Fire roast turkey schnitzel, cranberry sauce
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
1 orange (zest & Juice)
40g muscovado sugar
2 tbsp port (optional)
Tip: if you like your smoky flavours this dish works perfectly with cherry wood chips either on the coals or in the box
- Preheat your barbecue to a medium heat, around 180C-200C using a direct set up.
- 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.
- Put the flour in a bowl. In another mixing bowl add the egg.
- In a third mixing bowl add the panko breadcrumbs and salt and pepper.
- 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.
- 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.
- 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
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
- 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.
- 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
12 best quality chipolatas
15g fresh sage leaves
2 tsp The Garden Cook fennel rub
12 rashes of British rindless streaky bacon
- 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.
- Wrap each little sausage in half a rasher of streaky bacon.
- Repeat this until your sausages are all wrapped.
- Thread the sausages followed by a sage leaf on to flat metal skewers. Repeat this until you have 6 sausages on each skewer.
- Prepare the barbecue with a hot side and a cool side, around 200°C.
- Cook in-direct for around 20-25 minutes. Move the skewers to the cooler side when they have achieved a good colour.