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Turkey Cutlets

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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 4 people
Course: Main Course
Cuisine: African
Ingredients Equipment Method Video

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)

Equipment

  • KitchenAid® K400 Blender
  • Medium Saucepan
  • Wooden Spatula
  • Earthenware Bowl
  • Frying Pan
  • Ladel
  • Chopping Board
  • Sharp knife
  • Serving Plate

Method
 

For The Chilli Sauce
  1. In a blender, add beetroot, onion, red scotch bonnet, ginger, garlic, black peppercorn, and water. Blend until smooth.
  2. In a medium saucepan, combine the turkey tails, blended ingredients, mushrooms, seasoning, parsley, and salt. Stir, cover, and let it simmer for 35 minutes.
  3. In an earthenware bowl, combine the green scotch bonnet, onion, and salt. Grind to your desired texture.
  4. After 35 minutes, remove the turkey and set aside.
  5. In a frying pan, heat the vegetable oil, then add the turkey and fry for 15 minutes over high heat, turning occasionally.
  6. Scoop a ladle full of the hot oil and carefully pour it over the ground pepper. Stir until uniformly combined and set aside.
  7. Carefully remove the turkey from the oil, transfer it to a chopping board, and cut it into bite-sized pieces.
  8. 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