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Turkey Eggs-travaganza

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains, Meats, Vegetables	Sami	Cook 2, Ready, Steady	2	Servings

INGREDIENTS

125	g	Riccioli pasta
4		Quick cook turkey steaks
		about 300g/10 1/2oz
11	T	Olive oil
2	T	Double cream
3	T	Roughly chopped fresh basil
8		Quails eggs
450	g	Runner beans
1	T	Balsamic vinegar
1		Beef tomato, skin removed
		and
		chopped
3	T	Chopped mixed parsley, basil
		and chives
40	g	Plain flour
2		Eggs, beaten
85	g	Breadrcumbs
		Vegetable oil for frying
250	g	Mixed baby carrots, beans
		and sweetcorn
		Salt and pepper

INSTRUCTIONS

Cook the pasta according to the packet instructions and drain.  2 Cut 2
turkey steaks into thin strips and season. Heat 1 tbsp olive  oil in a
frying pan, add the turkey strips and cook for a few minutes  until
cooked through. Stir in the cream, drained pasta and chopped  basil,
toss together and season.  3 Heat 2 tbsp olive oil in a frying pan,
crack in the quails eggs and  fry until cooked to taste. Pile the pasta
into a bowl and top with  the fried quails eggs.  4 Cook the runner
beans in a pan of boiling salted water for 5-8  minutes and drain. Cut
the beans into 1cm long pieces and place in a  bowl with 4 tbsp olive
oil and dash of balsamic vinegar. Season, add  the chopped tomato and
chopped mixed herbs.  5 For the Dressing: Mix together 3 tbsp olive
oil, 1 tbsp balsamic  vinegar and season. Dust the remaining turkey
steaks in flour, dip in  the beaten eggs and coat in the breadcrumbs.
6 Pour enough vegetable oil into a wok so it comes about 3cm up the
side and heat. Add the turkey steaks and cook for a few minutes until
cooked through and golden brown. Drain the steaks on kitchen paper  and
cut into diagonal strips.  7 Pile the runner bean and tomato salad onto
a plate, top with the  turkey strips and drizzle the dressing around
the plate.  8 Cut the carrots into thin sticks and cook with the
sweetcorn and  beans in a pan of boiling water until just tender. Drain
well.  9 Heat 1 tbsp olive oil in a griddle pan, add the vegetables and
cook  for a few minutes, turning frequently, until browned. Serve on a
plate.  Converted by MC_Buster.  Per serving: 723 Calories (kcal); 79g
Total Fat; (96% calories from  fat); 5g Protein; 1g Carbohydrate; 187mg
Cholesterol; 56mg Sodium  Food Exchanges: 0 Grain(Starch); 1 Lean Meat;
0 Vegetable; 0 Fruit;  15 1/2 Fat; 0 Other Carbohydrates  Recipe by:
Ready Steady Cook  Converted by MM_Buster v2.0n.

A Message from our Provider:

“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 870 Calories From Fat: 716 Total Fat: 81g Cholesterol: 186mg Sodium: 779.2mg Potassium: 669.6mg Carbohydrates: 27.3g Fiber: 7.7g Sugar: 2.5g Protein: 14.5g