Diner-style Crispy Turkey and Waffles
with tossed saladCalories
:
745 kcalProtein
:
51.2g proteinTotal
:
40 minutesDifficulty
:
EasyOptional Spice
Family Friendly
Egg(s) not included
Allergens:
- Barley
- Cereals containing gluten
- Egg
- Milk
- Soya
- Wheat
- Mustard
- Cereals containing gluten
- Kamut (wheat)
- Khorasan (wheat)
- Oats
- Rye
- Sesame
- Spelt (wheat)
- May contain traces of allergens
- Sulphites
- Wheat
- Barley
- Celery
- Milk
- Mustard
- Soya
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 unit(s)
Waffles
(Contains: Barley, Cereals containing gluten, Egg, Milk, Soya, Wheat May be present: Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Sesame, Spelt (wheat))
320 grams
Irish Turkey Breast
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
1 sachet(s)
Gochujang Paste
(Contains: Soya)
50 grams
Ranch Sauce
(Contains: Egg, Milk, Mustard)
60 grams
Salad Leaves
2 unit(s)
Carrot
30 grams
Maple Syrup
1 sachet(s)
Peri Peri Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
Not included in your delivery
1 unit(s)
Egg
(Contains: Egg)
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
(Contains: Milk)
Nutrition Values
Energy (kJ)3119 kJ
Energy (kcal)745 kcal
Fat26.7 g
of which saturates9.3 g
Carbohydrate75.2 g
of which sugars28.8 g
Dietary Fiber8.4 g
Protein51.2 g
Salt4.2 g
Potassium105.6 mg
Calcium15.9 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Peeler
Cooking steps
1
- Preheat the oven (for the waffles) to 220°C/200°C fan/gas mark 7 (if you'd like to avoid turning on your oven, you also can warm the waffles in a toaster).
- Toss the turkey with the peri peri spice mix. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging.
2
- Crack 1 egg (per 2P) into a medium bowl and whisk.
- Add the breadcrumbs to another bowl and season with salt and pepper.
- Dip the turkey into the egg and then the breadcrumbs, ensuring it's completely coated.
3
- Place a large pan over high heat and add enough oil to cover the base.
- Once hot, carefully lay the turkey into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 8-10 mins. IMPORTANT: Turkey is cooked when no longer pink in the middle.
- Turn every 2-3 mins and adjust the heat if necessary. Cook in batches if your pan is too crowded.
4
- While the turkey cooks, trim half the salad leaves (per 2p), then thinly slice or tear into bite-sized pieces.
- Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
- Just before serving toss the salad leaves and carrot with half the ranch. Season to taste with salt and pepper.
5
- Place a small pot over medium-high heat with a knob of butter.
- Add the gochujang and maple syrup and allow to warm through, 1-2 mins.
- Pop the waffles onto a baking tray and into the oven to warm through, 1-2 mins.
6
- Halve your waffle and divide between plates.
- Top with the crumbed turkey.
- Drizzle over the warmed gochujang glaze and remaining ranch.
- Serve the tossed salad alongside.
