Louisiana-style Fried Turkey
with slaw and spicy remouladeCalories
:
923 kcalProtein
:
51.7g proteinTotal
:
40 minutesDifficulty
:
EasyEat Me First
Family Friendly
Allergens:
- Mustard
- Egg
- Cereals containing gluten
- Wheat
- Sulphites
- Milk
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
600 grams
Potatoes
1 unit(s)
Scallion
1 unit(s)
Chilli
120 grams
Coleslaw Mix
1 unit(s)
Sweetcorn
½ sachet(s)
Mustard
(Contains: Mustard)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
20 grams
Cornflour
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
2 sachet(s)
Cajun Spice Mix
(Contains: Sulphites)
50 grams
Ranch Sauce
(Contains: Egg, Milk, Mustard)
320 grams
Irish Turkey Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3864 kJ
Energy (kcal)923 kcal
Fat30.5 g
of which saturates4.6 g
Carbohydrate104.5 g
of which sugars13.3 g
Dietary Fiber11.2 g
Protein51.7 g
Salt1.9 g
Potassium1081.2 mg
Calcium14.9 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
•Sieve
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
- Pop the chips onto a large (lined) baking tray.
- Toss with half the Cajun spice, salt, pepper and a drizzle of oil.
- Spread out in a single layer. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, drain the sweetcorn in a sieve.
- Mix the coleslaw and sweetcorn with the aioli.
- Season to taste with salt and pepper.
3
- Mix half the ranch with the remaining Cajun spice in a shallow dish. Season to taste with salt and pepper.
- Mix the cornflour and breadcrumbs in a bowl. Season with salt and pepper.
- Season the turkey with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw turkey.
- Dip the turkey in the ranch mixture, then into the breadcrumb mixture, coating all over. Press the crumb firmly onto each breast.
4
- Place a large pan over medium-high heat and add enough oil to cover the base.
- Once hot, carefully lay the turkey into the pan and fry until golden-brown and cooked through, 5-8 mins per side. IMPORTANT Turkey is cooked when no longer pink in the middle.
TIP: You want the oil to be hot so the turkey fries properly—preheat for 2-3 mins.
5
- Trim and thinly slice the scallion (separating the white from the greens).
- Halve the chilli and discard the core and seeds and finely chop.
- In a small bowl, mix the chilli (add less if you don't like spice), whites of scallion, half the mustard (per 2P) sachet and remaining ranch.
- Season to taste with salt and pepper.
6
- Divide the chips, Louisiana-style turkey and slaw between plates.
- Serve with the spicy remoulade.
- Finish with a sprinkling of green scallion.
