roast turkey and goat cheese quesadillas, avocado salad
2 cups turkey meat (cooked and diced)
salt and fresh ground pepper
1 cup mushrooms (diced)
4 tbs shallots
4 tbs tomatoes diced (seeds removed)
4 tbs chives (finely sliced)
1 cup fresh bread crumbs (soft)
4 tsp shallots (minced)
4 tsp fresh thyme (minced)
3 eggs (whole)
Master Chef Erik Blauberg
1. In a pan over a high heat add 2 tbs vegetable oil. Heat until oil starts to lightly smoke. Add the mushrooms. Cook until lightly brown, stirring frequently. Add 4 tbs shallots and season with salt and fresh ground pepper to taste. Let cool and reserve.
2. In a mixing bowl, add the mushrooms, 2 cups of cooked turkey, tomatoes, chives, bread crumbs, 4 tsp shallots, thyme and egg and mix well.
3. Divide mixture into 4 portions and shape into burgers. Lightly coat burgers with fresh bread crumbs.
4. Heat 2 tbs vegetable oil, add burgers and cook until golden brown (approximately 2 minutes). Turn over and cook the other side until golden brown (approximately 2 minutes). Then place in a pre-heated 375-degree F oven for approximately 3 to 4 minutes.
5. Remove from the oven and serve immediately.
Serving suggestions: serve with a bun and pomme soufflés or French fries
For lighter fare, serve with steamed vegetables, with or without the bun.
Roast Turkey and Goat Cheese Quesadillas
4 flour tortillas
1 cup turkey, cooked and shredded
1/2 cup cheddar cheese, grated
2 ounces goat cheese
1/2 tsp chili paste
8 basil leaves or 1 teaspoon dried
4 tablespoons scallions, sliced thin
salt and white pepper to taste
4 tablespoons vegetable oil
1. Lay out tortillas on clean, dry surface. Place 1/4 cup of turkey on each tortilla first.
2. Dollop even amounts of the goat cheese and then sprinkle on the cheddar.
3. Place small amounts of the chili paste evenly around the cheese then sprinkle the basil, scallions and season with salt and pepper.
4. Fold the tortilla in half and press along the edges to seal.
5. In a hot pan, add the oil and heat. Add one quesadilla at a time, cook until golden brown. Turn over and brown the other side.
6. Remove from the pan, slice and serve with the avocado salad. Repeat with the remaining quesadillas.
Chef’s notes: If your budget allows, add a half cup of shredded gruyere cheese to the quesadilla. Sprinkle over the turkey before the goat cheese. Sun dried tomatoes also make a nice addition to a quesadilla. Supplement 2 tablespoons, chopped to the recipe add them into the quesadilla at the same time you add the scallions.
1 avocado, peeled and diced
1 lime juiced
2 tablespoons scallions, chopped
2 tablespoons red onion, chopped
1/4 teaspoon chili paste
1 tbs cilantro leaves (picked)
salt and fresh ground pepper to taste
In a mixing bowl add all the ingredients mix gently, be careful not to break up the avocado.
Serve immediately with quesadillas.
3 tbs sesame oil
1 cup onions (sliced)
1 cup red bell pepper (diced)
1/2 cup broccoli florettes
1/4 tsp garlic minced
1 oz ginger (peeled and thinly sliced)
2 oz lite soy sauce
2 cups turkey meat (julienne cut, and cooked)
4 tbs cilantro (chopped)
3 tbs scallions (Thinly sliced)
2 cups rice (steamed)
2 tbs bamboo shoots
2 tbs bean sprouts
2 tbs water chestnuts
1. In a hot sauté pan or wok add the oil. Heat until oil starts to smoke. Add the onion, stir in the bell pepper, carrot, broccoli, garlic and ginger. Cook for 1 minute, add the soy sauce, turkey, bamboo shoots, bean sprouts, water chestnuts cilantro and scallions. Cook for 20 seconds.
2. Serve over steamed rice.