This unique pair is celebrated because of its rich flavors and opposite textures that provide a delightful mix of salty and sweet flavors.
We look forward to a culinary column and head chef, Paul Watters to share his Powdered turkey meat bottles with apple and rosemary filler and melted with halloum and sugarcomplete a little pampering.
Meat bottles
500 g skinny turkey grinds
2 large onions (peeled and diced fine)
4 large apples (a quarter, cored and cubed)
2 twigs of rosemary (picked arm and chopped)
2 cups of fine bread crumbs
2 tbsp butter
2 tbsp Mr. Frank’s tropical sirrachi spices (Cajun Spice Alternative)
1 egg
Salt and pepper for spices
1,200 g Halloum cheese (cubes)
Salad
2 handful of sugar passages (cooked and cooled)
8 cherry tomato (halved)
1/4 cucumber (sliced)
1 red onion (sliced)
4 handmade leaves
Coatings
1 cup of bread crumbs (stir in 1 tbsp spice mixture)
2 eggs beaten
1 cup of regular flour
Frenzy of Mayo
1 cup mayonnaise
1/2 TL Mr. Frank’s tropical sirrachi spices (Cajun Spice)
1/2 teaspoon smoked peppers
1/2 teaspoon of chili flakes
Salt and pepper for the season
Picked up a dill for decoration
Although it may seem complicated, this recipe is really straightforward and wonderful. It can be enjoyed from the appetizer or the main course and is likely to become a favorite among family and friends.
Start by preparing the filling with apples, onions and rosemary. Melt the butter, then add the onions, rosemary and a touch of spices, cooking for a few minutes. Include apples and continue cooking over medium heat for another five minutes.
Mix the cup of bread crumbs and carefully combine (small water helps to bind the mixture). When the filling is complete, allow it to cool. Once it has cooled, mix it with Turkish minced meat and remaining ingredients, leaving out the Halloumi cheese.
Make sure that all ingredients are thoroughly mixed.
Take some of the mixture and form it into a ping pong ball ball. Make your thumb in the middle, place a piece of Halloumi cheese and then close it. Shape and repeat.
After designing the balls, go to the coating phase. Place three separate bowls for flour, beaten eggs and bread crumbs. Roll each ball in flour, shake the excess, immerse the eggs and then cover with bread crumbs.
They can be cooled for a day or cooked immediately by baking a little oil in a medium -sized frying pan for about eight minutes until they turn golden brown.
Presentation: Arrange a salad in a large bowl or central disc. Put the meat bottles on (the proposal is to cut one to highlight half -melted halloum). Add a spoonful of mayonnaise, sprinkle with spices and garnish with fresh dill before serving.
About Paul Watters
“I have grown up in Belfast, Northern Ireland and have spent 30 years working in the hospitality industry. Cooking has always been my biggest passion when I have found food and cooking love at the age of 16, there was no other career path. “
“I have been incredibly lucky to have worked in many expensive kitchens, such as Savoy London and Sydney Opera House in Australia. Over the years, it has been a pleasure that you have had the opportunity to have invaluable knowledge and valuable experience to travel the world, find different cultures and meet some colorful culinary characters along the way. “
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