I dont know about you but I have several cookbooks and I rarely make anything from them! I love to look through them, however, admiring the photography and getting ideas on recipes to make into my own, but I don’t often find a recipe that I then go on to cook for my family. It is a little odd really. However, I am also often at a loss as to what to cook sometimes and I do get fed up with the same meals I make for my family. The only reason I do not cook new recipes is because my boys (and even my OH to be honest) are a bit fussy and are not open to trying new food!
Well, with it being a new year and I find myself with that surge of enthusiasm to make some changes and try some new foods/meals that I only really get at this time of year, it appears I am not alone. Mary who blogs at Keynko has come up with a new linky called 52 Cook Books where she is taking on the weekly challenge to cook a new meal using a recipe from one of the 52 cookbooks she owns. What a great idea and one I am going to try and join in with as often as I can.
My first 52 Cook Books meal I made tonight and it actually combines recipes from two cookbooks, although as with all my cooking I have not stuck to the recipes in their entirety due to not having all the necessary ingredients. Moreover my meal has been inspired by two different recipes from two cookbooks – which having checked with Mary is allowed (phew!).
- *Parmesan Breaded Turkey Escalopes*
- 4 turkey breast escalopes
- 2 eggs, beaten
- enough flour to cover a dinner plate seasoned with black pepper
- 150g breadcrumbs
- 1 tsp parsley
- 1tsp garlic powder
- 1 tbsp parmesan
- *Slow Cooked Pepper Pasta*
- 3 tbsp olive oil
- 3 large peppers (your choice of colours), cut into ½ inch strips
- 1 large onion thinly sliced
- 1 x 400g tin of chopped tomatoes
- 1 tbsp tomato puree
- Heat the oil and garlic in a non stick pan on a moderate heat and add the onions. Cover with a lid and let the onions and garlic sweat slowly for about 10 minutes - stirring occasionaly to make sure they don't burn or stick
- After 10 minutes, add the peppers and some black pepper and replace the lid and cook for about 5 more minutes
- then add the tomatoes and basil and turn up the heat to bring to the boil, adding the tomato puree and stirring all the time for a couple more minutes
- Then reduce the heat to the lowest setting, place the lid on and allow to cook slowly for about 30 minutes until the peppers are tender and the sauce is thick
- Meanwhile, make your turkey escalopes by:
- pre heat the oven to 190oC / 170oC (fan)
- place the flour (seasoned with black pepper) on one plate, the beaten eggs in a large bowl and the breadcrumbs mixed with the parsley, garlic and parmesan on another dinner plate
- then dip the turkey one at a time in to the flour, cover both sides the shake to remove the excess. Dip into the egg and then place on to the breadcrumb mixture to coat both sides and place on to some baking parchment.
- Heat some oil in a shallow frying pan - enough to line the bottom - and once hot flash fry each breaded escalope for about 2-3 minutes each side to brown both sides.
- Place each browned escalope onto a baking tray an place into the oven for about 20 minutes until cooked through, turning over half way into the cooking time
- You do not have to serve the slow cooked peppers with pasta, but if you decide to then cook enough pasta as required and serve with some garlic bread if you have some going out of date in your fridge!
This was really delicious and I cannot believe that I have never made my own breaded escalopes before – so easy and so nice and nothing artificial. Even my fussy boys enjoyed them – so this will be made again for sure! The peppers were sweet and tender annd this dish was a good way to use up peppers – especially green ones which are ntot my favourite normally.
The recipes and cookbooks I took inspiration from were
*Parmesan Breaded Chicken taken from My Daddy Cooks by Nick Coffer
*Slow Cooked Peppers & Onions taken from Mama’s Family Cookbook