heavy based pan over a medium fire heat with sage leaves and oil for 15 minutes or until cooked through.

 
Barbecued chipolata sausage and bacon skewers

Serves 6

12 best quality chipolatas
15g fresh sage leaves
2 tsp The Garden Cook fennel rub
12 rashes of British rindless streaky bacon 

1. Pinch the chipolata in the centre then twist it so you are making two little sausages from one, then cut them free with a sharp knife. Add to a bowl with a drizzle of oil and season with the fennel rub.
2. Wrap each little sausage in half a rasher of streaky bacon.
3. Repeat this until your sausages are all wrapped.
4. Thread the sausages followed by a sage leaf on to flat metal skewers. Repeat this until you have 6 sausages on each skewer.
5. Prepare the barbecue with a hot side and a cool side, around 200°C.
6. Cook in-direct for around 20-25 minutes. Move the skewers to the cooler side when they have achieved a good colour.

Garden cook pieces pictured for these recipes

Hand spun 11" carbon steel pan found in our cookware section

Handmade flat skewers found in our tool section 

Hand spun 8" carbon steel skillet found in our cookware section

Hand thrown nest of ceramic bowls found in our tableware section

Handmade organic garden candle in terracotta pot found in our decor section

Wooden salt and pepper pinch pots  in our tableware section