Turkey Cutlets
Turkey Cutlets
Equipment
- KitchenAid® K400 Blender
- Medium Saucepan
- Wooden Spatula
- Earthenware Bowl
- Frying Pan
- Ladel
- Chopping Board
- Sharp knife
- Serving Plate
Ingredients
For The Turkey
- 1 kg Turkey Tails
- 2 medium Beetroot (cooked)
- 1 medium Onion (chopped)
- 7 Red Scotch Bonnet
- 1 medium Ginger (chopped)
- 5 cloves of Garlic
- 1 tbsp Black Pepper Corn
- 1 cup Water
- 1 tbsp Mushroom Seasoning
- 1 tbsp Dried Parsley
- 1 tbsp Salt
- 800 ml Vegetable Oil
For The Chili Sauce
- 12 Green Scotch Bonnet Peppers
- 1 small Onion (finely diced)
- 1 tsp Salt
For The Garnish
- 3 Shallots (sliced)
- 1 tbsp Parsley (chopped)
Instructions
For The Chilli Sauce
- In a blender, add beetroot, onion, red scotch bonnet, ginger, garlic, black peppercorn, and water. Blend until smooth.
- In a medium saucepan, combine the turkey tails, blended ingredients, mushrooms, seasoning, parsley, and salt. Stir, cover, and let it simmer for 35 minutes.
- In an earthenware bowl, combine the green scotch bonnet, onion, and salt. Grind to your desired texture.
- After 35 minutes, remove the turkey and set aside.
- In a frying pan, heat the vegetable oil, then add the turkey and fry for 15 minutes over high heat, turning occasionally.
- Scoop a ladle full of the hot oil and carefully pour it over the ground pepper. Stir until uniformly combined and set aside.
- Carefully remove the turkey from the oil, transfer it to a chopping board, and cut it into bite-sized pieces.
- Place the turkey on a plate and top it with the green pepper sauce. Finish it off with some sliced shallots and chopped parsley.
Video
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