Sunday, 29 December 2013

Crispy Buttermilk Turkey Tacos

If you're not yet sick of the sight of turkey and you're still keen to indulge a little whilst making the most of the Christmas leftovers then you have to MAKE this!!
Don't be put off by the ingredients list, you'll have most of it in your cupboards. This also serves to impress at any dinner party and if you're all out of turkey use fish, chicken or try my vegetarian version. 

Crispy Buttermilk Turkey Tacos

Cooking / Preparation Time - (As long as you have the patience to marinate the turkey for - Anytime from 1hr to overnight ) plus 30mins cooking time.
Feeds - 4-6

Ingredients - 

Leftover turkey - Keep it in medium sized chunks/ slices and allow around a handful per serving

Buttermilk Marinade -

150g of Buttermilk (If you can't find this use sour cream and add a dash of milk)
2 x Tbsp of Smoked paprika
1 x Tsp of Cayenne pepper
2 x Tbsp of maple syrup
Sprinkle of rock salt
Generous sprinkle of white pepper
Generous sprinkle of black pepper

Flour Mix -

2 x Cups of plain flour
2 x Tbsp of smoked paprika
1 x Tsp of cayenne pepper
Sprinkle of rock salt
Generous sprinkle of white pepper
1/2 x Lemon zest

Pickled Red Onion- 

1 x Large red onion finely sliced
3 x Large glugs of red wine vinegar - Enough to cover the onion
1 x Tbsp of caster sugar

Spicy Pickled Radishes -

5 x Radishes - Finely sliced
2 x Glugs of red wine vinegar - Enough to cover the radishes
1 x Tsp of caster sugar
1inch of ginger - Finely sliced
1/4 x Medium sized red chilli - Finely sliced

Paprika Mayo-

4 x Tbsp of full fat mayonnaise
1 x Tbsp of smoked paprika
Large sprinkle of white pepper
Glug of Choula chilli sauce or Tabasco
Squeeze of a lemon


Pack of soft flour tortillas - Allow one per person
1/4 x Red Cabbage - Finely sliced/shredded
1/2 x bunch of fresh coriander finely sliced to garnish
3/4 x Red Chilli - Finely sliced to garnish

Instructions - 

Start by combining the buttermilk marinade with the spices then add the turkey, cover and leave in the fridge to marinade for as long as your patience allows.
TIP - I always freeze some of my leftover turkey as I find I need a few days turkey free post Christmas. As long as you defrost and cook thoroughly the turkey will be just as good as fresh.
Whilst the turkey marinates combine the spices with the plain flour so it's ready to coat the turkey. Next start on pickling the red onion and radishes, combining all ingredients listed above and making sure you finely slice both the onions and radishes, they'll pickle quicker this way. 
Ensure the red cabbage is as finely shredded as possible and put to one side along with the coriander and fresh red chilli if you fancy the extra spice. 
Combine the mayonnaise with the lemon juice and spices. Give it a try to make sure you're happy with it, add extra spice if you can handle it.
Heat up a medium sized pan with vegetable oil until the fat is bubbling hot. Test by sampling one small piece of turkey before adding the rest - It should fizz and float to the top if ready.
Once the turkey is marinated carefully remove it from the marinade and add it straight to the flour mix coating all sides (try to keep as much of the marinade on the turkey as possible) before adding to the hot oil and deep frying for 3/4 minutes until golden brown. Using a slotted spoon to remove it from the oil, place the turkey onto paper towels to soak up some of the excess oil.

TIP - Don't overfill the pan as it reduces the temperature of the oil. You can keep the cooked turkey warm in the oven if you have a fair bit to get through. 
Once you've cooked all the turkey, start by adding the shredded cabbage to the middle of a taco followed by a generous topping of paprika mayo and the crispy fried turkey. Follow this with the pickled onions and radishes before garnishing with coriander and chilli Serve whilst the turkey is still warm. 

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